Articles filed under Vegetarian

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  • Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing Jan 6, 2015 6:01 AM
    If your collards for this Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing are not particularly tender, blanch or steam them first, just until tender, then drain them thoroughly before tossing with the dressing.

     
  • Cabbage Salad with Winter Roots and Popped Mustard Seed Jan 6, 2015 6:01 AM
    Cabbage Salad With Winter Roots and Popped Mustard Seed can be turned into a vegetarian main dish by folding in /4 cup of cooked red quinoa and scattering cubed extra-firm tofu around each plate.

     
  • Mustard Greens, Kohlrabi and Carrots with Ginger Dressing Jan 6, 2015 6:01 AM
    Boiled cider is the key to the dressing for salad of mustard greens, kohlrabi and carrot.

     
  • Chicory with Grapefruit, Avocado and Pepitas Jan 6, 2015 6:01 AM
    Catalogna chicory, sometimes sold as Italian dandelion, is also the variety cultivated for its heart and inner shoots and sold as puntarelle. In cooler months, its deep green leaves are sweet and crunchy and only moderately bitter. Try it in Chicory With Grapefruit, Avocado and Pepitas.

     
  • Coconut Cilantro Chutney Jan 6, 2015 6:01 AM
    Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. Here is her recipe for coconut cilantro chutney.

     
  • Chicken Piccata Dec 30, 2014 6:01 AM
    Cook of the Week Marie Kisiel makes a simple and easy chicken piccata.

     
  • Potage of Red Lentils Dec 29, 2014 1:19 PM
    Although no cookbooks exist from Biblical times, according to Biblical concordances, this Potage of Red Lentils resembles the soup for which Esau sold his birthright, Marie Kisiel says.

     
  • Southern New Year’s Day Soup Dec 28, 2014 6:01 AM
    It never hurts to have good luck on your side, so why not start 2015 with a bowl of black-eyed pea soup.

     
  • Tequila Lime Salsa Dec 16, 2014 6:01 AM
    Nicolette Matt of Libertyville roasts heirloom tomatoes, peppers, garlic and onions before blending them with lime juice, tequila and fresh cilantro for a piquant salsa.

     
  • Potato Knishes Dec 15, 2014 10:45 AM
    Knishes can be filled with a variety of ingredients, but potato knishes are quite popular.

     
  • Noodle-less Zucchini Lasagna Dec 10, 2014 6:01 AM
    Noodle-less Zucchini Lasagna comes from one of Don Mauer's favorite books of 2014, Gina Homolka’s “The Skinnytaste Cookbook.”

     
  • Green Beans with Tarragon, Mustard and Sunflower Seeds Nov 24, 2014 6:01 AM
    For a fresh take on green beans, serve them with fresh tarragon, Dijon mustard and toasted sunflower kernels.

     
  • Roasted Beets with Orange Vinaigrette, Pecans and Goat Cheese Nov 24, 2014 6:01 AM
    Make room on the Thanksgiving table for Roasted Beets with Orange Vinaigrette, Pecans and Goat Cheese

     
  • Grilled Asparagus and Potatoes Nov 11, 2014 2:39 PM
    Cook of the Week John Stowick relives summer flavors with grilled asparagus

     
  • Roasted Brussels Sprouts with Parmesan Nov 5, 2014 1:30 PM
    Roasted Brussels Sprouts with Shaved Parmesan will make you love these leafy orbs.

     
  • Roasted Brussels Sprouts with Parmesan Nov 5, 2014 6:01 AM
    Roasted Brussels Sprouts with Shaved Parmesan will make you love these leafy orbs.

     
  • Pumpkin Ricotta Filled Ziti with Sage Brown Butter Nov 4, 2014 6:01 AM
    Ann Jones' Pumpkin Ricotta Filled Ziti with Sage Brown Butter landed her entry in the 2014 World Food Championship in Las Vegas.

     
  • Buffalo-Style Quinoa Chili Oct 29, 2014 6:01 AM
    Like the Buffalo wing profile but not so crazy about the "wing" part? Dig a spoon into a bowl of vegetarian Buffalo-style chili. Blue cheese not optional.

     
  • Green with Envy Egg White Frittata Oct 28, 2014 5:45 AM
    Green with Envy Egg White Frittata gets its a healthy dose of color and nutrients from BroccoLeaf.

     
  • South American Corn, Bean, and Squash Soup with Plantain Spiders Oct 22, 2014 6:08 AM
    2012's Cook of the Week Challenge winner Michael Pennisi turned a couple cans of corn and $10 worth of other ingredients into a spicy squash and corn soup that he serves with potato pancake-style fried plantains.

     
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