Tagged: vegetarian

Grilled Corn Broccoli Salad

Grilled Corn Broccoli Salad

Posted in Salads Tagged with

When I heat up the grill, I like to make the most of every square inch of those grates. That means I always end up with leftovers.I have a gas grill, so preheating and setup

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Ingredients
  • For vinaigrette
  • 2 tablespoons white balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For salad
  • 1 head broccoli
  • 4 ears corn, shucked
Sheet Pan Cherry Tomato Gnocchi

Sheet Pan Cherry Tomato Gnocchi

Posted in Mains Tagged with ,

He may not eat them, but my six-year-old has been having the best time picking tiny tomatoes off the plants in our container garden. They just started turning colors from green to yellow and red,

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Ingredients
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound shelf stable or fresh gnocchi
Green Bean White Bean Quinoa

Green Bean White Bean Quinoa

Posted in Starters & Sides Tagged with ,

I like green beans, but I’ve learned to really love them over the last couple weeks. This wasn’t something that I expected to happen, but I didn’t have a choice. It’s all in my ongoing

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Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1/2 pound green beans trimmed and sliced into 1-inch pieces
  • 1-15 ounce can white beans, drained and rinsed (cannellini, great northern or navy beans)
  • 3 scallions, thinly sliced
  • 1 cup arugula
  • 1/4 cup chopped parsley
  • 1/3 cup crumbled feta
Balsamic Tomato Peach Salad

Balsamic Tomato Peach Salad

Posted in Salads Tagged with , ,

Uneventful weekends have become the norm this summer, and I don’t mind. We spent most of our Saturday and Sunday on the back deck, our patch of outdoor space in the city. Next to our

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Ingredients
  • 2 pints cherry tomatoes, halved
  • 2 peaches, pitted and diced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 scallions sliced
  • 1/4 cup crumbled feta
30-Minute Tomato Zucchini Orzo

30-Minute Tomato Zucchini Orzo

Posted in Mains Tagged with ,

I’m not sure I’ve ever spent this much time at home, but for some reason I feel like I have less time. Gone are the commutes to work, school, swim lessons, play dates and so

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Ingredients
  • 1 pint grape or cherry tomatoes, halved
  • 1 zucchini, trimmed and diced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup orzo
  • 2 tablespoons basil pesto
  • 1 tablespoon minced chives
Quinoa Taco Salad

Quinoa Taco Salad

Posted in Salads Tagged with , , ,

There’s one thing that pretty much all the salads I’ve consumed in the last week or so have had in common—grilled corn. I am obsessed going fully headfirst in this summer staple. There are occasions

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Ingredients
  • For grilled corn
  • 2 ears corn, shucked
  • 1 teaspoon olive oil
  • For quinoa
  • 1/2 cup quinoa, rinsed and drained
  • 1 cup water
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
Grilled Nectarine Halloumi Couscous

Grilled Nectarine Halloumi Couscous

Posted in Starters & Sides Tagged with , ,

Making a salad can be exhausting. It’s always my fault. I like to think of every salad as a garbage salad, and I just keep adding more and more components. The best salads are the

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Ingredients
  • 1 cup couscous
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup boiling water
  • 4 nectarines, each pitted and sliced into 6-8 wedges
  • 4 ounces halloumi, sliced 1/4-inch thick
  • 2 cups mixed olives, pitted and roughly chopped
Grilled Asparagus Tomato Salad

Grilled Asparagus Tomato Salad

Posted in Salads Tagged with ,

When asparagus is in season, I can’t get enough of it. And it’s not just because I love how asparagus tastes. It even becomes part of my décor. I store asparagus in a wide-mouthed shallow

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Ingredients
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups halved cherry tomatoes
  • 2 scallions, sliced
  • 1/4 cup chopped toasted walnuts
  • 1 ounce, shaved pecorino cheese
Roasted Vegetable Chickpea Pasta Salad

Roasted Vegetable Chickpea Pasta Salad

Posted in Mains Tagged with

Saturday was the day—our first CSA pickup of the season. This is only the second time that I’ve committed to a weekly fruit and veggie box instead of shopping myself at the farmers market. Since

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Ingredients
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 bell peppers, diced
  • 1 pint cherry tomatoes, halved
  • 1-15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Grilled Pizza

Grilled Pizza

Posted in Pizza Tagged with , ,

There are two foods I love so much that I could eat them every single day. They include peanut butter and pizza. Don’t worry. I’m not eating them together! I adore a pizza with chewy,

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Ingredients
  • For dough
  • 2/3 cup warm water
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon olive oil plus more for oiling bowl
  • 1 cup bread flour plus more for dusting
  • 1/2 cup whole wheat flour
Vegan Kale Arugula Pesto

Vegan Kale Arugula Pesto

Posted in Jams, Spreads & Condiments Tagged with ,

I like to keep at least one hunk of Parmesan cheese in the fridge at all times. The best way I’ve found to cut it and get super thin slices is to use a peeler.

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Ingredients
  • 3 garlic cloves, peeled
  • 1-1/2 cups packed chopped kale
  • 1 cup packed arugula
  • Juice of 1 lemon
  • 1/4 cup chopped walnuts
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Black Bean Roasted Pepper Frittata

Black Bean Roasted Pepper Frittata

Posted in Breakfast Tagged with ,

When I’m out of ideas of what to make for breakfast, lunch or dinner, I always reach for eggs. They are just so quick and easy. Much like a chopped salad with a bit of

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Ingredients
  • 8 large eggs
  • 1/3 cup milk
  • 1/4 cup salsa
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil
  • 2 scallions, thinly sliced, white parts and green parts separated
  • 1/2 cup chopped roasted peppers