vegetables

stuffed peppers with parmesan and olives :: by radish*rose

stuffed peppers with parmesan and olives

radish*rose 4 Comments

Crispy topping and savory filling surrounded by sweet roasted peppers. When you’ve just received a CSA (community-supported agriculture) box containing giant beautiful peppers, what better use for them? I had never stuffed a pepper before, but if I can, you can too! These are so pretty, they would be great for company.

I’m becoming a huge fan of Rose Elliot, who is very well known in Britain for vegetarian cooking. Her recipes are simple yet inventive. As you may know, European recipes often put things in terms of weight, so it’s handy to have a food scale. Mine is tiny and cost $15; it is well worth the added confidence it gives. Continue reading

fresh tomato and red onion salad :: by radish*rose

fresh tomato and red onion salad

radish*rose 0 comment

Got tomatoes? Me too! Nothing tastes so much like summer as a beautiful, ripe tomato.  Now, I do love a caprese salad (tomato, basil, fresh mozzarella) as much as the next person, but you might not want all that cheese at times. (I know, I can’t believe I said that.  OK, maybe you just don’t have fresh mozzarella on hand right now. I bet you have an onion, though.)  Anyway, regardless of the reason, here’s a flavorful, healthy dairy-free option that will delight your tastebuds! Continue reading

moroccan-spiced chickpeas and spaghetti squash :: by radish*rose

moroccan-spiced chickpeas and spaghetti squash

radish*rose 2 Comments

If I’m ever stumped on what to do with a mysterious vegetable, there are a few places I turn for inspiration, and Smitten Kitchen is one of them. I am such a fangirl! I was looking for a spaghetti squash recipe that didn’t pretend the squash was something else, like actual spaghetti, since Mom sprang that one on me as a kid and I haven’t been the same since (sorry, Mom!).  My beloved SK delivered a lovely recipe and here is my spin on Smitten Kitchen’s Moroccan-Spiced Spaghetti Squash.  She suggests adding chickpeas if you want to bulk it up, so I did, since more veg-based protein is this girl’s best friend, and who doesn’t love a chickpea?  We devour this with a few other veg-based dishes for a highly satisfactory dinner. Continue reading

blistered shisito peppers :: by radish*rose

blistered shisito peppers

radish*rose 0 comment

Fear not – these are very friendly, not too spicy peppers! You can handle them even if you’re a bit wimpy about hot stuff like I am. They make a great healthy and guilt-free appetizer. Look for shisito peppers at your local Asian market (and many mainstream markets have them now too). They are bright green and longer and skinnier than a jalapeno, with a tendency to curl a bit. Sometimes they are labeled “sweet peppers” or “curly peppers”. Continue reading