Sunday, March 21, 2010

Cauliflower “Couscous” with Basil-Lemon Sauce

Cauliflower “Couscous” with Basil-Lemon Sauce

March 16, 2010 9 Comments posted by Renee Schettler Rossi  
Filed under vegetarian

The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed is a light basil-lemon sauce with a hint of maple syrup.

Basmati Rice with Cinnamon and Saffron

Basmati Rice with Cinnamon and Saffron

February 18, 2010 5 Comments posted by Linda Avery  
Filed under sides | vegetables

Perfumed with cinnamon and saffron, this fragrant rice dish elevates everything it comes in contact with, whether a simple roast chicken or spiced kebabs.

Cheddar Corn Bread

Cheddar Corn Bread

February 6, 2010 3 Comments posted by David Leite  
Filed under sides | vegetables

Serve this cheddar corn bread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.

Fried Brussels Sprouts with Walnuts and Capers

Fried Brussels Sprouts with Walnuts and Capers

January 25, 2010 10 Comments posted by David Leite  
Filed under vegetarian

These fried Brussels are served with walnuts, capers, and a sharp red wine vinaigrette. Deep-frying Brussels sprouts give them a unique flavor and texture.

Wild Mushroom Risotto with Peas

Wild Mushroom Risotto with Peas

January 14, 2010 2 Comments posted by Linda Avery  
Filed under testers choice

The secret to this intensely flavored mushroom risotto is not only are mushrooms part of the mix, but the risotto is cooked with mushroom-flavored broth.

Squash Pancakes

Squash Pancakes

January 8, 2010 1 Comment posted by David Leite  
Filed under vegetarian

For Chinese squash pancakes, strips of squash, or zucchini, are tossed with peanuts, scallions, egg, soy sauce, and flour and then are fried up in a pan.

Wild Mushroom Grits

Wild Mushroom Grits

December 7, 2009 1 Comment posted by Renee Schettler Rossi  
Filed under testers choice

Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

Persian Rice Pilaf with Saffron and Pomegranates

Persian Rice Pilaf with Saffron and Pomegranates

December 6, 2009 Leave a Comment posted by Linda Avery  
Filed under vegetarian

Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

Wok-Fried Pea Shoots

Wok-Fried Pea Shoots

December 1, 2009 1 Comment posted by Linda Avery  
Filed under sides | vegetables

A brief fling in the wok is all that’s needed to cook these delicate pea shoots–also called pea vines. Garlic, chicken stock, and sesame oil lend flavor.

Turkey and Fall Vegetables in a Saffron Broth

Turkey and Fall Vegetables in a Saffron Broth

November 24, 2009 Leave a Comment posted by Linda Avery  
Filed under sides | vegetables

Turkey and fall vegetables stew is a saffron broth. Underneath is toothsome couscous. The vegetables include carrots, parsnips, squash. This dish is hearty and a great way to use up leftover turkey.

Roasted Butternut Squash Pie

Roasted Butternut Squash Pie

November 22, 2009 2 Comments posted by Julie Dreyfoos  
Filed under vegetarian

This roasted butternut squash pie is the ideal dish to whip up when you have hearty eaters, vegetarians, and vegans coming for dinner. They’ll all love it.

Sauteed Brussels Sprouts with Smoked Ham and Toasted Pecans

Sauteed Brussels Sprouts with Smoked Ham and Toasted Pecans

November 16, 2009 2 Comments posted by Linda Avery  
Filed under sides | vegetables

Brussels sprouts are shredded and sauteed until soft then tossed with cubes of ham and toasted pecans. If you hate Brussels sprouts, you’ll absolutely love these.

Mashed Potatoes and Root Vegetables

Mashed Potatoes and Root Vegetables

November 13, 2009 Leave a Comment posted by Linda Avery  
Filed under sides | vegetables

Mashed potatoes are mixed with root vegetables to make a deeply flavored, satisfying side dish. For the mashed potatoes, use russets or Yukon Gold.

Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions

Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions

November 12, 2009 2 Comments posted by Linda Avery  
Filed under sides | vegetables

This bread stuffing with bacon, sage, and onions is the perfect accompaniment to all types of roast Thanksgiving turkeys. It’s versatile and can be made ahead.

Grilled Vegetable Sformato

Grilled Vegetable Sformato

November 11, 2009 1 Comment posted by Linda Avery  
Filed under vegetarian

This grilled vegetable sformato is pretty and filling enough to be a main course. Inside the sformato are peppers, eggplant, tomatoes, cheeses, pasta, and pistachios. It makes a stunning weekend meal.

Moroccan Squash Tagine with Garbanzos and Couscous

Moroccan Squash Tagine with Garbanzos and Couscous

November 11, 2009 1 Comment posted by Linda Avery  
Filed under vegetarian

For this hearty Moroccan tagine, squash, whole shallots, prunes, garbanzos, and almonds are slowly cooked until tender then is served over couscous.

Pepperoni Spinach Frittata

Pepperoni Spinach Frittata

October 20, 2009 1 Comment posted by Linda Avery  
Filed under sides | vegetables

This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.

Ribollita in the Style of Siena

Ribollita in the Style of Siena

October 19, 2009 Leave a Comment posted by Linda Avery  
Filed under soups | stews

This Italian ribollita soup is dense with bread, greens, beans and is topped with caramelized onions. Rich with flavor, the ribbolita is a family dish.

Spicy Tomato Crumble

Spicy Tomato Crumble

October 12, 2009 7 Comments posted by Linda Avery  
Filed under testers choice

This spicy tomato crumble isn’t your run-of-the-mill crumble. It’s savory and filled with a tangy chunky tomato base. The crumble reheats beautifully.

Sweet Potato, Golden Raisin, and Cranberry Strudel

Sweet Potato, Golden Raisin, and Cranberry Strudel

October 12, 2009 7 Comments posted by Linda Avery  
Filed under testers choice

This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.

Fresh Baked Pretzels

Fresh Baked Pretzels

October 6, 2009 3 Comments posted by Linda Avery  
Filed under testers choice

Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.

Mediterranean Eggplant Wraps

Mediterranean Eggplant Wraps

September 29, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

These eggplant wraps are a cinch make. Roasted eggplant, goat cheese, and basil are rolled in flatbread into wraps. The wraps are best at room temp.

Penne with a Spinach-Ricotta Sauce

Penne with a Spinach-Ricotta Sauce

September 28, 2009 Leave a Comment posted by Linda Avery  
Filed under sides | vegetables

Penne pasta is tossed in a rich spinach and ricotta sauce. Use packaged spinach and whole-milk ricotta for best results. Serve the pasta and sauce at once.

White Asparagus with Oranges and Olives

White Asparagus with Oranges and Olives

September 22, 2009 Leave a Comment posted by Linda Avery  
Filed under vegetarian

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.

Yellow Gazpacho and Ratatouille

Yellow Gazpacho and Ratatouille

September 22, 2009 Leave a Comment posted by Linda Avery  
Filed under vegetarian

Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.

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