Lemony Artichoke Spaghetti


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


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


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


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


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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