The recipes in this category are main dishes. They are either vegetarian or pescatarian.
I’ve made this recipe twice now. The first time, I followed the Stuffed Anaheim Peppers with Earthy Roasted Veggies and Drunken Black Beans recipe on SavorHarvest.com, but made one change. I didn’t have the cheese that …
Stuffed Hot Peppers with Roasted Veggies and Drunken Black Beans Read more »
This recipe is adapted from the one on the New York Times website. Ingredients Kosher salt, as neededLemon, preferably Meyer, thinly sliced, seeded – 1/2Cauliflower, bite-size pieces – 4 cups Cherry tomatoes, halved – 3/4 cupsJalapeño, seeded …
Spiced Chickpeas with Cauliflower and Roasted Lemon Read more »
This basic hummus recipe goes together quickly and is thick enough to stand up in a sandwich.
This recipe was adapted from the Soba Noodles and Ginger Broth with Crispy Ginger recipe by Yotam Ottolenghi on the New York Times website.
The recipe is adapted from the one on the New York Times website.
Adapted from the Coconut Lime Shrimp and Cod Chowder recipe on The Healthie Foodie website.
Roasted Chicken with Potatoes and Peas This is the only recipe on this whole site that isn’t vegetarian or pescatarian. I call it Mom’s Baked Chicken because—no big surprise—my mom made it frequently when I was …
HEARTY FALL RECIPE This is one of those recipes to take on when you’ve got some time to hang out. It isn’t difficult to make, but can take up to two hours from start to finish. …
JAPANESE EGGPLANT RECIPE This dish is easy and quick and the sauce is delicious. It is based on the recipe on the Feasting At Home website. Szechuan Eggplant is delicious over rice or noodles. Ingredients 3/4 …
THE BEST GRILLED CHEESE This is one of those recipes that is best prepared when you’re not in a rush. The caramelized onions take about thirty minutes to cook but it’s what makes this recipe something …
SERVES TWO I’d read about this recipe for years before deciding to give it a try. Now I’m asking myself what the heck I was waiting for. It is simple to prepare, tastes decadent, and is …
TAIWANESE-INSPIRED In an effort to reduce my carbon footprint, I’ve started paying more attention to the seasonality of the fruits and vegetables I buy. This recipe, adapted from the one on The New York Times website, …