Tagged with vegetarian

Cauliflower Coconut Soup with Ginger and Turmeric

Cauliflower Coconut Soup with Ginger and Turmeric

Suzanne of apuginthekitchen recently posted about a coconut cauliflower soup that looked great, and so I wanted to try making it as well. With roasted cauliflower, coconut milk, and Thai red curry paste it promised great depth of flavor. As Suzanne made the recipe as published and wasn’t completely happy, I decided to make some … Continue reading

Roasted Artichokes (Carciofi al Forno)

Roasted Artichokes (Carciofi al Forno)

I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia for oven-roasted artichokes with parmigiano, breadcrumbs, and mint. Lo and behold, just a few days … Continue reading

Leek and Squash Tart

Leek and Squash Tart

When Paola presented this savory tart on her blog she suggested to make this quickly before Spring arrives, as this leek and squash tart is more suitable for Winter. I was intrigued by the combination of leeks and squash, as well as poppyseed, and so I followed her advice and prepared it right away. It … Continue reading

Lentil, Fennel and Skyr Salad

Lentil, Fennel and Skyr Salad

This is the type of salad that I often eat for lunch during the weekend, and I will be posting a few more of them. It is low in fat and low in carbs as well as vegetarian, so perhaps a good choice after all the decadent food you’ve had over the holidays. If you … Continue reading

Caramelized Fennel and Gorgonzola Tartlets

Caramelized Fennel and Gorgonzola Tartlets

Sandra always publishes tasty recipes on her blog Please Pass The Recipe. Recently, her blue cheese tart with caramelized fennel caught my attention. I had never thought of combining caramelized fennel with blue cheese, but I love both of them and immediately understood the combination would be a winner. For a dinner party I made … Continue reading

Leek Royale (Royale de Poireaux)

Leek Royale (Royale de Poireaux)

Many recipes tell you to use the white part of leeks, so my attention was caught at once when Elie wrote about Leek Royale on his blog Oven-Dried Tomatoes. Royale de Poireaux is a French side dish that is essentially a leek ‘custard’ made with eggs and cream. The green part of the leeks is … Continue reading

Risotto with Apple, Mushrooms, and Goat Cheese

Risotto with Apple, Mushrooms, and Goat Cheese

When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of apples, it was not a combination I would have thought of myself. And so I … Continue reading

Pasta with Roasted Carrots and Carrot Tops Pesto

Pasta with Roasted Carrots and Carrot Tops Pesto

I like using everything and reducing waste. When you buy a bunch of carrots, they come with the greens, but usually those are discarded or used to feed the rabbits if you have them. I’ve already posted recipes to use parts that are usually discarded, such as asparagus ends, the greens from radishes, or shrimp heads … Continue reading

Hummus

Hummus

Hummus, also spelled as houmous, is a middle eastern dip made from cooked chickpeas (also known as garbanzo beans), tahini, lemon juice, olive oil, garlic, and salt. Chickpeas are high in protein and hummus is great when used as a dip for raw vegetables such as bell peppers, carrots, or celery. Hummus is easy to make … Continue reading

Butternut Squash Risotto (Risotto alla Zucca)

Butternut Squash Risotto (Risotto alla Zucca)

There was a butternut squash in my pantry that needed to be used. The best Italian recipes are always the simplest, and so I decided to use the squash to make risotto with no other ingredients except the squash and the “usual suspects” for risotto: rice, stock, onion, white wine, butter, parmigiano, salt and pepper. … Continue reading

Pasta with Asparagus Ends

Pasta with Asparagus Ends

We love green asparagus, especially when they are grilled on the BBQ, but every time I prepare them, it bothers me to discard the ends. About 40% of the weight is discarded that way. And so I wanted to experiment to see whether something edible could be made from green asparagus ends. I decided to … Continue reading

Pasta with Parsley Root

Pasta with Parsley Root

Parsley root is exactly what it sounds like: the root of a parsley plant. They can be cultivated in a size as large as parsnips, and from their appearance they could easily be mistaken for parsnips. But they have a different flavor, and taste like parsley. When roasted, parsley root gets a nice sweet earthy … Continue reading

Traditional French Onion Soup

Traditional French Onion Soup

For this traditional French onion soup, I used the recipe of fellow blogger Stéphane of My French Heaven. Because I wholeheartedly agree with him that onion soup should be made from… onions! Of course we want to top it with a nice slice of toasted baguette with melted French cheese, but the ingredients of the … Continue reading

Roasted Cauliflower Frittata

Roasted Cauliflower Frittata

No fancy stuff today, but simple honest Italian home cooking. Frittata is the Italian solution to leftovers. Just add some eggs and turn it into a wonderful meal.  Although I have been blogging about Italian food for over four years, I’ve never posted a recipe for frittata. This post makes an end to that outrage. The … Continue reading

Smoked Eggplant Ravioli in Broth

Smoked Eggplant Ravioli in Broth

This elegant dish was inspired by something served at Aga in Italy during our recent vacation. First eggplant is smoked, then a broth is made from the eggplant skin and the eggplant pulp is reduced to become a filling for ravioli. The ravioli are then served in the eggplant broth. The smoking adds a nice … Continue reading

Spaghetti alla Checca

Spaghetti alla Checca

Before we continue with another dish from our Thai feast, I’d like to share this very simple pasta dish from Rome with you that is perfect for the hot summer weather we are having. Spaghetti alla Checca is cold (or lukewarm) spaghetti, served with uncooked tomatoes, mozzarella cheese, caciotta romana cheese, basil, and extra virgin … Continue reading

Celeriac Soup with Walnuts

Celeriac Soup with Walnuts

This celeriac soup is very simple, but tasty, healthy and nourishing. I had cooked it about 5 weeks ago and almost forgot to blog about it. Celeriac (celery root) is almost out of season now, but with the cold weather we are having I wouldn’t mind a bowl of this right now! For an additional … Continue reading

Ravioli Primavera

Ravioli Primavera

To celebrate the coming of Spring I wanted to create a dish with spring vegetables, and came up with these wonderful ravioli filled with baby asparagus, snow peas, peas, baby carrots, ricotta, parmigiano, and basil. Served with a fresh tomato sauce they are delicious and I will definitely prepare them again. They have such a … Continue reading

Artichoke Ravioli (Ravioli con Carciofi)

Artichoke Ravioli (Ravioli con Carciofi)

There are three things I don’t like about artichokes: (1) it is a lot of work to clean them, (2) they don’t go well with wine, and (3) you can only eat a small part of them and have to throw away the rest. Simona solved the third issue by using the discarded parts to make artichoke … Continue reading

Cauliflower Risotto (Risotto al Cavolfiore)

Cauliflower Risotto (Risotto al Cavolfiore)

We love risotto and so I think of new risotto recipes on a regular basis. The basis of almost each risotto is risotto rice, onion, stock, white wine, butter, and parmigiano. The type of stock and other ingredients added determine the type of risotto. The keys to good risotto are homemade stock and taking the time … Continue reading

Pasta with Celeriac and Blue Cheese

Pasta with Celeriac and Blue Cheese

We love blue cheese but I had not prepared anything with blue cheese in a while. Then for some reason I thought of pairing celeriac with blue cheese in a pasta dish, and it works! The celeriac becomes slightly sweet when cooked along with the pasta, and the sweetness works well with the blue cheese. … Continue reading

Panzanella

Panzanella

Panzanella is a perfect dish for the hot weather we’ve been having, as it is refreshing, makes good use of the summer’s bounty, and the basic version doesn’t require any cooking. Originally it is an Italian peasant lunch prepared to use up old bread: the bread is mixed with tomatoes, cucumber, onion, olive oil, and … Continue reading

Spinach Risotto (Risotto agli Spinaci)

Spinach Risotto (Risotto agli Spinaci)

We love risotto and I’m always trying to come up with new recipes. This spinach risotto turned out really nice, and it was even nicer with the garnishes of pancetta and sous-vide egg-yolk. But the risotto is delicious by itself, so for a vegetarian version you could easily leave out the pancetta. However, using homemade … Continue reading