Vegetarian
6951 recipes found
Figs and Blueberries In Citrus Broth
Gingery Cucumbers
Hominy and Squash Salad
Tomato Salad With Turkish Tahini Dressing
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Mashed Parsnips
Salad With Cream Dressing
The inspiration for this salad that my wife prepares occasionally at home comes from the area of France where I was raised, near Lyon. It is always better done at home; the dressing lends itself to individual rather than high-volume preparation, and the delicacy required to properly clean and thoroughly dry the greens without bruising them is more easily achieved in the home kitchen. The salad should be cool but not ice cold, and should be tossed at the last minute, just before serving, especially if Boston or red-tipped leaf lettuce is used.
Lavash Pizza With Greens, Baby Broccoli and Mushrooms
I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
Mixed Greens Galette With Onions and Chickpeas
A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready to go. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame and ground sumac called za’atar. You can make za’atar yourself or buy it from Middle Eastern markets or Penzey’s Spices.
Warm Chickpeas and Greens With Vinaigrette
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.
Parsnips and Carrot Puree
Roasted Mushroom and Gruyère Sandwich
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You’ll need only half of the roasted mushrooms for 1 sandwich but you’ll find a good use for the rest of them, I’m sure.
Carrot and Parsnip Salad
Buttered Parsnips
Alsatian Pear Kugel With Prunes
Ginger Vinaigrette
Pappardelle With Greens and Ricotta
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Prune Ice Cream With Armagnac
Roasted Parsnips With Fresh Thyme
Stovetop-Braised Carrots and Parsnips
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Curried Root Vegetable Stew With Dumplings
Greens In Phyllo
Parsnip Gratin
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Buttered Fine Noodles With Parmesan