Thick-cut potato slices are baked in whole milk with a bit of butter, onion, and garlic to create a rustic side dish that pairs well with just about anything. I like to think of scalloped potatoes as the poor cousin of potatoes gratin and potatoes dauphinoise. For this dish, potato is sliced much thicker, and unlike gratin (which usually has cheese) and dauphinoise (which usually has cream), scalloped potatoes are thickened with flour and milk and just a wee bit of butter. As a result, the dish is a bit more rustic and humble, but also a bit easier on the waistline (and of course every bit as delicious)....
Simply Prepared Beets
Growing up I had weird tastes for a kid. Of course there were a few normal kid-repellers that I didn’t like (such as Brussels sprouts and sauerkraut), but there were also a few that I did enjoy, namely, beets. (Beets are a funny thing…I’ve found that most babies love them, most kids hate them, and most adults will eat them. What a vicious cycle!)...
Vegetable Cream Cheese Dip
You might remember me mentioning my love of everything bagels a while ago; what I didn’t tell you is that my favorite way to enjoy them is spread with veggie cream cheese. Such a perfect pair, those two; which is why when I recently made everything crackers (recipe coming soon!), the natural thing for me to make with them was this dip....
Minestrone
I know, I know, what happened to my soup/stew strike? Lol, I guess that was a lot of big talk (the moral of that story is never believe me if I swear off soup!). This time of year I really can’t stay away too long from a warm and comforting bowl of goodness, plus I’m on the popular mission to empty out my freezer/pantry; since this soup uses a few different canned items, it helped make a small dent in my stash. (Every little bit helps when you’re cleaning out your pantry, right?) And just look at all the goodies in this bowl…it’s chock full […]...
Vegetable Fritters
Fritters are a the perfect summertime dish to help use up veggies from your garden. They’re super versatile – you can substitute any veggies that you like or have on hand. Serve them as appetizers, or they make a delicious side dish along with fish or chicken off the grill, but in the summer when I’m in the mood for a light meal I think they make a fantastic lunch or dinner by themselves. I’m sending this recipe to Reeni of Cinnamon & Spice for her Side Dish Showdown. July’s theme is Anything Goes! I’m also sending this recipe off to Chaya of Sweet and Savory for […]...
Beef & Bean Vegetable Soup & An Announcement
This might look like some ordinary soup, but let me tell you that it is anything but. When paired with a grilled cheese sandwich and a dreary day, this soup becomes a panacea for the winter blues. This recipe is based on my mother’s phenomenal go-to cabbage soup recipe. Any type of beans will work here; I use a 16 bean mix because I like the variety. If you don’t have dried beans you can use canned beans, just be sure to add them to the soup at the end when all the veggies are done cooking. For the chance to win some Larabars, check […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 