Cuisine: Vegetarian
Egg Crunch Wrap
This Egg Crunch Wrap will liven up your breakfast or lunch. It uses eggs, sliced tomatoes, baby spinach, provolone cheese, and tortilla chips for the added crunch.
By - Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Zucchini Tart with Whipped Feta and Thyme
Yesterday, I thought there was nothing for lunch, but rummaged through the fridge and freezer and found one zucchini and some puff pastry. I came up with this Zucchini Tart with Whipped Feta and Thyme. Whipped feta is all over the internet and decided to see what all the hype was about. It's very versatile, you can use it as a dip, spread it on sandwiches, or even on pizza. It's really delicious.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 2 - 3 Servings
One-Pot Pasta With Ricotta and Lemon
This One-Pot Pasta with Ricotta and Lemon from The New York Times is a mixture of ricotta and Parmesan, with the zest and juice of one lemon. It's light and refreshing and goes perfectly while watching Stanley Tucci: Searching for Italy on CNN. I find it absolutely impossible to watch it without eating some Italian food...
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Cheesy White Bean & Leek Casserole
I found this recipe for Cheesy White Bean & Leek Casserole on a package of dried beans when we lived in London in the ‘90s. As the Brits would say, this is cheap and cheerful! It’s actually one of our favorites. I haven’t made it in years and now will keep it in rotation.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Orange-Braised Carrots & Parsnips
These Orange-Braised Carrots & Parsnips are slow-roasted at a very low temperature, which intensifies the flavor. Parsnips are cousins to carrots, with a similar texture to potatoes. I love parsnips and feel like they are underutilized in the US. They have a sweet and mildly nutty taste.
- Prep: 25 mins
- Cook: 1 hr 35 mins
- Yields: 6 Servings
Lentil Chickpea Salad with Maple Tahini Dressing
This Lentil Chickpea Salad with Maple Tahini Dressing is vegan, gluten-free, dairy-free, and a power bowl of nutrition. It lasts in the fridge for up to 5 days, which makes it the perfect packable lunch.
- Prep: 30 mins
- Yields: 6 Servings
Melting Cabbage
Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
Curried Lentil Soup
I made this Curried Lentil Soup in my Instant Pot, but as always, I have included the stovetop instructions. This soup is vegan and gluten-free and full of flavor. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. They're also packed with folate, iron, phosphorus, potassium and fiber. I dropped gave some to my step mother and she is begging me to make it again. It's really good served with naan bread.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Cauliflower Toasts
I made Ina Garten's Cauliflower Toasts and I now want to make it again. Apparently, it's one of Ina's favorite things to have for lunch. It calls for prosciutto, but you could leave it out to make it vegetarian. You can use any cheese you like. Also, you can double the cauliflower mixture and keep in your freezer.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 6 Servings
Herby Buttered Mushrooms and Wild Rice
Mushrooms have a "meaty" texture and a strong umami flavor. Umami is the fifth basic taste and was discovered by a Japanese scientist. Umami in Japanese means “a pleasant savory taste." Herby Buttered Mushrooms and Wild Rice is a delicious satisfying dish. The earthy, nutty flavor of the wild rice marries well with the buttery mushrooms.
- Yields: 4 Servings
