"Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!"
Most people keep celery salt around primarily for Bloody Marys, but its grassy brightness also pairs well with green beans, which offer a counterpoint to the rich flavors of this meal. Like all dried seasonings, celery salt loses flavor over time—if you can’t remember how long your jar has been in your pantry, pitch it and buy a new one.
"Boiled Brussels sprouts tossed with sauteed mushroom with a sprinkling of parsley and lemon."
Why broccoli rabe was not a part of the American vegetable culture until relatively recently is completely beyond me. What can you not cook it with? It is near-perfect as a side dish, especially with oil, lemon an garlic; as a bed for any meat or fish; on pizza; tossed with sausages; as the basis of a frittata. And, of course, with pasta, which showcases it as well as anything.
Mino Giliberti usually makes this soup with water, but for a richer flavor, you can use chicken stock. Start a day ahead by soaking the lentils in 3 cups of water in the refrigerator. Before serving, spoon shaved Parmesan in the bottom of the bowls so the cheese disperses in the hot soup rather than sticking to the diner’s spoon.
Crisp and licorice-y fennel is eaten raw, roasted, or used to flavor a broth. Very thinly sliced in a salad, fennel is bright and refreshing - like celery but with an edgier flavor. In a broth, its sweet anise taste can bring out the best in fish or chicken. The layered bulb is also good roasted, braised, or steamed, as the star of its own dish. For the lightest and cleanest side dish, steam quarters of fennel, and then toss the soft bulbs with fruity olive oil, lemon juice, and a pinch of red pepper flakes.
This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.
Eggplant takes on a delicious, slightly smoky flavor when roasted in a hot oven. Sprinkled with fresh lemon juice and salt, this version is great match for any fish dish. Try it with the Italian-Style Tofu Bake recipe.