Cuisine: Vegetarian
Spanish Roasted Potatoes with Tomato Sauce
I am always looking for new ways to make potatoes. "Patatas Bravas" is a classic Spanish tapas dish and is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means "fierce." They are also called "angry" potatoes. You can serve them with toothpicks as a snack or as a side dish.
By - Prep: 10 mins
- Cook: 1 hr
- Yields: 4 Servings
Broccoli Cheddar Quiche
Yesterday, my daughter, Grace, cleaned out the freezer, cleaned the stove, the pantry, etc. She also made dinner - Caprese Salad, Broccoli Cheddar Quiche, and Brownies. I was told on several occasions to vacate the kitchen! I could get used to this!
- Prep: 10 mins
- Cook: 1 hr 10 mins
- Yields: 8 Servings
Gazpacho
My daughter, Grace, made this Gazpacho. It was her mission. Gazpacho is probably the last thing she would ever eat, which proved to be true. She never even tasted it. Gazpacho is a tomato-based soup traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho.
- Prep: 15 mins
- Yields: 6 Servings
Spicy Caramelized Cauliflower with Raisins
Golden raisins, called "sultanas" outside the US, are made from the sultana grape, treated with sulfur dioxide to maintain their golden color, and dried either on the vine or on special drying racks. I love using golden raisins in salad and a variety of sautéed dishes. In the past, I have made Spinach with Raisins & Pine Nuts, Sautéed Brussels Sprouts With Bacon & Golden Raisins, and Swiss Chard with Golden Raisins & Almonds. Last night I used cauliflower. Adding red pepper flakes really compliments the sweetness of the raisins.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 4 Servings
Lentil Salad with Mint and Orange Zest
My friend, Jessica, recently gave me this cookbook called Coming Home to Sicily. This Lentil Salad with Mint and Orange Zest recipe is in the book. It's healthy and delicious!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Provençal Vegetable Gratin
Here is one way to use up some of your summer vegetable harvest. I actually did not place the sliced vegetables in compact upright rows due to the fact the tomatoes, zucchini and squash were all different sizes. I just cut them up and stirred it all together. You can do it either way, it all tasted the same!
- Prep: 15 mins
- Cook: 1 hr
- Yields: 4 - 6 ServingsHere is one way to use up some of your summer vegetable harvest. I actually did not place the sliced vegetables in compact upright rows due to the fact the tomatoes, zucchini and squash were all different sizes. I just cut them up and stirred it all together. You can do it either way, it all tasted the same!
Lemon Tabasco Aioli
I went to happy hour at McCormick & Schmick’s, which is a seafood restaurant. I ordered the Crispy Shrimp Croutons with Lemon Tabasco Aioli. It was particularly delicious. Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. It's basically garlicy mayo. There are many variations. It is usually served at room temperature. The name aioli comes from Provençal alh 'garlic' and òli 'oil'.
- Prep: 1 hr 5 mins
- Yields: Makes 1 1/3 Cups
Eggplant Pizzas
My husband and I had this at a local French restaurant. What a fantastic appetizer! I could have eaten several plates of it. I took this dreadful picture at the restaurant. The chef came out of the kitchen and was watching me. I told him I was in love with his wonderful eggplant pizza. This recipe is loosely based Julie Child’s version.
- Prep: 30 mins
- Cook: 30 mins
- Yields: 3 - 4 Servings or 6 - 8 appetizer portions
Artichoke & Spinach Baked Pasta
Artichoke & Spinach Baked Pasta a great make ahead casserole! As most of you know, any recipe that is lemony and artichokey ends up on my blog!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Asparagus Gratinato with Grana Padano
Asparagus Gratinato with Grana Padano is delicious and easy to roast. Grana Padano is one of the most popular cheeses of Italy. The name comes from the noun grana, which refers to the distinctively grainy texture of the cheese. Though similar to Parmigiano Reggiano, Grana Padano is inexpensive because areas producing the cheese are bigger. Grana is less crumbly, milder and less complex than Parmigiano Reggiano.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
