Black Pepper Ricotta Gnocchi with Butternut Squash and Swiss Chard in Béchamel Sauce
Soft ricotta gnocchi in a creamy parmesan béchamel sauce with fall vegetables. Rich and comforting, perfect for a cool fall or winter night.
Ingredient: garlic
Garlicky Beans and Greens
Print Recipe Garlicky Beans and Greens Course Main Dish Keyword Vegetarian Servings Ingredients 6 tbsp extra virgin olive oil2 14 ounce cans white beans drained6 cloves garlic chopped4 cups spinach2 cup broccoli roasted, small florets1/2 cup shaved parmesan6-8 ounces artichoke hearts chopped, (I usually use …
Moroccan Vegetarian Stew
I first made this hearty vegetarian stew about 10 years ago, when I started cooking. It has evolved some over the years but remains something I look forward to making every fall. The cinnamon and spices make the kitchen smell amazing, and I love having the leftovers for days. And I know this might make me crazy, but I find there’s something cathartic about peeling and chopping loads of vegetables. The squash and sweet potato are cooked until they’re nice and soft, while the nuts provide a contrasting crunch to the texture. I’m not a fan of raisins, but if that’s your thing, I’m sure they would fit in nicely.
I swap the couscous for quinoa from time to time when I feel like adding a bit more protein to the recipe. My husband will also throw in some chicken, but as written, the recipe is vegan. The leftovers make lunch worth looking forward to for days.
This recipe is super easy and versatile enough to happily accept substitutions. I’ve made it before without the nutmeg or coriander and it has still been delicious. Similarly, I’m sure you could swap certain vegetables in a pinch. I rarely have pomegranate seeds handy, but when I do they make for a nice, bright topping.
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at least
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium butternut squash peeled and chopped
- 1 large sweet potato peeled and chopped
- 4 carrots peeled and chopped
- 1 large onion chopped
- 6 cloves garlic chopped
- 14 ounce garbanzo beans canned
- 28 ounce diced tomatoes canned
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp coriander
- 2 tsp salt
- 2 tsp pepper
- 1/2 heaping cup chopped almonds
- 1/2 cup chopped cilantro
- 2 cups dry couscous
- 4 cups vegetable broth (2 for the stew, 2 for the couscous)
- 1/4 cup pomegranate seeds optional
Ingredients
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Instructions
- Add olive oil to a large Dutch oven or stock pot on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute or two, until fragrant.
- Stir in the cinnamon, nutmeg, and coriander and stir for another minute.
- Add sweet potato, butternut squash, and carrots and cook for about 10 minutes, stirring regularly. You may need to reduce the temperature to low to keep from burning the veggies here. Feel free to add a bit more olive oil here if you feel it's needed.
- Add the garbanzo beans, diced tomatoes (including the liquid), and 2 cups of vegetable stock. Bring pot to simmer, for roughly 30 minutes, stirring occasionally.
- Once the stew has been simmering for about 20 minutes, bring the remaining 2 cups of stock to a boil in a medium-sized saucepan. Stir in the couscous and cover with a lid. Turn off the heat, and allow the couscous to absorb the broth for 5 minutes. After the liquid has been absorbed, fluff the couscous with a fork.
- After the stew has simmered for about 30 minutes and the consistency is looking good, turn off the heat, then stir in the nuts and cilantro.
- Place a serving of couscous on a plate, then top with the stew and garnish with cilantro and pomegranate seeds.
Pumpkin and Butternut Squash Risotto
Creamy pumpkin risotto with pronounced spices, butternut squash, and parmesan cheese
Shrimp Scampi Tagliatelle
I can always find happiness in a large bowl of pasta. Especially if that bowl of pasta contains a serving of veggies and some protein. Enter: the shrimp scampi tagliatelle. The combination of butter, garlic, and lemon is simply magical. Add a kick of heat, some dry white wine, and extra aromatics in the form of onion and shallots, and you’re on your way to a dinner that will leave you full and happy. The garlicky butter and white wine sauce coats the tagliatelle and is brightened by the lemon. This recipe also works well with a fettuccine or linguine, or really any noodle wider than spaghetti. It’s easy to quickly bring together as a weeknight dinner, and doesn’t require many ingredients.
Large shrimp cooked in butter and garlic provide a flavorful protein. And the addition of some broccoli results in this being a complete meal all in one dish. Choose a nice dry white wine for the sauce that you can enjoy with the meal, and/or while you’re cooking!
I usually add the broccoli to the pasta water and boil it for just a minute or two in order to not use any extra pots or baking dishes. However, I imagine this would also be wonderful with oven-roasted broccoli. If you go the boiling route, don’t wander away, boiled broccoli goes from bright and al dente to mush in no time.
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people
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Ingredients
- 4 tablespoons butter plus a pat for finishing the dish
- 1/2 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 2 shallots chopped
- 4-6 cloves garlic finely chopped
- 1-2 lemons juiced and zested, at least 1 large lemon, may add more to taste and garnish
- 1 cup dry white wine
- red chili flakes a couple pinches, as desired
- 12 ounces shrimp peeled and deveined
- 8 ounces tagliatelle fettuccine and linguine also work
- 1 pound broccoli florets
- 1/2 cup chopped flat leaf parsley
- 1/2 tsp salt plus more for the pasta water
Ingredients
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Instructions
- Bring a large pot of well-salted water to a boil.
- Season the raw shrimp with salt and pepper.
- Over medium heat, add 1 tablespoon of butter and 1/2 tablespoon of EVOO. Add 1 clove of finely chopped garlic and a pinch of chili flakes to the pan. Cook for about a minute, until garlic is nice and fragrant.
- Add shrimp to pan and cook for about 1 minute, and then flip each shrimp to cook for an additional minute, until they are firm to the touch. Then set the shrimp aside in a covered bowl.
- Once the pot of water is boiling, add the tagliatelle.
- Return pan to medium heat and add remaining 3 tablespoons of butter. Add onion and shallots and cook until translucent, about 5 minutes. Then add garlic and a pinch of chili flakes. After a minute or two, add the lemon zest and stir for a minute. Add the salt, lemon juice, and wine and bring to a simmer. Allow the liquid to reduce down to about half a cup. Reduce heat to medium-low.
- Instead of draining the pasta, use tongs to transfer noodles to pan, bringing some of the pasta water with the noodles. Mix noodles in with the sauce.
- Add the broccoli to the pasta water and boil for a minute or two, but no longer - the broccoli will cook quickly and could turn to broccoli mush. Drain the broccoli once it is done.
- Add the shrimp and broccoli to the pan, stirring all ingredients together. Allow the remaining liquid to cook down, then add an extra swirl of butter or olive oil in addition to the chopped parsley. Serve immediately.