Posts tagged as vegetarian
Fresh Tomato Sauce to Eat on Everything
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly. It’s no longer hot & humid in Minnesota – in fact, we turned on the heat this morning, brrr! – but there are still piles of fat, ripe tomatoes around, just perfect for making this addictive sauce. Thanks to my seasonal pessimism,…
Cherry Tomato Gratin
If you like tomatoes and bread – which of course you do – then you’ll love this simple summer gratin. Cherry tomatoes and bread are tossed with garlic, Parmesan cheese, fresh parsley, and olive oil, then baked until the bread is crusty and the tomatoes are tender and just starting to burst. I could sit…
Crustless Spinach & Leek Quiches
I’m supposed to be preparing for a dinner party we’re hosting this evening, so this post is going to be short-n-sweet! Which is fine, since these quiches are short-n-sweet too, and really, what’s to say about quiche? Eggs + cheese = heaven. There you go. Oh wait, I do have one note of explanation: I…
Leftovers for Lunch: Chickpea Flour Pancake
I’ll just cut to the chase – there is no better way to eat leftovers than atop a chickpea flour pancake. The pancake itself is so flavorful, it could breathe new life into almost any topping. It also takes 3 minutes to make – chickpea flour, stirred with some water, fried in a tiny bit…
End of Summer Cooking: Grilled Eggplant Parmesan
This post was supposed to be about the lovely-sounding spinach custard that I made the other day…except that it failed miserably. I had a feeling, as I put it in a 400-degree oven (as directed), that bad things were about to happen. Custard and high heat usually mean a weeping, watery mess… …and that’s what…
Ratatouille with a Poached Egg
With eggplants of every size and shape at the markets, as well as more than a few chilly evenings under our belts, I’ve been dreaming of a hearty, chunky ratatouille. But like most adults and children alike, I’ve also wanted to try the Ratatouille movie version of ratatouille, with paper thin slices of eggplant, peppers,…
Late Summer Dinner: Fresh Corn Pudding
It’s traditional to serve corn pudding alongside a crusty roast or ham, and of course it’s delicious that way. But I like it best as the star of the meal, served like a souffle with simply sauteed vegetables. (Try diced zucchini, sauteed in a little butter with garlic, with halved cherry tomatoes and fresh thyme…
Grilled Corn on the Cob with Chipotle Butter
I include this recipe here today in honor of the Great Minnesota Get Together, aka the Minnesota State Fair, which begins tomorrow. The grilled corn at the State Fair is sick it’s so good. Don’t watch while they drench – drench! – it in melted butter and you’ll enjoy it completely. When I was a…
Zucchini Pancakes
You might be looking for new, delicious ways to use zucchini right about now. How did I know? Crazy right, how I read your mind? I’m good that way. These savory pancakes are hardly new, but they are certainly delicious. Filled with fresh herbs and salty bits of feta cheese, the pancakes pop hot off…
Summer Appetizer: Smoky Chipotle Guacamole
If you’ve eaten at Barrio Tequila Bar lately (and if you haven’t, you should…), you’ll recognize this guacamole presentation, with sliced jalapeños and radishes. I copied it because I’m absolutely smitten with the extra crunch and heat of the raw vegetables – as if I needed yet another reason to love guacamole. Or anything at…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
