Vegetarian

Sichuan-Style Tofu with Mushrooms

Recipe Photo: Sichuan-Style Tofu with Mushrooms
Source of Recipe
EatingWell Magazine February/March 2005
Serves/Makes/Yields
Makes 4 servings, about 3/4 cup each

Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn't splatter during frying. 

 

Peasant Caviar (Eggplant Puree)

Recipe Photo: Peasant Caviar (Eggplant Puree)
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2½ cups

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.

Greek-Style Eggplant Puree with Yogurt

Greek-Style Eggplant Puree with Yogurt
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 3 cups

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.

Grilled or Roasted Eggplant (for puree recipes)

Recipe Photo: Grilled or Roasted Eggplant (for puree recipes)
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2 cups

The cuisines of most Mediterranean and Middle East countries include some type of eggplant salad. The purple orb is usually grilled or roasted, mashed or pureed, and seasoned with olive oil and lemon, at a minimum. In this most basic form, the dish is often called “peasant caviar,” presumably because after grilling or roasting, this pedestrian vegetable assumes a rich, lush -- patrician, if you will -- texture.

Italian-Style Eggplant Puree with Tomatoes and Basil

Italian-Style Eggplant Puree with Tomatoes and Basil
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2½ cups

Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish. 

 

Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts

Recipe Photo: Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts
Source of Recipe
Cook's Illustrated, March & April 2005
Serves/Makes/Yields
4 to 6

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

 

Farfalle with Cherry Tomatoes, Arugula, and Goat Cheese

Recipe Photo: Uncooked farfalle
Source of Recipe
Cook's Illustrated, March & April 2005
Serves/Makes/Yields
4 to 6

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

 

Penne with Cherry Tomatoes, Garlic, and Basil

Penne with Cherry Tomatoes, Garlic, and Basil
Source of Recipe
Cook's Illustrated, March & April 2005
Serves/Makes/Yields
4 to 6

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes. 

Grilled Bell Peppers with Goat Cheese and Mint

Recipe Photo: Grilled Bell Peppers with Goat Cheese and Mint
Source of Recipe
Boston Globe - August 5, 2009
Serves/Makes/Yields
4

Colored bell peppers give this salad a bright and dressy look. To make it more substantial, top with strips of grilled chicken or flank steak and serve with toasted pita wedges.