Cuisine: Vegetarian
Baked Ziti
My daughter Grace made this classic Baked Ziti recipe. Unfortunately, I got the photo and recipe, but not the dinner invitation! Her version is vegetarian, but you could add ground beef or sausage if you want. It's kind of a freeform lasagna. It's inexpensive to make, family-friendly and doesn't require all the layering that lasagna does. I can also be made ahead to be ready to pop in the oven later in the day. It looks SO good, maybe she'll bring me some leftovers!
By - Prep: 25 mins
- Cook: 45 mins
- Yields: 8 - 10 Servings
Tomato, Zucchini, Corn Tart in a Cornmeal Crust
This Tomato, Zucchini, Corn Tart in a Cornmeal Crust is the perfect thing to make if you still have a few tomatoes and zucchini left in your garden. You can actually put any herbs or vegetables you like and make it your own.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 8 Servings
Moonblush Tomatoes
This recipe is from Nigella Lawson's, Nigella Express cookbook. You simply halve the cherry tomatoes, sprinkle them with dried thyme, a little flaky salt, a pinch of sugar and a drizzle of olive oil. Then you put the sheet pan in a hot oven and turn off the heat immediately, leaving the tomatoes to cook in the residual heat overnight, hence “moonblush”. You can use them in salads, with charcuterie, on pasta or any way you like.
By - Prep: 5 mins
- Cook: 10 hrs
- Yields: Makes 1 pound
Honey & Harissa Roasted Carrots
Our good friend Chris came for dinner last week and brought these Honey & Harissa Roasted Carrots. They were so good. The recipe is from Rachel Ray Magazine. They are meant to be sitting on top of Greek Yogurt. It also has a sprinkling of dukkah, which is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables. They do sell dukkah already made at Trader Joe's.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Pappardelle
Recently, I lent/gave my pasta maker (you don't necessarily need one to make this pasta) to my daughter Grace. She has been making a lot of pasta lately. My friend Melanie dropped off some homemade marinara sauce that she made from some homegrown tomatoes. So I called Grace and ordered some of her pasta to go with this luscious sauce. As per Melanie's instructions, we made vodka sauce by adding ½ cup of vodka to the marinara - simmer until the alcohol is cooked off then add some cream. It was SO delicious! I can't get any fresher than this!
- Prep: 15 mins
- Cook: 5 mins
- Yields: 3 - 4 Servings
Lemon Roasted Fingerlings and Brussels Sprouts
The key to roasting vegetables together on a sheet pan is to make sure they cook at the same time. These Lemon Roasted Fingerlings and Brussels Sprouts do just that. The vegetables are tossed in a wonderfully, tangy sauce of lemon juice, Dijon mustard, garlic and honey. I love things that take little effort but have big results.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Butternut Squash & Leek Clafoutis
Clafoutis is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick flan-like batter. This dessert originated in the Limousin area of France, where batters play an important role. This Butternut Squash and Leek Clafoutis is a savory version. It's simple to make and my husband absolutely loved it and wants me to keep the recipe handy. The problem with me, (and I have many problems!) is that I make so many new things that I forget to make some of our old favorites.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Baked Potatoes with Boursin & Leeks
In this recipe for Baked Potatoes with Boursin & Leeks, the potato is scooped out, mixed with Boursin, cheddar and leeks and then broiled until the cheese is golden and bubbling. Serve it with a mixed green salad.
- Prep: 10 mins
- Cook: 1 hrs 30 mins
- Yields: 4 Servings
Cheesy Scalloped Zucchini
I know many of you have planted zucchini in your gardens. This Cheesy Scalloped Zucchini is one way you might get your kids to eat some vegetables! It can be made ahead and baked before serving.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 6 Servings
Tuscan Portobello Stew
This Tuscan Portobello Stew is vegetarian, but you'll be hard-pressed to find anyone, meat-eater or otherwise, who doesn't love it. Did you know the portobello is really a brown crimini mushroom? Once the little crimini grows up to be about 4" - 6" in diameter, it becomes a portobello. The portobello in Northern Italy is called "cappellone" which means "big hat". This stew is wonderfully rich, but only has about 310 calories per serving. I suppose adding the big hunk of crusty bread might take it over the edge! The recipe calls of dried herbs, but I used fresh.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4 Servings
