2 tablespoons vegetable oil 2 medium onions, coarsely chopped 2 large celery ribs, diced small 3/4 cup pearl barley 1/2 ounce imported dried mushrooms (Porcini or other variety), rinsed and coarsely chopped 4 cups packed escarole, coarsely chopped 1 can (16 oz.) Italian peeled tomatoes, drained and chopped, juice reserved 2 large carrots, sliced 1/4″ […]
Posts with the Vegetarian tag
Jane’s Kitchen: Roasted Vegetable Moussaka
From Tori Avey. Servings: 12 1 1/2 lbs. zucchini (about 3 medium) sliced thin 1 1/2 lbs russet potatoes (about 3 large) peeled and sliced thin 3 lbs small eggplants 3 cloves garlic peeled 1 onion diced 1 1/2 cups cooked black beluga lentils (see directions below) 1 roasted red bell pepper sliced thin […]
Jane’s Kitchen: Sweet Potato & Green Bean Salad with Maple Mustard Dressing
Servings: 4 4 small sweet potatoes, peeled and thinly sliced 1 tsp cinnamon 2 T olive oil 1 tsp sea salt 1 tsp thyme 8 oz haricot verts or cut green beans 1 large handful dried cranberries 1 large handful toasted walnuts, pecans or hickory nuts 5 oz baby lettuces or spring mix (about […]
Jane’s Kitchen: Persimmon Caprese Salad
Servings: 4 Salad: 1 ripe Fuyu persimmon, sliced in crescents 1 8 ounce package of sliced fresh mozzarella (BelGiosa) 1/2 cup fresh blueberries 1/2 cup torn fresh basil leaves Citrus Honey Dressing: 1/2 cup fresh orange juice 2 tablespoons lemon juice 2 tablespoons white balsamic vinegar (best) or white wine vinegar 1/4 cup […]
Jane’s Kitchen: Veggie Shepherd’s Pie with White or Sweet Potato Mash
Servings: 8 2 tablespoons olive oil 1 large onion, halved and sliced 2 cloves garlic, minced 16 ounces fresh mushrooms, sliced 3 large carrots (about 2 cups), cut into sugar-cube size pieces 2 teaspoons fresh thyme chopped (or 1/2 teaspoon dried) 1 bay leaf 2 teaspoons fresh rosemary chopped (or 1/2 teaspoon dried) 2 […]