After an initial Green-Eggs-and-Ham reaction, I found myself enjoying these so much that I snuck some from the fridge as a midnight snack.
3 leeks, sliced (white and light green parts only)
2 teaspoons olive oil
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 cup water
1 medium head broccoli, roughly chopped (about 3 to 4 cups)
1/4 cup chopped flat-leaf [...]
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Caramelized onions are a simple way to increase the richness of flavor in just about any meal. Sprinkle them over steamed green beans, toss them into your spaghetti sauce, or use them to top your pizza.
2 tablespoons olive oil
6 vidalia onions or other sweet onions, cut into rings (or substitute regular yellow onions plus 1/2 tespoon sugar)
pinch [...]
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This is my version of a rustic Italian dish from The Italian Country Table, by Lynne Rosetto Kasper. It is more of a technique than a specific recipe — use whatever vegetables look best at your farmer’s market. I ommit the eggplant and the results are still delicious.
1 small eggplant, cut into 1-inch cubes
1 large or 2 small zucchini, [...]
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I used these wonderful round summer squashes that I found at my farmer’s market for this recipe, but regular long zucchini will work just as well.
3 cups cooked basmati rice (I used white, but you could also use brown)
6 zucchini or summer squash
3 small carrots, diced
4 cloves garlic
1 teaspoon oregano
1/2 teaspoon dried thyme
4 roma tomatoes, diced
1 [...]
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6 ears of corn, shucked
1 lime, cut into wedges
salt and black pepper to taste
In a large stockpot, bring several quarts of water to a boil. Add corn, cover, and bring back up to a boil. Turn off heat and allow to sit for 13 minutes. Corn will be perfectly done.
Before eating, rub each ear of corn [...]
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These are a great party starter or appetizer to serve with drinks. They look and taste much more complicated than they are to make. Kids love shaking the bag to coat the zukes, and might even be tempted to eat some vegetables. This is my vegan and allergen-free version of Lidia Matticchio Bastianich’s fried succhini recipe.
Canola oil for [...]
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Traditional Irish colcannon is made by boiling potatoes in their skins and then peeling them. I prefer to leave the skins on for the added nutrition as well as ease of preparation. Small red skinned or Yukon gold potatoes work best in this dish. The tiny dash of garlic powder is in this recipe to [...]
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2 pounds new potatoes
1 cup rice milk
1 tablespoons olive oil
¼ teaspoon garlic powder
Salt to taste
Bring a large pot of water to a boil. Chop potatoes into rough 1 ½ - 2 inch segments, add to boiling water. When potatoes are soft enough that they begin to crumble a bit when pierced with a fork, remove [...]
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Impress your guests with this gourmet dish that is simple to toss on the grill along with some marinated chicken breasts or burgers.
1 pound bundle of fresh asparagus
1 tablespoon olive oil
Salt and pepper to taste
Juice of ½ lemon
Wash and drain asparagus. Snap off woody ends but leave stalks whole. Place on a plate and drizzle [...]
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