Vegetarian | A Conscious Feast by Nicole Aloni - Part 2

Posts Tagged ‘vegetarian’

Insider’s Guide to Produce

Tips for some of the most common preparations for fruit and vegetables.
Middle Eastern Chopped Salad

I’ve been making this salad for over 30 years with undiminished enthusiasm. Honestly. And I’ve always treasured the way it came into my kitchen. When she found out that I really loved to cook, an elderly Armenian neighbor described this intriguing salad from her parents village in vivid detail. No recipe, just hand gestures and sound effects.
Cantaloupe Curry Soup

As you can tell if you scroll thorugh my Soup category, I’m a big fan of cold summer soups. Because they’re meant to be served cold, by defintion they’ve been made ahead of time. When I’m entertaining, any time of the year, that’s very appealing. But in the dead of summer, it’s unbeatable for a [...]
Tomato Ginger Summer Soup

Tomato soup is a comfort food classic. In this simple variation, fresh ginger is added to give the soup a little modern pizzazz. Serve this as a satisfying lunch or as the first course of a hearty supper. The soup can be prepared and refrigerated up to 2 days before serving.
Tomato Ice

The flavor of tomatoes fairly bursts out of this unusual appetizer. Serve this before a meal of seafood or pasta. For a formal meal, add 2 whole poached shrimp or crab claws to garnish each serving. Tomato Ice can be made up to 2 days ahead.
Raising Tomatoes & a French Tomato Tarte

When tomatoes are this down-right, decadently delicious, I’m looking for ways to slip them into every kind of dish. One of my favorite recipes from Provence is the classic Tarte Pissaladiere, which typically focuses on caramelized onions. I thought it couldn’t hurt to slip a couple of slices of a Summer Gem or Japanese Truffle on top. And boy, was I right.
Peach and Chevre Salad

Everywhere from Farmer’s Markets to roadside truck stands and grocers, peaches are now at their height of heartwarming perfection. This is a short season that pretty much wraps up around the middle of September, so get ‘em while they’re here!
Biscotti with Quillisascut Chevre and Thyme Pesto

Following is a recipe (well, 2 actually) that put the spotlight on fresh chèvre and fresh thyme supported by a crisp, savory biscotti that stands in for a more mundane cracker.
Grilled Corn and Black Bean Salad

Of the array of corn-themed recipes I’ve concocted over the summers, this great little salad has become a favorite. It goes together quickly and works for so many occasions: as a side dish on a casual barbecue buffet, a potluck contribution, or in seafood tacos.
Yam Fries with Garlic and Herbs

Yams (Garnet are my favorite) aren’t a very summery crop. But they are still in stores and they make the absolutely best accompaniment to an artisanal beef, bison, salmon or lamb burger off the summer grill. Trust me. They bring much more flavor and color to your plate than ho-hum French fries.