Archive | Vegetarian RSS feed for this section
carrot souffle

Carrot Soufflé

The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites. Ingredients 500g Carrots 250g Parmigiano-Reggiano 2 eggs 1 Cup of milk Salt & Pepper 80g Butter Nutmeg Preparation Preheat the […]

Continue Reading

Lasagna with Zucchini, Zucchini-Flowers & Carrots

Zucchini flowers are produced by female and male zucchinis*. The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils, on a long stalk, and is slightly smaller than the female. Both flowers are edible, and […]

Continue Reading
Eggplant Parmeggiana

Eggplant Parmigiana

Parmigiana is a Southern Italian dish made with a shallow-fried/roasted sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of aubergine (eggplant) is the earliest version. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been popularized in other countries, usually in areas of Italian […]

Continue Reading

Homemade Pasta

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts, olive oil, etc. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different […]

Continue Reading

Homemade Borage Ravioli

Borage, (Borago officinalis), also known as a starflower, is an annual herb originating in Syria,[1] but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. It grows to a height of 60–100 cm (2.0–3.3 ft), and is bristly or hairy all over the stems and leaves; the leaves […]

Continue Reading

Ginger Glaced Carrots

The carrot originally from the Indo-European root ker- (horn), due to its horn-like shape, is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. […]

Continue Reading
Ravioli stuffed with Ricotta and Pesto

Ricotta Ravioli with Pesto

Ravioliare a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb riavvolgere (“to wrap”), though the two words are not etymologically connected. The word may also be a diminutive of Italian dialectal rava, or turnip. Similar in appearance to […]

Continue Reading
Focaccia with Caramelized Onions

Homemade Focaccia with Caramelized Onions

Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. It is related to pizza, but not considered to be the same. Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or […]

Continue Reading
Truffled Bean Spread

Truffled Bean Spread

Sometimes called “butter beans” because of their starchy yet buttery texture, lima beans have a delicate flavor that complements a wide variety of dishes. Although fresh lima beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. Dried and canned lima beans are available […]

Continue Reading
Greek Parsley Salad

Greek style Parsley Salad

Greek parsley salad, also know as Maidanosalata is tangy, pungent, and bursting with flavor! it is a typical Greek meze and is served as an appetizer/ -sauce. You can pai it with simple fried, baked, or even poached fish, vegetables, or use it as a dip for bread. Ingredients Parsley Salad 3 bunches of parsley […]

Continue Reading