Tagged with vegetarian

Spaghetti Squash Salad

Ingredients 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded 6 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and pepper 2 teaspoons grated lemon zest plus 7 teaspoons juice 1 (15-ounce) can chickpeas, rinsed 2 ounces feta cheese, crumbled (1/2 cup) ½ cup coarsely chopped fresh parsley 4 scallions, sliced thin on bias … Continue reading

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading

Cauliflower Gratin with Manchego and Almond Sauce

Ingredients 3/4 cup half-and-half 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk Pinch of freshly grated nutmeg Salt and freshly ground pepper One 2-pound head of cauliflower, cut into 1 1/2-inch florets 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces) 3/4 cup plus 2 … Continue reading

Wild Mushroom Goulash

Ingredients 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped 1 1/2 pounds wild mushrooms, cut into 1-inch pieces 1 1/2 pounds cremini or white button mushrooms, quartered Salt Freshly ground pepper 4 garlic cloves, smashed 1 teaspoon caraway seeds 1/4 cup … Continue reading

Squash Gratin with Poblanos and Cream

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.] Ingredients 6 large poblanos (about 1 1/2 pounds) 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick 1/2 cup … Continue reading

Simple Lemony Linguine

Ingredients 500 g dried linguine 3 lemons (zest and juice) 6 tbsp. extra virgin olive oil 100 g. parmesan cheese, grated salt and freshly ground black pepper Preparation Cook the linguine according to the instructions on the packet – in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the … Continue reading

Foul Moudamas

Ingredients 2 15 ounce cans cooked small fava beans 1 tablespoon ground cumin 4 cloves garlic, mashed ½ cup lemon juice ¼ cup olive oil 1 medium red onion, finely chopped 2 ripe tomatoes, diced 1 bunch parsley, finely chopped salt and pepper to taste Preparation Pour the cooked fava beans with the liquid into … Continue reading

Indian Vegetable Curry

Ingredients 2 tablespoons curry powder 1 ½ teaspoons garam masala ¼ cup vegetable oil 2 c. chopped onion 3/4 lb. potatoes, cut into 1/2″ pieces 3 cloves garlic, pressed 1 tbsp. grated fresh ginger 1 – 1 ½ serrano chiles, minced 1 tbsp. tomato paste ½ head cauliflower, florets (4 c.) 1 (14.5oz) can diced tomatoes, blended … Continue reading

Peach, Bourbon, and Molasses Tart

Ingredients CRUST 1 cup walnuts 1/2 cup raw unsalted sunflower seeds 1/2 cup medjool dates 1/4 teaspoon sea salt FILLING 4 local ripe peaches 1 cup multicolored raisins 5 medjool dates 1/4 cup bourbon 1/4 cup blackstrap molasses 1/4 cup maple syrup 1/2 cup nuts (walnuts or almonds are best) 2 tablespoons lemon juice Preparation … Continue reading

Green Bean Potato Curry

Ingredients 3 tablespoons olive oil 1 1/2 tablespoons mustard seed 2 medium potatoes, diced 1 teaspoon salt 1 teaspoon turmeric powder 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string 2 tomatoes, diced 1 teaspoon ginger, minced 1 teaspoon cumin powder 1 teaspoons coriander powder 1/2 teaspoons red pepper … Continue reading