Cuisine: Vegetarian

Cornbread Muffins

I made these Cornbread Muffins to go with my chili. The addition of a little olive oil makes these muffins light and fluffy.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: Makes 12 muffins

Warm Brown Rice & Butternut Squash

Yesterday I posted a recipe using sweet potatoes and today here's a recipe for Warm Brown Rice & Butternut Squash from Ina Garten's new cookbook called Cook Like a Pro. It is outstanding! Will definitely be making this again! It can be served warm or at room temperature.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 - 8 Servings

Roasted Cauliflower with Feta, Almonds and Olives

This Roasted Cauliflower with Feta, Almonds and Olives is so easy and delicious. While the cauliflower roasts, you assemble the rest of the ingredients in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. I actually used blue cheese because I was out of feta. You can serve this dish warm, but it's equally good at room temperature if you want to make it ahead.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Serving

Spaghetti Pomodoro

My daughter made this Spaghetti Pomodoro recipe from Bon Appétit, Basically 10 x 10 recipe, which is "Ten weeks, ten recipes that will make you a better cook". The recipe is very detailed for beginner cooks.

By Leslie Blythe

  • Yields: 4 - 6 Servings

Spinach and Gorgonzola-Stuffed Potatoes

These Spinach and Gorgonzola-Stuffed Potatoes is a recipe from Yotam Ottolenghi's new cookbook, Simple, A Cookbook which came out last week. There are so many recipes in this book that I need to make soon. This was dinner for 2. What could be better than a twice baked potato, especially when it has spinach, gorgonzola and walnuts?! 

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 1 hrs 15 mins
  • Yields: 4 Servings

Brussels Sprout and Gruyère Gratin

This Brussels Sprout and Gruyère Gratin makes an incredible side dish for your holiday table. I actually cut the recipe in half just to test it, but do not cut the cheese sauce in half! That is the chef's prerogative!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 8 Servings

French Beans & Snow Peas with Hazelnut & Orange

This French Beans & Snow Peas with Hazelnut & Orange recipe come from Ottolenghi: The Cookbook by Yotam Ottolenghi. These crisp green beans and snap peas are taken to a whole other level using hazelnut oil and fresh orange zest. Not only is it a beautiful dish, but it's also delicious!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Maple and Pistachio Rainbow Carrots

The Maple and Pistachio Rainbow Carrots make a beautifully colorful autumnal side dish to add to your repertoire for the upcoming holidays. 

By Leslie Blythe

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

Zucchini Marinated with Lemon & Mint

Zucchini is transformed when it’s sliced very thinly and it marinated in a lemony vinaigrette. You should assemble this dish at least four hours before you wish to serve it so that the zucchini has time to soak up the lemony marinade.

By Leslie Blythe

  • Prep: 20 mins
  • Yields: 4 Servings

Roasted Cauliflower with Lemon-Parsley Dressing

This Roasted Cauliflower with Lemon-Parsley Dressing is very easy to make. Roasting vegetables is an excellent way to maximize the flavor of any vegetable. The lemon parsley dressing brightens up this delicious side dish. 

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings