Category Archives: vegetables

Tunisian-Style Greens and Beans

INGREDIENTS: 3 tablespoons vegetable oil 1 medium onion, sliced 2 or 3 cloves garlic, minced 1 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon crushed chile flakes 4 cup chopped greens, such as beet greens or Swiss chard 1 cup … Continue reading

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Warm Potato Salad with Lemon and Dill

From Gourmet, June 2003 yield: Makes 4 to 6 servings Ingredients 2 pounds small yellow-fleshed potatoes such as Yukon Gold 1 small red onion, finely chopped (1/3 cup) 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/2 cup sour cream … Continue reading

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Chicken and Mixed Vegetable Stew

yield: a whole lotta hungry inauguration-watching fools for two days. Inspired by a recipe from epicurious and highly adapted by Chris. Ingredients 2 tablespoons vegetables oil 3 pds boneless skinless chicken thighs oil for sauteing 1 pd parsnips, peeled and … Continue reading

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Winter Squash and Chicken Stew with Indian Spices

yield: Serves 6 Ingredients 2 teaspoons olive oil 6 chicken thighs, skin removed 1 1/3 cups chopped onion 3 garlic cloves, minced 1 1/2 teaspoons curry powder 1 1/2 teaspoons ground cumin 1 teaspoon ground cinnamon 4 cups 1-inch pieces … Continue reading

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Gazpacho

From Victor Vargas-Vincent at GDS Serves 5 people Ingredients 1 large tomato 1 cucumber 1/4 red onion 1/2 green pepper 1/4 red pepper 1 clove of fresh garlic vinegar 1/2 cup olive oil salt cumin oregano 1 cup of water … Continue reading

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Indian Cauliflower

INGREDIENTS 1 large head cauliflower 4 tablespoons vegetable oil 1/2 teaspoon ground turmeric 1 small onion, minced 2 tomatoes, pureed 1 teaspoon garlic powder 3 teaspoons garam masala (optional) salt to taste 1/2 head lettuce DIRECTIONS Preheat the oven to … Continue reading

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Five Bean Soup

Ingredients 2 Tbsp olive oil 3 cloves garlic, minced 1 medium onion, diced 1/2 cup carrots, diced 1 med potato, diced 2 Tbsp barley, rinsed 3 cups water 5 cups cooked beans (pinto, black, kidney, navy, etc. – 1 of … Continue reading

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