Archive | Main Courses RSS feed for this section

Saffron Risotto with Watercress Puree and Spring Vegetables – Recipe

Saffron Risotto with Watercress Puree and Spring Vegetables

Risotto is one of my favorite ways to highlight Spring ingredients. This is a version of a recipe I’m serving to a big group for Washington Green Schools this week. Depending on what ends up being fresh, I’ll probably do the puree with nettles instead of watercress, and top it with fava beans and hedgehog …

Continue Reading

Enchiladas de Mole with Mushrooms and Zucchini – Recipe

Vegetarian Enchiladas de Mole

Mole (or, rather, moles, since there are many varieties) is shrouded in legend. The dried-chili based sauces, rich with chocolate, spices, herbs and nuts or seeds can contain up to 36 ingredients, each of which has to be individually ground and toasted over a period of days. Each family has its own secret recipe.

This is …

Continue Reading

Cavatelli with Slow Roasted Broccoli and Harissa – Recipe

Cavatelli with Slow Roasted Broccoli and Harissa

Hopefully we are at a point now where it is no longer considered a faux pas to, you know, actually cook a vegetable. I know there was a time when all vegetables were indiscriminately boiled to death. Then came the rebellion, and all vegetables had to be served just lightly waved over steam. Your jaw …

Continue Reading

Vegetarian Bibimbap – Korean Rice with Vegetables And Kochujang – Recipe

Vegetarian Bibimbap

Considering that I’ve posted a fair number of Korean recipes over the years, it seems odd that I’ve never written down my favorite Korean dish of all: . Pronounced “bee-bim-bop”, bibimbap is simply a bowl of hot rice with a variety of cooked and raw vegetables. A raw, poached, or fried egg is served on top …

Continue Reading

Black Rice Fritters with Chimichurri – a Hanukkah Friendly Entree Recipe

Black Rice Fritters with Chimichurri

It is traditional for Hanukkah to eat foods cooked in oil, but after a few days of killer latkes and bunuelos, I think we all feel the need to lighten things up a bit. These black rice fritters are pan fried, creating a crispy, satisfying chew, but without absorbing too much fat. The brightly flavored …

Continue Reading

I Know What You Missed This Summer

I'm hurt. Crushed, really. No, no, it's ok. I understand. You had more important things to do this summer than refresh your browser constantly in hopes that there was a new recipe to check out. You were probably, oh, camping with your kids or hiking around Europe or running away from a hurricane or something. …

Continue Reading

Pan-Fried Polenta with Chickpea Stew, King Oyster Mushrooms and Fig Puree

Fried Polenta with Chickpeas and Fig Puree

Earlier this week I had the pleasure of cooking a five-course dinner at Cafe Flora as a benefit for City Fruit, a wonderful organization here in the Seattle area that harvests thousands of pounds of fruit from trees that would otherwise go to waste and donates that fruit to food banks and sell some of …

Continue Reading
Page 3 of 2312345...1020...Last »