Tasty Vegetarian

Chances are, meat, produce and dairy are your biggest expenditures at the grocery store. By cooking vegetarian once or twice a week, you can cut out the meat expense. Last week, mozzarella and cheddar (already grated, yet) were on sale, as was broccoli and eggplant.

This week, we're having Eggplant Parmegiana and Cheddar-Broccoli soup. Both entrees are heary fare that only needs a salad and perhaps a soupcon of dessert to make a complete meal. The cheese is full of calcium and also has protein, and the soup uses milk as well.

Some homemade French bread would be fantastic. The cool fall days and nights call for something hearty, but hearty doesn't have to always be meaty. I'm thinking chili weather will be here soon.

I'll give you my two fave chili recipes. Chili is economical, too, and you can make it so many ways. I like both beef and chicken. White chili rocks. I ate it for the first time in Wisconsin and it was such a revelation.

It is true. Travel is broadening. With the sour cream and cheese, that statement is true in multiple ways.

The Cheeseparer