Vegetable
894 recipes found
Vitality Juice
At the start of every new year (and at the start of each season, too), I like to do a juice fast for 3-5 days. It's a great way to eliminate toxins, nourish the skin and clean out the system. I subsist on a variety of vegetable and fruit juices, and this is a favorite. It's also a great way to start the day, or as an afternoon pick-me-up. The bright flavor harbors a healthy dose of vitamins C and A and anti-inflammatory ginger.
JALEPENO PEPPER BITES
My garden was full of these wonderful little peppers...some turning bright orange. These little stuffed peppers are real palate awakening wonders! If the peppers are small (bitesize) use a whole pepper. If they are larger, then before stuffing cut the pepper in half and stuff as directed.
Sweet Potatoes a la Vermont
This recipe has become a staple in our house. It's very important to let the baked potatoes cool a bit before attempting to peel the skin off! This mush is very tasty when served alongside something quite savory, such as roast chicken. It makes a great Thanksgiving side dish, too, naturally.
Sweet Potato Gratin with Smoked Paprika and Cayenne
I love sweet potato recipes that complement the natural sweetness of the vegetable, instead of piling it on. Season this gratin with smoked paprika and cayenne.
Sweet Potato, Leek & Ricotta Souffle
I’ve been really inspired by leftovers lately. That whole idea of waste not, want not, makes a big difference on the weekly grocery bill too. This past Rosh Hashanah, I was “winging” it for the side dish. I knew it would be something with sweet potatoes, since I’d picked them up at the farmer’s market, but I didn’t really have a plan. That is until I saw the leeks at the market too. I started thinking about mashed sweet potatoes paired with some sautéed leeks. Then that morphed into a soufflé. When I got home and started unloading ingredients, and spied some leftover homemade ricotta I’d made earlier in the week, my side dish was finally complete—a sweet potato, leek and ricotta soufflé.
Sun-Dried Tomato Toasts
This is a super easy and fast appetizer to prepare, yet incredibly delicious. Proof that delicious does not have to be fancy and labour intensive. Your guests will be begging for more!
Union Square Cafe Brussel Sprout Hash
This was the recipe I made, along with a duck stew, for my parents when Eric and I told them we were getting married. It was a complete Danny Meyer menu and the hospitality worked like a charm. We are still married 16 years later and my sister-in-law requests the hash every Thanksgiving.
"An Nyoung" Brussel Sprouts
Brussel sprouts and kimchi may seem like an unliky combination, but opposites attract! The woodsy, mellow flavor of brussel sprouts is the perfect foil to kimchi's pumgent fire, especially when roasted to crisp perfection and dressed with sesame oil. For me, this is best served over brown rice.
Tangy Brussels Sprout Chips
My sister (Kersh in the Kitch) had Brussels Sprout Chips at a dinner party a few years ago, and being the Brussels lovers we are, we couldn't wait to try it ourselves. My version uses garlic powder and tangy lemon juice for an extra fresh zippy flavor that enhances and complements the chips perfectly!
Brussels Sprouts in Pancetta Cream
You might think this Brussel Sprouts with Pancetta and Cream recipe would make sprouts-haters reconsider, but in fact their taste is concentrated here.
Perfect Brussels Sprouts
Brussels sprouts are probably my favorite vegetable. I can't say no to them on a restaurant menu, or in a farmer's market. But it's understandable why some people are just deadset against them - they can be terrible when incorrectly cooked! This recipe plays up the natural flavor of sprouts, while infusing it with the flavor of chicken stock. You can of course substitute water for the stock, but I find it takes the sprouts to a new level. - Hotplate Gourmet
Bacony Brussel Sprouts
We loved the combination of brussel sprouts and pancetta from Babbo... so we set off to make our own version. As someone who hadn't had a brussel sprout in her life until after age 25, this has come to be one of my all-time favorite side dishes!
Spicy Squash
Chipotle taste makes squash more interesting to folks who aren't fans of mashed vegetables.
Sweet Potato Puree with Goat's Cheese and Smoked Paprika
This has been a staple at all my Thanksgiving and Christmas dinners for years now. I love the combination of sweet potatoes and goat's cheese (I've also posted a frittata made with the same two ingredients), and the creaminess of the cheese means you don't need to use any butter or cream, like you usually find in other sweet potato purees. But it's the smoked paprika that really makes this stand out - get the best you can find. If you're making this for the holidays (or any day) and are pressed for time or oven space, you can boil the potatoes instead for 10 to 15 minutes, but you'll lose the added depth of flavor you get from roasting them.
Classic French Potato Purée - Extra Smooth
This recipe is my version of the best potato purée I have ever tasted, the classic French purée made by Chef Joël Robuchon with lots of fresh cold butter.
Hot Pepper Jelly
I know these aren't bell peppers, but the key to this recipe is to make it with red jalapenos - I love their flavor, and I set out trying to make a jelly that captured that flavor, with just the right amount of spice that wouldn’t overwhelm it. Not too sweet, not too spicy, SO much peppery goodness. - apartmentcooker
Olio Piccante, Smoked
This spicy oil is terrific drizzled over grilled veggies or fish, pasta dishes, flatbreads and pizzas. We used one of our favorite ingredients, smoked paprika, to add flavor and nuance to our new kitchen staple.
Greens on Fire
I learned this technique for grilling broccoli rabe in Judy Rodgers' Zuni Cafe Cookbook. It's fast, easy, and allows you to cook greens in the summer without using your stove (though you will need a grill). The same basic method also works great for radicchio (sliced into quarters) or Belgian endive (sliced in half lengthwise).
Bette à carde "Cymbeline"
I once worked in the chateau of a rich industrialist who grew up in poverty. He adored his bette à carde (Swiss chard), which reminded him of his childhood friend, a goat named Cymbeline.
Sweet Beet Straws
We grew beets in the garden this year and we've tried to make the most of each plant, from root to leaf. I usually saute the stems with the greens, but tried something different one night and it was a hit. (NOTE: This recipe is just for the stems - the beet greens get sauted in olive oil and shallots, and the roots get sliced, splashed with olive oil and balsamic, wrapped in foil and roasted at 450 degrees for about an hour.)
Asparagus Frittata
This frittata is not only easy to make, but you can vary the ingredients to whatever you have on hand - change the vegetables and the cheese to reflect what you have in your fridge!
Calvo Nero salad
I was sick of romaine and iceberg! I wanted a salad that was hearty enough to survive the commute to work, full of iron and nutrition so that I didn't have to boil broccoli as often, and easy to prepare and be versatile! I stumbled upon a discounted back of calvo nero kale at the store and thought, "Hmm, what's this?" A quick search found that I could steam it -- and it's been a favorite ever since.
Breakfast of Champignons
So simple it is barely a recipe, this is my favorite late summer breakfast. I could say that I made it up, as it went straight from my head to my hand to my mouth, via the oven. But I'm sure it has been invented before and will be invented again. It can be made even more simply, if you just leave out the mushrooms. You would, however, need to change the name. It depends on proper local, unrefrigerated ripe tomatoes. This is nice with toasted pitas or buttered toast fingers, and very hot, very good coffee must be served.
Raw Tomato Basil Soup
A simple and delicious way to use garden fresh tomatoes and basil. Easier to make than gazpacho because the ingredient list is paired down to the basics...