Tag: Vegetarian

Swiss Chard-Puff Pastry Tart with Feta and Currants
Appetizers

Swiss Chard Tart With Feta And Currants

I came across this recipe a couple of years ago and have been making it regularly since.  So far, everyone who has tried it has given it two thumbs up!  And as Swiss chard is available for most of the

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Zucchini, Corn Gratin, White Baking Dish
Mains

End of Summer Zucchini Gratin

We’ve headed into fall and the remaining Romanesco zucchini need to be used…now what? I’d pretty much run through the  “zucchini repertoire” so I needed to come up with something for dinner.  There’s leftover barbecued corn from the night before…hmmm. 

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Asparagus Tart, Conran Cake Stand
Egg and Brunch Dishes

Asparagus Tart

I like to serve a big,  bowl of crunchy greens dressed with lemon vinaigrette with savory tarts, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell (see below).  I prefer to use a glass pie dish

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Rigatoni with Lentil Ragu in White Bowl
Pasta, Gnocchi and Polenta

Lentil Ragu with Rigatoni

When my friend Deb. Mele posted a recipe for Lentil Bolognese I have to say, it got my attention!  I’m always on the lookout for interesting pasta sauces and vegetarian meals. I’m that woman who stuffs Castelluccio lentils into her

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Honey Pear Crostini, Melted Brie, Glass of White Wine
Appetizers

Honey Pear Crostini With Melted Brie

Simply wonderful combination of flavours in this a delicious fall appetizer. Local pears, some fresh rosemary and a bit of melted brie. I make a stash of the Honey Pear Preserves to have on hand for a quick appetizer. 1

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Caponata Sweet & Sour Eggplant Appetizer with Olives, Cheese & Proscuitto
Appetizers

Caponata (Sweet And Sour Eggplant)

You just gotta love summer!  Fabulous, really fresh, in season vegetables makes this so very special.  It makes quite a lot, but it keeps very well, for up to 1 week.  I won’t deny that it’s a bit time consuming

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Red, White and Green Lasagne, Red Wine, Plant Background
Pasta, Gnocchi and Polenta

Red, White And Green Lasagne

The colours of the Italian flag! I am always on the look-out for great tasting vegetarian pasta dishes and think this one fits the bill. Makes 8 Servings For the Lasagne: 2 Tbsp. EVO 3 large red bell peppers, chopped

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Eggplant Relish filled Cheese Tartlets, Appetizer
Appetizers

Eggplant Relish Filled Cheese Tartlets

Vegetarian and totally delicious! Veggie appetizers are always a good thing in my books and the tartlet shells can easily be made ahead and frozen. All you need to do is thaw, refresh in the oven for a few minutes

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Veggie Moussaka, White Oval Dish
Mains

Veggie Moussaka

I saw some end of  season eggplant at the Farmer’s Market and thought, what better way to use it, than to make this for Veggie Monday…not saying you can’t make it on other days! This makes a really, really tasty

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Homemade Tagliatelle with Chanterelle Sauce
Pasta, Gnocchi and Polenta

Chanterelle Mushroom Tagliatelle

CHANTERELLES means it’s definitely Fall!  After discovering the most amazing chanterelles at Trout Lake Farmer’s Market recently, there was no question what we would do with them. It’s sort of like when you come across fresh porcini or fresh truffles;

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