Roasted Shishito peppers are dressed with a drizzle of honey and a sprinkle of smoked sea salt for an earthy, sweet and salty appetizer.
Cuisine: Vegetarian
Cucamelon Refrigerator Pickles
Cucamelon Refrigerator Pickles are easy to make and can be used like any other pickle: on a relish tray, in salads, on sandwiches, etc. This pickled cucamelon recipe requires 2 weeks curing time in the fridge and yields 4 pints of pickles (approx. sixteen 4 oz servings).
Membrillo (Quince Paste)
Membrillo is a rich paste made with quince, a fragrant yellow fruit in the apple and pear family. It is often served with Manchego cheese for a sweet and savory treat that works as an appetizer, snack, or dessert. This vegetarian recipe yields two 9-inch square pans.
Salsa Verde with Avocado
Salsa verde is a flavorful green sauce made with fresh tomatillos; it is a popular condiment in Mexican cuisine. My recipe for Salsa Verde with Avocado results in a mild sauce (I’m a spicy food wuss), but you can adjust the heat as you see fit. We use salsa verde on just about everything; I’m fond of adding it to grilled tofu.
Roasted Eggplant Dip with Yogurt, Walnuts and Mint
I grow A LOT of eggplant (which I usually call aubergine just because I like saying it), so I’m always experimenting with new ways to serve it. I was inspired to make this Roasted Eggplant Dip with Yogurt, Walnuts and Mint after tasting something similar at a Persian dinner back in the 90s; this is my personal recipe developed through trial and error over the years.
Roasted Cauliflower Soup Recipe
This Roasted Cauliflower Soup recipe begins with caramelized florets giving it a rich, intensified flavor. It works for both refined and rustic meals, and can be served heated or chilled.
Tofu and Mushroom Soup with Shiso
This Tofu and Mushroom Soup with Shiso recipe results in a tasty vegetarian dish that’s ready to serve in 40 minutes. It’s wonderful on its own or as the soup course for a larger meal.
