Serves 6 to 8 • 3 Tbs. olive oil • 3 cloves garlic, chopped or thinly sliced • 1 Tbs. paprika • 2 medium-sized, ripe tomatoes, puréed in blender • 1½ cups cooked garbanzo beans • 1 Tbs. red wine vinegar • salt • pepper 1. In a large, deep skillet, heat the olive oil...
Because it’s so light and refreshing, this is an ideal hot hors d’oeuvre for a dinner which includes a heavy pasta dish. It’s also delightful as an accompaniment to croquettes. Serves 6 • 6 medium-sized, firm tomatoes (about 2 lbs.) • 2 Tbs. olive oil • 3 Tbs. minced...
Serves 4 to 6 • 1½ lbs. slender carrots • 3 Tbs. butter • ¾ cup water • 2 Tbs. lemon juice • salt to taste • 1 Tbs. cider vinegar • ⅓ cup brown sugar • dash of nutmeg 1. Scrape and trim the carrots and cut them in 1-inch lengths. Melt 2 tablespoons of the butter in a...
Makes 6 servings. • 1½ oz. dried wild mushrooms • 5 Tbs. butter • ⅔ cup chopped onion • 1 clove garlic, minced • 2½ lbs. russet potatoes • 1¾ cups dry white wine • 1 tsp. salt, and more to taste • ½ lb. fresh mushrooms • ¼ tsp. dried dill weed • ¼ tsp. dried whole...
Many vegetarians in India, especially in the central desert region of Rajasthan, where there is a dearth of wood for fuel, stir-fry their vegetables quickly in a little yogurt. This gives them creaminess and tartness, as well as added protein. Here is one such...
I love to eat this simple dish from North India with a dal, such as the Nepalese Black-eyed Peas with Potatoes and Bamboo Shoots, rice, and a yogurt relish. It may also be served with a Western meal. Beans in India are generally fully cooked and rarely crisp. They...
START TO FINISH: 25 minutes MAKES 4 servings 1 6-ounce package fresh baby spinach or 8 cups fresh baby spinach and/or torn mixed salad greens 1 cup fresh raspberries or quartered strawberries 2 oranges or 3 tangerines, peeled, sectioned, and cut into bite-size pieces...
START TO FINISH: 25 minutes MAKES 4 servings 3 medium oranges 1 medium bulb fennel 1 head romaine lettuce, chopped 1 12- to 14.75-ounce jar marinated artichoke hearts, drained 1⁄4 cup thinly sliced red onion 2 ounces Parmesan cheese 3 tablespoons olive oil 1...
PREP: 15 minutes BAKE: 45 minutes OVEN: 350°F MAKES 4 servings 3 eggs, lightly beaten 2 cups cream-style cottage cheese 1 10-ounce package frozen chopped spinach, thawed and well drained 1⁄3 cup crumbled feta cheese 1⁄4 cup butter, melted 3 tablespoons all-purpose...
PREP: 15 minutes BAKE: 45 minutes OVEN: 350°F MAKES 4 servings 1 16-ounce package frozen mixed vegetables (any combination), thawed 1 11-ounce can condensed cheddar cheese soup 1⁄2 teaspoon dried thyme, crushed 1 16-ounce package refrigerated mashed potatoes 1 cup...
START TO FINISH: 20 minutes MAKES 4 servings 1 tablespoon vegetable oil 1 16-ounce package frozen stir-fry vegetables (any combination) 1⁄3 cup stir-fry sauce (any flavor) 3 cups hot cooked rice 3⁄4 cup dry-roasted cashews 1 In a large skillet heat oil over...
PREP: 15 minutes CHILL: 4 hours COOK: 15 minutes MAKES 4 servings 1 14-ounce can vegetable broth 3⁄4 cup bulgur 3⁄4 cup chopped red sweet pepper (1 medium) 1⁄3 cup basil pesto 1⁄4 cup thinly sliced green onions (2) 2 tablespoons balsamic vinegar 2 cups cooked* or...