Here is a perfect summer mushroom plate. It is light & healthy and travels very well for lunch al fresco. It starts with a tangy marinade of olive oil, white wine vinegar, maple syrup and lemons whisked and poured over a mix of button mushrooms and beech (or shimeji) mushrooms. I love the use ofContinue reading “Marinated Mushrooms with walnut and tahini yogurt”
Category Archives: Vegetables
Fava Bean Burgers
Fava beans are my favorite beans, hands down. They have a short spring season and take a few minutes of extra work to make ready, but there is nothing better than their nutty, sweet, earthy flavor. I’ve always enjoyed them simply handled: quickly boiled for a minute or two, skinned, with a touch of butterContinue reading “Fava Bean Burgers”
Endive & Avocado with French Vinaigrette
This is one of my favorite, quick salads: crunchy endive and creamy avocado, stirred with tangy & peppery french vinaigrette. Endive is so super versatile, it’s terrific either fresh or braised, and avocado is such a super food, I love them together. My favorite french vinaigrette unites them beautifully, but I also use it onContinue reading “Endive & Avocado with French Vinaigrette”
Creamy Corn Soup with Roasted Poblano
So the official sign of Spring happens today in Boston: the Red Sox home opener! The sound of a baseball game on the TV prompts a pavlovian response where I see open doors to the deck and feel a soft, warm breeze blowing in. The reality though is that it’s still quite cool here andContinue reading “Creamy Corn Soup with Roasted Poblano”
Jambalaya!
Something about Mardi Gras – or the fact that I received an enormous ham steak in my meat CSA – and I had jambalaya on my brain this week. A little New Orleans trinity of onions, celery and green peppers sauteeing on the stove, and I was on my way to making a big batch.Continue reading “Jambalaya!”
Roasted Butternut squash & Red Onion with Tahini
As we are perhaps nearing the final cold days of winter, it was actually quite exciting to stumble upon a recipe that could still make squash feel new & fresh. Leave it to Mr Ottolenghi again. So simple and yet so interesting: roasting the squash and onions until they are browned actually brings the sweetnessContinue reading “Roasted Butternut squash & Red Onion with Tahini”
Tamara’s Ratatouille
This is jam packed with red peppers, butternut squash, parsnip, zucchini and eggplant, and feels healthy and filling and cozy. I’m continuing to work through the Yotam Ottolenghi cookbook Plenty and am filled with inspiration and ideas! Let me make this for you soon.
Caramelized Fennel with garlic & dill
What a lovely little dish, thanks to Mr. Yotam Ottolenghi once again. Lightly browned fennel slices, removed from the pan briefly in order to add coarse sugar and fennel seeds, then returned to the pan to caramelize gently. Remove from heat, mix carefully with a touch of garlic and chopped dill, then plate and addContinue reading “Caramelized Fennel with garlic & dill”
Leek Fritters
These fritters are officially in my rotation! Full of sweet, oniony flavor and light, light texture from various incorporations of baking powder (making the batter fluffy) and warm, lovely spices thanks to the coriander, cumin, turmeric and cinnamon. I altered slightly from the Plenty cookbook but you can find the original recipe here: http://www.theguardian.com/lifeandstyle/2008/feb/02/recipe.vegetarian MakeContinue reading “Leek Fritters”
Celery-celery Soup
This soup offers the neatest tricks: it is good for you, is easy to make, and has a short ingredient list: butter, celery stalks, onions, apples, celery root, bay leaf, thyme, stock. And if that weren’t enough, when I tasted it for the first time, I thought : ‘oh yes, celery, so lovely and familiar’,Continue reading “Celery-celery Soup”
Collier's Market 