Vegetarian
6926 recipes found
Summer Beer
Sometimes necessity is the mother of recipe invention. This cocktail was developed from the contents of the freezer at a rented house one August. I am a big fan of Shandy's in the summer and since we didn't have our usual ginger ale when we were craving them late one evening, we made this instead. We were worried that the concentrate would be too sweet, but it actually worked quite well and we have added it to our summer drink rotation.
The Irish Godfather - Guinness and Amaretto Cocktail
Ireland meets Italy in this tasty Guinness beer and Amaretto cocktail. The Italian liqueurs add a delicious nutty flavor with a surprising hint of cherry.
Spicy Michelada
My husband and I spent a week in La Paz, Mexico, to celebrate our courthouse wedding. The trip started off a little shaky (the "honeymoon suite" had two twin beds, the hotel - which had told us it would accept credit cards - was suddenly demanding cash payment up front, a drunk driver slammed into our hotel right below our 2nd floor room...and that was all in the first 10 hours!) but beer for breakfast went a long way toward calming us down and starting the rest of the trip off on the right foot. That beer was in the form of a very simple michelada - a lot of lime juice, a bottle of beer, and spice to taste. Since coming home we've adapted the recipe to suit our preferences, and we end a lot of days (and rarely, start a day) with a little taste of our Mexican adventure.
RED BEER
After I finished college many years ago I decided to take my diploma and become a ski bum in Idaho. Back then there were some strange "blue laws".. liquor laws. One was that you had to be 21 to drink hard alcohol but only 18 to drink beer...in the same bar! But beer was the only alcohol legally served on Sundays. So, everyone drank just beer or red beer which was just beer with a shot of tomato juice. Back then in Ketchum, Idaho bars weren't fancy, so if you asked for a lemon slice or lime they knew that you were from out of town. You were not a local.
Tangy Guinness
My mom was the inspiration for this beverage. Being a dark-choco-holic, I'll consume it anyway, any time, any place. She, however, solely enjoys it with fruit...so here's to you mom!
Winter Squash Puree With Tahini
This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.
Baba Ghanouj
Baba ghanouj is a signature grilled eggplant purée found across the Middle East, enriched with tahini and seasoned with lemon juice and lots of garlic. The dish has a smoky, pungent flavor. Don’t forget to pierce the eggplant before you put it on the grill or over a gas flame on the stove. If you can, for the best consistency, use a sesame tahini that's slightly runny. Also, as tahini sits, the oil separates, so the mixture should be stirred before it’s used.
Crisp Nori Chips With Toasted Sesame Oil
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.
Shell Bean Succotash
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers’ markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
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.
Zucchini Frittata with Fresh Basil and Parsley
This Parsley Frittata recipe is perfect for the fall, when zucchini is in season. It is simple, delicious, and tasty! Enjoy!
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.
Mixed Grain and Blueberry Muffins
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Blackberry Caipirinha
This blackberry caipirinha has a bold hue and complex fruity flavor for a cocktail sure to brighten your happy hour. Grab your muddler and enjoy!
Flirtini
Do we really need to wait until the end of the summer for a good cocktail? I like to think of this as the "just because it's Monday" cocktail. There are several variations of this Flirtini drink, that I think was originally featured on Sex and The City. I always err on the simple side. This is ridiculously easy to make (and drink too much of.) Enjoy!
My Grandmother's Tomato Bisque
This is how my grandmother always made tomato soup. It's extremely simple, and relies entirely on extremely red, ripe tomatoes - I only make it if I happen to see tomatoes that look particularly ripe and fresh for sale, not the other way around. It's also very important to use a heavy cast iron pan that is well seasoned, and to get the butter as hot as you can without burning it.
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.
Expensive tomatoes
Watermelon and Bourbon Cocktail
This is my new favorite drink. I had been in love with watermelon margaritas for years, but this summer I decided it was time to change it up. A Southern boy at heart, I always have bourbon on hand so this seemed like a perfect fit. Macerating the bourbon with lemon slices is a key step. Watermelon juice can be easily made by cutting watermelon into chunks and squeezing through a kitchen towel.
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...