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Cuisine: Vegetarian

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.

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  • 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.

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  • 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! 

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  • 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.

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  • 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. 

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  • 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.

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  • 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.

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  • 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.

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  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Grilled Zucchini with Fresh Dill Vinaigrette

Grilled Zucchini with Fresh Dill Vinaigrette is a great way to eat zucchini. It has numerous health benefits and is a very versatile vegetable. Fresh dill is one of the most fragrant and flavorful herbs and adds a nice dose of brightness to the grilled zucchini. 

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  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Beets In Orange-and-Lemon Sauce

I happen to love beets. I found this recipe for Beets in Orange-and-Lemon Sauce in one of my old cookbooks. When I served it to my husband and daughter Grace, they took one bite and said "WOW"! I have to admit they were incredible. The fresh citrus gives it a wonderful tart flavor which works really well with the sweetness of the beets.

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  • Prep: 15 mins
  • Cook: 55 mins
  • Yields: 6 Servings
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