Tagged: vegetarian

Carrot Ginger Soup

Carrot Ginger Soup

Posted in Soups Tagged with ,

I consider carrots to be my first vegetable. Of course I can’t remember what puree my mom served me when I was a baby, but I do recall lunches and dinners with raw carrot sticks

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion, roughly chopped
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1-1/2 pounds carrots, peeled and roughly chopped
  • 4 cups vegetable stock
Roasted Vegetable Hummus Quinoa Bowls

Roasted Vegetable Hummus Quinoa Bowls

Posted in Mains Tagged with

Maybe it’s because we just entered a new decade, but I’ve been doing a lot of reminiscing in the last few weeks. My mind has going back even beyond the last 10 years.  I know

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Ingredients
  • 1 pound rainbow carrots, peeled and sliced into 1/4-inch thick rounds
  • 1 butternut squash, peeled, halved lengthwise, deseeded and diced
  • 1 medium sweet potato, peeled and diced
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa
Pear Pomegranate Arugula Salad

Pear Pomegranate Arugula Salad

Posted in Salads Tagged with

Arugula has been one of my go-to greens ever since I lived in London. It’s hard for me to believe that my husband and I moved back to the States nearly 10 years ago after

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Ingredients
  • For salad
  • 5 ounces baby arugula
  • 3 pears, cored and diced
  • 1/3 cup pomegranate seeds
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped parsley
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup crumbled feta
Roasted Tomato Olive Couscous

Roasted Tomato Olive Couscous

Posted in Starters & Sides Tagged with ,

Farmers market Sundays when I would come home with a bag full of ripe red tomatoes seem like a distant memory. And it’s much too early to be doing a countdown to tomato season. Winter

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Ingredients
  • 1 tablespoon olive oil
  • 1-1/2 cups pearl (Israeli) couscous
  • 1-3/4 cups water
  • 1 cup marinated roasted tomato halves packed in oil, roughly chopped and 1 tablespoon oil reserved
  • 1 cup roughly chopped pitted Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
Sheet Pan Portobello Pepper Fajitas

Sheet Pan Portobello Pepper Fajitas

Posted in Mains Tagged with

One-pot meals have a permanent place on my weeknight dinner roster. And now sheet pan meals have joined them.  In the last year or so, sheet pan cooking has been popping up everywhere. I have

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Ingredients
  • 1 tablespoon chipotles en adobo sauce
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-3 portobello mushrooms (about 8 ounces), sliced 1/2-inch-thick
Hearty Vegetable Soup

Hearty Vegetable Soup

Posted in Soups Tagged with

With the holiday season in the rearview mirror, comes a month of restriction. So often resolutions are about doing less of an activity or habit. That’s why I think January can be kind of a

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Ingredients
  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
White Bean Mushroom Spinach Soup

White Bean Mushroom Spinach Soup

Posted in Soups Tagged with

It only took a week, but I went through my entire stash of soup in the freezer. Exhausted from busy days in the pre-holiday rush of deadlines, I couldn’t bring myself to pack lunch for

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Ingredients
  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 garlic cloves minced
  • 2 tablespoons fresh minced rosemary
  • 1 teaspoon kosher salt plus more for serving
  • 1/2 teaspoon black pepper plus more for serving
  • Pinch of red pepper flakes
Pear Blue Cheese Onion Focaccia

Pear Blue Cheese Onion Focaccia

Posted in Bread Tagged with

Tiny hors d’oeuvres may look adorable and irresistible, but they take a lot of time to make. Who knew something so small could require so much attention to assemble? There are lots of parties and

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Ingredients
  • 1 cup warm water
  • 1 package dry active yeast
  • 1/2 teaspoon honey
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup + 3 tablespoons olive oil plus more for oiling bowl and sheet pan
  • 1 red onion, thinly sliced
  • 1 teaspoon light brown sugar
Baked Kale Barley Risotto

Baked Kale Barley Risotto

Posted in Mains Tagged with

Now that I’ve started baking risotto in the oven instead of cooking it in a pot on the stove, I don’t think I ever can go back. Being able to skip all the stirring, makes

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Ingredients
  • 2 garlic cloves, peeled
  • 3 cups torn curly kale
  • 1/3 cup roughly chopped walnuts
  • 1/4 cup grated Parmesan plus shaved Parmesan for serving
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper plus more for serving
  • 1/3 + 1 tablespoon cup olive oil
  • 1 cup pearl barley
Mushroom Tomato Frittata

Mushroom Tomato Frittata

Posted in Breakfast Tagged with

If there is a month for breakfast, December just might be it. With the holidays come lots of opportunities to sleep in and relax on days off school and work. It’s nice not to have

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Ingredients
  • 8 large eggs
  • 1/3 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 ounces white button mushrooms, sliced
  • 1 cup chopped marinated roasted tomatoes
  • 2 tablespoons chopped parsley plus more for serving
Butternut Squash Black Bean Quinoa

Butternut Squash Black Bean Quinoa

Posted in Starters & Sides Tagged with ,

Things have settled down since all the anticipation of Thanksgiving and the actual holiday. It’s one of my favorite long weekends of the year from the cooking and the leftovers to the lounging and the

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Ingredients
  • 2 medium or 1 large butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa
Sweet Potato Grape Wild Rice

Sweet Potato Grape Wild Rice

Posted in Starters & Sides Tagged with

As the days are counting down to Thanksgiving, I am finishing up meal planning. Like last year, it’s a team effort. My brother and I are sharing cooking duties. On my list are two pies

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Ingredients
  • 1 cup wild rice
  • 1-3/4 cup water
  • 2 medium sweet potatoes (about 2 pounds), peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt plus more for serving
  • 1/2 teaspoon black pepper plus more for serving
  • 1 cup halved red grapes
  • 1/4 cup roughly chopped walnuts