Articles filed under Vegetarian
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Arugula and Roasted Squash Salad with PearsJan 24, 2011 11:00 pm - 1 pound butternut squash, cut into ¾-inch cubes 3 tablespoons olive oil, divided 2 medium (about 9 ounces each) ripe Bartlett pears, peeled, cut in half and cored S...
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Baked Eggs with Goat Cheese and Green PeppercornsJan 24, 2011 11:00 pm - 4 tablespoons panko (Japanese breadcrumbs) 3 tablespoons butter 2 large shallots, finely chopped (about cup) 1½ teaspoons coarsely crushed green peppercorns ½ teas...
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Thai-Inspired Pasta TossJan 24, 2011 11:00 pm - 8 ounces angel-hair pasta 1 tablespoon plus 2 teaspoons vegetable oil, divided 1 tablespoon seeded and chopped fresh jalapeno pepper (see note) 1 cup shredded carro...
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Panang CurryJan 10, 2011 10:00 pm - 2 tablespoons mung beans 1 cup chicken broth 1 can (14.5 ounces) coconut milk frac12; teaspoon peppercorns 2 green onions 1 teaspoon cardamom 1 handful cilantro 1 teasp...
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Recipe: Fettuccine FlorentineJan 03, 2011 10:00 pm - 8 ounces fettuccine, cooked 1 tablespoons olive oil ½ teaspoon crushed red pepper flakes 2 cloves garlic, minced 4-6 baby portobello mushrooms, sliced Salt and pe...
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Recipe: Vegetable Tamale PieJan 03, 2011 10:00 pm - 1 pound tomatillos (about 12), husks removed, washed Vegetable oil spray ½ cup packed fresh cilantro leaves ¼ cup vegetable broth 2 tablespoons olive oil, divided ...
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Recipe: Stacked Cauliflower Enchilada with Green Chile SauceJan 03, 2011 10:00 pm - 1 head cauliflower 1 white onion, cut vertically into 8 pieces 1 cup sliced pitted California olives, drained 2 tomatoes, coarsely chopped 1 can (15 ounces) black b...
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Recipe: Stuffed Acorn Squash with BarleyJan 03, 2011 10:00 pm - 2 small acorn squash (about 1½ pounds each), halved and seeded 2 teaspoons olive oil Salt and pepper ¾ cup pearl barley, rinsed and drained 1 onion, minced 1 fennel...
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Burns Family Whole-grain Macaroni and CheeseDec 27, 2010 10:00 pm - 1 (or more) slices whole wheat bread (to equal ½ cup crumbs) 1 tablespoon butter ¼ cup green onions, thinly sliced 2 garlic cloves, minced 2 tablespoons flour 2 cup...
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Barbecued Lentil ChiliOct 11, 2010 11:00 pm - 5 cups vegetable broth (or half broth and half water) 12-16 ounces (2-2 cups) brown lentils (see note) 1 can (14½ ounces) reduced-sodium diced tomatoes 2 cups chopped g...