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truffle thyme mushroom lasagna :: by radish*rose

truffle thyme mushroom lasagna

radish*rose 0 comment

Love mushrooms? This is definitely a Lazy Sunday kind of recipe. It takes a bit longer, but oh is it worth it. Three kinds of mushrooms enriched with a touch of truffle oil, layered with Dijon cheese sauce and tomato thyme sauce between creamy sheets of pasta and baked to perfection, then sprinkled with crumbs and cheese and crisped up to add a crunchy topping. You know I love some crunch! I won’t pretend this is slenderizing, but if you want to pull out the stops for a special occasion for the mushroom lovers you know, this is just the thing! You might even fool those carnivores. If you’re making this for a dinner party, just put it together in advance and pop it in the oven when your guests arrive. If you don’t have any truffle oil, just leave it out, but if you love mushrooms, it’s nice to have on hand since it’s like a hit of super mushroom intensity! Continue reading

asparagus with Parmesan crumbs :: by radish*rose

easy broiled asparagus with crispy Parmesan crumbs

radish*rose 1 Comment

Hello, Spring! Asparagus season is here, and asparagi (I know that’s not really the plural, but I think it should be) are featured in many Easter dinners for those who celebrate. Really, though, any time is good to enjoy asparagus – think brunch and lunch as well as dinner. Here is a very easy way to make an asparagus crowd-pleaser using your broiler. You will end up with lightly charred stalks topped with crispy, crunchy Parmesan and golden breadcrumbs. Yum! Continue reading

slow cooker white bean cassoulet :: by radish*rose

vegetarian slow cooker white bean cassoulet

radish*rose 0 comment

I realized I didn’t blog on Sunday as usual because I was busy cooking. Too busy cooking to blog about cooking? I hoped that you would forgive me. Especially because of new and delicious things to share! Like this easy-peasy vegetarian slow cooker white bean cassoulet. Usually cassoulet has a mix of meats in it, but this is a lovely guilt-free and healthy version that simmers all day, smelling delicious all the while. So put this together and then go out and live your life, and come home to something comforting and warm on a chilly spring day! That’s what we’re having in New York City, so comfort is needed. Continue reading

simple roasted artichokes :: by radish*rose

simple roasted artichokes

radish*rose 1 Comment

Springtime means artichokes! I happen to love them, and they’re super good for you when not soaked in butter or sauce. Here is a way to prepare them in which they are perfectly delicious alone – no need for melted butter, dipping sauce, stuffing, or hiding them in a rich dip with spinach and mayonnaise! (Although that is a nice treat, too.) Artichokes are full of fiber – 7g per artichoke – and they are also rich in Vitamin C and magnesium. Thanks to the folks at America’s Test Kitchen for this technique! I had previously only had steamed or boiled artichokes, but roasting is my new favorite thing. Continue reading

spicy vegan slow cooker tortilla soup :: by radish*rose

spicy vegan slow cooker tortilla soup

radish*rose 1 Comment

Since my husband and I have been on our quest to consume fewer animal products, my slow cooker has had a little vacation. I was used to making meat-based roasts, stews and curries and it took a little while to find my way into veggie territory. I was determined, though, because you can’t beat the convenience of the slow cooker. I expected to find beans, beans, and nothing but beans! And while slow-cooked beans are indeed delightful, it turns out there is a whole world of delicious vegetarian and vegan slow cooking to play with, and it’s not brown and mushy as one might fear, but colorful and intensely flavored. This tortilla soup will make your whole home smell so smoky, spicy and delicious that you will hardly be able to wait to eat it. Get some really nice multi-grain tortilla chips to serve with it. My husband and I aren’t really vegan, so we had regular low-fat sour cream as a topping, but if you’re keeping it animal-free, just use vegan sour cream or skip it. Continue reading

mini crustless spinach feta quiches :: by radish*rose

mini crustless spinach feta quiches

radish*rose 4 Comments

These easy mini crustless quiches work very well for a weekday breakfast (make ahead on Sunday, then grab and go) or lazy weekend brunch (with bloody Marys or mimosas, am I right?). But it also works for dinner. You could make the 9-inch pie version, then serve a wedge with a simple green salad on the side, a glass of crisp white wine, and a happy sigh. To make the mini version, you use something you probably already have: a muffin tin. That’s right. Mini or regular. Your choice! The recipe magically makes exactly 12 mini-quiches or one 9-inch pie. Continue reading