Cuisine: Vegetarian
Grilled Fairy Tale Eggplant with Rosemary
Fairy Tale eggplant offers a delicious, delicate flavor and delightfully creamy bite. They are smaller than regular eggplant at mere two to four inches, this variety is less seedy and less bitter, too. It gets tender quickly when cooked. This Grilled Fairy Tale Eggplant with Rosemary is quick to grill or roast in the oven.
By - Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
Sautéed Corn and Zucchini with Basil
I know I have been posting a lot of recipes for corn, but I grew up in Indiana. There really is nothing better in the summer when the white, sweet corn is at its peak. This recipe for Sautéed Corn and Zucchini with Basil uses up some of the zucchini from your garden with fresh basil.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 Servings
Cheesy Stuffed Mushrooms
These Cheesy Stuffed Mushrooms are deceptively simple to make. They are great for parties and get-togethers because they are not only delicious but also can be made ahead.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 6 Servings
Chopped Roasted Beet and Blue Cheese Salad
I love beets, especially picked ones. I could eat them for breakfast! This Chopped Roasted Beet and Blue Cheese Salad combines the earthiness of the beets with a tangy vinaigrette, fresh dill (another favorite!) and chopped green onions. I'm sure not everyone will eat this at my dinner table, but certainly will!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 - 6 Servings
Roasted Cauliflower with Cumin and Turmeric
This Roasted Cauliflower with Cumin and Turmeric is effortless to make and super healthy. There is considerable research showing that cauliflower sprinkled with turmeric may be especially powerful in fighting cancer and is an anti-inflammatory, antioxidant-rich dish. Cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Corn off the Cob with Lemon
Normally, I make corn with butter, lime juice and cayenne, which is my favorite way. Someone seems to have used up all the limes making various cocktails! So because I had a bowl of lemons, I created a new version - Corn off the Cob with Lemon. The sweetness of the corn is perfect with the tartness of the lemon.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 - 8 Servings
Brown Sugar-Glazed Carrots with Rosemary
These Brown Sugar-Glazed Carrots with Rosemary are something that my daughter made for Father's Day. They were so good, I had to make them again. Now I’m copying my daughter’s recipes!
- Prep: 5 mins
- Cook: 25 mins
- Yields: 8 Servings
Tomato-Lemon Tart
This Tomato-Lemon Tart is something my daughter Zoe made for brunch with her friends. Using frozen puff pastry makes this very easy. I think I could retire soon if she keeps this up!
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings
Charred Orange-Chile Broccoli
I'm always looking for new ways to make broccoli. This Charred Orange-Chile Broccoli is easy to make and has a mildly spicy flavor. Roasting brings out the sweet flavor of broccoli. I used chili-garlic sauce from Huy Fong Foods.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Butternut Squash Tart with Fried Sage
My very talented daughter Zoe made this Butternut Squash Tart with Fried Sage. It's drizzled with honey that has been infused with red Thai chile. It's sweet and spicy which become a match made in heaven. It's topped with crispy fried sage leaves straight from her herb garden.
- Prep: 25 mins
- Cook: 45 mins
