Tag Archives: vegetables

Meatless Monday: Roasted Corn Salad

Summer corn is here! That means that we eat lots of corn and get it stuck in our teeth. Yuck! This corn salad is a better way to eat that same corn without getting anything stuck in your teeth!

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Meatless Mondays: Fettuccine with Peas and Asparagus

Here is a meatless yet satisfying dinner for Meatless Monday:

This was the first time we’d ever cooked with fresh peas; we usually use the frozen variety. But since peas (as well as asparagus) are in season, this recipe from the Williams-Sonoma Bride & Groom Cookbook seemed like a perfect recipe to try. We used Alton’s recipe for the pasta.

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Red Hot Roasted Asparagus

It’s spring time and that means that asparagus is popping up on New York City’s fruit stands! These guys not only have the best produce, they also have the best prices; I can buy three or four bananas for a dollar from the stand on my corner or one for 90 cents at Starbucks! I even once found a five-for-a-dollar stand, but that’s rare. I digress. So I bought a bunch of asparagus this week. It cost me $2.

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Baked Caulifower

baked cauliflower

I had to use up the leftover cauliflower from the Italian Style Cauliflower last week, but I wanted a recipe that was completely different. Too much of that white vegetable is boring! The first step? Make it in the oven instead of the stove. Oh, and I just got a steamer basket, so I wanted to use that too. If you like creamy foods, you’ll love this! It’s pretty much mac and cheese with cauliflower instead of pasta. It would probably be delicious with an assortment of vegetables, or with purple cauliflower and pasta together (again, too much white bores me).

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Spicy Italian-Style Cauliflower

I have never cooked cauliflower before. I didn’t even know if I liked it when it wasn’t breaded and fried. Turns out I do.

When I got the Williams-Sonoma Bride and Groom Cookbook and flipped through the pages, I knew I had to try their recipe for cauliflower. It seemed really easy and I already had most of the ingredients in my kitchen. I picked up a head of cauliflower on my way home from work and in a half hour, this dish was ready. Continue reading

Mini Shells with Mushrooms

I used to think I didn’t like mushrooms, but here I am posting yet another mushroom recipe. I’ll admit it, I hate raw mushrooms. But when cooked, they have an amazing flavor that goes really well with pasta.

On my birthday I went for dinner and ordered a pasta with portobello mushroom sauce. It was delicious, but way too creamy and rich. I decided to recreate the intense mushroom flavor in my own pasta dish, without adding loads of cream. Here’s what I came up with.

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“Meat” and Dairy Lasagna

When it comes to lasagna, we Kosher Foodies always have to make a choice: dairy or meat. Well, I bought some Morningstar Farms Meal Starters to use as meat, and so I could have “meat” and cheese together! Layers of pasta, tomato, meat, cheese, and vegetables made for a very heavy and delicious dinner, the perfect comfort food for a winter night. Whatever you don’t eat can easily be frozen and reheated.

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Ribollita

I’ve been wanting to make this soup for a really long time, so when I saw that kale was showing up at the market, I added it to my menu. It takes a pretty long time to make, so I decided to make it on a Sunday and serve in on Monday. On Sunday morning I woke up early, soaked the beans, and went to work. When I came home a little before six, I went shopping for all the produce needed: celery, carrots, onions, garlic, basil, and kale. There was no kale at the fruit store, they ran out and are getting more tomorrow. There was no kale at the supermarket, either. They also ran out. I already soaked the beans, so I had to improvise on the soup. It came out delicious, anyway.

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Leftover Frittata

My favorite thing to do with the leftover vegetables and herbs in the fridge is make a frittata. It’s pretty easy to do, and works for any meal of the day. It’s also very easy to make it to feed a crowd, or for just one. And you can put virtually anything in it! This morning, I had about 1/3 of a box of frozen peas sitting in the freezer, some leftover red bell pepper, and a carrot. Then I found some thyme that was just begging to be used (my fresh herbs often end up in the garbage, it’s rather sad).

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Mushroom “Parmesan”

Okay, I have to admit that I don’t like parmesan cheese. So when I say parmesan, I mean muenster. It’s delicious, anyway. If you do like parmesan cheese, feel free to sprinkle some on top. I got the idea for this dish while watching Giada make vegetarian meals for her mom. It’s super easy and very delicious! When I make this, I make one mushroom per person. Serve with a side of pasta and a light salad for an easy weeknight meal.

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