Category Archives: Vegetable Dishes

Best Beets

Monday, 06 June 2016

Who thought this up? Roasted beets, smashed then browned, served with yogurt and herbs. Amazingly delicious. BEST SMASHED BEETS Preheat oven to 400° Ingredients: 8 small beets 3 Tbsp lemon juice ¼ cup plus 4 Tbsp olive oil (divided) ½ tsp salt ¼ tsp pepper 1/3 cup chopped, fresh mint leaves 2 Tbsp fresh chives, finely chopped ¼ cup plus 4 Tbsp low-fat Greek yogurt (or sourcream) Maldon sea salt Directions: Wrap the beets in foil (individually or in a group). Roast on a baking sheet for 40 to 50 minutes depending on the size of the beets. Cool. Remove foil. Rub skins from beets. Crush beets to about ¾” thick using the bottom of a cup or bowl and set aside. While the beets are roasting,...

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Cauliflower Soup

Friday, 11 March 2016

Cauliflower. Caul-i-flower. It does look like a flower. A white-ish or purple or green or yellow bulby flower. Edible. There was one in the refrigerator and I felt like soup and I had been mining for recipes the day before and noticed one for cauliflower soup. So there it was. I had the ingredients (or most of them) and it was simple and delicious. Try it. Cauliflower Soup (modified from Food52) Ingredients: 1 head cauliflower, sliced including the core 1 Tbsp butter ½ Tbsp olive oil ½ yellow onion, diced 1 leek light green parts only, diced (this is the ingredient that I was missing the first time around and so I used one whole yellow onion. Second time I had a leek. It was good both ways). 2...

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Eggplant Caponata

Thursday, 21 January 2016

Eggplant is one of my favorite foods so I’m always on the prowl for interesting recipes. Nightshade. It’s a ‘nightshade’ food – Solanaceae – considered deadly for people with aching joints and other ailments – not deadly as in life threatening necessarily but deadly as in pain exacerbating. Hard to believe. Urban myth? I think it might actually be true and Ihave tried not eating nightshade plants. I’ve also tried doing more yoga and the later is pretty effective for building up muscle where achiness occurs. Anyway, for the moment, I ignore the information and eat on. This is a super deeply delicious dish with complex flavors of sweet and sour (“agrodolce” in Italian). This dish hails from Sicily according...

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Summer Gazpacho

Saturday, 02 January 2016

It’s been a long hiatus and hopefully it’s over! This is where I left off. . . . We had a treasure trove of tomatoes in our garden, which was glorious and fun. Once again I experimented with gazpacho recipes, which are all sort of the same just different proportions of tomatoes to other ingredients – mostly nuanced differences. Below is what I came up with for last summer. A perfectly delicious cold soup on a hot summer day and it was hot this summer! We lived on this stuff. Gazpacho 2 cups cubed day-old bread (take off the crusts)* 4 pounds of tomatoes – the more delicious the tomatoes the more delicious the soup – obviously. 1 cup of cucumber (peeled and seeded and chopped) 1 Tbsp...

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Lemon-Zucchini Soup

Thursday, 05 June 2014

I am still working through all of the zucchini in my garden. They ripen before I turn around and there are still so many it’s overwhelming. But fun and challenging. Today zucchini soup. Tomorrow zucchini double-chocolate brownies. I think. I needed the zucchini soup to be something out of the ordinary. So, as usual, I read and combined recipes and ingredients. We liked how this soup tasted. Hope you do too. Lemon-Zucchini Soup Ingredients: Olive oil 1 ½ pounds of zucchini roughly chopped 1 large onion – chopped 1 small potato (optional) chopped 5 cups vegetable stock or chicken stock – must be home made – makes a big difference. I used vegetable of course. ½ cup chopped basil ½ cup chopped...

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Stuffed Squash Blossoms

Wednesday, 28 May 2014

My need to dominate the over-abundance of zucchini in my garden continues. I walked out on Friday afternoon and there were another million zucchini ready to be picked and probably two dozen squash blossoms – gorgeous – but a little overwhelming for a home cook. Squash blossoms. A delicacy I’ve heard. Stuffed squash blossoms. Why not try making them. Why not try it now. I had no Friday night plans. So off I went on the hunt for a simple recipe – one that required nothing more than what I had in my house. I found scores of them. What I ended up with was a simple cheese and mint stuffing and a beer batter to coat the stuffed blossoms. I also found a nice tomato sauce recipe to lay the cooked stuffed blossoms on....

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Zucchini Circles

Tuesday, 20 May 2014

Zucchini. I am ambivalent about my relationship with zucchini. I want it to be a special relationship but it’s not really. Zucchini is just kind of blah. Water and tasteless squash. But it’s pretty and I keep wanting to make things with it. I just keep trying and trying and trying. My most recent attempt at improving our relationship was tonight. This is what I did. . .. Zucchini Circles (made up) Ingredients: A bunch of smallish zucchini or zucchini of any size. Olive oil – a couple tablespoons ½ cup of grated or shredded parmesan cheese ½ cup of bread crumbs salt and pepper Directions: Preheat oven to 450° Oil or spray oil a baking sheet Cut the zucchini into 1/4 “ circles Mix the...

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Smashed Potatoes

Tuesday, 13 May 2014

We made these for brunch on Sunday. They are the easiest to make (and to eat)_. They were really delicious. I maybe put too much salt on them (definitely did in fact) but they were still great. Everyone loved them. They would also be great with a red spice sprinkled over them before the ‘broil’. Perhaps smoky paprika? Chipotle flakes? Sumac? Lawry’s Seasoned Salt (remember that stuff?) These potatoes are so versatile. They’re good for breakfast or brunch or dinner or right when you get home from work and you’re starving and can’t wait for anything. They’re good on their own or as a side. And they’re soooo pretty. Smashed Potatoes Ingredients: Potatoes – as many as you want. I used fingerlings...

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Spicy-Crusted Carrots with Harissa Yogurt

Wednesday, 02 April 2014

(from Bon Appetite March 2014) Sometimes Bon Appetite just hits the nail-on-the-head. This recipe is one of those times. These carrots are absolutely delicious and really easy to make. For some reason I made them with the Chicken-pot-pie which in hindsight is curious because they are way too sophisticated for that down-home comfort food kind of thing. Nonetheless that’s what I did. This is a really good time of year to make these because the grocery stores and farmers’ markets are full of beautiful, colorful, youthful, tender carrots. Keep some of the tops on for prettiness. So good. Spice-Crusted Carrots with Harissa Yogurt Ingredients: 2 pounds small carrots, scrubbed, tops trimmed to that the green...

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Red Curry Vegetable Soup

Wednesday, 19 March 2014

It was chilly and threatening rain. I needed soup. Vegetable soup. But I wanted something different. I came across this recipe in the January/February 2014 edition of Vegetarian times. My favorite magazine. It was pretty good – worth eating on a cold pre-Spring day (that would be Winter – a Winterery day) Red Curry Vegetable Soup Ingredients: 1 Tbsp coconut oil 12 oz. (or more) cauliflower cut into 1-inch florets – about 3 cups 4 green onions thinly sliced separating the white from the green dice 2 Tbs Thai red curry paste (such as Thai Kitchen) 4 cups vegetable broth (I used homemade) 1 15 oz can petite diced tomatoes in juice (I used a smoked variety) ¾ cup light coconut milk 6 oz (or more) green...

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