Vegetable
894 recipes found
Roasted Tomato-Garlic Toasts
This "recipe"--more a guideline--came about as a way to get dinner on the table without fuss, and is an example of my exploration of roasting any and every kind of vegetable. The sweet flavor of best-quality late-summer tomatoes is concentrated and enriched by putting in a fairly hot oven and keeping it there till nicely browned. You can vary the quantities as you like. Not much more to be said--it's yummy, addictive and very popular around here.
Heirloom Tomato Bruschetta with Homemade Ricotta
A perfect Italian summer dish that takes advantage of the full flavors of summer vine ripe tomatoes.
Penelope Casa's Garlic Green Beans (Judias Verdes con Ajo)
The technique in this Penelope Casas recipe is so simple. But it shakes up our habits, and with four ingredients, lets green beans become their best selves.
Green Onion Pancakes
The one (and only) problem with making homemade dumplings is you invariably end up with way more dough than pork filling. This is what three generations of my family have always done with the leftover dough. These crispy, hearty, but simple pancakes are the perfect complement to the boiled dumplings they play second fiddle to, but they also do nicely on their own alongside some wok-tossed veggies and tofu.
CSA Inspired Potato Pancakes
Had a bunch of random items left in my csa box toward the end of the week and this just happens to be what I came up with. They were super delicious and served with a side of mixed greens and arugula. I will say this did not satiate my hunger in a big way nor did I feel it was very nutrient dense but a really tasty none the less!
Smashed Kale Salad
Guacamole re-incarnated as a salad. Creamy avocado hand-"smashed" into hearty kale leaves, topped with onion, cilantro and fresh-squeezed lime. Even the kale averse will crave this one.
Smokey Grilled Minty Snap Peas
Summer sides calls for easy recipes, and this is one of my current favorites. It's just 4 ingredients, if you include the oil and the salt, but all four are important. They're best served warm from the grill, especially if you use the wood chips, but are great at room temperature, or even the next day. Note: I've also made these without the wood chips, and they're still fantastic. Just maybe a little less so :-)
Sage Potato Chips
The best thing about these is that you can prep the potato slices in advance and refrigerate them layered with paper towels, then fry them up when you're ready to serve.
Spicy Lemon Tilapia with Chunky Tomato Sauce
One random night, a recipe just popped into my head. I had never done it before, and I didn't know how it would 'pan' out. I just knew I wanted to include certain elements, like tilapia and tomatoes and a little bite, but I wasn't sure what to do. As the vision came together, I googled how-tos from places like Epicurious and Allrecipes in order to make sure I at least got the cooking part done right. I never imagined it would taste as delicious as it did! I served the tilapia over a simple cauliflower puree and roasted asparagus. I hope you enjoy!
Roasted Mushroom Salad
I used a wild mushroom assortment to make this recipe. This salad worked very well along side the halibut fish and a light green salad for a full dinner.
Tomato Graté
Growing up, my grandparents had a vegetable garden, and around this time of year, crates of tomatoes would start lining up along the back of their house. Some were canned for winter but most ended up on the table roasted and crusted with breadcrumbs, garlic and parsley. These tomatos are ubiquitous on the Romganolo table, and quite possibly the best food in the world.
Stuffed Mushrooms
For some reason it seems as if all vegetarians are automatically required to like mushrooms because that is the considered “meat” for vegetarians. Unlike most vegetarians, I never liked mushrooms...unless they're stuffed with cheese...mmmm!
Jennie Cook's Zucchini Butter
It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Try this pure distillation recipe now!
Corn, Avocado, and Mango Salad
This salad is more of an idea than a recipe. I hate measuring, which is why I generally don't post recipes on the site. But I was so pleased with this simple yet delightful combination of flavors that I figured I'd share--if only to inspire others to create their own fresh take on this summer side. I served the corn salad with halibut, but I'm sure it would taste great with trout and almost any other white fish or protein, or taco, for that matter. All measurements are approximated as is the serving size. I wouldn't worry, though. This salad would be very hard to mess up if you use the guidelines I've provided below. Enjoy.
Shiso Nigiri with Avocado and Umeboshi Paste
You know what's fun? Ordering vegetarian food in Japan. (Share your dietary preferences and country of choice in the comments.) I love vegetarian sushi (it's one of the only acceptable times to have soy sauce on your rice), but even speaking the language and spelling out what I don't eat didn't always help. So sometimes you just have to take matters into your own hands. No more boring cucumber rolls! (No, not really. But make these AND cucumber rolls!)
Rhubarb Lemonade
I made this lemonade after wanting a simple way to taste fresh rhubarb without cooking/baking/mixing it with much of anything at all. I choose dark stalks for dramatic color.
Melted Tomatoes
This has become one of my favorite condiments, both for the intense tomato punch and the ease of preparation. They're amazing spooned over fish, grilled steaks, roasted eggplant, salads or toast. Warm, cold, however you like :)
Salad of Grilled Kohlrabi and Smoked Trout
I love kohlrabi and I recently experimented with grilling it with sliced lemon -- it made a very tasty recipe. But the real epiphany came the next morning.
Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil
The acidity of the yellow tomatoes combined with the sweetness of the beets and that tang of the goat ricotta embodies the colors and flavors of summer in an absolutely perfect way. Inspired by some of the beautiful food photography all around the web, this is an absolutely fantastic salad to brighten up your table and bring joy to your tastebuds!
Basil Vinaigrette
This has become a signature salad dressing for me. Drizzled over soft butter lettuce, it is one of my simplest and most requested sides by my customers. The trick is blanching the basil leaves so they keep their vibrant color, and using a very powerful blender to get it nice and smooth.
Chargrilled Rosemary Endive Salad
This recipe was adapted from a Jamie Oliver chicory salad recipe. The chargrilled rosemary and endive are a great pair and work together deliciously.
Minty Turnip Lactopickles
I ferment hakurei turnips with a little bit of mint at the end to give them an amazing, fresh twist. You can sub any small turnip or even cut up a large one. Just make sure you wash thoroughly and don't peel them! Fermentation is simple pickling. Time and submersion are the keys!
roasted orange rhubarb compote å la Luise
This is a recipe for roasted Orange Rhubarb Compote å la Luise. Serve it with scones, crepes, vanilla ice-cream, a lemon-ricotta tart or just a spoon. Enjoy!
Japanese Soba with Mushroom Broth
A friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing. Who needs a Japanese noodle house when you create a dish like this at home? Once you have a few of these items stocked in your cupboard, you can easily bring the East into your kitchen any night of the week without a lot of effort. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops (or even Whole Foods) will carry everything you need.