Tag Archives: vegetarian recipes

Grilled Veggies With Salsa Romesco (a.k.a. “Catalan Ketchup”)

Mediterranean food guru Joyce Goldstein calls salsa romesco “Catalan ketchup” – the nut-thickened sauce, she notes, “seems to be good on everything, from broiled fish and lamb chops to cooked beets, potatoes, asparagus or green beans.” (Click here to see … Continue reading

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A Meatless Pasta that Mushroom Lovers in Particular Will Like

Mushroom enthusiasts, in particular, will like the pasta featured here. It showcases shiitakes and less common varieties such as brown clambshell, chicken-of-the-woods, gamboni, and trumpet. The result: an earthy dish combining broad ribbons of pasta and rosemary-scented mushrooms. (Click here … Continue reading

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A Farro Salad that Will Transport You to Italy’s Umbria Region

The first time we prepared farro we had to order it online. Local groceries weren’t selling this ancient form of wheat. That’s changed (thank goodness). And among the farro dishes we now want to make is the one featured here, … Continue reading

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It’s a Dish Like This Veggie Meal That Makes Us Love Our Slow Cooker

We’re hooked on our slow cooker. We love walking into the house and inhaling the aroma of lamb shanks or brisket braising away. We also make rich chicken broth in our slow cooker. And we prepare great vegetarian meals, like … Continue reading

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Fresh Off the Press: Our Limited Reserve Extra Virgin Olive Oil

Our harvest and milling crews are working day and night picking olives and crushing them into extra virgin olive oil. Soon, a select batch of that oil will be used to make a special oil: our Limited Reserve extra virgin … Continue reading

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Grilled Vegetable Brochettes With a “Double Dose of Smokiness”

As a child, Viviane Bauquet Farre was a whiz at creating marinades. While her father was in the garden or cooking lobsters in big pots on an open fire, Viviane was inside the house, acting as the family’s “marinade specialist.” … Continue reading

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Caponata “My Way” – Adding a French Twist to an Italian Dish

Caponata is known as “Italy’s answer to French ratatouille.” This sweet-and-sour condiment combines fried eggplant and other vegetables. It’s packed with flavor, and is great on bruschetta. Or serve it with grilled meat or fish, or as a pasta sauce. … Continue reading

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Sauté (or Roast) this Baby Squash, Then Toss with w/ Feta & Marjoram

Becoming a restaurant owner wasn’t on Sondra Bernstein’s radar when she graduated from college. “I actually have a degree in photography,” she told us. “When I graduated, I looked around for jobs in photography, but couldn’t find anything.” So Bernstein … Continue reading

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What to Do with All Those Zukes? Turn to the Italians for Inspiration

If you’ve got a vegetable garden, chances are you’re looking for ways to cook all your zucchini and other summer squashes. (Or maybe a friend or colleague has given you the excess bounty from their garden.) If you need fresh … Continue reading

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Labor Day Appetizers, Sides & Desserts – Including Olive Oil Ice Cream!

Many of us – ourselves included – will be firing up the grill on Labor Day, cooking burgers, veggie burgers, hot dogs, and other foods. We’ll also be sorting through the summer bounty of vegetables and fruits to create appetizers, … Continue reading

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