Vegetarian Posts
Fresh and Spicy Peach Salsa
This is one of my favorite fruity salsas. The sweetness of the peaches is offset by spicy Serrano chilis, lime, cilantro, and an unexpected party guest: cool, crisp cucumber.
Smashed Peas with Mint
These smashed peas are smooth and earthy. Fresh lemon juice and mint add a little brightness and freshly cracked black pepper gives it a subtle heat. A handful of chopped green onion provides just a little onion-y bite. It gets a generous drizzle of fruity olive oil right before serving.
Easy Baked Tortilla Chips Dusted with Spicy Chipotle Salt
This is like cheating, it’s so easy. In fact, it kind of IS cheating, since I didn’t make the tortillas from scratch. No matter. This is a fast and simple way to make delicious, spicy tortilla chips.
Roasted Garlic, Three Ways
Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic.
Roasted Blue Potato Wedges with Fresh Herbs
This is a really simple recipe. It’s a great, easy weeknight alternative to french fries. I tossed the potato wedges with some fresh, minced herbs, garlic, and olive oil, then baked ‘em in the oven.
Cauliflower Gratin with Toasted Walnuts
Here’s your proof, folks. I do eat my veggies. Granted, I prefer my veggies covered in cheese. (OK, I’ll admit it: I’d probably eat a newspaper if you put enough cheese on it.)
Ginger Sweetie Pie Biscuits
These biscuits are a versatile companion for almost any cold-weather meal. Made with mashed sweet potato, they’re moist and fragrant with ginger.
Crunchy Spring Rolls with Tofu & Shiitake Mushrooms
While the venerable pig is one of my favorite beasts to cook, I followed the recipe I had, and made these spring rolls with tofu. And I have to admit: They were damned good.
Tapenade
Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.
Cheddar Cheese Biscuits
When I made these the other night, The Angry Chef told me that, hands down, it’s my best biscuit recipe. “Even better than my buttermilk biscuits?” I asked. “Yep, even better,” he told me. Well then. I blame it on the cheese. Ladies and gentlemen, we have a winner!
