Cuisine: Vegetarian
Curried Carrot Soup
This Curried Carrot Soup recipe with puréed sweet carrots, curry, cashews, coconut milk, and apple is not your run of the mill carrot soup. A splash of fresh lime juice transforms this carrot soup into a sophisticated indulgence.
By - Prep: 15 mins
- Cook: 1 hrs 5 mins
- Yields: 6 - 8 Servings
Asparagus and Brie Puff Pastry with Thyme Honey
This Asparagus and Brie Puff Pastry with Thyme Honey recipe is probably one of the easiest things I have made in a long time. I made it ahead and put it in the refrigerator covered in a damp paper towel, then brush it with an egg and bake it. Oh, and did I mention there is brie?!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Vegetable Kabobs for the Grill
Now that summer is approaching, it's time to pull out the grill. These Vegetable Kabobs for the Grill are marinated in balsamic vinegar, maple syrup and fresh herbs.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 4 Servings
Asparagus with Sesame-Vinegar Dressing
I bought a new Japanese cookbook (I have quite a few!) called Japan from Japan: The Cookbook, by Nancy Singelton Hachisu. It has lots of wonderful looking recipes. I happen to love asparagus so I made this Asparagus with Sesame-Vinegar Dressing. I love anything that can be made ahead.
- Prep: 25 mins
- Cook: 10 mins
- Yields: 6 Servings
Roasted Tomatoes on the Vine
This is one of my favorite ways to serve tomatoes. These Roasted Tomatoes on the Vine are absolutely delicious served with fresh buratta cheese and slices of grilled baguette. It can't get any simplier than that.
- Prep: 5 mins
- Cook: 20 mins
Stuffed Zucchini Blossoms
"Squash blossoms" generally refers to zucchini blossoms, though almost every member of the squash genus produces edible flowers. They are very delicate and highly perishable, and because of that are rarely stocked in supermarkets. You can find them at farmers markets when in season. These Stuffed Zucchini Blossoms is the most popular way to make them. They are stuffed with ricotta and battered and fried to crispy perfection.
- Prep: 20 mins
- Cook: 5 mins
- Yields: Makes about 16
Carrot with Smashed Tofu and Sesame
This Carrot with Smashed Tofu and Sesame salad is a recipe from Japan, The Cookbook by Nancy Singleton Hachisu. She is a native Californian and has lived with her Japanese farmer husband and three sons in their 80-year-old traditional farmhouse for the last 27 years in rural Japan. She moved from California to Japan in 1988. This cookbook is Japanese cooking for the home cook. I have many Japanese cookbooks. It's a thing of beauty.
- Yields: 6 Servings
Potatoes à la Ketchup
This recipe for Potatoes à la Ketchup seems sort of bizarre. You basically put the potatoes in foil packets for the grill and add ketchup, Worcestershire sauce and lemon juice. It's actually quite good and a bit unusual which always appeals to me. You should try it the next time you fire up your grill.
- Yields: 4 Servings
Pizza with Caramelized Onions, Gorgonzola and Walnuts
We've been experimenting with different pizzas and dough lately. This Pizza with Caramelized Onions, Gorgonzola and Walnuts will definitely be kept in our repertoire. The combination of the sweetness of the caramelized onions, the creaminess of the gorgonzola and the crunch of the walnuts work really well together.
- Prep: 30 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Creamy Lemon-Basil Vinaigrette
This Creamy Lemon-Basil Vinaigrette is good on grilled vegetables, a dip for artichokes or a salad. I love the combination of lemon and fresh basil. You can make it in advance.
- Prep: 10 mins
- Yields: Makes ⅔ cup
