All posts tagged: Vegetarian

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 […]

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, […]

Crispy Horseradish Gnocchi : Stewed Black Grapes. Scarlet Turnip Shavings. Goat Gouda Cheese and Greens

comments 15
Appetizers / Fruit / Pasta / Risotto / salads / Savory

I came across this recipe here. It calls for Yukon Gold potatoes over the standard Idaho Russets, no eggs, just some olive oil, and it uses  “00” and cake flours. These gnocchi are light, fluffy, and crisp, encased in a very potato-ey crunch when fried. Horseradish Gnocchi  Recipe slightly adapted by Paula Wolfert via—Food and Wine // Serves 4-6 kosher salt + some for sprinkling 2 pounds medium yukon gold potatoes 2/3 + 1/4 cup “00” flour, or all-purpose […]