from HTCEV by Mark Bittman Makes 4 servings 2 tablespoons fresh thyme (or 1 teaspoon dried), divided 3 cups cooked white beans, drained, but still moist (use beans cooked from […]
Polenta With Green Chilies And Cheese
adapted from Bon Appetit 2 cups milk 1 cup water 3/4 cup yellow cornmeal 3 garlic cloves, minced 1/2 teaspoon salt 1/2 cup freshly grated Parmesan cheese 2 4-ounce cans […]
Roasted Brussels Sprouts With Garlic
from How To Cook Everything Vegetarian 1 pound Brussels sprouts 1/4 cup extra virgin olive oil 5 cloves garlic, peeled, or more to taste Salt and freshly ground black pepper […]
Baked Chard Stems with Tomatoes, Garlic and Parmesan
from “A Year In A Vegetarian Kitchen” by Jack Bishop 1 tablespoon extra-virgin olive oil, plus extra to grease the baking dish 1 pound chard stems (about 12 large stems), […]
Creamed Carrots
4 cups carrots, sliced salt and pepper to taste 3 Tbsp butter 1 Tbsp onion, chopped 3 Tbsp flour 1 1/2 cups milk 1 cup grated cheese 1. Cook the […]
Coconut Rice With Edamame and Leeks
from AYIAVK by Jack Bishop 10 ounces frozen shelled edamame, about 2 cups 2 tablespoons canola oil 3 medium leeks, white and green parts, halved, washed well, and cut into […]
White Bean Puree with Sauteed Greens
from A Year In A Vegetarian Kitchen by Jack Bishop serves 4 2 tablespoons extra virgin olive oil 2 medium onions, halved and thinly sliced 4 medium garlic cloves, minced […]
Barley “Succotash”
from “How To Cook Everything Vegetarian” by Mark Bittman makes 4 servings 4 Tablespoons butter or olive oil 1 Cup pearled or hulled barley Salt and freshly ground black pepper […]
Streuseled Sweet Potatoes
Serving Size : 10 2 40 oz. cans sweet potatoes — drained 2 eggs 1/2 cup half and half 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 teaspoon cinnamon Streusel: […]
Salatet Kousa (Zucchini Salad)
from Street Foodby Tom Kime Serves 4-6 2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man’s index finger)1/4 cup extra virgin olive oil1 […]