Tagged: vegetarian

Roasted Eggplant Tomatoes and Chickpeas

Roasted Eggplant Tomatoes and Chickpeas

Posted in Starters & Sides Tagged with ,

I’ve been dipping my toe back into roasting. Just my baby toe. With Labor Day and the first day of school, fall seems unofficially official. That doesn’t mean I’ve completely given up on corn and

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Ingredients
  • 1-1/2 pounds eggplant, cut into 1/2-inch dice
  • 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
  • 2-1/2 ounces baby arugula
  • 1 tablespoon minced chives
Nectarine Grape Salad

Nectarine Grape Salad

Posted in Salads Tagged with ,

Pretty much every night I trade a full 8 hours of sleep in exchange for time to myself in the morning. As much as I try, I never manage to go to sleep at a

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Ingredients
  • 2 tablespoons champagne vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 head butter lettuce, leaves separated
  • 2 nectarines, halved, pitted and sliced 1/4-inch-thick
  • 1 cup halved red grapes
  • 1/4 cup crumbled blue cheese
Mushroom Corn Penne

Mushroom Corn Penne

Posted in Mains Tagged with

There are few things that scream summer more than corn. From the overflowing bins at the farmers market to buttery cobs with husks for handles at street festivals, not a day goes by where you

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Ingredients
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced, white and green parts separated
  • 8 ounces cremini mushrooms, sliced
  • 2 ears corn, kernels sliced off cobs
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Barbecue Tofu Veggie Skewers

Barbecue Tofu Veggie Skewers

Posted in Mains Tagged with ,

It’s my brother’s fault that my son is obsessed with barbecue sauce.  He was the first person to introduce it to my five-year-old, who is now a big fan of the stuff. On Sunday nights

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Ingredients
  • 1-14 ounce package extra form tofu
  • 1 teaspoon cumin
  • 1/2 teaspoon hot smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 zucchini, halved lengthwise and sliced 1/4-inch thick
Grilled Zucchini Summer Squash and Corn

Grilled Zucchini Summer Squash and Corn

Posted in Starters & Sides Tagged with ,

We need to have a serious talk about corn etiquette. And I am not referring to how we actually eat corn. I think everyone can agree that devouring a cob is messy and unavoidable. With

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Ingredients
  • 4 corn cobs, shucked
  • 2 medium zucchini, ends trimmed and sliced into 1/4-inch-thick rounds
  • 2 medium summer squash, ends trimmed and sliced into 1/4-inch-thick rounds
  • 1 tablespoon olive oil
  • 3 ounces baby arugula
  • 1/4 cup roughly chopped fresh parsley
  • 2 tablespoons minced chives
  • 1/4 cup crumbled feta
Roasted Cherry Tomato Vinaigrette

Roasted Cherry Tomato Vinaigrette

Posted in Salads Tagged with ,

My husband says that I hoard Ball jars. Yes, there are far worse things to have too many of, especially when they are just so incredibly handy. I have my jars lined up by size

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Ingredients
  • 2 pints, cherry tomatoes
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper plus more for serving
  • 2 tablespoons white wine vinegar
  • Chopped parsley for serving
Sesame Ginger Noodles

Sesame Ginger Noodles

Posted in Mains Tagged with ,

I had a Marie Kondo moment last weekend. It was a spontaneous Saturday morning. The sudden urge to purge hit me.  And it felt so good! Cleaning out is different than cleaning. This wasn’t just

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Ingredients
  • 2-1/2 ounces dried udon noodles
  • 4-5 carrots, peeled and spiralized or grated
  • 2 cups shredded purple cabbage
  • 3 scallions, sliced thinly
  • 1/3 cup roughly chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons sesame oil
Watermelon Peach Salad

Watermelon Peach Salad

Posted in Salads Tagged with , ,

Nothing is worse than getting a fruit bowl that’s more melon than berries. Cantaloupe, honeydew and the rest of their cousins always feel like filler. They are such mellow, go with the flow fruit. And

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Ingredients
  • For salad
  • 2 cups cubed seedless watermelon
  • 3 peaches, halved, pitted and sliced into 1/2-inch segments
  • 5 ounces baby arugula
  • 2 scallions, thinly sliced
  • 1 tablespoon minced chives
  • 1/3 cup crumbled feta
Caprese Bagel

Caprese Bagel

Posted in Breakfast Tagged with , ,

With salads, lettuce is optional. Who says you need greens to call something as a salad? Definitely, not me. There are even times when I like to take elements from my favorite salads and turn

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Ingredients
  • For tomatoes
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Stone Fruit Kale Barley Salad

Stone Fruit Kale Barley Salad

Posted in Salads Tagged with , ,

We’re nearing the end of July, and I have a fridge packed with stone fruit. Things really can’t get much better, right? With everything from berries to corn, summer is the only time of year

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Ingredients
  • For salad
  • 1/2 cup barley
  • 1 cup water
  • 1 bunch Lacinato kale, stems removed and leaves chopped
  • 2 cups pitted and roughly chopped stone fruit (peaches, nectarines, plums, cherries)
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup roughly chopped pistachios
Grilled Corn Poblano Salad

Grilled Corn Poblano Salad

Posted in Salads Tagged with

I am bad at relaxing. Being busy is exhausting, but it keeps me happy. My days are planned down to the minute, not that I don’t throw in something spontaneous here and there. Friday is

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Ingredients
  • 2 poblano peppers
  • 6 corn cobs, shucked
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
  • 1/2 cup roughly chopped cilantro
  • 1/4 cup crumbled feta
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Summer Vegetable Skillet Casserole

Summer Vegetable Skillet Casserole

Posted in Mains Tagged with ,

All hail the one-pot, one-pan, one-bowl and the rest of the one-something wonders. They deserve more respect and praise that are even possible to shower on them. The moments I really want to gush are

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Ingredients
  • 1 tablespoon olive oil
  • 1 small white onion, thinly sliced
  • 1 medium zucchini, sliced 1/8” thick
  • 1 medium yellow squash, sliced 1/8” thick
  • 3-4 Yukon Gold potatoes, sliced 1/8” thick
  • 5-6 medium tomatoes, sliced 1/4” thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper