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Veggies

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Asparagus Sautéed with Lemon

Broccoli and Cauliflower Stir Fry

Eggplant-Zucchini-Tomato Bake

Green Beans with Shitake Mushrooms

Green Beans with Toasted Almonds & Manchego

Grilled Vegetable Lasagna

Kale & Portabella Mushrooms

Lentil Tacos

Mediterranean Grilled Vegetable Salad

Roasted Brussel Sprouts

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Mediterranean Grilled Vegetable Salad

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Mediterranean Grilled Vegetable Salad

Time: 45 – 60 minutes (ideally with a couple of hours cooling time for the grilled veggies midway). Grilled veggies and dressing can be prepared ahead.

Serves: 6

Inspired by: My friend Rikke who always makes delicious food brought this to a party recently. I made just a few modifications. The dish was fabulous and will be something I make often.

Salad Ingredients:

  • 3 small bell peppers (red, yellow, orange) – about 1 pound, stemmed, seeded and quartered
  • 5 slender zucchini (about 1 pound), trimmed and cut lengthwise in half
  • Olive oil, salt, and pepper to toss the peppers and zucchini in before grilling
  • 4 small Persian cucumbers, halved, and cut into 1/2 inch cubes (or English cucumber… or if you use another type, remove the seeds and some of the peel)
  • 1 cup of cherry tomatoes, halved
  • 1 cup pitted kalamata olives, halved
  • 4 ounce square of feta cheese, cut into 1/2 inch cubes (about 1 cup)
  • 1/2 cup (packed) finely chopped mint leaves
  • 1/2 cup (packed) finely chopped Italian parsley
  • 2-3 teaspoons ground sumac to sprinkle on top

Dressing Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 clove garlic crushed (optional)

Preparation:

  • Heat your grill (medium).
  • Toss or rub zucchini and peppers with olive oil and sprinkle with salt and pepper.
  • Grill peppers and zucchini until slightly charred and just tender, turning often, about 12 minutes.
  • Transfer to a baking sheet to cool. Once cooled, refrigerate if you are preparing this ahead.
  • To make dressing: whisk 1/4 cup olive oil, 1/4 cup lemon juice, cumin, and optional garlic in small bowl to blend. Add salt and pepper to taste.
  • Cut peppers lengthwise into 1/2 inch wide strips, then crosswise into 1/2 inch pieces.
  • Cut zucchini lengthwise in half, and then into 1/2 inch pieces.
  • Put zucchini, peppers, cucumber, tomato, olives, mint and parsley into a large bowl and toss with dressing.
  • Add feta and toss gently.
  • Transfer to a large, shallow bowl. Sprinkle ground sumac over the top.

Wine Suggestions: A medium bodied red with some spice and earthy flavors is ideal. The first time we made this, it was with a vegetarian dinner of spiced lentils. A red burgundy, or earthy rustic Italian red or Southern Rhone would all be good pairings.


Roasted Brussel Sprouts

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Roasted Brussel Sprouts

Time: 10 minutes to prepare; approximately 15-20 minutes to cook.

Serves: 4

Inspired by: My good friend Jeanette brought these to the Thanksgiving dinner I hosted this past year. That dinner reminded me how much I love them and I’ve been making them much more often ever since. I don’t know why so many people turn up their noses to brussel sprouts. It makes me wonder if they’ve had them cooked properly. When they get roasted like this with olive oil, they get soft and even a bit sweet. I think the key is to cook them really well – I don’t even mind if they get pretty charred – yum!

Ingredients:

  • 3 cups brussel sprouts, washed and cut in half
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Preparation:

  • Preheat your oven to 400 degrees.
  • Toss the halved brussel sprouts with the olive oil on a cookie sheet or in a baking dish – keep them spread out well.
  • Bake for approximately 15-20 minutes.
  • How fast they cook depends a bit on your oven. If one side seems to be cooking much faster than the other, you can flip them over with a spatula or thongs about half way through cooking.

Broccoli and Cauliflower Stir Fry

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Broccoli and Cauliflower Stir Fry

Broccoli and Cauliflower Stir Fry

Time: 20 minutes

Serves: 2-4

Inspired by: I’ve had overcooked broccoli covered in fake cheese and as gross as it was, I knew that it would be awesome if it was cooked perfectly and sprinkled with a really nice hard salty cheese. I’ve since found that pan-frying gives it an extra depth of flavor when you can brown the veggies a bit. I love this – this past winter it has been one of my favorites to make with scallops or any other fish.

Ingredients:

  • 2 tablespoons olive oil
  • 3-4 cups of broccoli crowns cut into small pieces
  • 3-4 cups of cauliflower crowns cut into small pieces
  • 1/2 cup parmesan or asiago (or other hard salty cheese) finely grated
  • 1/4 teaspoon salt
  • 1/2 – 1 teaspoon freshly ground black pepper

Preparation:

  • Add 1 tablespoon olive oil to large sauté pan on medium-high heat.
  • Add cauliflower and cook for about 5 minutes – edges should start browning.
  • Add broccoli and another tablespoon olive oil and salt and pepper – toss well and cook for another 7-8 minutes or until as cooked as you’d like – I prefer the edges browned and almost a bit charred but the veggies not too soft.
  • Put into a bowl, toss with the cheese and serve.

Notes: I love this with just about anything, but it’s really nice having hearty, hot vegetables in winter and I especially love this dish with seared scallops.


Grilled Vegetable Lasagna

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Grilled Vegetable Lasagna (more…)


Kale & Portabella Mushrooms

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Time: 20-25 minutes

Serves: 6-8 as side dish

Inspiration: Amazing musician and artist in the kitchen, Tony Khalife, exposed me to a few super healthy foods I’d never cooked before, such as kale. He whipped this up one day and I loved it so much I’ve been making it ever since.

Ingredients:

  • 1 small white or red onion
  • 1-2 tablespoons olive oil
  • 1 bunch kale
  • 2-4 portabella mushrooms (shitakes work well too)
  • 1 small Japanese eggplant (optional – I love the sweetness and texture that this brings to the dish)
  • Salt and pepper

Preparation:

  • Wash kale and mushrooms.
  • Cut the onion in half, and then slice thin.
  • In a large skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).
  • Slice the mushrooms and add them to the onions.
  • Cut the tough ends off the kale, hold all the leaves together on a cutting board and begin slicing thin strips.
  • Add the kale to the skillet once the mushrooms have softened, and cover for about 5 minutes.
  • Add salt and pepper to taste – continue cooking – covered or uncovered until done.



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