Cuisine: Vegetarian
Roasted Balsamic Glazed Mushrooms
I love all kinds of mushrooms. They give an earthiness and depth of flavor to many dishes. The key to this recipe is to heat your baking sheet in a 500 degree F oven before adding the mushrooms. I learned this technique at a cooking class I took at Pizzeria Mozza in Los Angeles.
By - Prep: 5 mins
- Cook: 45 mins
- Yields: 8 Servings
Crispy Parmesan Herb Zucchini
Zucchini is such a great side dish for the summer. The zucchini or courgette is a summer squash and very versatile. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or made into bread. Zucchini is one of the easiest vegetables to grow in temperate climates.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Asparagus with Mushrooms & Parmesan
It's prime asparagus season. I picked up some very thin ones at the farmer's market last week. Here it is prepared with wine soaked mushrooms.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Cucumber Slices With Dill
I happen to love cucumbers, especially with dill. When I was a kid, I was often found twirling around in my parent's Eames chair (now worth a fortune), eating whole cucumbers while watching Dark Shadows or Love American Style (what a great show!) or the Brady Bunch or Laugh-In (another classic!). Okay, I'll stop. Try these Cucumber Slices With Dill!
- Prep: 5 mins
- Cook: 2 hrs
- Yields: 8 Servings
Cheesy Cauliflower Gratin
Cheesy Cauliflower Gratin - YUM! As you may have guessed, I love cauliflower. I think I have posted about 14 other cauliflower recipes. This one is wonderfully creamy and cheesy. You can also top this with ½ cup freshly grated Parmesan mixed with ¼ cup fresh bread crumbs instead of Saltines.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 8 Servings
Indian Cauliflower and Potatoes
Indian Cauliflower and Potatoes are so good, it has cumin, ginger, coriander and turmeric. Indian food is something I could eat every day. I love it. I started eating it after I got out of college in New York city. It was the cheapest possible meal. For $4 you could have a feast. I used to order Vindaloo and each time I would want it hotter and hotter. It got to the point that my friends told me to stop because it looked like I would have a heart attack! I did taper off, my stomach needed a break! After living in New York, I moved to London - a virtual Indian food mecca. Now we live in Los Angeles, where good Indian is scarce. This week my husband and I tried a new place - finally some stellar Indian food! We brought home leftovers and to bulk it out for the next day, I made this cauliflower dish. Cauliflower and potato are a perfect vehicle for the cumin, ginger, coriander and turmeric. By the way, the restaurant is called Nirvana in Arcadia, CA.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Roasted Rainbow Vegetables
I had my last catering job of 2013 last night (unless, I get a last minute call!). I made Coq au Vin and a side dish of roast rainbow vegetables. I found some organic carrots of "many colors" at Trader Joes's. These carrots are red, orange and yellow. I also bought their red, gold and purple potatoes. You can use any fresh herbs you like. I used rosemary and thyme. It's SO colorful!
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Cheese Snackles
Cheese Snackles - My brother-in-law Russell came last week and brought us a bag of these fabulous cheese crackers. They were so good, I asked him to get the recipe from his friend, Rose-Marie, who is constantly asked to bring them to social gatherings. She got the recipe from her friend Ann who died at age 50 in 1989, so she is glad to have her friend remembered. Thank you Rose-Marie!
- Prep: 10 mins
- Cook: 15 mins
- Yields: Makes about 60
Shiitake Mushrooms With Harissa Vinaigrette
I saw this recipe years ago in The Wall Street Journal. I love mushrooms also I happened to have a tube of Harissa, which my husband, Eric, calls "The Ketchup of North Africa". Harissa, the Tunisian chili paste packed with spices and herbs, can add punch to all kinds of dishes. Harissa is available at some speciality foods stores and at Middle Eastern markets. To save time, you can use store-bought harissa and skip straight to the instructions for making the vinaigrette, which is what I did. The other liberty I took with this recipe was to use a combination of Shiitake and Crimini or Baby Bella mushrooms.By the way, mushrooms are packed with vitamins, nutrients and antioxidants. People who eat 2 medium-sized mushrooms daily have a 45% lower risk of cancer compared to those who do not eat mushrooms, according to Pennsylvania State University research, published in Advances in Nutrition.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 4 Servings
Peas with Orange and Mint
Peas with Orange and Mint is a great easy side dish that livens up a bag of frozen peas...
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 - 8 Servings
