Vegetarian
6951 recipes found
Stuffed Acorn Squash With Mushroom Gravy
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.
Empadinhas de Palmito
Fresh Vegetable Salad
Focaccia With Vegetables And Parmigiano Reggiano
Steamed Artichokes With Lemon Butter
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you’ll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.
Polenta With Peppers
Marinated Artichokes In Pecan Pesto
Brussels Sprouts With Herbes de Provence
Purslane Salad With Mushrooms, Walnuts and Olives
One of the things I like best about these greens is that they’re good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.
Braised Stuffed Artichoke A la Barigoule
Polenta With Vegetables And Tomato Sauce
Fried Artichokes Azzuro
Mediterranean Artichoke and Fresh Fava Stew
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here’s a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.
Leek Bread Pudding
Composed Salad With Green Olive and Garlic Vinaigrette
Baked Polenta With Crispy Leeks and Blue Cheese
Baking polenta in the oven means you don’t have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it’s topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Fregola With Artichokes, Feta, Toasted Almonds and Herbs
Stuffed Artichokes
Polenta With Hot Tomato-Eggplant Sauce
Sauteed Baby Artichokes
Polenta al Forno With Spinach, Ricotta and Fontina
Artichokes With Eggs
Artichokes and Preserved Lemons With Honey and Spices
North African Bean and Squash Soup
This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.