We followed this recipe from Real Simple: toss 1 lb roughly cut mixed mushrooms (such as oyster, shiitake, and cremini) and 1 lb halved or quartered button mushrooms with ½ cup olive oil, 6 sprigs thyme, and some salt and black pepper. Roast in a baking sheet (we used a baking dish) at 450 for… Continue reading Oven-roasted mixed mushrooms
Tag: vegetarian
Warm kale, coconut, and tomato salad
We tried this NYT recipe: http://cooking.nytimes.com/recipes/1018114-warm-kale-coconut-and-tomato-salad. The flavor was good, but we found the lime zest overpowering. The next time, we may reduce the lime zest dressing for the tomatoes to just 1 lime. Also, as the recipe advises, be judicious in the amount of ginger-tahini-white miso dressing you add to the roasted tomatoes and… Continue reading Warm kale, coconut, and tomato salad
Armenian-style roasted cauliflower with tahini sauce
Preheat oven to 425. Break one head cauliflower into bite-sized florets, toss in olive oil to lightly coat (about 1 Tbsp), and add a few sprigs each marjoram and thyme (leaves only). Season with salt and pepper, then roast for about 40 mins (turning once). Remove from oven.Separately, make the tahini sauce: combine ¼ cup… Continue reading Armenian-style roasted cauliflower with tahini sauce
Armenian bulgur and chickpea stew
Heat 2 Tbsp olive oil in a large Dutch oven on medium heat. Add 1 ¼ cups coarse-grain bulgur wheat (here, buckwheat kernels) and sauté until toasted. Add 1 medium onion (chopped) and sauté until fragrant, then add 3 cloves minced garlic. Sauté for a minute, then add 3 stalks celery (diced) and cook for… Continue reading Armenian bulgur and chickpea stew
Oven-roasted yellow squash
Preheat oven to 400. Trim top and ends of three medium yellow summer squash, halve vertically, then cut into 1 inch chunks. Toss with about 1 Tbsp olive oil, then season with a little salt, black pepper, and marash pepper. Spread in a single layer on a baking sheet, then roast in oven for 45-50… Continue reading Oven-roasted yellow squash
Mushroom bourguignon
We tried this Smitten Kitchen recipe, and it was delicious. http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/. The recipe calls for beef broth, but it easily can be made vegetarian if you use vegetable broth. We used baby portobellos (cremini mushrooms) instead of large portobellos. We served this over egg noodles tossed with some minced parsley. (May 2016)Note: The recipe recommends… Continue reading Mushroom bourguignon
Oven-roasted eggplant
Preheat oven to 450. Cut 3 baby eggplants (about 1 ½ lbs) into 2"x1" wedges. Toss with enough olive oil to lightly coat the eggplant pieces (about 2 Tbsp), making sure not to soak the eggplant. Fold in fresh herbs (here, a few sprigs each marjoram, oregano, and thyme), then place in a single layer… Continue reading Oven-roasted eggplant
Persian spicy sesame carrot salad
We tried this recipe from The New Persian Kitchen by Louisa Shafia. Peeling 1 ½ lbs carrots into ribbons was time-consuming, but the marinade was quick and easy. We found it a little too spicy, so the next time we may reduce the crushed red pepper from 1 tsp to ½ tsp. The recipe is… Continue reading Persian spicy sesame carrot salad
Lebanese roasted eggplant and chickpea stew (maghmour)
We followed this recipe: http://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/. We also used canned, drained chickpeas. Our minor modifications: instead of 1 tsp smoked paprika, we used ½ tsp each paprika and smoked chipotle pepper; we used 6 julienned fresh mint leaves in lieu of dried mint; and instead of adding water towards the end, we added ½ cup of… Continue reading Lebanese roasted eggplant and chickpea stew (maghmour)
Italian-style pasta with roasted eggplant and crispy garlic
We tried this recipe from Aida Mollenkamp: http://saltandwind.com/recipes/38-late-summer-roasted-eggplant-pasta-recipe. Our modifications: to avoid having unused ingredients, we increased the spaghetti to 1 lb (16 oz), tomato purée to 20 oz, balsamic vinegar to 1 ½ Tbsp, and sugar (we used white sugar) to 1 ½ tsp. We also used a mix of fresh thyme and fresh… Continue reading Italian-style pasta with roasted eggplant and crispy garlic
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