by Paul Myrick | Feb 6, 2016 | Food, Recipes
Serves 3 to 4 as a side dish The inspiration for this vegetarian (also vegan) dish came from a recipe I stumbled upon for Sautéed Chicory and Cannellini Beans. However, since there was no chicory at the market but plenty of curly mustard greens, this recipe is the...
by Paul Myrick | Feb 3, 2016 | Food, Recipes
Here’s a quick vegetarian chili recipe that will please everyone – carnivores and vegetarians alike! The Super Bowl football fans won’t even miss the meat and it’s full of flavor and texture. To make a real meat version, just sauté a pound of...
by Paul Myrick | Feb 3, 2016 | Food
Vegans and dairy-intolerant ice cream lovers rejoice! Ben & Jerry’s has come to the rescue with four new certified-vegan almond milk based flavors: Chocolate Fudge Brownie (chocolate with fudge brownies) P. B. & Cookies (vanilla with chocolate sandwich...
by Paul Myrick | Feb 1, 2016 | Food, Recipes
One 11 oz. bag of tortilla chips (I like Santitas brand) 1 ½ cups ranch dressing (see my homemade recipe here) One 16 oz. can refried beans One 14.5 oz. can petite diced tomatoes (well drained in a colander) One 6 oz. can black olives (whole or sliced) 5 ½ oz. (approx...
by Paul Myrick | Feb 1, 2016 | Food, Recipes
This home made version of classic ranch dressing is so much better than store bought bottled dressing and that concrete mix that comes out of the packet. Who knows what’s in those store bought dressings and mixes? One word of caution: don’t try to use fresh...
by Paul Myrick | Feb 1, 2014 | Food, Restaurants
Tables Restaurant on a Cold Snowy Night Martini to Start Flaky Salt for Bread & Butter DUCK CONFIT FLATBREAD, Caramelized ONION, ROQUEFORT, Spinach & ROSEMARY Vinaigrette Braised LAMB SHANK,Winter Spiced CAULIFLOWER, CRANBERRY Jam & Citrus GREMOLATA...
