Cuisine: Vegetarian
Grilled Succotash Pasta Salad
This Grilled Succotash Pasta Salad is perfect for a summer potluck. It's simple to make and there is no mayonnaise, which is not a good idea to eat outside!
By - Prep: 15 mins
- Cook: 20 mins
- Yields: 8 - 10 Servings
White Bean & Broccolini Salad
This White Bean & Broccolini Salad is delicious and can be made ahead and served at room temperature. This is my kind of side dish and it's perfect to serve at your backyard BBQ.
- Prep: 25 mins
- Cook: 5 mins
- Yields: 6 Servings
Cheesy Spicy Zucchini and Corn Pie
I drove from Elkhart Indiana to Ann Arbor Michigan and took the back roads through Amish farm country and corn fields. I realized how much I love it and yet I would be bored out of my mind if I still lived here. All that corn reminded me of this Cheesy Spicy Zucchini and Corn Pie that I made a few weeks ago.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 8 Servings
Elba’s Deep Fried Dill Pickles
My Aunt Elba is famous in the family for making deep fried dill pickles. I was secretly hoping that she would make them while I was visiting. They are seriously good and extremely addictive. Her fried pickles are the best ones I have ever had.
- Prep: 15 mins
- Cook: 5 mins
- Yields: 6 Servings
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.
- 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
