Cuisine: Vegetarian
Grilled Zucchini with Fresh Dill Vinaigrette
Grilled Zucchini with Fresh Dill Vinaigrette is a great way to eat zucchini. It has numerous health benefits and is a very versatile vegetable. Fresh dill is one of the most fragrant and flavorful herbs and adds a nice dose of brightness to the grilled zucchini.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Beets In Orange-and-Lemon Sauce
I happen to love beets. I found this recipe for Beets in Orange-and-Lemon Sauce in one of my old cookbooks. When I served it to my husband and daughter Grace, they took one bite and said "WOW"! I have to admit they were incredible. The fresh citrus gives it a wonderful tart flavor which works really well with the sweetness of the beets.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 6 Servings
White Beans with Broccoli Rabe and Lemon
I love broccoli rabe, which is also known as rapini, and I am always trying to find new ways to make it. This White Beans with Broccoli Rabe and Lemon recipe is really good. You fry the slices of lemon and garlic in olive oil before adding the broccoli and beans. The recipe calls for anchovies, but I didn't have any, so I left them out. I know some people will be outraged, but "tant pis", which means TOO BAD in French (and happens to be the name of our family cat!).
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Emily’s English Roasted Potatoes
Ina Garten writes a new cookbook every other year and it is always released at the end of October. This year she is releasing it on October 6th. She also sends out a preview recipe, which I always make. This recipe for Emily's English Roasted Potatoes exceeded my expectations. Emily as in Emily Blunt the actress, who was on her show at one point and taught Ina this recipe. Anyone that knows me, knows I like crispy anything, especially potatoes. Well, this is the quintessential English roasted potato. I encourage you to get right on this!
- Prep: 10 mins
- Cook: 1 hrs
- Yields: 6 - 8 Servings
Crispy Baked Parmesan Eggplant
I love eggplant, especially eggplant parmesan. This Crispy Baked Parmesan Eggplant is a healthier version, minus the marinara sauce. If it says "crispy", I'm all for it!
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Broccoli Cheese Soup
This Broccoli Cheese Soup is creamy, cheesy and comforting. It makes a great lunch. I made it in my Instant Pot, but have also included the stovetop instructions. The recipe is vegetarian, though you can use chicken stock instead of vegetable stock.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Curried Cauliflower Gratin
I got this recipe years ago from my cousins, Tony and Lisette. This Curried Cauliflower Gratin is simple to make. It's cheesy, has a hint of curry powder, and bakes until it's golden brown and bubbly.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 2 Servings
Cauliflower, Pomegranate, and Pistachio Salad
This Cauliflower, Pomegranate, and Pistachio Salad is so easy to make. It's from Yotam Ottolenghi Simple. You roast grated and cut up florets of cauliflower and toss it with lemon juice, pomegranate seeds, and pistachios.
- Prep: 25 mins
- Cook: 20 mins
- Yields: 4 Servings
New Potatoes with Caper Butter
Simply boiled new potatoes are tossed in a butter sauce of capers, green onions, Parmesan, parsley and white wine vinegar and make a great side dish for meat, chicken or fish. It adds a tangy flavor to your basic potato.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Baked Tomatoes with Mozzarella, Parmesan and Basil
These Baked Tomatoes with Mozzarella, Parmesan and Basil are basically Caprese tomatoes. They are simple and easy to prepare and then are ready in 10 minutes.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings