Our blog is filled with recipes we've cooked, poems we've read, sermons we've preached, pictures we like, and recent news. The categories on the left will help you explore.

the word!

Tell your friends
about St. Lydia's!


Archive for the 'Recipes' Category

Linguine with Parsley-Walnut Pesto

Linguine with Parsley-Walnut Pesto Source: Everyday Food Serves 4 Ingredients coarse salt and ground pepper 3/4 pound linguine or fettuccine 2 cups packed fresh parsley (I used one bunch) 1/2 cup walnuts, chopped, divided 1/2 cup grated Parmesan, divided 1 garlic clove 1 tablespoon fresh lemon juice (about 1/2 a lemon) 1/4 cup olive oil […]

Posted in: Recipes

Elote and Mexican Chopped Salad

Elote (Mexican Corn on the Cob) Most American recipes use parmesan instead of the authentic cotija. I actually prefer it. Traditionally, you serve this with lime wedges to squeeze over the corn, but I skipped this because the accompanying dish was already loaded with lime juice. -Phil  ingredients: corn on the cob mayonnaise grated parmesan (or cotija) […]

Posted in: Garden, Recipes

Swiss Chard with Ricotta

Ingredients: Olive oil Swiss and/or rainbow chard, leaves and stems chopped separately Onion, finely chopped Garlic, finely chopped Ricotta cheese Parmesan cheese, shredded Nutmeg and freshly ground pepper Pine nuts Polenta, prepared Preparation: Saute chard stems with onion and garlic in olive oil until soft. Add chard leaves and continue to cook 5-10 minutes. Stir in […]

Posted in: Garden, Recipes

Panzanella with Fresh Garden Vegetables

Ingredients (this was the perfect amount for 26 people) two loaves of any hearty bread, cut into 1 inch cubes 3 onions 6-8 zucchini and/or yellow summer squash 1-2 large cucumbers 8 15 oz cans white beans 10 ears fresh corn 4 lbs fresh tomatoes (cherry or grape work well but bigger ones are fine […]

Posted in: Recipes

Wendy’s Pebble Salad

Pebble Salad 2 cups cooked brown rice 2 cups cooked quinoa 1 1/2 cups corn off the cob 1 cup cucumber, chopped and seeded 1 cup carrots, chopped 4 scallions, thinly sliced 1/2 cup fresh cilantro, minced 1/2 cup roasted pumpkin seeds Dressing 1/3 cup olive oil 1/4 cup lemon juice 2 cloves garlic, minced […]

Posted in: Recipes

Heather’s Improvised Asian Salad

When the Fresh Direct never showed last Sunday, Heather quickly improvised this delicious and nutritious asian salad with ingredients from the corner market! serves 4 to 6 1 orange, juiced (alternately, 1/4 cup fresh orange juice) 2 tablespoons rice wine vinegar 1/4 cup safflower oil (canola or vegetable oil work too) 1 tablespoon soy sauce […]

Posted in: Recipes

Mint Pesto with Quinoa

Ingredients 3 cups lightly packed fresh mint 1/4 cup walnuts or pecans 1/3 cup extra-virgin olive oil Salt Directions: In a food processor, combine mint and almonds; process until finely chopped. With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. –Prepared with our […]

Posted in: Recipes

Red Thai Curry and Radish Salad

Vary the amount of curry to taste. On Sunday, I used the equivalent of about 1-1/2 T curry paste in this recipe. Traditionally, thai curry would use all coconut milk, but using half coconut milk and half stock makes it a little less rich. Traditional thai curry also uses fish paste, but I left it […]

Posted in: Recipes

Pasta Salad with Arugula

We ordered local arugula from FreshDirect last Sunday, but spinach showed up instead so I used that, and it was fine. But it’s even better with peppery arugula. You can use any short pasta, but a bulky curly type works best to contrast with the string beans. The conch-shaped conchiglie I used are perfect. -Phil Serves 4-8 […]

Posted in: Recipes

Sweet Potato, Lentil and Peanut Soup

Ingredients – 1 Package Lentils – 2 qt (approx) bottle of veggie juice – 1-2 qts of water – 4-5 large sweet potatoes in large chunks – 4-5 large carrots chopped – 1/2 package of frozen spinach – 1/2 bunch of celery chopped – 1 onion chopped – 3-4 red bell peppers diced – 1/2 […]

Posted in: Recipes