Articles filed under Vegetarian
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Penne all’ArribbiataSep 29, 2011 6:00 am - 2 ounces penne pasta per serving (see note) 1 tablespoon extra-virgin olive oil 4 cloves garlic, peeled and sliced thinly 1 teaspoon red pepper flakes (see note) 1 ...
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Fresh Salsa with Roasted CornAug 16, 2011 12:00 am - 3½ cups (about 8-10) peeled and chopped ripe plum tomatoes 1 cup frozen roasted corn kernels (such as Trader Joe's), thawed 1 medium sweet onion, chopped 1 cup f...
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Grilled SaladJul 26, 2011 12:00 am - 1 pint cherry or grape tomatoes Olive oil Salt and ground black pepper 1 lemon, halved 1 lime, halved 3 hearts of romaine lettuce, halved lengthwise Heat a co...
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Grilled Marinated Vegetables with RadicchioJul 26, 2011 12:00 am - ⅓ balsamic vinegar ½ cup olive oil 1 tablespoon honey 1 clove crushed garlic 1 teaspoon chopped fresh thyme or rosemary Salt and pepper to taste 1 head radicchio, c...
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Radicchio Wrapped Goat CheeseJul 26, 2011 12:00 am - ½ cup olive oil 4 tablespoons balsamic vinegar 4 teaspoons chopped fresh thyme 2 teaspoons Dijon mustard 12 radicchio leaves, blanched slightly in simmering water ...
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Zesty Carrot SaladJul 20, 2011 1:00 am - 6 large carrots, peeled and cut into thin julienne strips ½ cup chopped, pitted dates 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon sweet paprika ½...
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Broccoli, Ginger & Cashew Stir-FryJul 20, 2011 1:00 am - 3 tablespoons sesame oil 1 medium red onion, chopped 2 medium cloves garlic, finely chopped 2-inch piece peeled ginger root, minced (1 tablespoon) 1 medium red bell...
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Spinach and Cilantro QuesadillasJul 20, 2011 1:00 am - 1 tablespoon olive oil 4 small corn tortillas 1 cup packed fresh spinach ¼ cup chopped onion Leaves from 8 stems cilantro, chopped (¼ cup) 1 teaspoon ground cumin ½...
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All Hail the Kale SaladJul 20, 2011 1:00 am - 2-3 bunches of kale, torn into bite-size pieces 3 tablespoons extra-virgin olive oil 1 medium chopped red onion 5 cloves finely chopped garlic 2-3 tablespoons Bragg...
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Absolutely Amazing Baked Potatoes Stuffed with Salsa and CheeseJul 12, 2011 12:00 am - 1-4 large (8 to 12 ounces each) russet baking potatoes For each potato 2 tablespoons prepared salsa 1 tablespoon shredded cheese of choice 1 tablespoon light sour...