Vegetarian
6952 recipes found
Whole Wheat Spaghetti With Green Garlic and Chicory
This dish is inspired by a classic oil and garlic pasta. I’ve added chicory, a bitter green that is much loved in southern Italy but underused here. It’s sold with lettuces in the supermarket, often called escarole or curly endive. Chicory contains a type of soluble fiber called inulin, which some studies suggest may have a positive effect on blood sugar levels.
Potato Gnocchi With Tomato-Basil Sauce
Focaccia With Tomato Sauce and Green Garlic
We call this “pizza focaccia” in our house, as it does resemble a thick-crusted pizza. Make it when you crave a tomato focaccia and fresh tomatoes aren’t in season. I like to use fire-roasted canned tomatoes for this, as they develop such a deep, double-roasted flavor when the sauce bakes on top of the bread.
Asparagus With Green Garlic
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.
Asparagus And Mushrooms With Fresh Coriander
Chocolate-Dipped Pepper Biscuits
Poached Skate With Pesto Sauce
Lara's Yogurt Balls
Green Garlic, Chive and Red Pepper Frittata
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can’t find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.
Pizza With Green Garlic, Potatoes and Herbs
Pizza is many things to many people, but one thing it usually is not: is healthy. But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy. The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized. There may be cheese on top, but not more than a few ounces. The crust for this recipe is made with half whole wheat flour and is wholesome but light and full of flavor. This week’s pizza recipes also make for a handy way to sabotage the picky habits of vegetable-averse kids. Just tell them they’re having pizza for dinner.
Coconut Creamed Corn With Ginger
Rice Sticks With Walnut and Basil Pesto and Green Beans
Ever since I had a reaction called pine mouth to imported Asian pine nuts, I’ve been wary of using pine nuts unless I know that they’re the Mediterranean variety. And I’m finding it increasingly difficult to find Mediterranean pine nuts, which are larger than the Asian variety (about twice as long). Instead, I use walnuts in this pesto.
Old Sour
Fresh Corn Summer Salad
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.
Aji Pique (Hot sauce)
Stir-Fried Noodles With Tofu and Peppers
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
Rice Stick Salad With Shredded Vegetables
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here — if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.
Sweet-Potato Stew
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Endives au Gratin
Curry-Mustard Steaming Liquid
Rice Noodles With Zucchini, Tomatoes and Fresh Mint
Zucchini remains in the farmers’ markets into the fall. Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you of summer.
Eggs Poached in Buttery Sorrel Sauce
Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter. Add eggs and cook until just set, then scoop everything up with toast.
Black Truffle Salad