Vegetable
894 recipes found
Crispy Greek Zucchini
My sister got married in Greece this summer and my favorite part of the trip was the food. Last night we recreated our favorite Greek dishes we enjoyed on vacation. I was I'm charge of making the thin, light, and crispy zucchini strips we enjoyed at so many restaurants. I doubt they use beer in the batter in Greece, but I couldn't resist adding a touch more flavor to this already delicious treat.
White Chocolate and Fennel Truffles
The fennel combined with the sea salt flakes cuts through the richness of the white chocolate ganache and makes this a lovely recipe and after dinner treat.
5 Minute Crispy Coconut Kale
http://youtu.be/T4EfWzFu9UQ
Taiwanese Turnip Cake
I've seen the 2 generations of women in my house making turnip cake with their eyes closed, as I, myself, now living abroad, often miss my mom's turnip cake- steamed, sliced and pan fried until crispy on the exterior and bursting of daikon deliciousness in the middle. This recipe focuses on the shredded daikon, so try to buy fresh daikon: no additional cornstarch needed, nor chinese sausage, shiitake mushrooms etc. The secret? Letting the mixture sit overnight. Can be kept in the fridge up to 4 days.
Pappa di Pomodoro
For me this soup will always conjure warm memories of four college girls crowded around a table in a chilly apartment in rome. When I studied there with a few of my best friends we saved our pennies for travel, wine, and the occasional pizza from the shop downstairs. On rainy days I would make big kettles of this soup for just a few euros and we would stuff ourselves with it while we imbibed in jugged red wine. Because the main ingredients are used in equal parts, it's really easy to scale this recipe based on the number of people you're serving, or how hungry you are. This one's for my girls, Mary, Andrea and Brooke! xx
Caramelized Onion, Broccoli Rabe and Sweet Potato Hash
This started as a refrigerator clean-out but turned out to be a delicious Sunday brunch. Feel free to substitute the rabe for another green like spinach or kale. This is a recipe that's made for adaptation.
Healthy Pajeon (Scallion Pancakes)
Made this up the other day when I had a hankering for some Pajeon but I'm trying to eat healthy. Worked out great and it totally satisfied by Korean Scallion Pancake craving.
Vanilla-Tomato Jam
Years ago I read about a Parisian restaurant whose star dessert was tomatoes, stuffed with citrus peel and spices and braised in vanilla-scented caramel. It sounded a little questionable at the time, but after making a batch of savory tomato jam this summer I decided to give the tomato-vanilla-citrus combination a try. The result is incredible. The vanilla and lemon bring out the sweetness and hidden fruit character of the tomatoes. It's great paired with aged cheeses, used as a glaze for chicken or pork, or just slathered on a slice of good bread.
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.