Cuisine: Vegetarian

Steamed Gingered Broccoli

The blending of toasted sesame oil and ginger elevate the simplest dishes. This Steamed Gingered Broccoli takes little effort for big results. You can substitute other vegetables for the broccoli, green beans, sliced cabbage, carrots, kale, etc.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 - 5 Servings

Roasted Red Potatoes with Lemon

These Roasted Red Potatoes with Lemon are full of lemony flavor and roasted until brown and crisp. They are crispy on the outside, fluffy on the inside and make a great side dish with roasted chicken.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 1 hr
  • Yields: 6 Servings

Israeli Couscous with Chopped Vegetables, Chickpeas, and Artichokes

Israeli couscous" is actually pasta, it's also called pearl couscous. This Israeli Couscous with Chopped Vegetables, Chickpeas, and Artichokes is a perfect dish to bring on a picnic or outdoor concert. I used Trader Joe's Harvest Blend Israeli Couscous.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings

Avocado Basil Hummus

This Avocado Basil Hummus is so absolutely delicious. The avocado and fresh basil really takes your ordinary hummus to a whole new level. Warning - it's addictive!

By Leslie Blythe

  • Prep: 10 mins
  • Yields: Makes about 2¼ cups

Arugula and Peach Salad with Pistachio Goat’s Cheese Balls

This Arugula and Peach Salad with Pistachio Goat's Cheese Balls is a delicious salad, which could almost pass as a dessert.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Basil Cream Sauce

This Basil Cream Sauce is very versatile. You can use it for a sauce for chicken, shrimp, salmon, and fish. It would also be good as a dip for fresh vegetables.

By Leslie Blythe

  • Prep: 5 mins
  • Yields: Makes ½ cup

Frida Kahlo’s Zucchini Salad

Frida Kahlo’s Zucchini Salad is a delicious and refreshing summer salad.In the 1930s, artists Diego Rivera and Frida Kahlo often hosted festive dinner parties—which Frida called “día de los manteles largos,” the days of the long tablecloth—at their Mexico City home. The recipe for this simple Mexican salad of grilled zucchini, avocado, and salty, crumbled añjeo cheese (or Parmesan) was served at a dinner party attended by Mexican composer Carlos Chávez and Nelson Rockefeller. It comes from Frida’s Fiestas written by her step-daughter Guadalupe Rivera and Marie-Pierre Cole.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 6 - 8 Servings

Mashed Potato Casserole with Sage and Fontina

There's no need to slave away making mashed potatoes at the last minute! This creamy, cheesy, crispy baked mashed-potato casserole is the perfect make-ahead dish. The potatoes get mashed with a creamy, tangy mix of crème fraîche, fontina, butter, parsley and sage. It's simply divine.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 8 - 10 Servings

Asparagus, Corn, Tomato & Feta Salad

This Asparagus, Corn, Tomato & Feta Salad is not only beautiful, but also delicious. It's a great summer side dish and perfect to bring as a potluck. You can substitute the feta with your favorite cheese, like mozzarella or goat cheese.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 6 Servings
Asparagus Wasabi Mayonnaise

Asparagus with Wasabi Mayonnaise

I remember first having this Asparagus with Wasabi Mayonnaise about 13 years ago at a party in Indiana on Lake Michigan. The combination of wasabi, mayo, soy sauce, lemon juice and a pinch of sugar is ambrosial. I don't even like wasabi!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 5 mins