Artichoke with Mustard Vinaigrette
Whole steamed artichokes, petals pulled one at a time and dipped in a sharp Dijon and red wine vinaigrette.
Category
Vegetables
36 recipes
Braised Endive and Stuffed Mushrooms
Two side dishes for a roast: whole endive simmered then browned in olive oil, and mushroom caps stuffed with their own chopped stems, chives and Parmesan.
Cauliflower Soup
A silky cauliflower floret soup inspired by my grandmother's kitchen, first made for my children when they began sipping soup.
Cauliflower Watercress Salad
Steamed cauliflower florets tossed with peppery watercress, spring onions and a garlicky French dressing, finished with toasted sesame seeds.
Celeriac Crescents
Celery root cut into fluted crescents and glazed in a pan with a little sugar and olive oil, a side dish from our kitchen in the South of France.
Chilled Cucumber Soup
A no-cook summer soup of English cucumber, basil, mint and scallions blended with fat-free sour cream, smooth or chunky as you like.
Chilled Ruby Beet Soup
Baked beets simmered with onion, garlic and vegetable stock, then puréed into a ruby-red soup served cold.
Creamy Zucchini Soup
Zucchini, yellow squash and leeks simmered in stock and puréed into a creamy soup that was a favorite when my children first ate solid food.
Crudités with Hummus, Ranch Dip, Sesame Dip and Eggplant Dip
A platter of raw and roasted vegetables for a busy house full of teens, with four dips: hummus, ranch, sesame and roasted eggplant.
Cuban Black Bean Soup
A quick black bean soup with tomatoes, chili, cilantro and lime, finished with chopped onion and sour cream.
Emerald Kale Soup
A bright green soup of curly kale, leeks, parsley and cilantro, puréed with avocado for body and garnished with avocado slices.
Fresh Spring Vegetable Rolls
Chilled rice-paper rolls filled with a gingery cabbage slaw and avocado-edamame spread, with three dipping sauces to choose from.
Fried Cauliflower Florets with Aioli Sauce
Blanched cauliflower florets in a light anchovy batter, fried golden and served with a hand-whisked aioli.
Fried Zucchini Blossoms
Two ways with summer's edible flowers: a crisp beer batter, or a delicate dusting of rice flour and salt.
Green Gazpacho
A cold summer soup of ripe green tomatoes, cucumber and green peppers, marinated overnight and puréed.
Jerusalem Salad
The finely diced cucumber, tomato, celery, radish and avocado salad of a teenage summer abroad, eaten for breakfast with cheese and good bread.
Kale Chips
A crunchy, savory snack chock full of vitamins and antioxidants; works with curly or Tuscan kale.
Kale Vegetable Soup
A hearty, heart-healthy soup of kale, spinach, cabbage, potatoes and cannellini beans for a chilly, sunny fall day.
Minestrone Soup
A quick, hearty minestrone chock full of two kinds of beans, zucchini, carrots, tomatoes and orzo.
Multicolor Tomato Salad with Grilled Eggplant
Yellow, green and red tomatoes layered with salted and sautéed eggplant, shaved Parmesan and a drizzle of walnut pesto.
Roasted Cauliflower Soup
Cauliflower, shallots and whole garlic cloves roasted until golden, then simmered and puréed into a nor'easter-worthy soup.
Roasted Delicata Squash
Sweet, striped delicata squash roasted in chunks with the edible skin on; an easy after-school snack that tastes like sweet potato.
Sautéed Asparagus with Shallots
Peeled asparagus and thinly sliced shallots sautéed in olive oil for ten minutes: a side that suits broiled fish or roasted chicken.
Steamed Asparagus with Mustard Vinaigrette
The first course I serve whenever great asparagus appears in the market: steamed spears at room temperature with a spoonful of Dijon vinaigrette.
String Bean, Tomato and Red Onion Salad
Crunchy parboiled string beans with peeled tomato wedges, red onion, basil and toasted sesame seeds in a balsamic-Dijon vinaigrette.
Stuffed Zucchini Flower Blossoms
Delicate zucchini blossoms filled with cumin-scented rice and toasted pine nuts, then briefly steamed.
Tomato à la Provençale
Halved tomatoes baked under a garlicky cap of parsley, basil, thyme, Parmesan and breadcrumbs; a classic partner for fish, lamb, veal or beef.
Tomato Basil Sauce with Spaghetti
Ten fresh tomatoes, peeled and simmered with garlic and a half cup of basil, tossed with al dente spaghetti.
Vegetable Broth (Stock)
A deeply flavored vegetable broth with sweet potatoes, leeks, herbs and kombu; the base for many of my soups and a good sip on chemotherapy days.
Vegetable Risotto
Toasted arborio rice brought to creaminess one ladle of broth at a time, studded with zucchini, carrot, asparagus and peas and finished with pesto and Parmesan.
Vegetable Soup with Pesto Dollop
A saffron-tinted broth crowded with leeks, carrots, zucchini, asparagus and string beans, finished at the table with a spoonful of walnut pesto.
Velvet Roasted Vegetable Soup
Butternut squash, sweet potato, carrots and parsnips roasted hot and puréed into a golden soup that pleased a dinner party aged 14 months to fifty-something.
Wild Mushroom Egg Rolls
Chanterelles and morels stir-fried with ginger, Napa cabbage and hoisin, rolled in egg roll wrappers and fried until crisp.
Zucchini and Squash Vichyssoise
The first soup of the season: sautéed zucchini and yellow squash puréed with leeks and potatoes into a smooth vichyssoise.
Zucchini Eggplant Bolognese
A mailman's garden zucchini and eggplant, roasted crisp and folded into a garlicky sirloin sauce over pasta; just as good without the meat.
Zucchini Fritters
Zucchini strips dipped in buttermilk egg and an herbed Parmesan breadcrumb coating, then fried or baked and served with spicy marinara.