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Vegetarian Meals

Vegetarian Meals

Squash Caponata

I have been obsessed with the idea of a “one pot wonder” for many years. A few years back when I worked for my friends at Babyccino Kids, I was thrilled to get the opportunity to request a “one pot wonder” from the amazing recipe developers over at Abel and Cole! The result was this absolutely delicious Squash Caponata that the lovely Esther and I got to film at the Able and Cole test kitchen in London.

(Let me just throw out into the universe for a moment that a cooking show would be an absolute DREAM of mine!! Gah!!)

This recipe cooks quite a bit longer than my usual hungerpot (30-40 minutes), but the result is worth it! This is a perfect, easy recipe for autumn.

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Vegetarian Meals

Pan Con Tomate, or Spanish Tomato Bread

After strolling through the countryside in the summer heat, take a moment to sit outside of a quiet village bar and enjoy a bit of this magical Pan con Tomate, or Tomato Bread. If you don’t have any Spanish villages nearby, no te preocupes. All you need is a grill, a baguette, some fruity olive oil, a clove or two of raw garlic, and some juicy garden tomatoes.

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Vegetarian Meals

Breakfast Tacos with Scrambled Eggs and Cheese

I first tried breakfast tacos in Austin, Texas years ago. There they are a staple of food trucks and coffee shops, and for a few dollars you can get a pair of egg and cheese tacos to start your day. They are so simple: warm tortillas, scrambled eggs, some cheese if you like, and a bit of salsa or hot sauce. Sure, you can get fancy. What I love about these is that they are delicious in their basic form, but you can embellish them with any number of tasty add-ins (chorizo, beans, potatoes, avocado, roasted veg). Continue Reading…

Vegetarian Meals

Farro Bowl with Avocado, Kale, and Pickled Veg

This dish is based on one of my favorite lunches in the city, the Kale and Farro Bowl from Oddfellows Cafe on Capitol Hill in Seattle. In a large batch, it makes a hearty salad that can function as an entrée or a side. I like to prep and store the individual components so that when I need something portable and quick, I can throw it all into a jar or container and take it with me. The pickles, kale, and farro can be prepared and stored for up to a week (maybe a bit less for the kale). See tips for cooking farro here. Continue Reading…

Vegetarian Meals

Baked Eggs in Spicy Tomato Sauce

We are leaving for the weekend tomorrow, and I wanted to use up some of the accumulated odds and ends in the refrigerator. Every so often I find I have a tiny bit of bacon or ham, a few lumps of good cheese, or maybe a pickled pepper or two left over from pizza night. As long as I have some good tomato sauce on hand, I can throw it all into a skillet, crack a few eggs on top, and 15 minutes later our baked eggs are ready to eat. A side of thick-cut toast is never a bad idea.

Tonight’s baked eggs included shallots and sautéed kale, crushed tomatoes, pickled peppers, ricotta and mozzarella cheese. Jarred chilis or pickled peppers add a bit of heat and flavor that keeps the tomato sauce interesting. If you want to start with a bit of rendered bacon, you’ll get some smokey notes in there too. It’s important that the sauce in the skillet is hot when the eggs are added; otherwise you’ll have hard-cooked eggs and lukewarm sauce. Continue Reading…

Vegetarian Meals

Lentils and Veg in Peanut Sauce

I have made this dish a number of times and finally managed to write down my version. I based my recipe on this one, but doubled it, simplified it, and removed the spiciness (grownups can easily add it back in later).

This recipe is great for using whatever leftover veg you have hanging around your fridge. It could be made even easier if you purchase the pre-cut veg from the store as the chopping is the most time consuming bit! (But I enjoy a bit of chopping, so happy to do it myself.) Continue Reading…

Vegetarian Meals

This Is How We Do It: Roasted Potatoes

I remember being a kid at my family’s holiday dinner table, passing along the dish of boiled, buttered potatoes without a second thought. My potato world was so small. I wasn’t crazy about the buttered spuds, but they weren’t especially terrible. They were just there. The world is full of incredible potato preparations, and there are far too many ways to enjoy the humble tuber without ever settling for something boring. A frozen shredded potato has very little in common with the knobby, dirty, delectable gems you can find at farmer’s markets. When you can find them, the heirloom varieties benefit from simple preparations that don’t mask the potatoes’ earthy goodness.

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