Clam Linguini with Rainbow Chard

Clam Linguini 002

We utilized some fresh veggies from our garden and our Intervale Food Hub Community Supported Agriculture (CSA) share. This included fresh rainbow chard, oyster mushrooms, dill and parsley. The dill overpowered the rest of the flavor and so I’ll omit it the next time around.


  • 1-2 T Olive Oil
  • 1 Onion
  • Mushrooms
  • 2 Cans Sustainably Harvested Clams & Juice
  • 1/2 c. white wine
  • Optional: Fresh Veggies and Herbs
  • Tinkyada Spaghetti Noodles


  • Bring saucepan with water to a boil, and add a pinch of salt and noodles. Set aside for 20 minutes. Drain, rinse and set colander over saucepan. Meanwhile:
  • Saute onions and chard stalks until soft.
  • Add mushrooms, clam juice and wine.
  • Reduce 1/2 of the liquid.
  • Add clams, chard leaves and salt and pepper to taste.
  • Serve mixture over noodles.

Lentil Meatballs

It’s been awhile since we had a non-dessert item on the blog.  Time to remedy that.

Much to Rabi’s chagrin, I’ve been trying to eat less (no) meat.  Therefore, the meals I prepare depend on plant proteins (I’m also trying to eat less soy).

IMGP5750I used the Lentil Meatball recipe found here, with a few modifications.  Instead of ricotta, I substituted almond yogurt, and just omitted the Parmesan.  I also didn’t use any breadcrumbs and the meatballs stuck together just fine.  The only note I’ll make is that the meatballs turned out a bit dry.  Maybe I left them in the oven a bit too long?  Or maybe they needed more yogurt.


To make a tomato sauce, I just heated canned tomatoes with about a 1 Tbsp of sugar (to cut the acidity), salt, pepper, basil, and oregano.  You can experiment with the herbs you like the best.

IMGP5791Rabi’s note is that the meal was much improved by adding shredded daiya cheese on top of the meatballs and sauce, and I have to agree.


Beef Stroganoff

This recipe comes from Russia by way of the Food Network. It tastes great! I made a couple changes:

  • Used Tinkyada Brown Rice Noodles.
  • Used ground beef instead of the cut in the recipe (it’s cheaper).
  • Used arrowroot powder instead of flour, since the recipe reviews indicated the sauce was too runny (kudzu and cornstarch would have also worked).
  • Used soy yogurt instead of Greek yogurt.
  • Used crimini instead of white mushrooms, because they are more nutritious.
  • Used beef bouillon without msg instead of stock.