Vegetables

Lemony Artichoke Spaghetti

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Lemony Artichoke Spaghetti by Stuart O’Keeffe The Quick Six Fix This dish comes together as quickly as it takes to boil the water for the pasta. It was inspired by a trip to Seattle’s Pike Place Market. I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty...

Spring Leek Soup with Sage

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Spring Leek Soup with Sage by Jeanine Donofrio Ingredients: The Love & Lemons Cookbook The Love & Lemons Cookbook 4 medium leeks 2 teaspoons (10 mL) extra-virgin olive oil 2 Yukon Gold potatoes, chopped into 1/4-inch (1-cm) cubes 4 garlic cloves, minced 1/4 cup (60 mL) loosely packed sage,...

Mushrooms with Crispy Sage

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Mushrooms with Crispy Sage by Andrea Duclos If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice. The trick to spectacular mushrooms is making sure to cook them properly. Nobody wants to bite down on a cold, squishy mushroom—it’s just...

Chickpea & Cavatelli Soup

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Chickpea & Cavatelli Soup by The Editors of Saveur Saveur: Italian Comfort Food 3 tbsp. extra-virgin olive oil 2 ribs celery, coarsely chopped 1 carrot, peeled and coarsely chopped 1 small yellow onion, coarsely chopped Leaves from 3 sprigs fresh rosemary, finely chopped 6 cups vegetable stock...

Stir-Fried Cauliflower Rice

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Stir-Fried Cauliflower Rice Rachel Khoo Serves 4 I’m a firm believer in the mantra “butter makes everything better,” but there are some days when I fancy something a touch lighter. True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite;...

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