Everything listed under: cooking

  • How to Make the Most of #Summer Veggies!

    Grilled Veggies:

    Whatever veggies you like — toss them with olive oil, salt and pepper, and grill. We had leeks, peppers, zucchini and also grilled slices of ciabatta bread. We also roasted some potatoes in the oven (because I thought they would take too long to grill). 450 degrees for 20-25 minutes or until crispy and brown on the edges.

    Romesco Sauce:(Makes about 1.5 cups, keep leftovers in the fridge for a few days)1 red bell pepper, roasted, skin and seeds removed (instructions here)1 large, or 2 small slices of ciabatta, toasted with butter (or vegan butter)1/4 cup hazelnuts, blanched & peeled (instructions here, we did them together with the almonds)1/4 cup almonds, blanched and peeled2 garlic cloves2 tablespoons tomato paste + 3 tablespoons water (or 3-4 tomatoes, I just didn’t have any)1 tsp sweet paprika2 tablespoons red wine vinegar1/2 cup good olive oilred pepper flakes, to tastesalt & pepper, to tastePlace all ingredients except the olive oil into a food processor. Pulse until they’re well combined. Drizzle in olive oil and process until it becomes a thick paste. Taste and adjust seasonings.

    Adapted from Vegetarian Cooking for Everyone, by Deborah Madison 


  • Cozy up tonight with this #tasty veggie-packed ribollita stew!


    3 tablespoons extra-virgin olive oil, plus more for drizzling
    4 celery stalks, chopped
    3 medium cloves garlic, chopped
    2 medium carrots or equiv. winter squash, chopped
    1 medium red onion, chopped
    1 14-ounce / 400 ml can crushed tomatoes
    1/2 teaspoon crushed red pepper flakes

    1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped

    4 cups / 22 oz / 620g cooked white beans
    1/2 pound / 8 oz / 225g crustless loaf of bread
    1 1/2+ teaspoons fine grain sea salt
    zest of one lemon
    lots of well-chopped oily black olives



    http://ow.ly/Egxk308zGaj  @101Cookbooks