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Added by beedee22
Fri 25 May 2012 @ 15:27
Vegetarian
apple and walnut risotto with gorgonzola
Vegetarian | serves 8This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can get hold of quality gorgonzola, please do - the sweetness of the apples really offsets it. I've used marjoram here, but thyme works just as well. First... read recipe
aprils rosemary straw potatoes with lemon salt
Vegetarian | serves 4My friend April, who's the chef at the Spotted Pig gastropub in New York, serves these with her famous blue-cheese hamburgers. She calls them shoestring fries, but in classic old-English game cooking they're called straw potatoes. They're a pretty common side... read recipe
artichoke risotto
Vegetarian | serves 6Even though artichokes are a really everyday ingredient in Italy, in the UK and US they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for... read recipe
asparagus, mint and lemon risotto
Vegetarian | serves 8This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good English. In this recipe, the stalks... read recipe
awesome spinach and ricotta cannelloni
Vegetarian | serves 4This is such wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the... read recipe
baby artichoke bruschetta
VegetarianPlace your prepared artichokes in a pan with just enough water to cover them. Add the garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender. Drain in a colander, then place the artichokes back into the empty pan with 2 or 3... read recipe
baked mushrooms stuffed with ricotta
Vegetarian | serves 4This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello, cremini, or field mushrooms will work... read recipe
baked new potatoes with sea salt and rosemary
Vegetarian | serves 4-6Wash your potatoes and parboil until almost tender. When done, drain them, drizzle with just a little touch of olive oil and roll in a tablespoon of sea salt, a little freshly ground black pepper and the rosemary. Preheat the oven to 425F. Put the potatoes... read recipe
baked organic orecchiette with mozzarella, tomatoes, garlic and fresh basil
Vegetarian | serves 4This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I'm pleased to say my faith in this dish... read recipe
baked ziti with classic tomato sauce
Vegetarian | serves 4This simple baked pasta makes the perfect family meal. Just remember not to overcook the pasta - it's going to carry on cooking in the oven so it's best to under cook it a tiny bit. Jamie's top tips Always remember to salt your cooking water - pasta... read recipe
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all vegetarian
aprils rosemary straw potatoes with lemon salt
artichoke risotto
asparagus, mint and lemon risotto
awesome spinach and ricotta cannelloni
baby artichoke bruschetta
baked mushrooms stuffed with ricotta
baked new potatoes with sea salt and rosemary
baked organic orecchiette with mozzarella, tomatoes, garlic and fresh basil
baked ziti with classic tomato sauce
braised greens
braised peas with scallions and lettuce
bread and tomato soup
broccoli salad
bruschetta
bruschetta, tomato and basil
caesar on the lighter side
calzone
carrot and cilantro treat for all
carrots three ways
cauliflower risotto
cheeky chilli-pepper chutney
cheese and onion salad with creamy herb dressing
cool crudite veggies with a minted pea and yogurt dip
corn chowder
creamy asparagus soup with a poached egg on toast
crispy and delicious asparagus and potato tart
eggplant and mint bruschetta
eggplant parmigiana
everyday green chopped salad
farfalle with carbonara and spring peas
grilled asparagus with olive oil, lemon and parmesan
humble home-cooked beans
incredible sicilian aubergine stew (caponata)
incredible smashed peas and fava beans on toast
italian style greens (ricetta tipica per verdure verdi)
killer mexican barbecued corn on the cob
leek and potato soup
mediterranean chopped salad
mexican street salad
my favorite ribollita (la mia ribollita preferita)
perfect braised spinach
pesto
potato, celeriac and truffle oil soup
quesadillas with guacamole
quesadillas with guacamole
ribbon celeriac salad
roast potatoes, parsnips and carrots
roasted asparagus with rosemary and anchovies wrapped in pancetta
roasted cauliflower with cumin, coriander and almonds
roasted squash
sautιed jerusalem artichokes with garlic and bay leaves
slow-roasted balsamic tomatoes with baby leeks and basil
spring vegetable stew (vignole)
stir-fried corn with chilli, ginger, garlic and parsley
the best whole-baked carrots
the chopped salad family
unbelievable root vegetable salad
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