Cuisine: Vegetarian

Roasted Beets with Pistachios, Herbs and Orange

If you like beets, you will love these Roasted Beets with Pistachios, Herbs and Orange. Beets taste great even when they’re simply roasted with a little oil, but this recipe goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

By Leslie Blythe

Tomato, Basil Pesto & Three Cheese Strata

This Tomato, Basil Pesto & Three Cheese Strata recipe is from Julienne’s in San Marino. It is extremely rich and decadent, but worth the calories. I've actually lowered the fat by using half and half instead of cream and 2% milk and made the recipe simpler. The beauty of this recipe is that it can be made a day ahead and sit in the refrigerator overnight.

By Leslie Blythe

Lemony Yogurt Brussels Sprouts Casserole

Brussel sprouts often get a bad wrap! This Lemony Yogurt Brussels Sprouts Casserole is a lighter, fresher way to serve them. I'm always trying to come up with new ways to serve Brussels Sprouts and this recipe is definitely a keeper. This method would also work with broccoli or cauliflower.

By Leslie Blythe

Christmas Lima Bean and Mushroom Stew

I bought these Christmas Lima Beans online from Rancho Gordo. My friend Jennifer introduced me to these amazing heirloom bean producers located in Napa, California. I decided to make this Christmas Lima Bean and Mushroom Stew, which is a hearty vegetarian dish.

Christmas Limas are an intriguing variation on the traditional Lima. In Italy, you'll find them as Fagioli del Papa or "Pope's beans." Also known stateside as "Chestnut Lima" and sometimes even "Calico" beans. Whatever you call them, they've done a great deal to help fix the bad reputation of traditional Lima beans. They have a rich chestnut texture and an almost nutty flavor make this the most unusual Lima bean. A true revelation for those who believe they don't like Limas.

By Leslie Blythe

Homemade Green Bean Casserole with Crispy Leeks

You might have a go-to green bean casserole recipe, but you have to try this Homemade Green Bean Casserole with Crispy Leeks. The thin, crispy fried leeks are an absolutely delicious topper and look way more elegant than the canned fried onions. They fry up very quickly; keep a close watch on them as they cook.

By Leslie Blythe

Red Pepper, Garlic & Pecorino Gourgères

These Red Pepper, Garlic & Pecorino Gourgères are divine. A perfect make-ahead hors d'heurves for your holiday party, or any party! Gourgères is a baked savory choux pastry made of choux dough mixed with cheese. Basically, they are cheese puffs. These infuse puréed red pepper and garlic into them. I very recently posted a recipe for plain cheese Gourgères.

By Leslie Blythe

Christmas Quiche

This Christmas Quiche is a delicious breakfast casserole that makes a great breakfast or lunch. It can be served hot, room temperature or cold.

By Leslie Blythe

Parmesan Cheese Biscuits

When my husband and I lived in London, our eccentric friend Sandra introduced us to these Parmesan Cheese Biscuits. They are very easy to make and unusual. I use mini cookie cutters and cut them into shapes – usually pigs or Scottie dogs. Unfortunately, couldn't find fun shapes for this batch. These would go well with any cocktail.

By Leslie Blythe

Gourgères

Gourgères is a baked savory choux pastry made of choux dough mixed with cheese. Basically, they are cheese puffs. My daughter Zoe, went to a book signing for this new book by Rebekah Peppler, Apéritif, Cocktail Hour the French Way. She says the French have perfected the casual, pre-dinner practice of drinks and snacks. I thought Eric and I had perfected that! Anyway, it's a wonderful book and the cheese puffs are great for any party.

By Leslie Blythe

Ginger Miso Udon

I was shopping at Trader Joe's recently and this Miso Ginger Broth caught my attention. I thought I would make  Ginger Miso Udon with it. If you can't find this broth, I have included a recipe to make it from scratch. You can add any number of things to this soup like tofu, chicken, pork, bok choy, etc.

By Leslie Blythe