All recipes » Vegetarian
Roasted Broccoli by John SpottiswoodThis roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish. |
25 votes
21183 views
|
|
Rich Sauce with White Eggplant & Herbs by Amos MillerEggplant has nothing to do with eggs - unless you dip and bread them. This sauce is a knockout! We grow 'Casper', an heirloom small, long white eggplant. It's mild in flavor and perfectly suited to thick, rich vegetable sauces. When cut into dime-to-quarter-sized disks, I have found Casper to be a perfect addition to other late… |
13 votes
16536 views
|
|
Sicilian Eggplant & Ricotta Pasta by John SpottiswoodThis is yet another wonderful Italian recipe that I've adapted from Marcella Hazan's classic "Essentials of Italian Cooking". This one is good enough that my wife put a little smily face in the upper corner of the recipe and wrote "It's a keeper!". I think you'll feel the same way. We served this for friends with a wonderful citrus… |
12 votes
10587 views
|
|
Italian Spinach Soup by John SpottiswoodSuprise, surprise. Another amazing recipe adapted from Marcella Hazan's Essential's of Italian Cooking. This is one of my bibles. Not only did I love this spinach soup, but all four of my kids did too! Everyone had mutiple servings. We served it with simple sourdough toast, though Crostini (Italian croutons) is what Marcella… |
11 votes
39441 views
|
|
Deep Purple... Potatoes? by kathy goriI'm in the midst of preparing an Indian feast. I have been cooking all day today. Company is coming tomorrow. An old boarding school buddy of my husbands' who coincidentally happens to be a mutual friend of several friends of mine in LA, is coming for Sunday lunch. She's out in California from Marthas' Vineyard. She's trading the… |
8 votes
10846 views
|
|
Rice with Lentils - Khichdi Jamai Ji by John SpottiswoodKhichdi is a mixture of dal and rice that is cooked together so that the flavors blend together. Various lentils can be used, such as split moong dal with or without skin, whole brown lentils (mosoor) or mooth lentils. It can be made with or without the addition of any number of vegetables. The proportion of rice to lentils also… |
8 votes
8710 views
|
|
Cauliflower & Potatoes ~ Indian style by Amos MillerI have never been a really big fan of cauliflower, but I love potatoes and spices. This dish, known as 'Alu Ghobi', has long been a favorite vegetable side dish in my kitchen. It is simple, easy to make and very healthy for you. One seldom finds a cauliflower dish on the average restaurant menu. But you need not be a… |
8 votes
21525 views
|
|
Pizza Sauces by I SicilianStop the pizza delivery man, for ever! Unless… it’s being delivered directly from Sicily. I am sure that if you try this homemade pizza you will never buy into any impersonator again. Although most of us think of pizza as a round pie colored in red and white, pizza like pasta comes in different shapes, different thicknesses, with… |
7 votes
5019 views
|
|
Grilled Sweet Potatoes with Sesame Sauce by John SpottiswoodThis is a delicious healthy grilled side or main dish. In Korea, this is commonly served by street vendors, especially during the bitter winter. I enjoy it just as much during the summer. In Korea they dip the sweet potato into the sauce. I typically just split the sweet potato like a regular baked potato, and spoon the sauce over… |
7 votes
7831 views
|
|
Roasted Corn & Tomato Salad with Basil Balsamic Dressing by Amos MillerSuper simple Summer salad! Almost a relish, yet offering opportunity for countless variations, this is picnic & BBQ perfect. On these hot summer days, you may not want to fire up the broiler, but this salad is so easy to bring together that when the coals are ready on the grill, just lay the unhusked ears of sweet corn over the… |
7 votes
10642 views
|
|
Veggie Burgers Inside Out by John SpottiswoodThis is a really amazing veggie burger recipe I adapted from a recipe in Super Natural Cooking. I am a burger fanatic, and I've never found a veggie burger that I think can stand up to a great hamburger. This recipe comes the closest...primarily because it doesn't sandwich a carb loaded veggie patty between two carb loaded buns. It… |
7 votes
5943 views
|
|
White Asparagus with Hollandaise Sauce by Frank FarielloThis dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna--as elsewhere--is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is more familiar in most other places. In fact,… |
6 votes
11387 views
|
|
Toasted-Coconut Rice by Nancy MiyasakiThis is a light, tasty rice that goes well with curries or other asian dishes. |
7 votes
8103 views
|
|
Famous Nagano Kabucha & Shitake Soup by John SpottiswoodWhen I lived in Japan for 2 years I was introduced to many delicious foods. One of my most distinct food memories is of a hot, piping Kabucha (Japanese Pumpkin) soup I had in Nagano Prefecture after a very cold day of skiing. As is common in Japan, this was a small restaurant which was famous for and served almost nothing other than… |
6 votes
7490 views
|
|
Chilled Italian Zucchini Appetizer by John SpottiswoodThis is a fantastic recipe that I adapted from Marcella Hazen. She recommends serving this at room temperature, but I've had a similar broccoli appetizer at a great local Italian restaurant and they chill it, so I thought I would too. I think it would be great either way. If it's hot out, and a chilled appetizer would be nice, then… |
6 votes
4450 views
|