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Cuisine: Vegetarian

Instant Pot Red Bean and Quinoa Soup with Taco Fixins

My daughter Grace made this delicious Instant Pot Red Bean and Quinoa Soup. She actually gave me a portion, which is a real role reversal! This soup is healthy and packed with protein. 

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Roasted Broccoli and Cherry Tomatoes

This Roasted Broccoli and Cherry Tomato side dish is effortless to make. It's all tossed together, roasted on a sheet pan and topped with Parmesan cheese. 

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  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 4 - 6 Servings

Tomato Galette

My daughter Grace made this beautiful Tomato Galette. It's a great way to use up some of the end-of-summer tomatoes. A galette is a freeform tart, which can be either sweet or savory. I have never been good at rolling out dough, so I am a big fan.

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  • Prep: 2 hrs 20 mins
  • Cook: 50 mins
  • Yields: 4 Servings

Herb-Stuffed Tomatoes

These Provençal-style Herb-Stuffed Tomatoes are easy to prepare and make a great starter or side dish. It would pair well with a nice steak or even fish.

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  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Crispy Za’atar Baby Potatoes

Za'atar is a Middle Eastern spice mixture, which is good on vegetables, meat, and breads, etc. These Crispy Za'atar Baby Potatoes is a very simple recipe that is roasted until golden brown and crisp.

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  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Muhammara (roasted red pepper dip)

My friend Liz made this incredible Muhammara (roasted red pepper dip). Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy.

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  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: Makes 2 cups

Pickled Harissa Corn Relish

Make this Pickled Harissa Corn Relish while corn is in peak season. It's great served over cumin-rubbed grilled ribeyes, shredded pork or burgers.

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  • Prep: 15 mins
  • Cook: 5 mins
  • Yields: Makes 2 Cups

Watermelon Gazpacho

We're in New York and were invited to my friend Barbara's for drinks. She served this amazing Watermelon Gazpacho. My husband LOVES Gazpacho and makes it every summer. Truth be told, I do not like Gazpacho, it's too acidic. Having said that, her Watermelon Gazpacho was absolutely delicious and by adding watermelon it totally tones down the acid.  It's the perfect balance of savory and sweet and it's so light and refreshing. I actually want more of it and will make as soon as I get home.

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  • Prep: 20 mins
  • Yields: 6 Servings

Hash Browns with Quinoa and Chilis

I had breakfast in the Delta Sky Club on my way to New York and had this Hash Browns with Quinoa and Chilis. It was so good that I thought I would post the recipe. You could make it as crispy as you like. It's very healthy and delicious.

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  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 2 Servings

Cherry Tomato Confit

Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.  You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.

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  • Prep: 10 mins
  • Cook: 1 hrs 30 mins
  • Yields: 15 Servings
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