Entries from Destination Anywhere tagged with 'vegetables'

Summer Vegetable Gratin

I picked up my neighbor's farm share this week, and was very pleased to get home with beautiful tomatoes, eggplant, and zucchini. I love eggplant when it melts into the other ingredients, and pre-baking the slices ensures that result....

Spicy Eggplant Salad with Tomatoes and Peppers

The hotel we stayed at in Haifa kept to the tradition of having an enormous salad buffet at all three meals. Israeli salad offerings usually include many cooked and raw salads in addition to sliced vegetables. My idea of...

Butternut Squash Gratin with Goat Cheese and Nuts

I lightened this recipe a bit, and it makes for a wonderful vegetarian entree; or a nice side dish for a Fall dinner. It's moist but not creamy, and the leeks, cheese and sage give a savory counterpoint to...

Borekas

I love all manner of Middle-Eastern savory pastries. We were invited to a party, and I decided to make Israeli-style borekas. They're similar to spanakopita, the greek cheese triangles, but use puff pastry instead of filo dough. The fillings...

Quick Spicy Dill Pickles

I was happy to get a few small pickling cukes in last week's share from Red Fire Farm CSA. I know it's odd to use a pickling method for something not destined for long-term storage (the reason why people...

Springtime in a Dish--Petits Pois a la Francaise

Years ago, I came across a passage in one of MFK Fisher's books where she lovingly writes about swirling butter and fresh lettuce in a pot, pouring in just-shucked baby peas, slamming on the lid, and then scooping out...

Sunday Slow Suppers--Squash, Pepper, Chard and Corn Stew

Shannon supplied the recipe for this week, and I loved it! It's vegetarian, but so complex in tastes and textures you don't miss the meat. I made some changes--added green beans and zucchini, used a can of chopped tomato...

Sunday Small Bites--Chickpeas: Baked Mini Falafels

Chickpeas mean falafel to me, which I adore. However, the healthy mixture becomes deep-fried fat bombs when prepared traditionally. I used my usual recipe to make falafel, but instead of deep frying, did as suggested in several online recipes...

Latke Experimenting--Baked Potato-Mushroom Latkes

I love latkes. Fried crisps of potato and onion, eaten with sour cream and applesauce. What's not to love? Oh yeah, it's about as healthy as eating a half cup of oil and grease-soaked high-glycemic empty calories. So I...

Sunday Small Bites--Sweet Potato-Black Bean Quesadillas

Potatoes were this week's ingredient for Sunday Small Bites, but I used a cousin, sweet potatoes since I didn't have any white potatoes in the house. I love how sweet potato combines with heat, so I was happy to...

Sweet and Spicy Grilled Eggplant

This has become a staple in my house. Sweet and Spicy Grilled Eggplant Eggplant, sliced (I prefer the long lavender Chinese eggplants, which I slice on the diagonal) Mix the marinade: 2 Tbs. balsamic vinegar 1 Tbs. olive oil...

Sunday Small Bites--Pumpkin

Let me tell you my sad, sad story. I immediately knew what I wanted to try making for this week's ingredient, pumpkin. Many years ago there was a Lebanese restaurant nearby that made a pumpkin kibbeh that I loved....

Eat your Veggies

Another head of rainbow swiss chard was turned into a Tegliata di biete (Swiss Chard Tart). The recipe was in one of Marcella Hazann's books, was posted on Slowtrav by Matt several years ago, and I adapted it to be...

Chard and Beets and Squash, Oh My

Larry brought home half the farmstand on Sunday. First up--Swiss Chard. I was a chard virgin, although I've liked it in restaurants. Here's what I did, and we really enjoyed it. Chard, how have I avoided you all these...

Terrine of Chevre, Roasted Tomato Jam, and Eggplant Tapenade

A classic pairing for goat cheese is tomato or olives. I experimented a bit and came up with this lowfat layered terrine, which can be served with crostini or vegetable dippers. I make the tomato jam after fresh tomatoes...

I Don't Hate Spaghetti Squash Any More

Spaghetti squash and I have not had a friendly history. I remember trying it some years ago when it was touted as a pasta substitute, and I think I threw it into the trash after the first few forkfuls....

Gratitude Fridays--African Spicy Vegetable Stew with Chicken-

Today, I am grateful for being able to explore the world through my tongue. In my area, I can eat at restaurants that serve food from all corners of the globe--China, Japan, Indonesia, Thailand, India, Taiwan, Pakistan, Turkey, Greece,...

Dry It, Baby

I borrowed the dehydrator from school yesterday to make sun-dried tomatoes. Without the sun, yes, but also without the bugs that committed suicide on the sticky half-dried tomatoes the first and last time I tried it the old fashioned...

Dinner--Grilled Spiced Chicken, Green Beans, Mango and Melon Salsa

Finally, the rains stopped long enough for a lovely weekend of being outside! We did a lot of grilling and eating out on the patio. At last it feels like Summer. This chicken is one I've been making often. The...

Mexican Turkey-Stuffed Peppers

No, these aren't your college cafeteria stuffed peppers. I used Kalyn's Southwestern Stuffed Peppers recipe, with some modifications. (recipe here; http://kalynskitchen.blogspot.com/2006/12/southwestern-stuffed-peppers-recipe.html ) I used ground white-meat turkey instead of beef, didn't add the rice, used a half can Trader...

Pizza!

Made homemade pizza for dinner Tuesday night. We made four different kinds--fresh tomato/mozzarella/basil; mushroom; pesto/mozzarella, and gorgonzola/sundried tomato/arugula. Larry the Dough Boy rolls out a crust. We have a somewhat odd method which works well in our lousy oven....

Artichokes Stuffed with Lamb

Stuffed vegetables are a mainstay of Middle-Eastern cooking, and there are many Sephardic recipes for various stuffed vegetables. These stuffed artichokes are from a recipe given me from my cousin Aimee, who was raised in Morocco. It's perfect for...

Pesach Cook-Along, 2009 Part 1

6:00 am: Put potatoes in the oven, and started sauteeing leeks, carrots, and peppers for Maakud or Mahookha, a Sephardic dish similar to an Ashkenazi potato kugel, but with more vegetables and herbs and somewhat lighter. 6:30 Made Sephardic charoset...

Turkish Green Beans

I forgot where I got this recipe from, but I've been making it for a long time. I've cut down the oil a lot from the original, but can't cut it out completely because its important for the taste and...

Cauliflower and Mushroom Gratin

I grew up hating cauliflower with a burning passion. Only recently have I learned to like it, and have found recipes that emphasize the nutty and peppery taste. This was a happy experiment, a mashing together of a sinfully...

Polenta Lasagna

I made this as the second main dish of the Boston GTG, since I had already made two pesto lasagnes and didn't want another pasta dish. It was unexpectedly delicious, and people enjoyed it. But hey, throw mushrooms and...

New Year's Eve Appetizers

We were invited to spend new Year's Eve with some dear friends, and I volunteered to bring appetizers. I made mushroom turnovers; crostini with caramelized shallots, walnuts and blue cheese; and mini peppers stuffed with goat cheese. Crostini with Caramelized...

My "O" Recipe--Green Beans with Pistachio

From the Ovarian Cancer Research Fund: Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian...

Gazpacho, Not Soupy Salsa

When I traveled through Spain many years go, I ate a lot of gazpacho. Some thick, some thin but some crunchy with diced vegetables, some pureed with garnishes on the side. I preferred the pureed ones, with some body...