Vegetable
882 recipes found
Fennel Slaw with Vanilla Vinaigrette
Sometimes the beauty of a dish lies in its simplicity. I like such dishes, where the flavors of few key ingredients come together into something more than the sum of their parts. In this refreshing winter salad, the licorice taste of fennel is muted with vinaigrette, and only a hint of it comes through, accented with vanilla, almond and black pepper notes.
Delicata Squash Chips
The sugars in the delicata squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven. This chip recipe is a must!
Butternut Squash Pesto Pizzettas
Adapted from Eric Gower’s recipe in The Breakaway Cook.The variations are endless–goat cheese, pistachios, walnuts, sage pesto, feta, and more.
Broccoli Soup
Socca Pizza with Goat Cheese
Socca is a chickpea flour flatbread. Only a few ingredients, naturally Gluten free and so delicious!
Creamy Roasted Pepper Sauce
This simple & quick Greek-flavor inspired sauce is perfect for sandwiches, burgers, poached eggs---the possibilities are endless!
Childhood Zucchini Pancakes
There are million zucchini pancake recipes, but this is the one my mom made. Almost every week when I came back from school there was a plate full of warm little pancakes waiting for me. Today I make them for my daughter and her little buddies, and they love it. Often I substitute zucchini with a different vegetable – carrot, broccoli, peas – they clean up their plates not knowing that they have been tricked into eating a healthy meal!
Garlic Bread Grilled Tomato Sandwich
End of sun-warmed Minnesota tomatoes and I'm soaking up every one in or on something luscious. Skip the cheese, add garlic to the pan, and have a crusty, garlicky, tomato on grilled country bread.
Egg in hole with Roasted vegetables
May be you call it a different name: Eggs in a pocket, One-eyed jack, Baby in the hole, Bird in a nest, Egyptian eggs, just to list a few. The classic breakfast version has an egg fried within a crispy ring of bread. To make it more sumptuous and filling, I roasted a bunch of beautiful vegetables with olive, salt and pepper and placed them around the ring & then crack an egg. Also how well the eggs must be cooked is a personal choice. Some like over easy, sunnyside up or completely cooked through. No matter how you make it, this will remain a favorite breakfast option passed on for many generations to come. :-)
Wilted Escarole with Feta, Walnuts, and Honey
Searing escarole brings out its light bitter flavor. Sweet honey and creamy, salty feta cheese complement that bitterness and turn this plain leafy green into a restaurant-worthy appetizer.
Bacon, Poached Egg, & Jalapeno Lettuce Wraps
Simplicity at it's finest. 3 simple additions make this lettuce wrap one of the tastiest and easiest lunches one could ever make.
Tahini Cauliflower with Lemon and Smoked Paprika
I have made this warm, tangy and smoky cauliflower more times than I can count. If you can find “South African Smoke” seasoning at Trader Joe’s I highly recommend it, but any smoky pepper flakes will do nicely.
Wilted Spinach with Bottarga
If you don't like or have bottarga just use sesame seeds. They are a perfectly wonderful substitution. I squeeze a lot of the liquid out of the spinach after cooking but I always take care not to over squeeze. If the spinach becomes to dry it gives you the feeling of a sponge sucking all the moisture from you mouth when you eat it.
Heavenly Poached Eggs ovah Asparagus
A wonderul summery light and delishious anytime meal !
Cucumber, Green Bean and Dill salad
This one originally draws from Mark Bittman. It's refreshing in the summertime and goes well with everything. Use equal parts cukes and beans, and cut them into equally sized bites.
Green Goddess Salad topped with Almonds
This gorgeous goddess salad was inspired by a beautiful group of green veggies sitting in my fridge. I thought to myself, now how can I make these flavors come together for a sexy and light lunchtime salad? Lightly steamed cancer-fighting greens are placed atop of a bed of spicy arugula greens, sprinkled with colorful antioxidants, along with protein and nutrient-rich almonds.
Slow Roasted Tomatoes with Filet of Anchovy
It's tomato season, so keep it simple while cooking. No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.
Roasted Tomato Basil Polenta
Dress up your polenta quickly with our Roasted Tomato Basil soup! Easy and delicious for lunch or dinner.
Cajun Roasted Turnip Wedges with Light Spicy Mayo
If there is a veggie that can be transformed into a baked french fry then my oven is going to see it! Having done the ordinary potato and sweet potato version many times I wanted to stir things up a bit. So when I went to the market this past week and spotted some turnips I was oddly drawn to them. Could I really turn this root veggie into a “french fry?” It was an endeavor I was determined to take on . For some reason, I never thought to include this interesting veggie in our dinner menu which is pretty crazy considering the entire turnip has only 35 calories, give or take, with a hearty amount of fiber. Well, I am excited to report that with a little canola oil and spices this dish was even better than expected! I think I may even be bold enough to serve it as an appetizer at my next party..will keep you posted!”
Rutabaga "Cacio e Pepe"
I was pleasantly surprised the first time I made thinly sliced rutabaga cooked with nothing but toasty black pepper and butter. The flavors were earthy, sweet and complex and I ate a whole platter. We make noodles out of all sorts of vegetables (zucchini, carrot) and I wanted to try the same with the rutabaga. Thinking of that peppery goodness, I decided to try to make a version of the Italian cacio e pepe dish which is basically fresh pasta tossed with pasta water, cheese and pepper. I knew the rutabaga would not hold up to the vigorous stirring or have the starch required for the creamy sauce, but figured the flavors would be excellent and this dish did not disappoint. I served it with grilled pork chops with a peach gastrique and bitter green salad. Earthy, summery goodness.
Heirloom tomato salad with fresh mozzarella, watermelon and mint
My new favorite flavor combination is tomato and mint. With watermelon and a scoop of mozzarella, it's a light summer lunch. Burrata is hard to come by in my neck of the woods, but if you can get it, use it instead of the mozzarella
Beets with Pistachios and Mint
Beets with Pistachios and Mint is my attempt to recreate the dish that impressed me at a friend's wedding. It is incredibly simple: roasted beets marinated in mild vinegar served atop a small pool of creme fraiche and topped with roasted pistachios. The beet juice mixes every so slightly with the creme fraiche, so that when you scoop up a serving the colors mix into a beautiful swirly pink. The pistachios add a pleasant crunch and the mint perfumes the dish. It is a perfect simple side dish for summer.
Effortless Oven-Roasted Corn on the Cob With Husks
Not only is this oven-roasted corn on the cob with husks recipe easy and mess-free, but it tastes exactly like corn should taste: yellow kernels of candy.
Marinated mint zucchini salad
When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion.