Vegetarian
6924 recipes found
"Black Gold": New Orleans Iced Coffee Concentrate Inspired by Cafe Du Monde Cold Brew
Now there’s another way to achieve the perfect ice coffee with an easy recipe: New Orleans cold drip coffee concentrate inspired by Cafe Du Monde's cold brew.
Artichokes with Parsley and Preserved Lemon Pesto
Basically, this Preserved Lemon Pesto recipe has been my go-to flavoring when I don't have much else on hand because it goes with just about anything! Try it!
Baby Purple Artichokes Fried in Olive Oil
If you've ever been daunted by deep frying, then you must try this baby purple artichokes recipe. The artichokes are trimmed and oil fried without a batter.
Crostini with Sautéed Ramps
Three ingredients with the help of a little salt, olive oil and one skillet join together to deliver a sweet and savory bite of spring that melts in your mouth.
Tarty Rhubarb-Thyme Compote
My mother often made a rhubarb sauce in the spring to have on hand as a treat, usually with vanilla ice cream. Rhubarb is often paired with strawberries to temper its tartness, but as I get older, I appreciate a bit of tartiness in a woman (or a man, for that matter), and certainly in my compote. Although thyme is usually served in savory dishes, with rhubarb it adds an earthiness and depth of flavor that takes this beyond a typical sweet treat. In this super simple recipe, the thyme flavor is subtle because I still want the rhubarb to be the star of the show, but you could play with it to suit your taste. I love this compote best for breakfast spooned on toast, over a scone, on pancakes, or swirled into yogurt. But Mom was on to something pairing it with vanilla ice cream. - Margy@hidethecheese
California Orange Blossom
A neighbor's voluptuous orange tree + cocktail hour = this drink. Yum!
Stale-Bread Pizza
Escarole Soup With Rice
Rhubarb Liqueur Everclear
I'm unwilling to accept the fact that rhubarb has such a brief spring season. So I infuse it into booze like this Everclear liqueur recipe to enjoy all year!
Ginger Pear Sorbet Spritzer with fennel pollen and champagne
I just bought myself an ice cream maker! On the same day my good friend (and fellow food 52 cook), Jennifer Ann sent me a tin of fennel pollen. This is my first time using this ingredient. It is indeed heavenly, especially with the ginger and champagne... Truly a "Spring Refresher".
Russian Toffee
My sister, brother and I are lucky enough to still have the most wonderful mother, but I must confess, she is not and never was a "cook". She is a WW11 war bride from New Zealand, who after marrying our father in NZ in 1943, arrived in this country with a somewhat short list of British Puddings and sweets! They are all the absolute best and it is from her that we learned to make the ultimate (and original) Pavlova, the best Shortbread, Queen's Pudding and ... tra la, Russian Toffee. Who knows where the name came from? I have never seen it in any cookbook, even by another name. It is magnificently simple and scarily addictive! We never had a candy thermometer so the consistency varied from batch to batch--it never seemed to matter whether it was firm and cleanly sliceable like fudge or gooey and sticky when we sliced it--it always vanished rapidly. This is so sinful that I've never passed it on to my daughters until now!
"Sweet and Bubbly"
This cocktail was inspired by the "Dark and Stormy", a delicious drink I had a few years ago in Bermuda (and which is made from ginger beer, dark rum and lime juice, I believe).
Chocolate cherry cordials
I wasn't going to enter another one, but I got to thinking about these chocolate cherry cordials, and, well, I couldn't resist. The sugar coating around the cherries liquefies somewhat, but is contained by the hard chocolate shell, if you can stand to wait 24 to 48 hours before eating these. They were a standard in the Christmas goodie baskets Mama always made for all the elderly folk at church.
Gabriella's Farmers Cheese Gnocchi
This dumpling recipe makes farmers cheese gnocchi, a humble food at its finest: easy, quick, and deeply satisfying. Serve them plain with salt and sour cream.
Meyer Lemon Shandy
I spent last year studying in London, and on hot summer days, my roommate and I used to sit outside on our patio, or in one of the beautiful public parks in London (hurrah for lack of public drinking bans!) and drink shandy, a delicious mix of lager and lemonade. I've updated the recipe to use Meyer lemons, which are available at my local market these days, but regular lemons work just fine! - ChristineB
Minty Iced Tea
I keep a container of this concentrate in my fridge almost all the time. It's a refreshing, envigorating way to use up an abundance of spring mint. - vvvanessa
Negroni Spritzer
It was love at first sip for the Negroni and me. This is a delicious, refreshing drink that I thoroughly enjoy anytime. This negroni spritzer recipe is divine!
May wine
When Sweet Woodruff blooms in May, harvest its white blossoms to make this May Wine recipe, a fragrant, herbal-infused white wine, served with a strawberry.
Elderflower Shandy
I love elderflower martinis - with a passion. But, I'm not afraid to admit they get the best of me at times. Obviously, the elderflower water isn't to blame, so I found another way to enjoy it...responsibly. The elderflower water becomes an alternative to lemonade in a shandy, with its faint hit of citrus and mellow, sweet flavor. Add just a bit of club soda to give it a springtime-y fizz, and you've got a light and refreshing barely-cocktail perfect for imbibing on a patio with some friends.
Fresh Cucumber Foretaste
I created this drink for a large dinner party, and couldn't refill glasses fast enough! It's really simple, refreshing, and a great start to a meal-I served it in small shot glasses with the hors d'oeuvres. Feel free to add a splash of really good vodka or Bacardi to this one, to make it an 'adult beverage'.
Mouthwatering Watermelon Martini
I came up with this to please my girl friends in the hot tub while dreaming of warmer weather...April, May? Remember it's cold where I live. This was spring in a glass. Refreshing, cool, and hydrating. The mint and lime zest make it. Make sure the melon (you could use any kind) is ripe and remove the seeds. We love this,enjoy!
Porto Spritzer
With some clients, we had gone for a porto tasting at The Château Frontenac's famous Champlain restaurant. It's host, Mr. Perreira, a legend in Quebec, was the one leading the tasting. This was his last drink... I was so impressed to attend such an event, and was even more so when we learned he had passed away a few weeks after. Cheers!
Grapefruit Blossom Aperitif
This fragrant grapefruit blossom aperitif cocktail recipe is a combination of a kir-the classic French combination of wine & blackcurrant syrup.
Fried Mush
I realize that the name does not sound promising, however ... when we were kids my Mom and my Stepdad had a cool old VW camper van, you know the kind with the mini fridge and the fold down table, and a bunk area in the back? They would pack the van and we would go camping, first in Baja and around California, then later in New Mexico and Colorado ... Mom always packed her iron skillet and everything needed for fried mush, which is somehow better eaten outdoors by a morning campfire but still delicious in my kitchen just now ... Mom also instructed me not to go messing with the recipe as I am wont to do, but rather to cook it as it is meant to be cooked. My Mom is an artist ... I didn't inherit her talent for creating visual art but I do think that my inherited creativity comes out in the kitchen. For more on Mom's art check out : www.marysegal.com - aargersi