I like to keep this delicious salad very simple using leftover rotisserie or cooked chicken (or turkey), celery, scallions (green onions), but sometimes I might add some grapes, chopped apples or pears, walnuts or almonds, fresh herbs, or chopped hard-boiled eggs.
I love quinoa and I love Anna Jones recipes. I have all her five cookbooks. Even though I’m not a vegetarian, I try to incorporate her vegetarian recipes into my cooking as often as possible.
Renowned chef and cookbook author Edna Lewis taught the American public to appreciate the traditional southern cuisine.
I love soups, at any time of the year! In this recipe, the crispy chickpeas, tahini, and rosemary are Anna Jones’ addition to the humble carrot soup.
These warm potatoes – a vegetarian entrée – are full of healthy greens, peas, and fresh herbs.
This dish – full of softness and sweetness – looks very festive because of its color and the pomegranate seeds. But the food will be equally delicious if you leave out the pomegranate.
It takes a short time to make this delicious salad, especially if hard boiled eggs and cooked ham are available in your refrigerator.
Fried cauliflower is delicious on its own but it’s even better with piquant green sauce.
“This silky soup is so much more than the sum of its parts. At our cafes, we use a well-scrubbed waxy yellow potato and leave the peel on, but peeled russets are a fine substitute.”
I love roasted cauliflower! That’s why I got excited to try this new recipe. I was very much satisfied with the finished dish.
“If you want a vegetarian dish to make an impact on the table, this does the job,” states the introduction to Yotam Ottolenghi’s recipe on his website.