veggies

yellow squash and corn in spicy three chile, garlic, basil sauce

January 24, 2012

I’ve “invented” this recipe, inspired by a condiment of hot peppers, basil and garlic in David Rocco’s colorful, Made in Italy. There’s a gorgeous picture of him using a double-bladed semi-lune knife to chop up the peppers and basil al fresco. I don’t have one of those, so used my food processor. I thought that [...]

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yellow bell peppers stuffed with mung bean, feta and fresh herbs

January 12, 2012

I always think of stuffed veggies as an elegant treat. When I was younger, they mystified me. How in the world did anyone figure out how to fill these delectable creations just right? Now that I’m officially “middle aged” and thus more experienced in the kitchen, the question no longer interests me. Instead, I’m quite [...]

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Fall-inspired kabocha and parsnip ratatouille

December 27, 2011

This dish was my first attempt at Ottolenghi’s “Tamara’s Ratatouille” from his marvelous book, Plenty. He promises that by following all the steps, the veggies will retain their shape and when done the dish will not become excessively mushy or wet, like the typical ratatouille everyone’s used to. I like wet, but Steven struggles with [...]

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roasted eggplant with tahini and pomegranate party dip

December 23, 2011

Sometimes I like being told what to do—not too often mind you, so don’t get the wrong idea! But once in a while when I’m lacking the proper kitchen inspiration, it is nice to get helpful instruction. That happened the other day with this eggplant recipe. We were having a group of friends over and [...]

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chilled summer couscous

December 9, 2011

I didn’t make this recipe in the summertime, which was a mistake. It comes from David Rocco’s Made in Italy cookbook. I was completely attracted to the dish because of its delightful combination of many colorful veggies and the fact that it isn’t cooked. You just mix everything together and let it sit in the [...]

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Korean pickled cucumber salad

December 5, 2011

This pickled cucumber salad is ultra easy to make and tastes so good! Some of its appealing qualities include the crunchy texture, the sour and tart flavors and the slight bite of heat from the gochujang chili pepper. I have reproduced it from the blog, I-eat-food (what an excellent name for a blog!) with some [...]

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vegetarian bi-bim-bap

December 2, 2011

I’ve wanted to make bi-bim-bap at home forever but have always been put off by the amount of work involved. All that chopping, individually cooking everything then assembling the dish seemed monstrously time-consuming and a bit annoying. The bi-bim-baps I’ve had at Korean restaurants are all served in one of those really hot stone pots [...]

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portobello mushrooms stuffed with gen-ji-mai rice, black-eyed peas and sage

November 28, 2011

In the summertime, I prefer stuffed peppers, but when the cool fall weather comes, stuffed mushrooms are my homey comfort food. It is particularly easy to enjoy stuffed mushrooms these days, since so many kinds are available. I especially like the meatiness of large portobellos here, as it moves the recipe from a side to [...]

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cauliflower cooked in pomodoro

November 25, 2011

David Rocco claims this is the best cauliflower dish ever. Hmm, I’ve heard that before. He goes on to say that lots of people find cauliflower unexciting, yet asserts that when well prepared, particularly this way, it will please any crowd. Well, I never had problems with cauliflower. In fact I am a big fan [...]

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kale with black olives, raw cashews and anchovy

November 22, 2011

Steven and I have been enjoying recipes from David Rocco’s new cookbook, Made in Italy. Many of them seem very simple to make and look tasty from pics in the book. The chickpea soup infused with rosemary Steven made the other day was yummy! This recipe is supposed to be made with escarole, one of [...]

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