This is a great spring dish – that I love to serve with lamb.
Category: vegetarian
Caramelized fennel and grapefruit salad
This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices.
Braised endive and citrus salad
This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
Arugula and Parmigiano Reggiano salad
This is one of my go-to salads – both for a weeknight dinner and for a fancy dinner party.
Cauliflower soup
This soup is great comfort dish for cold winter days – especially given that your choices of fresh produce a limited. It is very quick and easy to make, and you can store it in the fridge for a few days, or freeze it.
Brussels sprout salad with sun-dried tomatoes, almonds and feta
I copied / reverse engineered this recipe from one of our favorite restaurants in San Francisco – L’Ardoise where Chef Clement serves it with goat cheese and Balsamic reduction. My version pays homage to Bulgaria with the feta cheese. This is a perfect winter salad when your choices of fresh produce are limited. The almonds give…
Imam Bayildi (translation: the priest fainted) – stuffed eggplant
This is one of the classic dishes of Turkish cuisine, and it is also popular in Bulgaria. The name of the dish in Turkish – imam bayildi – literally means the priest fainted, or I would say, the priest went into a food coma. The dish is completely vegan.
Honey-glazed carrots with rosemary
Very easy to make side dish that can brighten up any meat entre. I make these for Thanksgiving every year.
Sautéed broccolini
This is a great and very versatile side dish that goes with any kind of meat or fish. It adds a nice touch of color and very healthy component to any meal
Mushroom risotto
As I mentioned in the plain risotto post, the possibilities are endless. Here is one of the easier variations – mushroom risotto.
