All posts filed under: vegetarian

rutabaga with spiced yogurt and green harissa

comments 4
sides / vegetarian

Roasted Rutabaga with Spiced Yogurt and Green Harissa // serves 6 Green Harissa // makes 1 1/2 cups Recipe adapted from Gjelina – Cooking from Venice, California 1/4 teaspoon cumin seeds 1/4 teaspoon coriander seeds 2 tablespoons extra-virgin olive oil 5 tomatillos, husked and halved 3 jalepeño chiles, roughly chopped 2 shallots, roughly chopped 2 garlic cloves, sliced Kosher salt Freshly ground black pepper 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh flat-leaf parsley […]

bitter-sweet radicchio salad toasts with cinnamon vinaigrette

comment 1
salads / sides / vegetarian

BITTER-SWEET RADICCHIO + BASIL SALAD TOASTS |  BLOOD ORANGES, ROASTED ONIONS, DATES, PINE NUTS, GOAT CHEESE, WITH CINNAMON VINAIGRETTE // makes 6-8 toasts 1 red onion, peeled, halved and thinly sliced into quarters 2 teaspoons extra-virgin olive oil Sea Salt 4 blood oranges, peeled 1 head radicchio, coarsely shredded 2 cups whole fresh basil leaves, packed 8 whole leaves Tuskan/Lacinato kale, ribs removed and coarsely shredded 8 Medjool dates, pitted and chopped 1 fresh loaf […]

spiced butternut-leek soup with brussels sprout leaves, browned butter, and orange crème fraîche

comments 7
soup / vegetarian

Spiced Butternut-Leek Soup with Browned Butter, Brussels Sprout Leaves, Orange Creme Fraiche, and Black Sesame Serves 10 to 12 2 cinnamon sticks 2 bay leaves 1 sprig thyme 4 cloves 1 teaspoon whole coriander seeds 1 teaspoon whole black peppercorns 2 tablespoons + 1 teaspoon extra-virgin olive oil 2 large leeks (white parts), halved lengthwise and thinly sliced 2 large shallots, thinly sliced 1 large clove garlic, minced 1 butternut squash, peeled, seeded and diced into […]

smokey carrot bruschetta

comments 5
Appetizers / sides / vegetarian

I brought a tray of these over to a friends house for a potluck thing last weekend. There’s fresh basil pesto up in there, melty smoked mozzarella, and lemon zest-roasted carrots on toasted sourdough. They hit all the salty, smoky, cheesy, and curiously sweet marks. SMOKEY CARROT BRUSCHETTA WITH PESTO // makes 16 toasts Carrots 1 1/2 pounds baby carrots, cleaned and trimmed 1 tablespoon extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 1 […]

romanesco and christmas lima bean salad

comments 10
salads / sides / vegetarian

Once I made this last week I wasn’t sure what it was. It’s a bean salad with shreds of bitter radicchio and vegetables throughout, but it’s also almost like a super chunky, citrusy bean and veggie salsa. Or even a vegetarian taco filling that could go with avocado and fixings. We snacked on it with chips. The next night we even used the leftovers to put on top of another salad we made haha. Overall, […]

french onion soup

comments 16
soup / vegetarian

FRENCH ONION SOUP // Serves 4 to 6 7 large yellow onions, cut into 1/4 inch thick slices 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 1/2 teaspoons kosher salt 2 1/2 cups dry white wine 2 tablespoons mushroom bouillon (I used better than bouillon organic mushroom base) 2 quarts water 4-6 slices day-old sourdough bread or whole-wheat bread, each sliced 1/2 to 1-inch thick, toasted 7 ounces Gruyère cheese, grated or sliced […]