Cuisine: Vegetarian
Kale & Quinoa Salad with Lemon Garlic Dressing
Kale has been deemed the number one superfood, a nutritional powerhouse. The benefits of eating kale are too numerous to list. I was recently in a supermarket and notice a whole wall of kale in the salad section. There is some sort of kale salad on almost every restaurant menu these days. Quinoa (pronounced 'keen-wah') is another superfood, which is a complete protein. It has the perfect ratio of carbohydrates, proteins, and fats and is one of the best sources of protein you can get from a plant source. By pairing these two superfoods, you've now got an explosion of nutrition, not to mention flavor!
By - Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Servings
Roasted Brussels Sprouts with Almonds & Blood Oranges
I went to my local farmers market. There are several food trucks that park there. I bought this amazing Brussels Sprouts and Blood Orange salad. I immediately came home and recreated it.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 6 Servings
Grilled Broccoli & Cauliflower Parmesan
Here is a great tip for grilling vegetables. By putting a few ice cubes in the foil packets, the cubes melt and perfectly steam the vegetables.
- Yields: 4 Servings
Crispy Potato Waffles
I made these crispy potato waffles. The potato has to be the most versatile of all vegetables. I love coming up with new ways to make potatoes. These savory potato waffles are similar to potato pancakes, but in waffle form. The potato waffle has one advantage, it reheats exceptionally well and therefore can be made in advance. I put them in the oven at 275 degrees to keep warm. I've also been known to make grilled cheese sandwiches in a waffle iron!
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Pasta Florentine
Florentine, or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. Over the years it has come to mean cuisine that includes spinach as an ingredient. I love making this for a crowd because it is vegetarian. This is a recipe that I have adapted over the years from a cookbook that my aunt Marjorie gave me from New Orleans called Artist's Palate Cookbook, New Orleans Museum of Art.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 8 - 10 Servings
Balsamic Roasted Potato Wedges
These Balsamic Roasted Potato Wedges get tossed with olive oil, salt and pepper and then sprinkled with balsamic vinegar at the end of baking. They are crispy on the outside and tender on the inside. These potato wedges are so crisp and flavorful, you'll want to eat them as a side dish for every meal!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Moroccan Roasted Vegetables
I made this vegetable side dish to go with Moroccan Chicken with Apricots, Almonds & Chickpeas.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Balsamic Braised Cabbage
This Balsamic Braised Cabbage is the perfect accompaniment for pork chops. It's fast and easy!
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Classic Baked Macaroni & Cheese
Every Monday, I make Macaroni & Cheese for a school, for 11 years. I can only image how much macaroni I've boiled - 10 lbs per week. I guess you could say that I'm fairly good at it. However, this recipe is NOT the school recipe. That one is done on the stove top and this recipe is baked with breadcrumbs. Let's face it, there is nothing better than mac n' cheese.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 - 8 Servings
Roasted Smoky Cauliflower with Limey Yogurt
Last weekend, we had dinner with my culinary/photographer (he took my new head shots!) friend Chris and his wife. He is an amazing chef and made this wonderful cauliflower, which could be served as a snack or side dish. It's a recipe from Aarti Sequeira, who had a Food Network program called Aarti Party.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
