Cuisine: Vegetarian
Frenched Green Beans Almondine
I love making Frenched Green Beans Almondine. If you don't have a green bean frencher, go get one! I actually think it's fun to use. These green beans are a lighter alternative to the classic green bean casserole for your holiday dinner.
By - Prep: 15 mins
- Cook: 5 mins
- Yields: 4 - 6 Servings
Grilled Asparagus
Here is an ingenious way to make Grilled Asparagus! The key is to pre-soak your wooden skewers.
- Prep: 30 mins
- Cook: 10 mins
- Yields: 4 Servings
Fettuccine with Tomatoes, Mozzarella & Basil
Fettuccine with Tomatoes, Mozzarella & Basil is simple to make and can be made ahead.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 Servings
Zucchini Ribbons with Herbs & Parmesan Cheese
Zucchini Ribbons with Herbs & Parmesan Cheese is beautiful and delicious. If you want to impress your guests, try cutting your vegetables in a new and different way. I think it's so important to make your meal appealing to the eye. This zucchini was a huge hit at our dinner table.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 Servings
Orzo with Asparagus, Peas, and Sugar Snap Peas
Orzo, "big rice" in Italian, is a form of short-cut pasta, shaped like a large grain of rice. This Orzo with Asparagus, Peas, and Sugar Snap Peas is a wonderfully crisp summer side salad and great for a picnic.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Zucchini Fried in Kewpie Mayonnaise
When I was in Japan, my friend Yoko told me about this recipe, which her mother used to make her. It sounded completely bizarre, but I had to try it! I'm glad I did. It creates a delicious crust and offers a rich, slightly sweet and tangy flavor.
Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. It is made with egg yolks instead of whole eggs, and the vinegar is a blend of apple and malt vinegars.
Sautéed Fresh Chickpeas
Sautéed Fresh Chickpeas Fresh chickpeas are freshly picked green garbanzo beans. Fresh chickpeas are available only a few weeks a year in farmers and specialty markets. I happened to walk into a wonderful ethic market the other day and it's the first thing I spotted. I bought them without knowing what to do with them. They are freshly picked green garbanzo beans. This method sautés them in their shell and you eat them like edamame.
- Cook: 5 mins
- Yields: 4 - 6 Servings
Brussels Sprouts Parmyère
These Brussels Sprouts Parmyère are cooked with leeks, heavy cream and Swiss Gruyère & Parmesan cheeses, showcasing the rarely experienced cruciferous softness and sweetness. Enhanced by fresh lemon juice and a touch of nutmeg, the dish is rich, dynamic and emits a nutty, warming aroma.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Pasta with Tomato Alfredo Sauce & Basil
Try this Pasta with Tomato Alfredo Sauce & Basil. Alfredo sauce is made from butter and Parmesan cheese and used in dishes such as fettuccine Alfredo. This is a sauce is a mixture of Alfredo and tomato sauce. I also added some cherry tomatoes.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Roasted Acorn Squash & Brussels Sprouts Salad with Quinoa, Pepitas, and Pomegranates
This Roasted Acorn Squash & Brussels Sprouts Salad with Quinoa, Pepitas, and Pomegranates has to go down as one of the most beautiful salads. This recipe comes from Jeanne Kelley, Salad for Dinner.
- Yields: 4 Servings
