Cuisine: Vegetarian
Crispy Roasted Broccoli with Tahini Sauce
My daughter Zoe has been doing the Bon Appétit, Basically 10 x 10 recipe, which is "Ten weeks, ten recipes that will make you a better cook". I'm not sure what week this is, but I'm very impressed with how she has been cooking. This Crispy Roasted Broccoli with Tahini Sauce looks really good. I didn't have any, but I will insist she makes it at our house soon.
By - Prep: 10 mins
- Cook: 15 mins
Lemon Brown Rice with Garlic and Thyme
This Lemon Brown Rice with Garlic and Thyme is probably some of the best rice I've ever made. I actually made it a long time ago, but the photo was so bad I didn't post it. This photo isn't great either! This tangy brown rice dish can be served warm, or chilled as a salad or side.
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 6 Servings
Haricots Verts and White Beans with Shallot Vinaigrette
This recipe for Haricots Verts and White Beans with Shallot Vinaigrette is a wonderful combination of creamy white beans and slightly crunchy haricots verts, which makes an interesting textural mix, and it’s sturdy enough to stand at room temperature for several hours. I love anything that I can make ahead. Truth be told, I did not soak the beans overnight, I used canned beans! I was a bit pressed for time.
- Prep: 15 mins
- Cook: 1 hrs 15 mins
- Yields: 10 - 12 Servings
Quick Tomato-Basil Pasta with Fresh Mozzarella
This Quick Tomato-Basil Pasta with Fresh Mozzarella is an easy back to school, family-friendly meal, using minimal ingredients. It's pasta with tomatoes, mini mozzarella balls, and fresh basil.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Baby Potatoes with Roasted Hatch Chile Vinaigrette
Yes, It's Hatch Chile season! I LOVE them. This year I did not opt to buy a 35-pound bag of roasted chiles, mainly because I have no room in my freezer which makes me very sad! I bought a small bag at Whole Foods and roasted them (or should I say, I asked my husband to roast them!) on the Big Green Egg. This recipe for Baby Potatoes with Roasted Hatch Chile Vinaigrette comes from Melissa's Produce. I simplified it a bit. I love using baby potatoes because they cook very quickly.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Creamy Corn Salad
It seems like I've been posting a lot of corn salads lately. I have at least 6 different kinds on my blog. I guess you could say I like corn! It could have something to do with being raised in Indiana. This version has a creamy dressing and uses roasted red peppers and fresh basil.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Ratatouille is a great way to use up some of your homegrown vegetables.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
Tomato Gruyère Tart
This Tomato Gruyère Tart is an easy and incredibly delicious tart. Perfect for using up homegrown garden tomatoes. It only needs a few ingredients. You can also replace the Gruyère with some Parmesan or mozzarella.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 6 Servings
Green Tahini Sauce
This Green Tahini Sauce goes perfectly with the Za'atar Roast Chicken. It has an irresistible light, bright freshness and herbal flavor. It is perfect for topping chicken and fish, or you can serve it as a dip with crudité and pita chips.
- Prep: 10 mins
Fried Squash Blossoms Stuffed with Mozzarella & Basil
My daughter Grace made these Fried Squash Blossoms Stuffed with Mozzarella & Basil. They are the epitome of summer! Served with warm marinara sauce for dipping. YUM!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
