Cuisine: Vegetarian
Stir-Fried Snow Peas with Beech Mushrooms and Ginger
Stir-Fried Snow Peas with Beech Mushrooms and Ginger is quick and easy to make and goes well with shrimp, salmon or any other fish. You can substitute shiitake mushrooms if you can't find beech mushrooms.
By - Prep: 10 mins
- Cook: 5 mins
- Yields: 4 Servings
Roasted Japanese Sweet Potatoes with Miso Scallion Butter
The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.S. as well as many other regions of the world. Japanese sweet potatoes have a dark reddish-brown to rose-colored exterior skin with a creamy white to pale yellow inner flesh. They have a slightly nutty flavor, with hints of chestnut and a drier, starchier texture than other sweet potato varieties.
These Roasted Japanese Sweet Potatoes with Miso Scallion Butter has a sweet umami taste.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Caramelized Spicy Green Beans
I'm always searching for new side dish recipes. These Caramelized Spicy Green Beans are quick and easy to prepare. Haricot vert is the French term for these long, slender green beans. "Haricot" means bean and "vert" means green in French. They are also more tender and have a more robust flavor than your typical American green beans.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Baby Spinach Salad with Dates and Almonds
My friend Liz made this wonderful salad for dinner from the Jerusalem cookbook. It's the Baby Spinach Salad with Dates and Almonds recipe that has fried pita bread pieces. The dates add a sweetness to this delicious salad.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Deconstructed Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This Deconstructed Ratatouille is a much fresher take on the classic. The recipe comes from Joy of Kosher.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Haricots Verts and Snow Peas with Hazelnuts and Orange
This Haricots Verts and Snow Peas with Hazelnuts and Orange recipes one of the most popular dishes in the Ottolenghi cookbook. It’s easy to make and can be made well in advance and chilled a day ahead of serving. The recipe can also be doubled or tripled (or more), if you’re feeding a crowd.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Servings
Roasted Crispy Parmesan Potatoes
These Roasted Crispy Parmesan Potatoes are some of the best potatoes I have ever made. They take 10 minutes to prepare and will wow your family. They are utter nirvana!
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 Servings
Tomato Chickpea Salad
This Tomato Chickpea Salad with fresh summer tomatoes and chickpeas is tossed with a simple sherry vinaigrette. Sautéing the chickpeas until they are browned and crispy on the outside then dusted with cumin gives them a wonderful depth of flavor.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Zucchini With Shallots
This Zucchini With Shallots is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Gooden Granola
Granola, that breakfast food of oats, nuts and other crunchy ingredients, has a mixed reputation. It is often seen a healthy, comforting and—literally and figuratively-crunchy. The breakfast equivalent of a pair of Birkenstocks. Just as Birkenstocks have shed their hippy image and are now right on trend for fashion and comfort, some granola—especially home-made—is now known simply for being delicious. Carl Parke’s (the head of the Gooden School) granola is just that—richly flavored with spices like ginger and allspice, slightly sweet with brown sugar and honey and delightfully nutty with four kinds of nuts and seeds. This is granola at its best, as good at breakfast as it is at any time of the day or night.
- Prep: 15 mins
- Cook: 1 hrs
