Vegetables
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This isn’t a salad, but I’ve added it here because before serving, I like to toss in some spinach or arugula and let it wilt slightly. Then toss everything with a simple vinaigrette made with lemon juice and olive oil. Add some more greens and think about it as a main meal salad.
Carrots are a fabulous vegetable eaten raw or cooked low and slow, like in stews and soups. But cooking them just to the point where they lose their crunch, but aren’t mushy, can be challenging.
This special recipe to the rescue.
Any recipe that comes across my desk with coconut milk and cumin grabs my attention. I am extremely partial to Indian and Thai flavors and this recipe is no exception.
This is the best asparagus stir fry I’ve ever made—or eaten, for that matter. It is meant to be on the spicy side with a hint of orange zest to add sweetness and balance the spicy chilies.
Although eggplant isn’t going to win any beauty awards, it is probably the most versatile veggie on the market. I can’t think of any way that you can’t cook it. You can steam, boil, bake, broil, grill, chop, mash and slice it
This crunchy salsa is the perfect topping for Shrimp and Corn Chowder, but it also great with chicken, fish and as a dip.
This recipe is unique because each vegetable cooks separately to its best degree of tenderness and crispness.
Eggplant doesn’t get better than this. It is so good, it almost tastes like it’s candied.
Nothing could be easier than roasting sugar snap peas that you purchase in a package with their strings removed. One skillet to wash and 7 minutes in the oven. You'll love them. I guarantee it.
Vegetarian, healthy, nutritious, colorful and simple to make (once you’ve chopped the veggies), you can call this a stew or a very hearty soup.
Latkes made with boiling potatoes instead of starchy baking ones, really? And with celery root, rutabagas and parsnips? You must be kidding. What would our forefather's say? "Well" I would tell them, “I still fry them in oil so I’m honoring Hanukkah.”
A new casserole to be thankful for.
Gold Potato, Root Vegetable Gratin Tired of trying to revamp that green bean or broccoli casserole to fit today’s dietary standards, here is a new one just in time for the holidays. It may not be as colorful, but it is more nutritious, packed with vitamins and absolutely delicious. .
A rainbow of spring veggies for your Easter or Passover plate. Bouquet of Baked Spring Vegetables. Prep them, bake them and serve them all in one casserole. It doesn't get easier than this.
Scarlett onions, crimson peppers, orange carrots, emerald asparagus and yellow and green squash bake into a rainbow of colors on your plate. They are the perfect veggies to go with your Easter ham or Passover brisket.
"Wow! Risotto!" my vegetarian daughter, Caryn, exclaimed when I set a bowl of finely chopped and roasted cauliflower on the table. "Not exactly," I explained, "unless you want to call this roasted cauliflower risotto."
You won't want to pass up this simple spinach recipe that I guarantee will turn over a new leaf in your spinach cooking repertoire. It has revolutionized cooking plain spinach for me–and you can even make it for crowd.
How many roles can one mushroom play? How about an excellent hors d'oeuvre, first course, vegetable side dish or vegetarian entree? Vegetables don't get more versatile than this.
Each bite of this fragrant tart encapsulates the beauty of Fall and nostalgia of Thanksgiving. Assembling it is a little more complicated than most of my recipes, but if you take it a step at a time, you will have great success.
Deeply browned, crisp-tender asparagus spears, sprinkled with garlic breadcrumbs, is a vegetable dish that brightens almost any entree from grilled to braised.
Eggplant slices take on delicious charred flavor when roasted over high heat. Drizzling the slices with spicy, earthy and lemony Moroccan Chermoula sauce adds great depth of flavor. These are so tasty that I like to just pick them up and eat them out of my hands.
These are no ordinary carrots. Cooking them in honey and then seasoning with cumin makes them so flavorful that they become a conversation piece. Everyone tries to guess the ingredients.
Oftentimes, I prefer cooking barley like risotto rather than boiling it, because adding broth slowly causes the grains to become creamy and swell.
The photo of these stuffed poblanos in Bon Appetit pulled me in and I felt compelled to try them. (Admittedly their photo was more glamorous than mine.) They are more work than I usually go to for one dish, but after tasting, I wasn’t disappointed. They are absolutely delicious.