Vegetable
882 recipes found
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.
Green Beans with Crispy Shallots
This recipe creates a tasty side dish. Green beans with crispy shallots is a savory and wonderful addition to any meal. Just be sure you use fresh beans.
Macedonian Pinjur (Baba ganoush on steroids)
This recipe is based on a popular Macedonian spread/dip called "pinjur" (PEEN-jur). A blend of roasted eggplant, italian sweet peppers, tomatoes and walnuts, this dish get's its kick from pureed raw garlic. If you prefer less bite then use less garlic, but if you're like me 3-4 cloves is just right for this savory spread. The beauty of this recipe is that it's easy to prepare, very nutritious and keeps for quite a while. It is the perfect alternative to hummus, if you are looking for one. Serve and enjoy with friends!
Roasted Garlic Scapes
Every spring I scour the markets until I can find my true love--garlic scapes. I buy them, and make this recipe's roasted garlic scapes for pestos and dips.
Sweet Pea Soup
This incredibly simple soup ticks all the boxes: easy, cheap, beautiful, bright and flavorful. It's one of my most requested soups both at work and and home. The key is not re-cooking the frozen peas, which are already blanched, preserving their natural flavor and vibrant green. The soup is delicate and sweet, and OH THAT COLOR!
Garlicky Goat Cheese Toast
9 months ago I planted my first garlic and this week I pulled several bulbs out - what I am I going to do with it all? After using it in stirfry and sauteed Swiss Chard I wanted to go all the way with some of my favorite tastes so Roasted Garlic and Goat Cheese Toast was born. It makes a great lunch or snack or you could get fancy with it as an appetizer. The trick is to have it already roasted and waiting in the fridge so all you have to do is squeeze that goodness onto your toast, top it with your favorite goat and go! Simple and good. If you are an avocado toast fan you might like this too. If you eat communally or share an office you may want to ensure others in the room are eating it too.
Garlic Scape Pesto
Pesto is beginning to make a regular appearance at dinner at my house. Toss it with pasta, spread it on toast; thin it with more olive oil and it'll become a happy alternative to whatever you've been dressing your salads with.
Crunchy Cannellini Snacks (Roasted White Beans Snack)
This recipe turns savory cannellini beans baked into a crunchy snack. You won't believe how delicious these roasted white beans are.