Vegetarian
Spaetzle Primavera
Start to finish: 1 hour (30 active) Servings: 4-6 ½ teaspoon kosher salt plus extra for salting the water 1 pound asparagus 1 pound shelled fresh or defrosted frozen peas 8 ounces assorted whole mushrooms, halved or quartered, if large 2 tablespoons vegetable oil 2 cups chicken or vegetable…
Edamame Mash – Tasty Side to Add to Your Weeknight Meals
Photo by Jessica Leibowitz This is a huge hit with my family – try this in place of mashed potatoes one night and your family will join the club too. Makes 4 servings Hands-on time: 10 minutes Total preparation time: 30 minutes Kosher salt 3 ½ to 4 cups fresh,…
Rustic Potato and Greens Pie – The Perfect Vegetarian Entree for a Cold Night
This is a forgiving and rustic pie. You start by making my very simple food-processor pie dough. Roll it out into a rough circle between sheets of plastic wrap and drop it into a pie plate. Spoon the filling into the middle of the pie, then fold in the edges,…
Tea Smoked Tofu
1 package extra firm tofu 3 tablespoons Lapsang souchong black tea 1 cup water 2 teaspoons salt 1 teaspoon sugar 1 tablespoon uncooked rice Wakame salad, shredded nori, kimchee and black sesame seeds for garnish Slice tofu into quarter thick slices. Rinse 1 tablespoon of the tea. Bring the water…
Escalivada
2 eggplant 2 large red bell peppers 1 cup extra-virgin olive oil ½ tablespoon of salt Pinch of pepper 2 cloves of garlic Preheat the oven to 350 F. On a rimmed sheet pan toss the eggplant and the red bell peppers with half the olive oil. Bake the vegetables…
Green Bean Salad with Beets and Feta (Fasolakia Salata me Patzaria kai Feta)
Serves 3 to 4 1 ½ cups (12 ounces) green beans 3 tablespoons red wine vinegar, for dressing 6 tablespoons extra-virgin olive oil Salt and pepper, to taste Dried Greek oregano, to taste 8 to 10 ounces cooked peeled red beets, cooled and cut in wedges 1/3 cup walnuts (optional)…
Cucumber Tomato Salad with Yogurt and Toasted Cumin Seed Dressing
This salad would go especially well with a spicy dish because it has sugar and dairy in it, two ingredients which naturally tame a chiles’s heat. But it would also be a delightful side dish for any fish, poultry, or meat entree. Makes 4 servings Hands-on time: 15 minutes Total…
Green Chile and Zucchini Quiche
This quiche gets its heat from canned chiles. But if you have a little more time, you should lose the canned chiles and make the recipe instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker will do.…
Tomato Mozzarella and Basil Tart
There are very few things more delicious than tomatoes in season. Sure you can buy them all year round, but these imports tend to be mealy and flavorless, so why bother? This tart is a celebration of the tomato at the peak of its perfection, namely right now. One important…
Zucchini in Cuban Style Cherry Tomato Sofrito
(Calabacin del Patio con Sofrito de Tomate Cereza y Picada de Almendras, Cacao y Perejil) Copyright @Maricel E. Presilla Makes 4 servings Hands-On Time: 30 minutes Total Preparation Time: 1 hour 15 minutes Suggested Accompaniments Rice or shredded Napa cabbage seasoned with just a bit of olive oil and salt.…
Roasted Ratatouille Crêpes with Goat Cheese
My mom made ratatouille from the New York Times Cookbook all the time when we were kids, and I just loved it. This venerable vegetable stew from the south of France with its many flavors layered together has all the complexity of a meat stew without the meat. All the…
Chickpea Patties with Creamy Garlic Dressing
Photo by Jessica Leibowitz For this weeknight salad I have streamlined and speeded up the process of making falafel. I’ve renamed it “Chickpea Patties” since it is not the same as the authentic version. I start with canned chickpeas instead of dried chickpeas or favas. Then I shape them into…
Butternut Squash, Date and Blue Cheese Crostata
Start to finish: 2 hours Hands-on time: 45 minutes Servings: 6 1 small butternut squash (about 1 ¼ pounds), peeled, seeded and cut into slices about ¼-inch thick 3 tablespoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 2 large leeks, white and light green parts sliced, halved, sliced 1/2…
Asparagus and Parsley Salad with Shaved Parmesan and Toasted Walnuts
Photo by Jessica Leibowitz 1/2 cup walnuts 6 medium stalks asparagus 1 ounce Parmigiano-Reggiano 1 tablespoon plus 1 teaspoon fresh lemon juice 1/2 teaspoon kosher salt 3 tablespoons extra virgin olive oil 2 cups packed fresh flat-leaf parsley leaves Preheat the oven to 350°F. Spread out the walnuts on…
Celeriac and Orange Pizza
Hands on time: 30 minutes Total Prep time: 60 minutes About 10 servings 80 grams (about 2/3 cup) all-purpose flour 80 grams (about 1 cup ) grated pecorino cheese 10 grams (about 2 ¼ teaspoons) baking powder 5 gr (1 1/4 teaspoons) salt 300 grams (about 10 1/2 ounces) peeled,…
Grilled Personal Pizzas
Servings: 6 personal pizzas 1 recipe Ten-Minute Pizza Dough (recipe below) or 1 1/2 pounds room temperature store-bought pizza dough divided into 6 balls 1/2 cups Speedy Marinara Sauce or your favorite store-bought variety (note: omit, if making simple margherita pizza which consists of tomato, mozzarella and basil) 3 cups…
Green Chile and Zucchini Quiche
Green Chile and Zucchini Quiche This quiche gets its heat from canned chiles. But if you have a little more time, you should lose the canned chiles and make the recipe instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just…
Sauteed Shredded Beets with Balsamic Vinegar
In this recipe you peel and grate the beets while they are still raw which cuts way down on the usual cooking time. Now just they take 3 to 4 minutes to cook rather than the usual 45. Makes 6 servings Hands-on time: 15 minutes Total preparation time: 15 minutes…
Chianti Tortelli
(Recipe courtesy of Allesio Bagnoli based on the family recipes of Veronica d’Entreves) Makes: 6 to 8 Servings Hands on time: 45 minutes Total preparation time: 3 ½ hours For the pasta dough: 3 ½ cups semolina flour 3 large eggs 2 to 2 ½ cups of Chianti Wine For…
Sushi: California and Cucumber Rolls
Serves 4 Hands-On Time: 45 minutes Total Preparation Time: 1 1/2 hours For The Sushi Rice: 2 ½ cups Calrose medium grain rice 2 ½ cups water 1/3 cup rice vinegar 1 ½ tablespoons Kosher salt 1 ½ tablespoons sugar For The Sushi Roll Fillings: 1 seedless English Cucumber 1…
Broccoli with Feta and Angel Hair Pasta
Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1 bunch broccoli (about 1 1/2 pounds) 12 oz angel hair pasta 2 c Homemade Vegetable or Chicken Stock or canned broth 1/2 to 1 t crushed red pepper flakes 6 oz feta cheese Kosher salt Bring a…
Yunnan Tea Eggs
Makes: 6 to 8 eggs 6 cups water 3 pieces star anise 3 bay leaves 3 garlic cloves 1 cinnamon stalk 1 cup regular soy sauce 2 tablespoon dark soy sauce ½ tablespoon citron peppercorn 1 ½ teaspoons five spice powder ¼ cup Yunnan Mountain Black tea 3 pieces dried…
Smoked Tofu Topped with Wakame Salad
1 package extra firm tofu 3 tablespoons Lapsang souchong black tea 1 cup water 2 teaspoons salt 1 teaspoon sugar 1 tablespoon uncooked rice Wakame salad, shredded nori, kimchee and black sesame seeds for garnish Slice tofu into quarter thick slices. Rinse 1 tablespoon of the tea. Bring the water…
Spaghetti Squash with Creamy Goat Cheese Sauce
When spaghetti squash is cooked, the scooped-out flesh emerges in thin strings, like transparent strands of spaghetti. Its texture is crisp, its taste is mild, and it can indeed replace actual spaghetti in the recipe of your choice. This is especially good news if you’re searching for an alternative to…