Vegetarian
6955 recipes found
Risotto with Roasted Winter Squash
Roasting squash lightly caramelizes it, making a naturally sweet vegetable even sweeter. I stir a small portion of the roasted squash into this luxurious risotto at the beginning, and the rest at the end of cooking. The squash that is added at the beginning falls apart as the risotto cooks, enriching the mixture and adding color.
Bruschetta With Smashed Beans, Sage and Kale
This is comfort food — a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
Pink Risotto With Beet Greens and Roasted Beets
This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.
Sun-Cooked Strawberry Preserves
Baked Savory Custard With Cheese
Amazingly Sweet Slow-Roasted Tomatoes
These don’t look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it’s on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.
Lentils With Ginger and Lemon Flavor
Fennel and Cucumber Salad
Mushroom and Grain Cheeseburgers
Wild Mushroom and Potato Gratin
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes in boiling water). You can use a mix of wild mushrooms, or just one type. Sauté them with onion or shallots, garlic and savory herbs (thyme and rosemary or sage), season them well and toss with the potatoes. The gratin requires 1 1/2 hours in the oven; first you will doubt that all of the liquid will be absorbed by the potatoes, and about halfway through you will be convinced that the finished dish will be watery and the potatoes hard. But by the end, once all the bubbling has subsided, the soft potatoes will have imbibed all of the flavorful liquid in the dish, and the top and edges of the gratin will be crusty, the way a gratin should be.
Trahana With Mushrooms
When trahana is cooked in broth, the broth thickens slightly, as it does when you make risotto with Arborio rice. I make this savory, comforting mixture of mushrooms and trahana the same way I make risotto, adding the broth gradually and stirring vigorously from time to time. You may not need to use all of the broth but it is good to have this much just in case. If you make it ahead and reheat, you will want to add some broth, so don’t throw out what you don’t use.
Grated Carrot Salad With Dates and Oranges
The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.
Grated-Carrot Salad
Cold Salad: Tomatoes and Basil
Warm Corn Salad With Saffron
Israeli Couscous and Spicy Herb Frittata
In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in Yotam Ottolenghi’s book “Jerusalem.” I liked the couscous with the chili paste better in this pretty frittata than I did on its own. You won’t use up all of the zhoug in the frittata but you will be glad to have the relish on hand to use as a condiment. Note that I do not cook my Israeli couscous in boiling water; I find that it becomes too mushy that way.
Scrambled Eggs With Peppers, Tomatoes and Potatoes
I’ve always been partial to creamy, slow-cooked scrambled eggs, but for this week’s dishes I found that I preferred larger curds, cooked at medium heat rather than very low heat. If you prefer a creamier curd, just reduce the heat before you add the beaten eggs to the pan, and stir the mixture slowly until the eggs are set. These Tunisian-inspired eggs make a satisfying one-dish meal. The eggs are spiced with cayenne or harissa, ground caraway and coriander.
Scrambled Eggs à la Provençale
Make these salmon-colored eggs for an impromptu late-night supper or brunch. They are simply scrambled eggs to which you have added a small amount of tomato sauce. The sauce adds a dimension of flavor and a velvety texture.
Cucumber and Radish Raita
This can be spicy or not, depending on what you are serving it with and your taste for heat. Cucumber raita (without the radishes) is a classic accompaniment to curries, but I like it on its own and spooned over grains. It’s also very nice with salmon.