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Cuisine: Vegetarian

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!). 

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  • 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!

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  • 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!

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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

Country Garden Potatoes

This recipe for Country Garden Potatoes is from one of my favorite cookbooks called, Beyond Parsley: Beautiful Food Presented by the Junior League of Kansas City, Missouri. Diced red and green bell peppers, add a colorful crunch to the dish.

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  • Prep: 15 mins
  • Cook: 1 hrs
  • Yields: 6 - 8 Servings

Vegetable Chili

This is one of my all-time favorite chili recipes, which happens to be vegetarian. It's the perfect thing to make for a crowd with a regular chili con carne. It will please your vegetarian guests and the carnivores as well. It's delicious!

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  • Prep: 25 mins
  • Cook: 1 hrs 45 mins
  • Yields: 8 Servings
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