Vegetarian
6952 recipes found
Stuffed Miniature Eggplants
Rice with Mushrooms And Peas
Belgian Endive and Gorgonzola Dressing
Spinach and Millet Timbale With Tomato Sauce
A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don’t brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).
Turnip Puree With Pears and Cheese
Mottled Beans With Collard Greens
Endives and Leeks in Cream Sauce
Rosemary Knots With Gorgonzola And Honey
Arugula, Pear and Gorgonzola Salad
Little Onion Tarts With Gorgonzola and Walnuts
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary — what’s not to love? Perfect with drinks, they reheat beautifully, too.
Endive Cheese Tart
Braised Endives With Orange, Toasted Almonds and Ricotta
This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There’s a nice contrast of flavors here — bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.
Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you’d use – say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they’re tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You’ll get the best seared flavor in a wok. Serve with quinoa.
Polenta Pizza With Mushrooms
Tomatoes and Gorgonzola
Creole Rice With Tomatoes and Herbs
Parmesan-Polenta Souffle
Gorgonzola Cream Sauce For Pasta
Haricots Verts With Walnuts and Walnut Oil
Buttermilk Corn Bread, A Simple Method
Wild-Mushroom Pie With Polenta Crust
Carrot Vinaigrette With Rosemary And Walnut Oil
Toss with grilled chicken and walnuts or use as a sauce for shrimp or scallops.
Sage Cornbread
