Showing posts tagged with "Vegetarian". View All Posts

Spice Up Dinner with this Red Lentil Stew


The warm spices permeate the red lentils and contrast beautifully with the peas and tomatoes. (Photo: Danielle DeSiato)

Warm. Hearty. Easy. And, yes, even healthy. This spiced red lentil dish packs all the warmth and comfort of a slow-cooked stew into a weeknight-friendly vegetarian meal.

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A Vegan Curry That Makes Eating Your Vegetables Easy


Warming and flavorful, curries are a great way to get in your winter veggies. (Photo: Leah Mawson)

Drop the takeout menu. You're going to make this delicious thai yellow curry dish at home. 

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We're Wicked Fired Up About These Deviled Eggs



A hit of wasabi in these little gems really wakes up the party.

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Nutella and Angel-Food Cake Had a Baby and Here It Is


This chocolate hazelnut dessert is the perfect mix of light and decadent. (Photo: Steve Giralt)

Lidia Bastianich's recipe for chocolate-hazelnut cake does us all a favor by including alcohol and our favorite treat-in-a-jar as ingredients.

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Sugar and Spice and Everything Nice! It's Giftable Homemade Granola.


Endlessly adaptable granola is the perfect present for food lovers who appreciate homemade sweets that still feel healthy. (Photo: Leah Mawson)

Make a big batch of this tasty, budget-friendly treat for your last minute holiday gifts.

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A Foolproof Flatbread to Warm Your Bones



Butternut squash and blue cheese make sweet and savory friends in this comforting dish.

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Pesto Alla Anna



You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!

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Farro Salad



The key to this hearty salad is the ancient Italian grain farro. You could substitute with brown rice, spelt, or even barley, but farro is pretty easy to find and it is more flavorful. Now that I know about it, I cook up a batch and add it to salads all the time.

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Morel Mushroom Frittata



A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

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Scallion and Asparagus Salad



Serves 4 

Ingredients 

  • 1-1/2 pounds fresh asparagus
  • 3/4 pound scallions
  • 1-1/2 teaspoons salt or more if needed
  • 3-1/2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons red wine vinegar
  • Freshly ground pepper to taste
  • 3 hard-boiled eggs, peeled

 

Cooking the Vegetable

Snap off the hard stubs at the bottom of the asparagus stalks—they’ll break naturally at the right point. With a vegetable peeler, shave off the skin from the bottom 3-inches or so each stalk so they cook evenly.


Trim the root end of the scallions and the wilted ends of the green leaves. Peel off the loose layers at the white end, too, so the scallions are all tight, trim, and about 6-inches long.

In a wide deep skillet bring one quart of water (or enough to cover the vegetables) to a boil and add the asparagus and scallions.

Adjust the heat to maintain a bubbling boil and poach the asparagus, uncovered, for about 6 minutes, or more, until they are tender but not falling apart and cooked through but not mushy. To check doneness, pick up a spear in the middle with tongs: it should be a little droopy, but not collapsing.

As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels and pat dry.

Making the Salad

Slice the asparagus and the scallions into 1-inch lengths and pile them loosely in a mixing bowl. Drizzle over the oil and vinegar over, sprinkle on ½ of the teaspoon salt and several grinds of black pepper. Toss well but don’t break up the vegetables.


Quarter the eggs into wedges and slice each wedge into 2 or 3 pieces; scatter these in the bowl and fold in with the vegetables. Taste and adjust the dressing. Chill the salad briefly, then arrange it on a serving platter or on salad plates.

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Tomatoes and Panzanella



They're red. They're round. They’re juicy and delicious, and you’ve just got to have them! Tomato-time is here! I know you know how to make a great tomato salad, but how about a panzanella? No, it’s not a dance. It’s a great, yet simple, Tuscan tomato-bread salad. It’s a great way to use day-old bread and save yourself a little dough!

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Sauteed Fiddlehead Ferns



This time of year is a transitional one for local ingredients, so we turned to Josh Ziskin, chef and owner of the Italian-inspired La Morra restaurant in Brookline. The end of winter through spring can be a challenging time to write a menu, so he sticks closely to what is locally available — and right now, that means fiddlehead ferns.

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