recipes
Filed Under: vegetarian  

- Basil sauce:
- 1 cup loosely packed fresh basil leaves
- 1/3 cup vegetable broth
- 1/4 cup balsamic vinegar
- 1 teaspoon sea salt
- Salad:
- 12 (1/4-inch-thick) slices yellow tomato (1 1/2 pounds)
- 12 (1/4-inch-thick) slices red tomato (1 1/2 pounds)
- 1/2 cup (2 ounces) shredded fresh mozzarella cheese
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced fresh basil

- 1/2 cup honey
- 1 cup water
- 1 cup butter, melted
- 1 teaspoon grated lemon zest
- 1 pound chopped mixed nuts
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package phyllo dough
- 1 teaspoon vanilla extract
- 1 cup white sugar

- 1 large aubergine
- 2 large tomatoes
- 2 large yellow peppers
- salt and peppers
- salt and pepper
- basil oil
- extra virgin olive oil

- 2 tablespoons/30 ml olive oil
- 6 onions (about 3 pounds/1.4 g total), thinly sliced
- 4 garlic cloves, finely chopped
- 2 large sprigs fresh thyme
- 1 bay leaf
- 1/2 cup/110 ml dry red wine
- 1/2 cup/110 ml sherry
- 8 cups/2 liters good quality beef stock
- Salt and freshly ground black pepper
- 6 3/4-inch-/2-cm-thick slices sourdough bread
- 6 ounces/175 g Gruy?re cheese, shredded
- 2 tablespoons/about 5 g thinly sliced fresh flat leaf parsley

- pre heat oven to 350
- 3 large eggs
- 2 tsp cinnamon
- 1-1/2 cups oil
- 2 tsp vanilla
- 2 cups sugar
- 3 cups apples sliced in thin strips
- 3 cups flour
- 1-1/2 cups pecans and black walnuts chopped and mixed
- 1 tsp salt
- 1 tsp tsp baking soda
- Topping:
- 1 cup brown sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 tsp vanilla or rum extract
- glaze:
- 2 cups powder sugar
- 1 tsp mayo
- 1 tsp vanilla

- 8 Tbsp Extra Virgin Olive Oil, divided
- 2 lbs Brussel Sprouts, trimmed, cut in half lengthwise
- 6 cloves of garlic, chopped
- 1 cup low-salt chicken broth
- 1 15oz can cannellini beans, drained
- 2 tbsp butter
- 1 cup coarsely grated pecorino cheese

- ? cup olive oil
- 1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
- 2 apples (Gala apples work well) peeled, cored, and cut into 2-inch pieces (about 2 cups)
- 1 large onion, peeled and coarsely chopped (about 1 cup)
- ? tsp curry powder
- ? tsp ground mace
- ? tsp ground cardamom
- 1 cup apple cider
- 1 quart chicken stock (or vegetable stock)
- ? tsp salt
- ? ground pepper

- 1 can chickpeas, drained and rinsed
- 1 tsp. fresh lemon juice
- 1 ? tsp. olive oil
- A pinch of salt
- ? cup shredded Parmigiano Reggiano

- 5 lbs thinly sliced potatoes (I use organic yukon gold)
- 2 sweet vidalia onions thinly sliced (organic)
- 1 pint organic sour cream
- 1/2 cup heavy whipping cream
- sea salt and white pepper to taste
- sunflower or canola oil

- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt