Vegetarian

Array

Matzah Brei

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

Matzah Brei
4
Your rating: None Average: 4 (1 vote)

Huevos Rancheros

A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

Sauce

  • 4-6 whole dried chipotles (only 2-3 canned)
  • 1/4 cup canola oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
  • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
Huevos Rancheros
4
Your rating: None Average: 4 (1 vote)

Zucchini-Herb Fritters/Latkes With Garlic Yogurt

Garlic Yogurt
½ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper

Fritters And Assembly
2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving

Zucchini Fritters
4
Your rating: None Average: 4 (1 vote)

Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
1/2 cup sugar
1/2 cup water
1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

Dill Cucumber Salad
4
Your rating: None Average: 4 (1 vote)

Chile-Corn Custard Squares

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

Chile Corn Custard
3
Your rating: None Average: 3 (1 vote)

Farro Pistachio Raisin Herb grainbowl

1½ cups cooked farro (~2 cups dry, cooked)
½ cup pistachios
2 cups coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins
1 serrano chile, sliced into rings

For the dressing:
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon honey
⅓ cup olive oil
½ teaspoon kosher salt, plus more

Roast pistachios in a skillet over medium heat.

In a large bowl, combine cooled/drained cooked farro, pistachios, raisins, herbs, and chiles; toss to combine.

Farro-pistachio-raisin-herb grainbowl
3
Your rating: None Average: 3 (1 vote)

Berber Eggs

Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

Serves 2

1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, finely chopped
2 red bell peppers, cored, chopped or thinly sliced into strips
1/2 large tomato, finely diced
3+ tablespoon harissa paste and/or dried spice mix

Berber eggs
4
Your rating: None Average: 4 (1 vote)

Butternut Squash Farrotto

  • ½ tablespoon cumin, divided
  • 1 cup plain whole-milk yogurt
  • 2 tablespoona fresh lemon juice, divided
  • 3 garlic cloves; 1 minced, 2 thinly sliced
  • 2 cups 1/2-inch cubes peeled butternut squash
  • 1 cup semi-pearled farro (can add in barley and other whole grains)
  • 1 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
  • ½ cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
  • ½ 15-ounce can garbanzo beans (chickpeas), drained
  • ¼ cup fresh cilantro leaves
  • Extra-virgin olive oil

Yogurt Sauce

Butternut squash farrotto
5
Your rating: None Average: 5 (1 vote)

Carrot Ricotta Tart

Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Carrot Ricotta Tart
2.5
Your rating: None Average: 2.5 (2 votes)

Green Sauce

This sauce was AWESOME, and I made it all by myself.

Makes about 1 cup:
2 cups unpacked parsley
1 cup unpacked mint
1 cup unpacked basil
1/4 cup olive oil
1/4 cup white wine vinegar or rice vinegar
Juice of 1 lemon

Blend all ingredients, preferably with an immersion blender, until smooth.
If needed, add more oil (and/or vinegar, to taste) to help blend.
Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

Green Sauce
5
Your rating: None Average: 5 (2 votes)

Ajo Blanco

1 1/2 lbs blanched almonds
6 cups water
2 large or 3 small garlic cloves
1/3 cup sherry vinegar
2 1/2 cups good extra virgin olive oil
3 slices rustic style bread, crusts removed
1 Tbsp chopped chives
pinch of salt

Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

Ajo Blano
2
Your rating: None Average: 2 (1 vote)

Hummus Pancakes With Tahini Mayo

Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

Pancakes
1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
1/2 cup tahini
2 cloves garlic, cut in half lengthwise (germ removed)

Hummus Pancakes
2
Your rating: None Average: 2 (1 vote)

Caramelized Garlic Quiche

For Crust (enough for two crusts)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach, lightly chopped
1 cup crème fraîche
½ cup milk

Crust

Caramelized Onion Quiche
5
Your rating: None Average: 5 (2 votes)

Fasolia

2 C snapped green beans (2 parts)
1 large carrot, stick-cut (1 part)
1 large onion, thinly sliced
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tsp tomato paste

2 oz vegetable oil
¼ tsp black cardamom
¼ tsp corriander

jalapeno peppers, optional, to taste
salt to taste

Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

Fasolia
2.5
Your rating: None Average: 2.5 (2 votes)

Gomen Wot

¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
1 yellow onion, minced
2 cloves garlic, minced
2 tbsp. niq'r kibbe spiced, clarified butter
½" piece ginger, peeled and minced
⅛ tsp. black cardamom seeds
⅛ tsp. ground fenugreek
⅛ tsp. nigella seeds
1 jalapeño, seeded, and minced
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste

Heat butter in a 6-qt. pot over medium heat.

Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

Gomen Wot
3.5
Your rating: None Average: 3.5 (2 votes)

Mesir Wot

1 C red lentils
3 T nit'r qibe / oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp ginger
½ tsp ground cardamom
⅓ C berbere spice
salt, pepper, sugar to taste

Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the berbere spice and cardamom, stirring constantly to cook spices through, about 1 minute

Mesir Wot
3
Your rating: None Average: 3 (1 vote)

Timatim (Ethiopian Tomato/Jalapeno) Salad

1 tbsp olive oil
3 tbsp lemon juice
1 medium onion, finely chopped
2 large tomato
2 jalapeño peppers, finely chopped
1/2 tbsp salt

Timatim Salad
5
Your rating: None Average: 5 (2 votes)

TaKorean Spiced Kale Slaw with Hoisin Tofu

So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

Korean Kale Slaw
4.5
Your rating: None Average: 4.5 (2 votes)

Barley Risotto

1 cup pearled barley
8 cups vegetable or chicken broth
3 tablespoons unsalted butter, divided
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
1 bay leaf
2 cups baby spinach
1 cup parsley, thick stems removed
2 tablespoons olive oil
1 garlic clove, finely grated
1 teaspoon finely lemon zest
1 tablespoon lemon juice
1 cup finely grated Parmesan
⅓ cup chopped tender herbs (such as tarragon and/or chives)

Barley risotto with spinach
4
Your rating: None Average: 4 (1 vote)

Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Rice Salad with Fava Beans and Pistachios
4
Your rating: None Average: 4 (1 vote)

Parsley, Red Onion and Pomegranate Salad

1 medium red onion, thinly sliced
½ teaspoon sugar
½ teaspoon ground sumac
Kosher salt

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses or ½ tsp. honey
2 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
¼ cup pomegranate seeds

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.

Just before serving, toss in parsley and pomegranate seeds; season with salt. Could add crumbled feta as well.

Parsly, Red Onion and Pomegranate Salad
4
Your rating: None Average: 4 (2 votes)

Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
4
Your rating: None Average: 4 (1 vote)

Green Gazpacho

A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

¼ cup white wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 cup plain Greek yogurt, plus an optional ½ cup or serving
½ cup olive oil, plus more for drizzling
4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

Green Gazpacho
4
Your rating: None Average: 4 (2 votes)

Spice Crusted Winter Vegetables with Harissa Yogurt

2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper

½ cup labneh (or plain Greek yogurt)
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
½ teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

Roasted vegetables with harissa labneh sauce
3
Your rating: None Average: 3 (1 vote)

Root Vegetable Slaw

This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

Serves at least 4 as a side salad.

Root Vegetable Slaw
3
Your rating: None Average: 3 (1 vote)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

Basmati with Wild Rice
5
Your rating: None Average: 5 (2 votes)

Purée Freneuse (Rice and Turnip Purée)

A surprise winter hit from Julia Child's
Mastering the Art of French Cooking, Vol. 2:

4 turnips (or rutabagas) (~3" diameter each) - chopped into ¼" cubes
2 cups milk
1 cup white rice
½ t salt
¼ t thyme
1 bay leaf
2 T butter
3 cloves garlic, mashed
3 T cream (or butter)
salt and white pepper to taste
parsley (optional, for garnish)

Rice and Turnip Puree
3
Your rating: None Average: 3 (1 vote)

Roasted Vegetables with Quinoa and Green Tahini Sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

Roasted vegetables with green tahini sauce
3.5
Your rating: None Average: 3.5 (2 votes)

Coconut Sticky Rice with Mango

While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

Serves 2-4

1/2 cup uncooked sticky rice, cooked
1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
1/4 cup or less sugar, to taste

Mango Sticky Rice
4
Your rating: None Average: 4 (2 votes)

Kale Chips

Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

http://www.americastestkitchenfeed.com/super-quick-video-tips/20...

Kale Chips
2.5
Your rating: None Average: 2.5 (2 votes)

Maurine's Chocolate Sheet Cake

Cake Ingredients
2 cups sugar
2 cups flour
1/2 tsp salt
1/2 cup buttermilk*
1 tsp baking soda
1 stick butter
1/2 cup Crisco
4 Tbsp cocoa
1 cup water
2 eggs
1 tsp cinnamon**
1 tsp vanilla**

Frosting Ingredients
1 stick butter
4 Tbsp cocoa
1/3 cup milk
4 cups powdered sugar
1 tsp vanilla

Making the Cake

Preheat oven to 350/375 (depending on your oven).
Grease and flour a 11 x 16 inch shallow pan or 9 1/2 x 14 x 2 1/2 inch pan.

Sift together sugar and flour.
Add salt.

Mix together buttermilk and soda.

Maurine's Chocolate Sheet Cake
3
Your rating: None Average: 3 (1 vote)

Dinner Rolls

These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

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  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Raw Kale and Brussels Sprouts Salad

    This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

    Serves 2 as a main, 4 as a side.

    For the salad:

    1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
    1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
    1/2 cup almonds with skins, coarsely chopped
    1/2 cup finely grated Pecorino

    For the dressing:

    1/4 cup fresh lemon juice
    1/2 cup olive oil
    2 tablespoons Dijon mustard
    1 tablespoon minced shallot
    1 small garlic clove, finely grated
    1/4 teaspoon kosher salt plus more for seasoning
    Freshly ground black pepper

    Kale and Brussels Sprouts Salad 2013
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Deviled Eggs
    4
    Your rating: None Average: 4 (1 vote)

    Cheese Snappy Wafers

    From M. Egan via S. Camfield

    2 sticks (1c) butter, softened
    2c flour
    1.5 cups sharp cheddar, shredded and at room temperature
    1/2 t cayenne
    1/2 t salt
    2c rice krispies

    Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

    Mold small pices, place on ungreased cookie sheet.

    Bake at 350F for 45 minutes

    Cheesy Snappy Wafers
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Beets with Citrus and Nuts

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Beets with citrus and almonds
    3
    Your rating: None Average: 3 (2 votes)

    Basmati Rice Salad

    Based on this recipe from Bon Appetit

    Dressing
    1 small shallot, chopped
    2 tablespoons chopped flat-leaf parsley
    2 tablespoons red wine vinegar
    2 teaspoons fresh thyme leaves
    1/3 cup extra-virgin olive oil, divided
    Kosher salt, freshly ground pepper

    Salad
    2 cups cooked basmati rice, cooled
    2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
    3/4 cup torn mixed leafy greens, sprouts, and herbs

    Rice Salad
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Tomato Salad with Shallot Vinaigrette

    A nice Bon Appetit recipe that is a great summer side.

    1 tablespoons minced shallots
    2 tablespoons red wine or sherry vinegar
    1/2 teaspoon sugar
    1/4 cup extra-virgin olive oil
    2-3 ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
    Freshly ground black pepper
    3 fresh medium basil leaves, torn into approximately 1/2-inch pieces

    Combine shallots, vinegar, sugar, and a pinch of salt in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

    Tomato Salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Saag Paneer

    Courtesy of Cook's Illustrated.

    Ingredients
    1 (10 ounce) bag curly-leaf spinach, rinsed (roughly 6 cups)
    3/4 lb mustard greens, stemmed and rinsed (sub: turnip greens, arugula) (roughly 4-5 cups)
    1 package store-bought Paneer (or make your own, recipe below)
    3 Tbsp unsalted butter
    1 tsp cumin seeds
    1 tsp ground coriander
    1 tsp paprika
    1/2 tsp ground cardamom
    1/4 tsp ground cinnamon
    1 onion, chopped finely
    3 garlic cloves, minced
    1 Tbsp grated fresh ginger
    1 jalapeño chile, stemmed, seeded, and minced

    Saag Paneer
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Corn Fritters

    Via WhatIHaventCookedYet, a recipe for corn fritters (not unlike Venezuelan cachapas):

    This is a slightly modified, and halved, version of the recipe.

    1/4 Tbsp salt
    1/2 Tbsp baking powder
    1/4 cup flour
    1/2 cup corn meal
    1 egg, lightly beaten
    1/2 cups buttermilk
    1/8 cup melted butter
    1 Tbsp honey
    2 ears corn, kernels removed
    1/4 cup cheddar cheese
    Olive oil for frying

    Mix together dry ingredients – salt, baking powder, flour and corn meal – in a large bowl.

    Corn Fritters
    2
    Your rating: None Average: 2 (2 votes)

    Cold Sesame Noodles with Summer Vegetables

    We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

    1/3 cup unseasoned rice vinegar
    1 tablespoon vegetable oil
    1 tablespoon Sriracha
    1 tablespoon toasted sesame oil

    Cold Sesame Noodle Salad
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Black Rice Salad with Mango and Peanuts

    This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

    Serves 2-4

    1 orange
    1/4 cup fresh lime juice
    1 tablespoon vegetable oil
    1/2 tablespoon fish sauce (optional)
    1 cup black rice (preferably Lotus Foods Forbidden Rice)

    Black Rice with Mango Salad
    3
    Your rating: None Average: 3 (2 votes)

    Strawberry, Tomato and Fennel Gazpacho

    Recipe in progress, using these two as guides:
    http://www.seattlefarmersmarkets.org/recipes/strawberry-fennel-g...
    http://www.foodandwine.com/recipes/strawberry-tomato-and-fennel-...

    Strawberry Fennel Gazpacho
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Garlic Scape Pesto

    Garlic scape pesto is a wonderful thing. It is delicious, easy to make*, easy to use, and freezes well. We try and make a big batch of this when garlic scapes appear at the farmer's market in late spring. Freeze in ice cube trays for easy use later.

    2 cups garlic scapes, cut into ½" pieces (stringy and blender-killing otherwise!)
    ⅔ cup olive oil
    1 cup shredded parmesan (or substitute) cheese
    ⅓ cup pine nuts
    ⅓ tsp salt

    Blend all ingredients in food processor until a pasty consistency.

    Garlic Scape Pesto
    4
    Your rating: None Average: 4 (1 vote)

    Strawberry, Almond, and Pea Salad

    A delightful spring salad from Bon Appetit. We didn't feel the peas added much, so they are listed here as optional.

    1/2 cup Marcona almonds
    2 tablespoons white wine or rice vinegar (or pomegranate vinegar if you have it)
    2 teaspoons whole grain mustard
    1 teaspoon poppy seeds
    1 teaspoon sugar
    1/4 cup olive oil
    2 cups baby arugula or watercress, thick stems trimmed
    2 cups pea vines
    8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
    1 cup shelled fresh peas (Optional, can also sub in blanched asparagus)
    1 ounce Parmesan, shaved

    Strawberry Salad
    4
    Your rating: None Average: 4 (2 votes)

    Pea Pancakes

    Audrey was really excited about this recipe. Unfortunately, it sucked.

    1 cup shelled fresh peas (from about 1 pound pods)
    1 teaspoon kosher salt plus more
    3 large eggs
    1 cup low-fat cottage cheese
    1/4 cup all-purpose flour
    2 tablespoons vegetable oil plus more for skillet
    4 scallions, thinly sliced, plus more for serving
    1/4 cup (1/2 stick) salted butter, melted

    Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

    Pea Pancakes
    1
    Your rating: None Average: 1 (2 votes)

    Fennel Citrus Salad

    1 Grapefruit
    1 Lemon
    (other citrus as desired)
    1 bulb fennel, thinly sliced, and some fronds
    1 cup dried chickpeas, rehydrated and cooked
    greens (optional)
    5 oz feta, crumbled (optional)

    Cut peel and pith from citrus; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.

    Toss in citrus, chickpeas, fennel, greens and feta, and a handful of fennel fronds.

    Via http://www.bonappetit.com/recipes/2013/03/chickpea-fennel-and-ci...

    Fennel Citrus Salad
    2
    Your rating: None Average: 2 (2 votes)

    Beet, Rhubarb and Citrus Salad

    Serves 2

    Pickled beets (or 1 large beet, roasted or boiled until tender, peeled, and cut into wedges)
    1 large orange
    Watercress or arugula (approx 2-3 cups)
    1/2 cup coarsely crumbled feta cheese
    1/2 lb rhubarb (about 3 stalks), trimmed and cut into 1/2" slices
    1/4 cup sugar

    2 tablespoons extra-virgin olive oil
    2 tablespoons unseasoned rice vinegar
    1 tablespoon fresh lemon juice
    1 tablespoon minced shallot
    1 teaspoon sugar

    Prepare rhubarb (can be made ahead):

    Beet, Rhubarb and Citrus Salad
    3.5
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    Meringue

    Preheat oven to 250F, with the rack in the center of the oven.

    3 large egg whites
    1/4 teaspoon cream of tartar
    3/4 cup superfine sugar
    1/4 teaspoon pure vanilla extract

    Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

    Beat the egg whites on low-medium speed until foamy.

    Add the cream of tartar and continue to beat the whites until they hold soft peaks.

    Meringue Cookies
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    Rice

    As someone who has no fewer than 5 kinds of rice in the house at any one time, I can attest that different kinds of rice require different cooking methods. Here are some of the most successful methods I've found for different kinds of rice:

    Rice
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    Neapolitan Pizza

    We put together a simple-but-wonderful Neapolitan style pizza, largely following this SeriousEats recipe, as most other recipes required a wood burning oven or breaking your home oven's cleaning cycle lock.

    Ingredients

    • Pizza dough for 2 10" rounds
    • 14 oz can of whole San Marzano tomatoes
    • 1/2 tsp kosher salt
    • 2 medium-large balls of fresh buffalo mozzarella
    • Good quality olive oil
    • Fresh basil leaves
    Neapolitan Pizza
    5
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    Burnt Eggplant with Pomegranate Dip

    Ingredients:
    2 large eggplants
    3 gloves garlic, minced
    Grated zest of 1 large lemon
    Juice of 1 lemon
    4 Tbsp olive oil

    To finish:
    2 tablespoons parsley
    2 tablespoons mint leaves, chopped
    Seeds of 1/2 pomegranate
    Salt and Pepper to taste

    Optional: top with smoked salt.

    Char eggplants on a stove top (~20 minutes), grill or on a broil mode in the oven (~45 minutes, turning twice). Turn around so it is very charred all around. If broiling, piece the skin in multiple places.

    Burnt Eggplant
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    Thai Yellow Curry

    On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

    Thai Yellow Curry Paste
    3.5
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    Blistered Padrón Peppers

    1/2 pound fresh padron, shishito, seranno, small Hatch, or hot banana peppers, washed and thoroughly dried
    1 tablespoon olive oil
    Coarse sea salt, such as fleur de sel or Maldon

    Place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

    Heat an indoor sautee pan or outdoor grill to medium high.

    When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

    Charred Peppers
    4.5
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    Butternut Squash Mascarpone Agnolotti

    We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

    Agnolotti
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    Maurine's Orange Peel Bread

    Heat oven to 350 degrees.

    Blend together:

    • 1 c. sugar ( a little less if you are using the syrup from the rinds)
    • 2T. butter, melted.

    Then add

    • 2 eggs and mix well.

    Stir in

    • 3 ¼ c. flour
    • 3 t. baking powder
    • ½ t. salt
    • 1 c. chopped pecans (or more)
    • 1½ candied orange peels (recipe follows)

    Mix well then add

    • 1 c. milk, or milk and syrup to measure 1 c. (no more than half syrup)
    • 1 t. vanilla

    If the syrup has become solid, put the jar, uncovered, into the microwave for 30 second intervals until thin. Let cool some before adding to milk.

    Orange Bread
    4.5
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    Quinoa with Butternut Squash and Preserved Lemons

    We hosted family for Thanksgiving this year and found ourselves innovating to accommodate a gluten-free family member. We very easily modified David Lebovitz's original recipe to create a delicious dish that everyone loved.

    ​1 1/2-pounds butternut squash, peeled and seeded
    1 large onion, peeled and minced
    1 cup quinoa (alternatively, for a gluten dish, use 1 3/4 cup Israeli couscous, or Italian pepe-style pasta)
    1 small cinnamon stick
    1 large or 2 small preserved lemons

    Quinoa and Butternut Squash
    3
    Your rating: None Average: 3 (2 votes)

    Chana Chaat

    Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

    Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

    Chana Chat
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    Your rating: None Average: 5 (2 votes)

    Three Indian Chutneys

    These three sauces go great with naan, chana chat, and ragda patties.

    Mint Chutney

    Indian Chutneys
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    Chiles Rellenos

    Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

    • 12 Anaheim peppers, skin removed (see note)
    • 3 whole eggs
    • 2 egg whites
    • 1 Tbsp Flour
    • 1 dash salt
    • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
    Blistering the peppers
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Moroccan Carrot Salad

    Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

    For the salad

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  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • Carrot Salad
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    Your rating: None Average: 5 (2 votes)

    White Bean Ragout

    Based on this recipe from Bon Appetit, we modified it to use what we had on hand, and it turned out great.

    1/2 large onion
    1/2 red pepper
    2 clove garlic (mince one, reserve one for the bread)
    2 tablespoons marinara sauce (or tomato paste)
    1 can (15oz) Cannellini beans (rinsed, drained)
    1 cup vegetable broth
    1 cup cherry tomatoes, halved
    parmesan cheese, grated
    extra-virgin olive oil
    Kosher salt, freshly ground pepper
    parsley, chopped (optional)

    White Bean Ragout
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Goat Cheese Corn Enchiladas

    In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

    Goat Cheese and Corn Mole Enchiladas
    5
    Your rating: None Average: 5 (3 votes)

    Nan's Bread and Butter Pickles

    Courtesy of Nan.

    I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

    Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
    can put other stuff on top of it).

    Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

    Bread and Butter Pickles
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Middle Eastern Salad

    I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

    The basic vegetable components of the salad are:
    Diced tomatoes (or halved cherry tomatoes)

    Fattoush salad with fried chickpeas
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    Spiced Eggplant with Bulgur Salad

    A delicious and easy Bon Appetit recipe.

    Serves 2

    1/4 cup olive oil, divided, plus more for drizzling
    1 tablespoon finely chopped preserved lemon peel (optional)
    1 garlic clove, smashed
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon paprika
    1/4 teaspoon ground cinnamon
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon kosher salt plus more

    1 medium eggplant (9–10 ounces), halved lengthwise

    Spiced Eggplant with Bulgar salad
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    Your rating: None Average: 4.5 (2 votes)

    Panzanella Salad

    Basically a recipe of my own creation

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    ul>

  • 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
  • 1/2 large English cucumbers, chopped into medium pieces
  • 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
  • 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
  • 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
  • Panzanella Salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Basil Citrus Shortbread Cookies

    A great, refreshing cookie from Bon Appetit, with some slight modifications:

    1 cup all-purpose flour
    1/2 cup powdered sugar plus more for pressing cookies
    1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
    3 tablespoons sliced fresh basil leaves
    Zest of one lemon (preferably done on microplane)
    Zest of one lime (preferably done on microplane)
    Juice of one lemon
    1/4 teaspoon kosher salt
    Sanding sugar (optional)

    Preheat oven to 375°.

    Basil Citrus cookies
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    Your rating: None Average: 4 (2 votes)

    Bean Salad

    This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

    1 can black beans
    1 can pinto or small red beans
    1 can small white beans
    2-3 jalapenos, chopped
    1 medium white onion, diced
    1 bunch cilantro, lightly chopped
    juice of 2 limes
    1 can or 2 ears corn (boil, cut off kernels)
    salt and pepper to taste
    salsa, to taste

    Avocado
    Tomato
    more limes to taste

    Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

    Bean Salad
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Cold Soba Noodle Salad

    A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

    1/2 packet (~4.5 oz) soba noodles
    1/4 cup rice vinegar
    2 tablespoons soy sauce
    2 tablespoons Asian sesame oil
    1 tablespoon wasabi paste

    1/4 cup minced green onions

    In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

    Cold Soba Noodles
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    Your rating: None Average: 4 (1 vote)

    Lemon Herb Pickled Garlic

    Adapted from Tart and Sweet:

    Yield: 4 half-pints

    About 4 heads of garlic, separated into cloves, peeled and trimmed

    1 cup white wine vinegar
    1/4 cup white vinegar
    3/4 cup water
    1 Tbsp kosher salt

    Per half-pint jar:
    1 thick slice lemon
    1 rosemary sprig
    1 thyme sprig
    1 Tbsp yellow mustard seed
    1/2 tsp chili flakes
    1 tsp coriander seed
    1 tsp fennel seed
    1/8 tsp vegetable crisper granules

    Pickled Garlic
    1.5
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    (Spicy) Pimiento Mac and Cheese

    I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the spicy pimiento cheese aspect of it. Perhaps next time I will downplay the spicy pimiento and just use the basic recipe as a base for a more traditional mac and cheese dish.

    Ingredients
    3 tablespoons unsalted butter, room temperature, divided
    1/2 cup panko (Japanese breadcrumbs)

    Spicy Mac and Cheese
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Party Pasta Salad

    I was inspired by a few online recipes, but pretty much made this up as I went along. It turned out delicious and was a big hit!

    1 lb pasta (orecchiette or some other smallish one preferred)
    1 medium-sized jar of sun-dried tomatoes packed in oil, drained, chopped and olive oil reserved
    1/2 small red onion, finely diced
    1 small tomato, finely diced
    ~1/2 lb feta, crumbled.

    Pasta Salad
    4
    Your rating: None Average: 4 (2 votes)

    Tamales de Elote

    This recipe is a mash-up of several recipes.

    2 cups corn kernels (cut from 2 large ears of corn)
    4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
    1 tsp baking powder
    2 tbsp sugar
    1 3/4 cup masa harina
    1 tsp salt
    1 1/4 cup milk, warmed

    Tamales
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    Your rating: None Average: 3 (1 vote)

    Trinidadian Macaroni Pie

    Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

    14 oz "macaroni" (we used bucattini pasta)
    1/2 medium onion diced finely
    1 habanero or scotch bonnet diced finely (optional)
    2 large eggs
    1 can evaporated milk (~12 oz)
    2 tbsp butter, melted
    1/3 tsp dry mustard
    2 1/4 cups grated cheddar cheese, divided

    Trini Macaroni Pie
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    Your rating: None Average: 4 (2 votes)

    Shakshuka - tomato/chickpea with egg

    From Bon Appetit halved (still serves four) and with some modifications:

    Ingredients
    3 T olive oil
    1 small onion, finely chopped
    3 garlic cloves, coarsely chopped
    2 jalapeños, finely chopped
    1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
    1 teaspoon paprika
    1/2 teaspoon ground cumin
    2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
    Kosher salt and freshly ground black pepper
    salt to taste
    3/4 cup coarsely crumbled feta

    Shakshuka
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Wheat Berry, Fennel, and Pomegranate Salad

    I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

    Serves 2 as a main course or 4 as a side

    1/4 cup plus 1 tablespoon olive oil

    Wheat Berry Salad
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    Four Cheese Quiche

    This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

    1 pastry shell (use the pastry crust from the tomato tart recipe.

    4oz st nectaire (soft, ripened cheese) without the rind
    3oz chevre
    1oz blue d'Auvergne or Roquefort (optional)
    2oz of grated emmental cheese
    2 eggs
    2 egg yolks

    Cheese Quiche
    3
    Your rating: None Average: 3 (1 vote)

    Corn Soup

    With a hat-tip to Bon Appetit

    butter
    2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups); can substitute yellow onions
    5 ears shucked corn, kernels cut from cobs, cobs reserved
    1 cup coarsely chopped peeled potato (about 1 medium)
    4 cups good-quality vegetable stock
    Kosher salt and freshly ground black pepper
    1 tablespoon fresh lemon juice (optional)
    1/4 cup crème fraîche or sour cream
    1 tablespoon finely chopped fresh chives

    Corn Soup
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    Your rating: None Average: 4 (2 votes)

    Bernice's Fried Eggplant

    ... with just a little tweaking.

    Serves 8.

    Ingredients:
    2 medium-large eggplants
    1.5 cups breadcrumbs (panko or regular)
    1/2 cup freshly-grated parmesan cheese
    Spices from your pantry (such as garlic powder, onion powder, paprika, basil, oregano, salt, and pepper)
    2 eggs
    1/2 cup or more of all purpose flour
    Vegetable oil
    [Note: halve these proportions for a medium-sized eggplant]

    Pre-prep:

    Fried Eggplant
    4
    Your rating: None Average: 4 (1 vote)

    Pickled Beets

    Yield: 5 pints

    ~12 medium sized beets (ideally, your beets are the same diameter as your jars)
    1 cup water
    1 cup white vinegar
    1 cup sugar

    Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

    Put beets in boiling water for 30-45 minutes (until they peel easily).

    Peel beets. Put in cold water to cool.

    While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

    Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

    Beets
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    Sweet Pickles

    This is the recipe I used for our annual batch of canned sweet pickles.

    Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

    • ~6 small Kirby (pickling cucumbers), sliced 1/8" thick
    • 1 medium white onion, thinly sliced
    • 2 cups vinegar (split between white vinegar and rice vinegar)
    • 1 cup sugar
    • Salt

    Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

    Heat jars and lids.

    Sweet Pickles
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    Thai Green Curry

    I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

    I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

    Serves 4.

    Thai Green Curry
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    Caramelized Onion and Apple Flatbread

    Adapted from a recipe we found online, this flatbread or pizza is easy to make and tasty. Cut it into small squares to serve at a party.

    Caramelized Onion and Apple Pizza
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    Roasted Butternut Squash Soup

    This recipe was super-easy and really delish! Courtesy of Yasmeen.

    1 medium butternut squash
    2 cups vegetable broth
    1 cup low fat Organic Greek Yogurt
    1/2 a medium onion(about 1/4 cup), finely chopped
    1/2 teaspoon of hot chili powder
    1 clove garlic,peeled and finely chopped
    third-inch fresh ginger, peeled and finely chopped
    1/2 teaspoon sea salt
    few leaves of fresh herbs, sage or rosemary
    Few toasted pumpkin or squash seeds for garnish
    2 teaspoon extra virgin olive oil

    Butternut Squash Soup
    4
    Your rating: None Average: 4 (2 votes)

    Spanish Gazpacho

    I grew up eating americanized gazpacho (from various supermarkets and restaurants) that, though good, has nothing on a true creamy Spanish-style gazpacho. On my first trip to Spain, I had an absolutely delicious gazpacho in a random (and probably tourist trap) restaurant on Las Ramblas in Barcelona. I still remember that dish and seek out true Spanish-style gazpacho wherever I can.

    So I was delighted to find, upon reading James Michener's Iberia on my second trip of Spain, a recipe for authentic gazpacho included in this wonderful travelogue of the author's time in Spain in the 1960s. Even though Spain has changed much since this book was written, it is still a very interesting account of the country, and I would highly recommend this book for anyone traveling there. (As a side note, unrelated to gazpacho, while I was in Toledo, I sought out a restaurant that Michener frequented and spoke with the owner, "la jefa," who fondly remembered him.)

    (And back to the soup... beginning on p. 340, incidentally where my book is starting to come apart) Michener says "gazpacho is Spain," and he is absolutely correct. He tells the reader, "If you ever travel in Spain and come upon a restaurant that serves gazpacho, take it, because no other dish in the country will you remember with such affection." After describing the recipe, he remarks "No part of this strange recipe sounds very good, but taken together and properly blended, these ingredients produce a soup which is as distinctive as vichyssoise."

    Whenever I make gazpacho, I use Michener's recipe because I know it is pure, authentic Spain. No exact measurements, no modern interpretations - just the soup as it has been made for generations. In describing the typical preparation, he notes that Spaniards prefer the soup made with one cup of olive oil and no more than a tablespoon of vinegar. He then says that "Americans, of which I am certainly one, prefer not more than a quarter cup of oil and four tablespoons of vinegar." After a bit of experimentation, we found ourselves somewhere in the middle. This recipe is our version of the dish, americanized to be sure, but all Spanish heart.

    Gazpacho
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    Deviled Potato Salad

    Because of my awesome cole slaw recipe, whenever BBQ season rolls around I always forget that I also have an awesome (borrowed) potato salad recipe.

    I have unabashedly used Rachel Ray's recipe and added eggs (in my opinion, a must!).

    Ingredients
    6 all-purpose potatoes, peeled and diced
    3 eggs, hard boiled and diced
    Coarse salt
    1/4 onion

    Potato Salad
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Pepper Slaw

    1/4 lb. shredded green cabbage
    2/3 red bell pepper, cut into slivers
    1/3 green bell pepper, cut into slivers
    1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
    1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
    2 Tbsp sugar
    Salt and celery seed (or celery salt) to taste
    Pepper

    Pepper Slaw
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Dashi (Japanese Seaweed Stock)

    This is a basic recipe for dashi, or seaweed stock (as I would describe it). It is the basis for many Japanese soup recipes. I consider the American equivalent (not in flavor, but in use) to be chicken stock.

    • 4 large strips of Dried Kombu (dried kelp), cut into roughly 4x4 inch squares
    • 1 Tbsp mushroom buillon base
    • 6 cups of cold water
    • 6 dried shiitake mushrooms
    Dashi
    3
    Your rating: None Average: 3 (2 votes)

    Sauteed Fresh Chickpeas

    Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

    2 cups fresh garbanzo beans, washed
    olive oil to coat pan
    pat butter (if desired, for flavor)
    1 tbsp lemon juice
    1 tbsp water

    Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

    Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.

    Fresh Chickpeas
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Maurine's Strawberry Shortcake

    In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

    5 eggs (large, whole eggs - not super yolky / not farmraised)
    1 cup sugar (add gradually as eggs are being beaten)
    pinch of salt

    Then fold in, carefully,
    1/2 teaspoon vanilla
    1 cup flour

    Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
    Spoon batter equally into pans

    Bake 18-20 minutes at about 350 degrees.

    shortcake
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    Red Wine Risotto

    A twist on classic risotto. Doesn't taste too red winey.

    From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

    Ingredients:
    About 3 cups of chicken or vegetable broth. (Amount needed to finish the red wine risotto will vary, so have an extra cup ready, just in case.)
    5 fresh basil leaves
    1 sprig fresh thyme
    1 T extra virgin olive oil
    1.5 T minced shallots
    2 cloves minced garlic
    1/2 cup Italian Arborio rice
    1/3 cup good quality red wine

    Red Wine Risotto
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Jalapeno Jelly

    <

    p>Audrey's homemade jalapeno jelly is always a huge hit at parties. The fact that Jon grows the hot peppers that go into the jelly impresses people even more. The secret is that this is actually one of the easiest canning recipes I have. Even though this is made with hot peppers (and trust me, the ones coming out of our garden are very spicy), its actually very mild when finished. To kick it up a notch, substitute a few habaneros or other spicy chilis. Three to four habaneros will make a medium heat jelly.

    Jalapeno Jelly
    5
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    Jeweled Rice

    Growing up, I was exposed to much delicious Persian food (owing to the large Iranian population in LA). One of my favorite dishes is Zereshk Polo - basmati rice with barberries and sometimes other dried fruits and nuts. I started with zereshk polo and added other ingredients commonly found in jeweled rice, ending up in a hybrid recipe of sorts.

    Adapted from this recipe. Makes enough rice to serve 4.

    Zeresk Polo
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Apricot Couscous

    1 cup couscous
    1 small red onion, small dice
    1 1/2 cups chicken stock, warm
    1/4 cup dried apricots, coarsely chopped
    1/4 cup whole almonds toasted, coarsely chopped
    2 scallions green parts only
    1/4 cup fresh mint leaves, roughly chopped
    1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
    1 tablespoons fresh lemon juice
    pinch of lemon zest
    kosher salt and freshly ground black pepper

    Apricot couscous
    3
    Your rating: None Average: 3 (2 votes)

    Dolmades (Stuffed Grape Leaves)

    We really enjoy the vegetarian dolmades (grape leaves stuffed with rice and other sundies) from Eastern Market, and so we thought we'd try and make them ourselves. We found grape leaves in brine at the supermarket and went from there. While I do enjoy cooking "projects," I have to admit that this one is pretty labor intensive. It's delicious, but undertake with caution.

    I cobbled together the recipe from online sources.

    Makes about 40 dolmades.

    Dolmades
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Yogurt Dips

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

    Shallot Yogurt Sauce/Dip
    4
    Your rating: None Average: 4 (2 votes)

    Sharon's egg and chile souffle

    3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
    1 can corn (optionally briefly blended with hand blender to break down)
    1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
    1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
    6 Eggs
    8oz sour cream

    Serves 4

    Preheat oven to 375 degrees.

    Mix chiles, corn, and zucchini in a bowl.

    Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

    Hatch Souffle
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Audrey's Cole Slaw

    I learned to make this by watching my mom, so I don't really have an exact recipe. But, this is my best guess:

    1/2 green cabbage, shredded with "slicer" disk in food processor
    1/2 cup mayonnaise
    1/8 cup of sugar
    2-3 Tbsp apple cider or red wine vinegar
    1/2 tsp of horseradish (red or white, doesn't really matter)
    Fresh-ground black pepper to taste
    Optional: slivers of apples, raisins, or halved grapes - for a little extra sweet explosion

    Cole Slaw
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Pumpkin Saffron Bisque

    An adaptation of the recipe from The Food Network. We've used marina di chioggia and speckled hen pumpkins from our favorite farmer at Eastern Market. A butternut squash can also be used.

    Pumpkin Saffron Soup
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Pumpkin Ravioli

    With the arrival of the fall gourds, we decided to make a pumpkin ravioli. We really enjoyed this recipe. The first time, we didn't have enough ricotta cheese, so we added some creme fraiche as a substitute (seemed to work fine...). We used egg pasta sheets (available from the Eastern Market Grocery), though wonton wrappers are a good substitute. We put the dollops of batter evenly spaced on the pasta sheet (4x6 = 24 ravioli), laid a second sheet on top, and then cut into individual raviolis using a pasta cutter. A little water on the fingertips and squeezing the edges seemed to seal them just fine. This recipe yielded 144 ravioli and used 12 pasta sheets.

    We used a marina di chioggia pumpkin the first time (greenish color, oval shape) and a peanut pumpkin the second time (orangish color with white "peanuts" all over the outside.

    The original recipe came from http://theunemployedcook.blogspot.com/2006/03/pumpkin-ravioli-with-sage-...

    ravioli.
    3
    Your rating: None Average: 3 (1 vote)

    Spanish Tortilla

    This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.

    Spanish Tortilla 2
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Melon and Mint Tabbouleh

    A twist on a classic mediterranean salad. The melon makes it sweet instead of savory. Any kind of melon will do. Should keep in the fridge about 5 days. The lime juice will slowly absorb into the bulgar, so add extra lime each day to bring back the tang.

    http://www.epicurious.com/recipes/food/views/Melon-and-Mint-Tabbouleh-12...

    Melon and Mint Tabbouleh
    4
    Your rating: None Average: 4 (2 votes)

    Fresh Mango Salsa / Chutney

    This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

    Mango Salsa
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Ragda Patties

    IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

    For the Patties (can be done ahead):
    3 large Potatoes
    1/2 tsp ginger, grated
    1/2 tbsp Garam Masala
    1/4 tbsp Turmeric
    2 Tbsp Bread crumbs
    Oil

    Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
    Add spices, mix and knead well into a dough.
    Add the bread crumbs and knead well.

    Ragda Patties
    4
    Your rating: None Average: 4 (2 votes)

    Shahi Paneer

    A really yummy recipe - great on the first try. The original recipe was for chicken tikki masala, but we used paneer instead of chicken and the result was pretty similar to some of the best Shahi Paneer we had in India.

    Modified from Food and Wine.

    Shahi Paneer alone
    5
    Your rating: None Average: 5 (2 votes)

    Mediterranean Style Hummus

    Adapted from a blog that apparently isn't public anymore.

    Hummus
    3
    Your rating: None Average: 3 (1 vote)

    Stuffed Mushrooms

    Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

    Stuffed Mushrooms
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Potato Latkes

    Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and the Los Angeles Times.
    See also the kitchn for an actual recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

    Latkes
    4
    Your rating: None Average: 4 (2 votes)

    Potato Gnocchi

    The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

    2 lbs whole baking potatoes
    2 beaten egg yolks
    1 1/2 cups flour
    Pinch of salt

    Making Gnocchi
    4
    Your rating: None Average: 4 (2 votes)

    Pecan Pie

    Originally from Dear Abby / Houston Post, via Mom

    1c white Karo syrup
    1c dark brown sugar
    1/4t salt
    1/4c melted butter
    1t vanilla

    Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

    Add:
    3 eggs (slightly beaten)
    1 heaping cup pecan halves
    squeeze of lemon juice

    Stir together.

    Pecan Pie
    5
    Your rating: None Average: 5 (1 vote)

    Jamaican Rice and Peas

    2 cans dark red kidney beans
    1 can coconut milk
    3 cups water or broth
    2 cups rice
    1 scotch bonnet or habanero pepper, whole
    4 T butter
    salt, pepper and thyme

    In a very large pot, heat kidney beans with their can-water, water, coconut milk, and spices until simmering. Add rice, butter and pepper. Bring back to simmer, let cook, covered until done, approx. 30 minutes. Remove cover near the end, to let the mixture dry out a little.

    Rice and Peas
    4
    Your rating: None Average: 4 (2 votes)

    Fresh Tomato Tart with Chevre

    This is a recipe created by Jon's Mom based on the amazing brunch tart from A Priori Thé in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze into a booth here, if only for this tart. The original has a dry cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chèvre already being used. This dish is amazing in its simplicity.

    For the tart's pastry
    10" tart pan:
    1½ cups flour
    ¾ tsp salt
    ½ cup butter (freeze)

    Tomato Tart
    5
    Your rating: None Average: 5 (2 votes)

    Pizza

    Makes 2 12" round pizzas.

    This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

    Dough

    make about 2 1/2 hours before serving

    • 1 package active dry yeast (2.25 tsp)
    • About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
    • 1 tsp salt
    • 1 1/2 c. water

    In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

    Pizza
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Jamaican Coconut Soup

    Inspired by a soup served at Hotel Mockingbird Hill, Jamaica, which is captured here and here.

    Serves 4-6 as a side

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  • 2 cups vegetable broth
  • 2 cans (28oz) coconut milk (milk of two dried coconuts)
  • 2 tbsp butter or coconut oil for frying
  • 8 cloves garlic, sliced
  • 1/2 medium white onion
  • 1 sprig of thyme
  • 1 tsp salt
  • Coconut soup
    4
    Your rating: None Average: 4 (1 vote)

    It's Bean a Long Thyme soup

    Soak overnight: 3 cups dried black beans 2 cups dried black-eyed peas 2 cups dried pintos Other beans as available

    Rinse and cover with 2" of water add 32oz of veg stock salt port (4 slices of fatty bacon work well!) 2 cans diced tomatoes 2 jalapenos, chopped (or 1 scotch bonnet or habanero, left whole) 2 medium onions, diced 4 cloves garlic, minced
    spices to taste (use a LOT, beans soak it all up):

    salt
    pepper
    rosemary
    thyme
    cumin
    chili powder or (better) powedered chipolte peppers
    a dash each of:
    allspice
    paprika

    bring to a boil, add:
    1 cup green lentils

    0
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    Sunchoke Bisque

    (serves 6)
    3 tbsp olive oil
    1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
    2 waxy potatoes like Yukon Gold
    1 celery rib (optional)
    1 onion
    5 cups stock
    3 cloves garlic, minced
    1 bay leaf
    3/4c milk or cream
    salt and pepper to taste
    croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

    Sunchoke Bisque
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Dal

    • 1 ½ cups red lentils, washed and drained
    • 1 ½ tbsp. ghee
    • 1 large onion, finely diced
    • 3 cloves garlic, minced
    • 1 tbsp. grated fresh ginger
    • 2 small chilis or ½ tsp. dried red chilli flakes
    • 1 tbsp. curry powder
    • 1 tsp. ground coriander
    • 1 tsp. ground turmeric
    • ½ tsp. ground cumin
    • ½ tsp. ground cinnamon
    • 1 tomato, finely diced
    • 4 cups water or veg stock
    • salt & pepper to taste

    In a large pot over medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.

    Dal
    2
    Your rating: None Average: 2 (1 vote)

    Chinese Long Beans

    1 1/2 lb Chinese long beans*
    1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
    2 teaspoons soy sauce
    2 to 3 small fresh Thai chiles** (to taste), finely chopped
    1/2 teaspoon salt
    1 1/2 tablespoons peanut oil
    1 tablespoon chopped garlic
    2 tablespoons fresh lime juice
    Add shrimp to make a full meal

    Long beans
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Arepa

    The Arepa is the Venezuelan staple, and their version of meat-in-bread. They're very filling, if hard to get the flour for. Online, Amigo Foods offers it (Harina P.A.N.), and often you can find it at more Latin-oriented groceries (Austin: Fiesta almost always has it. In DC, I've found it at La Casa Latina on Georgia near Piney Branch and at Caribbean Market II on New Hampshire near Takoma Park)

    Arepas
    3
    Your rating: None Average: 3 (1 vote)

    Peasant Bread

    Thick and crusty, relatively easy to make. Bonuses, it has almost no fat (it uses steam to keep it moist, but this means it doesn't last long. It's easy to add creativity to the recipe with herbs and cheese. However, this bread is fucking excellent right out of the oven with soft butter and honey.

    peasantbread-withbisque.jpg
    4
    Your rating: None Average: 4 (2 votes)

    Naan

    These naan are nice and buttery and go great with all indian foods. Easy to prepare ahead of time and refrigerate. The texture's not quite right (probably due to my lack of a tandoor), but they're still pretty excellent.

    Naan
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Drinker's Choice

    In Austin, there used to be a fantastic Turkish restaurant called Ararat - one of Austin's best kept restaurant secrets (that everyone knows). They had bellydancing all weekend and live bands during the week, and some of the best middle eastern food you'll find. It was a small place with rug-covered walls that was always jam-packed.

    Drinker's Choice
    4
    Your rating: None Average: 4 (3 votes)

    Wild Mushroom Arancini

    From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

    2 tbsp butter
    1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
    1 onion, finely chopped
    1 garlic clove, crushed
    1.5 cups arborio rice
    1/3 cup white wine
    3 cups vegetable stock, hot (approx - make more if needed)
    1 tbsp fresh thyme leaves
    4 oz buffalo mozzarella ball, cut into 12 pieces
    4 tbsp plain flour
    3 tbsp vegetable oil

    Arancini
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Lebanese Tabbouleh

    From Epicurious

    1/2 cup fine bulgur
    3 tablespoons olive oil
    1 cup boiling-hot water
    2 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
    1/2 cup finely chopped fresh mint
    2 medium tomatoes, cut into 1/4-inch pieces
    1/2 cucumber, peeled, cored, and cut into 1/4-inch pieces
    3 tablespoons fresh lemon juice
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Tabbouleh
    3
    Your rating: None Average: 3 (2 votes)

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