Vegetarian or very easily adapted
Ratatouille has become a favorite at home, surprisingly much liked by my meat-loving, nearly adult son! The flavors of this Provencal vegetable stew are outstanding; it tastes like summer, fresh and vibrant. That’s one reason he loves it!
Ratatouille
When I came across a recipe from Mark Bittman for sneaky, stealthy Creamy Cauliflower Mac & Cheese with a head of cauliflower hidden in the sauce, I took note. I love love love the idea of sneaking in veggies wherever possible and try to take advantage of that strategy when I can, so how could I resist?
Creamy Cauliflower Mac & Cheese
I’m always excited when I see a major food magazine put out a simple recipe using wholesome ingredients like this White Bean Ragout with Garlic Toasts. The world of cooking is changing, especially as far as major food magazines are concerned. More and more I’m seeing magazines like Bon Appetit paying more attention and recognizing simple flavors and everyday ingredients that stand on their own and have their own integrity.
White Bean Ragout; Garlic Toasts
Many of these dishes are truly vegetarian, others very easily adapted by simple changes: leaving out or substituting the meat, changing the broth to vegetable broth, etc. All are delicious! Read More
Creamy, delicious and comforting, Risotto is undisputedly one of the classic rice dishes of the world. When I heard of Cook’s Illustrated came out with an “easy, partially hands off” method for Asparagus Risotto, I wondered if their scientific approach would improve my risotto.
Asparagus Risotto