Vegetable
882 recipes found
Fried Tomatoes
Vegan and packed full with vitamin C, Galayet Bandora recipe originates from the Jordanian rural “food basket,” where tomatoes are grown near the Dead Sea.
Vinaigrette Beets with Feta Cheese
A simple refreshing side made with beets, feta cheese and a light, tasty homemade vinaigrette.
Roasted Ranch Broccoli
If you're looking for a way to convince your kids to eat their broccoli, this recipe is it! Ranch plus broccoli is a match made in veggie heaven.
Fig Salad with Smoked Prosciutto and Tomatoes
A prefect end of summer salad !
Roasted Sweet Potatoes with Apple Brandied Coconut Pecans
Horseradish sauce
Sous Vide Brussels Sprout Confit
Brussels sprouts are delicious on their own or flavored! In this sous video recipe, we add Chipotle tabasco to give the dish contrasting flavor.
Cal Peternell’s Fried Herb Salsa
Cal Peternell’s 4-ingredient herb salsa recipe--a smart way to dispense with herbs in the crisper, and a last-minute dinner savior in one.
Hangover breakfast - Kimchi and Barley pancakes
I don’t know whether Kimchi actually cures the hangover or our Korean brains and stomachs are just programmed that way, but Kimchi and dishes with Kimchi are common hangover cure in Korea. (As you could probably guess, we eat Kimchi for almost anything). These pancakes are best eaten right away, but they also keep very well in the fridge for a few days. And let's be honest, when you wake up with a hangover feeling like a zombie, last thing you want is to cook. If you have a party weekend coming up, make these pancakes in advance and keep them in the fridge. All you have to do the next day is to warm them up and maybe top up with some fried eggs, (if you are well enough to handle fire). They might just save you from a world of pain.
Endive with Pecorino and Honey
This is a delicate (not to mention quick and easy!) appetizer or antipasto inspired by one of my favourite toasted sandwich fillings (from my cookbook, Florentine). It's a wonderful balance of sweet, bitter, salty, and creamy. Choose firm, crisp, bright witlof, avoid ones with any browning of the leaves. If you can't get a young, creamy, quite mild pecorino (aged versions are decidedly saltier and firmer), try asiago or provolone dolce instead. A delicate, fragrant honey (something not too sweet) is my preference for this, in Italy one would use locust honey. As a second, something more balsamic like a dark chestnut honey is also interesting.
Cauliflower Crostone with Anchovy and Caper Sauce
This sauce is a classic from central Tuscany and known as Salsa del Valdarno, a variation of acciugata that uses capers in place of garlic. It's most often used to dress a thick, t-bone steak that's grilled over charcoal but left bloody in the middle. It's also a wonderful partner to cauliflower, in any way. I often toss the sauce with steamed or roasted cauliflower as a side dish, without the bread—but serving it on toast (as a crostone), turns this into a quick, satisfying-yet-light meal. You can also try the sauce spooned over eggs—boiled and halved, fried, scrambled or poached. Tuscans like it on fried beef or veal, too. For a quick and thrifty lunch, my husband's nonna used to stir it into spaghetti.
Miso Mayo Blistered Green Beans
The mayo in this recipe gives the green beans a rich creaminess without leaving behind any mayo taste or heaviness, while the miso adds a salty, nutty quality.
Butternut Squash with Ginger, Rosemary and Toasted Mustard Seeds
This squash was made with the last squash from our garden last year. I wanted to treat it simply, compliment it sweetness and give it just enough pop to make sure that it was memorable. I cooked this in coconut oil which also added a nice depth of flavor to this simple recipe.
Simplest roasted tomato and garlic soup
This is one of my favorite fall to summer transitional foods, for me something I make with the last big batch of local tomatoes I buy each late September. The roasting process, though, means that this will work well with tomatoes of pretty much any quality, ripeness, type and shape. This soup is bright in tomato flavor with simple ingredients, and your oven and blender or food processor do all the work! You *can* coat your baking sheet with olive oil instead of lining it, but I find that the oil doesn't really add a flavor to the soup when used in that stage, and it seemed kind of a waste. For storing and keeping soups longer, I feel that adding the fat in as a garnish if you want like with a drizzle of olive oil or cream to serve is better. It's also good for a mixed crowd of non dairy eaters. The carrot trick is something I learned from Mark Bittman, there's something in the flavor of carrots that makes tomatoes taste more tomato-y. Enjoy!
Heirloom Tomato Gallette
The Middle Eastern spices and added Balsamic and aged Mancheli Cheese really take this simple tomato pastry to another level!
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This bagna cauda, hot garlic and anchovy sauce, is a traditional autumn recipe from Piedmonte. As a fall dish, it usually features typical seasonal vegetables.
pasta with beer-caramelized onions
this pasta dish is really rich tasting while ultimately being very light, super sweet and savory, and can be customized many different ways -- I added some cooked white beans as you can see from the photo, I could see either raw or sundried tomatoes being delicious here, roasted mushrooms or zucchini, any kind of cheese really -- or you can make this completely vegan by caramelizing the onions in olive oil instead of butter
Oven-roasted summer tomato & rosemary bisque
Creamy tomato bisque made with oven-roasted summer tomatoes, rosemary and garlic.
Semi-dried tomatoes
Semi-dried tomatoes are softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. For this recipe, you can use any size of tomato.
Yuca Tortillas
Delicious Paleo, gluten-free, grain-free, nut-free, egg-free, dairy-free tortilla!
Steak & Eggs
This Texas steak and eggs recipe is adapted for a home cook who might not have access to a hard wood fire to grill the steaks over.
Barlotti Beans Cooked Turkish Style ( Barbunya)
This barbunya recipe for barlotti beans with carrots and diced roasted potatoes is a classical Turkish-style summer vegetable recipe, eaten warm or cold.
Green Beans Cooked Turkish Style (Zeytinyağlı Fasulye )
This zeytinyağlı fasulye is a classical Turkish summer vegetable recipe, eaten warm or cold. Drizzle a extra virgin olive oil on top to add more flavour.
Danny Seo's Brown-Bag Popcorn
Homemade brown-bag popcorn is a blank slate for all your dreaming—how are you going to gussy it up? Here are four ways to get started, all riffs from cookbook author Danny Seo's new book, Naturally Delicious: 100 Recipes for Healthy Eats That Make You Happy (Pam Krauss Books, 2016).