Vegetable
893 recipes found
Roasted Beets and Tofu Skin Salad
Tofu Skin or Doubao 豆包 is the delicate and delicious skin that forms on traditional Chinese soy milk as it’s boiling. This protein-and-fat-rich delight is scooped up and sold in layered bundles fresh, fried, or fried and dehydrated. This particular salad was born of a late night craving and led to a grocery run where we discovered vacuum sealed beets on clearance and well~ the rest is history.
Almost-Vegan (No-Cream) Spinach Artichoke Pasta
A healthy and delicious vegan spinach artichoke pasta recipe using Trader Joe’s tapas-style grilled artichoke hearts waiting to be part of something beautiful.
Watermelon Arugula Salad
Refreshing watermelon arugula summer salad
Stone Fruit Caprese Salad
A fruity twist on a classic Caprese salad
Italian "Orecchiette" with broccoli
A vegetarian pasta typical of the South of Italy. Broccoli are one of the healthiest vegetables around so this pasta is perfect to indulge but in an healthy way. The chili, garlic and extra-virgin olive oil, complement this healthy pasta. Made with only 5 ingredients!
Meat Stuffed Marrows/Zucchinis (Dolma)
This recipe is basically based on the idea of stuffing your vegetables with your filling, so you can improvise if you wish. In Turkey it is called "Dolma" which means "stuffed". Traditionally we use marrows, peppers, aubergines and beef tomatoes back at home. As a warm dish, the filling is minced beef mixed with a little bit of rice and herbs and seasoning. Serve it with garlic yoghurt.
Maharashtrian Green Chile Thecha
Thecha means a hot, sometimes super hot, green chile peppers chutney. This recipe is made by pounding cooked or uncooked green peppers, with garlic, lime, cumin.
Pizza Recipe
simple quick pizza recipe
Mediterranean Roast Vegetables Pasta
Lovely Roast vegetables infused with herbs and garlic can be enjoyed on a bed of pasta or couscous, drizzled with balsamic vinegar and extra virgin olive oil. This makes a healthy and practical supper dish.
Miso–Brown Sugar Cabbage
This easy, tasty miso brown sugar cabbage recipe serves one or two for a light lunch and is a great way to use up leftover cabbage sitting in your fridge.
Tadka Salad Dressing
Tadka is a recipe technique in Indian cooking, wherein you temper spices in oil. Using infused oil instead of plain oil injects flavor into a salad dressing.
Spaghetti alla Chitarra with Smoked Juniper Ricotta, Polpa, and Arugula
Spaghetti alla chitarra is one of my favorite pasta shapes as it can hug the sauce and keep it all tight together. My newest discovery is this beautiful juniper smoked ricotta from Italy, a small production with big flavor. I use Mutti Finely Chopped Tomatoes, or Polpa, because it retains all the freshness of freshly picked fruit when it's canned in Italy and is easy to get at the store. Then I top with some fresh arugula from the rooftop farm close to my restaurant! This recipe calls for Colatura di Alici, which is an Italian fermented anchovy sauce (much like Southeast Asian fish sauce) that is available online and in specialty stores.
10 Minute Massaged Kale Salad
This kale salad recipe is a quick, easy, and delicious addition to your lunch, brunch, or dinner. Simple ingredients come alive in this nutrition-packed recipe. Plus it's ready in just 10 minutes! I love to enjoy it with leftover chicken on top and some dried berries and nuts.
Summer Tomato and Onion Salad
Quick and easy salad using my Michigan garden tomatoes.....a summer taste treat!
Breakfast Pasta
Who said pasta can't be a breakfast recipe? Not me! With a creamy sauce, a yolky fried egg, and grated parmesan, it's the perfect recipe for a hearty breakfast!
Egg in a Nest
An easy weekday breakfast recipe for mornings you want something quick without sacrificing taste.
Red Bean Tempeh Breakfast Scramble
We got some lovely Red Bean Tempeh the other day and after using half for a steak dinner I used up the remainder in this hearty 2-part breakfast scramble recipe.
Kale and mushroom rigatoni
Delicious simple recipe with my favorite pasta!
Zucchini Potato Cheese
"Zucchini potato cheese" is just a string of three separate foods. And yet, these three words mean so much more than the recipe name. It's three ingredients!
A Truly Italian Recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs
Peperoni Cruschi, or Peperoni di Senise, come from the Basilicata (Italy), the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes, as in the following recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs.
Citrus Spinach Salad
This spinach salad recipe is light and refreshing with citrus sweetness and bursting with flavor. It is also super healthy!
Fresh Tomato Sauce with Garlic Butter Confit
Tossed with pasta, fresh basil, and salt (or tons of cheese...), this Confit Tomato recipe is now my family's favorite pasta Sauce. Also delicious with toast.
Tomato Sauce with Anchovies and Cream
This is a quick and easy Anchovy Cream Sauce recipe. I love using anchovies to add depth and flavor to dishes, especially sauces. I like the taste and texture.
Tomato, shallot, and olive oil sauce
This recipe is a vegan friendly riff on the famous “Marcella Hazan tomato, onion, and butter sauce” recipe. I was wondering if the olive oil would be a good alternative for butter. Also I exchanged onion for shallot, added basil, and cooked a few garlic cloves in the oil, hey if you are messing with perfection you may as well go hard in the paint! The result was a rich, silky, pasta sauce that I would serve to guests. The olive oil is very apparent in the flavor, which I love, the better the oil the better the sauce.