Cuisine: Vegetarian

Eggplant with Buttermilk Sauce

My friend Mitch, who is an incredible cook, (brother of the stellar woodworker, note the phenomenal cutting board!) is in town and he made this Eggplant with Buttermilk Sauce for his mother for dinner. It's a Yotam Ottolenghi recipe from his Plenty cookbook. Unfortunately, I wasn't there to taste it, but I have been wanting to make this for some time. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

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Sautéed Zucchini with Dill and Almonds

I am always trying to come up with new ways to make zucchini. This recipe for Sautéed Zucchini with Dill and Almonds is simple to make and a great combination. I LOVE dill on anything. 

Zucchini has many nutritional benefits. It contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet.

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Hearts of Palm Salad

I happen to love hearts of palm, so when I saw this Hearts of Palm Salad, I made it immediately. You can make it a couple of hours ahead of time and keep it covered in the fridge. Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees.

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Mushroom and Feta Pasta

This recipe was given to me by a friend in London. I used to make this Mushroom and Feta Pasta when we were first married for dinner parties.  It's "cheap and cheerful" as we used to say. It's one of my all-time favorite pasta dishes. It's simple and really delicious.

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Artichoke Parmesan Fritters with Labneh

These Artichoke Parmesan Fritters with Labneh are delicious. They are almost like potato latkes, but with artichokes, lemon and Parmesan. Labneh is Greek yogurt that’s been strained. It’s strained to remove most of its whey, resulting in a thicker consistency. Once strained, you add lemon zest and juice and chopped fresh dill.

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Cauliflower Slaw

I recently visited my home town in Goshen, Indiana. I have a friend who has a phenomenal restaurant in town called Kelly Jae's Cafe. It's located in the old Woolworth's building, which has been beautifully restored with the original hardwood floors, brick walls, and tin ceiling. If you ever find yourself in Goshen, Indiana, you must have a meal there.

She offers an eclectic menu featuring a Spanish tapas concept with an Asian flair. Anyway, I had some of her cauliflower slaw, which I haven't been able to stop thinking about. Kelly's slaw had red peppers and red onions. My version is a bit different, using dried cranberries.

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Spinach-Artichoke Galette with Burrata and Caramelized Onions

This Spinach-Artichoke Galette with Burrata and Caramelized Onions was what happened last night. I doubled the amount of burrata, because why not? There is nothing better than a rustic galette. It's the second one this week, though this is a savory version. Your vegetarian friends will love you.

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Falafel

I love falafel. When I lived in New York there was this guy with a falafel cart on the corner of 5th Avenue and 20th Street near my office. His falafel was phenomenal. The only problem was everyone in the office had to get it together because it had SO much garlic. I recently went to a Persian restaurant near my husband's office and had this wonderful falafel lunch.

Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. It's usually served in a pita, or wrapped in a flatbread. It can also be served over a bed of salad or pickled vegetables and drizzled with hot sauce or a tahini sauce.

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Crunchy Chickpeas 3 Ways

To me, snacks are all about texture and crunch. This is a very healthy, yet satisfying snack. You could slip these in among the chicken wings at your party. I have done in 3 ways. Please note that the chickpeas I used were very small and cooked much faster than 40 minutes. Watch them carefully after 30 minutes in the oven.

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Spaghetti with Goat Cheese, Mint and Peas

This Spaghetti With Goat Cheese, Peas & Mint is ultra-easy to prepare. The flavors of early spring are highlighted with peas that are smashed with fresh mint, lime zest and juice finished with creamy goat cheese. Most of the peas are smashed, but about a third are left whole for refreshing bursts. Both the zest and the juice add a hit of acid and bring out the nuances of the peas and mint.

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