I love to make cashew cheese because it has the same fat contents as dairy cream. It is rich and filling like dairy cheese, and very tasty. It develops a crust when kept in cheesecloth and stays soft and fresh for months.I just keep an eye on worldwide child labor used to harvest cashew nuts, it worries me.I am willing to pay more for cashew nuts if there was global certification.Wintercarrots are delicious when grilled with cheese. They make a full and filling dinner with lemon pepper harissa and garlic confit oil. Here is how I make it.

Foolproof recipe, kids love this. Cup of chopped carrots, cup of chopped potato, cup of chopped onion to sweeten the mash, tablespoon of butter to make it creamier. Served with bratwurst, fried egg, tofu.

This elegant, quick, light and healthy dinner is served on a bed of scalloped truffled winter carrots baked in chicken bouillion. Topped with grilled lemon butter brushed ahi tuna steaks. Steamed green bean with spanish peanuts and a cherry tomato albacore pate salad in balsamic dressing on the side.#GlobalApron

Winter carrots are very tasty and sweet, and are very tender if sliced thin like a potato chip. Even sweeter if glazed with honey or sugar.

Lamb shank can be just as tender as leg of lamb if marinaded before grilling. I rub a two pound shank with granulated garlic and soy sauce, no salt, then white pepper, then soak overnight in tomato juice.While the shank is on the grill, I cook quartered potatoes and green pepper slices, onion slices, celery slices and carrot slices in the leftover marinade.I save the marinade to make tomato soup with the leftover bone from the shank by simmering an hour. Bones will be soft enough to go to the dog.

The winter carrots are fresh and beautiful at the moment, they make a great vegetarian dinner with cocconut cream, or dairy cream if preferred. Easily prepared under an hour.

For a fondue dinner party with friends, we use three cheeses: cows milk aged cheddar, cows milk young gouda and home made cashew blue cheese. We dip the melted cheese with fresh baked sour dough bread, fresh apples, fresh vegetables into the bubbly cheeses in a fondue pot rubbed with elephant garlic, simmered in white wine and brandy.Traditionally, you use the cheese fondue crust that forms on the bottom of the fondue pot. This crust makes the baked cheese dessert, scraped out with a fork, cut in 4 wedges and served with home made fruit punch or cherry brandy.

During the traditional fasting month of March, with Lent, Ramadan, and Bahai, we reduce or abstain from quantities and types of food eaten. We replace meats, skip snacks and candies, use alcohol substitutes.There is still such an abundance of choices left that make Sunday meals special, such as this one.#march2026

No meat for forty days after Mardi Gras is an old tradition in our family, my pantry is full of wonderfull ingredients to make delicious family meals without meats.This is my potato fish dinner salad favorite. See also our other fish recipes in here: Cured salmon is a delicacy. Smoked fish is another. Deep fried crispy fish is another. Salmon omelettes are always a dinner hit. Fish soup, bouillabaisse, is a meal in itself. Shrimp salad in avocados, a winner. Steamed trout on scallions. Since most fish is mild in flavor, the sauces and cures make all the difference. Follow them in my recipes, adjust them to your taste, let me know. Easy to have a full week of different dinners and never miss the meat.

Homemade cream cheese from fresh milk for a frosting that is not too sweet, juicy freshly grated winter carrots, brandy soaked raisins, farm fresh eggs, a delicious cake for four desserts.

Searing in the fresh juices while cooking pre- oiled asparagus is easier with a ceramic floor tile put on top of your barbecue grill to form a stone griddle: no flame up burnt spears.Five minutes to get these vegetables amazing, kept warm while you prepare the main course on the hot griddle. Served with instant hollandaise sauce from the microwave, gourmet quality dish, recipe in here.

I use my french fry cutter to make carrot sticks from thick large winter carrots, one carrot per person, sticks are 3” long and 1/2” thick. No peeling, just scrubbing. Soak the sticks in salt water, rub dry in a kitchen towel, coat with olive oil, drizzle wildflower honey over and and sprinkle white pepper.