Tag Archives: Kel’s Cafe vegetarian recipes

What’s Up, Doc? Kel’s Honey and Garlic Roasted Rainbow Carrots

Posted on April 18, 2019 by kelleychisholm

This is one of the easiest and tastiest side dishes in the world, especially if you can find mini rainbow carrots that have already been peeled. Consider it for your upcoming Easter holiday feast or later in the year at … Continue reading →

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Kel’s Best Barley Salad, Greek Style

Posted on September 2, 2018 by kelleychisholm

  This refreshing and easy-to-make barley salad is great anytime during the year, but especially in the summer when there is an abundance of ripe tomatoes. In the winter, I just substitute romas or cherry tomatoes instead. You can serve … Continue reading →

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Kel’s Café Basil and Sweet Pea Pesto

Posted on August 8, 2018 by kelleychisholm

Got basil? More than likely if you grow your own you do, but it’s probably reaching its seasonal end and you’re getting ready to make pesto to freeze and enjoy year round. Or, if you’re like me and have limited … Continue reading →

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Kel’s Easy and Cheesy Broccoli and Wild Rice Casserole

Posted on January 11, 2017 by kelleychisholm

  I made this delicious broccoli, cheddar and wild rice casserole for a recent family holiday dinner. It was a big hit — even the kids who were there loved it, as did my husband, who generally is not a … Continue reading →

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Chef Cherisse’s Yummy Jicama Slaw

Posted on June 30, 2015 by kelleychisholm

Looking for a great and easy-to-make side dish to take to a Fourth of July celebration or other summer cookout? Well look no further than this light and refreshing jicama slaw, courtesy of my friend Chef Cherisse Byers. This pairs … Continue reading →

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