Vegetable
882 recipes found
Avocado dressing
This is so simple I hardly call it a recipe. Yet it is one of my Summer staples when I am making tasty, healthy ,quick Summer salads. Avocados are such a perfect fruit that I hate to do much to disguise their creamy, nutty flavor and this dressing stays true to that premise. I usually use Hass avocados ,the dark pebbly looking ones that have the best flavor(in my opinion).
Quick Avocado Jalapeño Balsamic Shrimp on Tofu
I really love avocados but they weren't a Japanese food until about a decade ago (reverse-constructed CA Sushi-Roll?). I missed their wonderful flavor and my husband can eat only so much guacamole, so I started blending it into other more traditional dishes. This delicious breakfast dish of avocado/jalapeños teamed up with shrimp/tofu is my own version of fast West-Meets-East with a little European Balsamic thrown in.
Catalina Crab in Avocado
My Mom gave me this recipe when I was in college and lived in a dorm. No kitchen or utensils available gave me few options for meals. Somehow, 30 years later, this exotic little meal has transferred itself into a quick, light lunch on hot days or an appetizer for a grilled meal.
Avocado & Tomato Salad
A simple Italian style salad
Cauliflower in curry yogurt sauce
Oven roasted Cauliflower with Yogurt Curry has been a staple in my kitchen. Wanting the dish without using the oven was the motivation for this recipe.
Garlic Scape & Basil Pesto
I am part of a CSA (Community Supported Agriculture) and this week, I recieved one of my favorite ingredients, Garlic Scapes! They are actually the plant greens of garlic and only come around a few weeks out of the year! They are insanely delicious with their light garlic and earthy flavor and make for an amazing pesto. I served mine on spaghetti with pan roasted tomatoes. My recent batch included a mix of pine nuts, walnuts and marcona almonds which were all in my pantry and was devine! I also froze some for a great quick crostini when guests come over topped with Burrata cheese.
Pappas Relenas (R.F.U.G.) chubby spud
Recipe was researched and developed in accordance to Chubby Spud business model. A mobile kichen streetfood in infancy. Flavors profile is almost infinite eg: bacon&cheddar, chorizo&ancho cream, roasted veggie..etc.
Beautiful mushrooms
During a recent trip to the farmer's market, I came across a man selling nothing but shitake mushrooms. These bags full of fresh fungi looked wonderful, but I was slightly put off by the price. The man started to sell me by talking about how I could prepare them so simply and beautifully that they would taste like bacon. Prepared the way he suggested, they do not taste like bacon, but they taste like the most wonderful mushrooms in the world. I can imagine making these at a dinner party for some fancy hors d'oevres, but right now I just love taking them out of the oven and eating them straight from my cast iron skillet.
BLT Wrapped Bites with Feta Cheese
I love cherry tomatoes and especially love the varieties available. With a box of cherry heirlooms, this preparation came to mind. The trick was to come up with a bite that would be easy to prepare and not wind up on everyone's laps or my floor. Serving the bites enveloped in romaine lettuce leaves makes it easy for eaters to wrap up the filling, and enjoy the feeling of a BLT. I prefer using feta cheese to blue cheese or chevre - blue cheese will be sharper in flavor; chevre milder.
The Perfect Snack
This is what my grandmother would give me after school when I came home from school.
Radish Dressed Eggs
I was first introduced to deviled eggs by a lady born in the south whose home I shared when I was in college.I still consider them a neat little snack that has its way of taking the edge off of hunger in a true wholesome manner, and yet doesn't make it difficult to stop at just one because of the richness of their traditional preparation. This is a variation of mine that is quite light though and could make a light dinner with a slice or two of toast.
Warm Turnip Spread
Spread this rich and creamy spread on toasted bread or crackers for a decadent treat. Turnips are boiled and then mashed and combined with cheeses. to create a delicious appetizer.
Raw Turnip Tangelo Toss
This kind of Japanese side dish, sunomono, is usually a vinegared vegetable paired with a contrasting flavor. The late summer Japanese turnips are delicious raw so I paired them with California Tangelos. The Minneola Tangelos started appearing here last year, and have a very strong juice and tasty peeling. The salt/soaking in step 2 gives the turnips a softness seen in picture 3 (soaked) compared to 2 (not soaked).
Rad Raddish BLT
I'm a sucker for a BLT, so recently I tried to vary up the usual Lettuce-Tomato-Mayo combo. This wild and crazy sammie has radishes, watercress and guacamole for a spicy, earthy twist.
Spring Radish Crostini with creamy Herb Butter
The crunchy baguette slathered with the garlicky-herb butter and topped with crisp Radish and delicate pea sprout is the perfect Crostini recipe appetizer.
Browned Butter Baby Turnips
Baby Turnips don't require any peeling because their skins are tender, so for this recipe you just need to trip their tops and tails, and let them saute.
Turnip Green Gomae
I love the Japanese appetizer recipe of Turnip Greens, with its nutty, sweet, and salty sauce coating just-blanched greens. You can make it with any greens.
Egg Salad on Radish Slices Canape
I like my egg salad recipe to be served on whole wheat toast with a thin layer of sliced radishes on top of the egg salad. It makes a great canapé!
Bacon Wrapped Roasted Radishes
Heating radishes gives them new life. They soften. They mellow. They become buttery. Try this Bacon Wrapped Radishes recipe, it will blow your mind!
Radish and Carrot Sweet Chutney
Call it sweet sauce or chutney. It is really quick and tasty sauce which is sweet, spicy, and goes well for dipping spring rolls or any type of flatbreads. You can save it for about 1 year or so.
Mooli Chaat
This recipe is quite possibly the easiest way to polish off radish at its freshest. Mooli chaat is street food from New Delhi with radish and masala.
Couve a Mineira: Brazilian-Style Collard Greens
My version of the yummy side dish I first tried in Brazil at 19. This Couve a Mineira recipe requires very few ingredients and it's easy to make and so good!
Basil Cubes
By making this Frozen Basil Cubes with extra virgin olive oil recipe in the summer, I have the fresh taste of basil all year long. Use in soups, sauces, pesto.
Leaves-and-all Ramp Soup
My husband discovered ramps two years ago. If you've never had them, search them out at your local farmers market right now - they're only available in the early spring. Their flavor resides on the spectrum between onion and garlic. What I love about this soup is the bright flavor and the dazzling green color. Enjoy and play around with the ingredients.