Cuisine: Vegetarian
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.
By - 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
Basmati & Wild Rice with Chickpeas, Currants & Herbs
Another recipe from the Jerusalem cookbook - Basmati & Wild Rice with Chickpeas, Currants & Herbs. It's absolutely delicious and can be served warm or at room temperature. It can be difficult to find dried currants in the US, so I used dried cranberries, which worked well. Oh, and did I mention the crispy fried onions on top?
- Yields: 6 Servings
Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad
This Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad is from Yottam Ottolenghi's Jerusalem cookbook. The unusual combination of cauliflower, crunchy hazelnuts, crispy celery and tart pomegranate seeds work well together. It's a beautiful salad and healthy as well.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 2 - 4 Servings
Baby Spinach Salad with Dates & Almonds
My friend Liz made this Baby Spinach Salad with Dates & Almonds which is just phenomenal. It's from the Jerusalem cookbook, by Yotam Ottolenghi and Sami Tamimi. It's so delicious that I just made it again.
- Yields: 4 Servings
Spaghetti and Beetballs with Kale and Lemon Butter
I ran into my friend Meghan the other day and she said she made this Spaghetti and Beetballs with Kale and Lemon Butter for her daughter, who is vegan. Beets are one of my very favorite things to eat, especially if they are pickled, and even for breakfast. Admittedly, this recipe is in the completely bizarre category, but I have to say it was delicious (even my husband liked it). The recipe calls for vegan butter and parmesan and gluten-free pasta. I did not use vegan anything, but if you happen to be vegan you will love everything about this. Suspend your disbelief and give it a try.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 2 Servings
Sautéed Asian Broccoli Slaw
This Sautéed Asian Broccoli Slaw is very easy and fast to prepare. Broccoli slaw is made from peeled and grated broccoli stems, carrots and red cabbage. Truth be told, I use it in stir-fry dishes all the time at the school I cook for. The kids have no idea they are eating broccoli and they love it.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Parmesan Asparagus and Butter Beans
I happen to love Butter Beans, which are large, flat and yellow/white variety of lima beans. I usually like them plain, but the combination of parmesan and asparagus really works. This Parmesan Asparagus and Butter Beans is ready in 10 minutes and makes a great side for chicken or fish.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 Servings
Shawarma Roasted Cauliflower Steaks
Shawarma Roasted Cauliflower Steak is a great side dish for chicken or fish. The cauliflower gets crispy and tender and has a smoky flavor from the Shawarma spice.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
Cauliflower, Broccoli and Chickpea Curry
When I lived in New York in the '80s, I used to make a version of this Cauliflower, Broccoli, and Chickpea Curry. Mainly because I LOVE Indian food and it is very cheap to make. Sometimes I would make it with chicken.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
