This is a classic provençal dish. It’s very simple but what makes it so delicious is the full wholesome flavors of these vegetables slowly roasting in the oven with a good extra virgin olive oil. It always amazes me what a hit this always is with my guests!! It can be served either at room temperature or hot, so it is perfect for all seasons. It is a sure crowd pleaser for a ... Read More »
Chicken Fricassee Over Quinoa
Chicken Fricassee over Quinoa is a wonderful French stew loaded with fresh vegetables, onions and leeks (Make sure to clean them thoroughly--click here to learn how to clean and cut leeks) with a provençal tomato twist. I love to serve it over my Simply Quinoa-YUM! Chicken Fricassee Over Quinoa Tip: Substitute 1tsp dried herbes de Provence instead of fresh if you ... Read More »
Simply Baked Fries
These are crisp and delicious without all the frying! Baked French Fries 3 large russet potatoes (unpeeled, rinsed well)2 Tbsp extra virgin olive oil1 tsp sea salt Preheat oven to 450 FCut the potatoes length-wise into sticks uniform in size as best you can.Place the cut up potato sticks in a bowl with cold water for a few minutes and rinse out ... Read More »
Apple Butternut Squash Soup
This lovely blend of apples, butternut squash and curry is just so yummy! This autumn soup is very creamy even though it is very low in fat. It is even tastier if made in advance and refrigerated before pureeing in blender and reheated when ready to serve, but it isn’t necessary. I served this creamy luscious soup as an appetizer in a demi-tasse for a Fall evening ... Read More »
Pasta Fagiole with Spinach Mushroom Marinara Sauce
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Sweet Pea And Spinach Soup
This recipe is adapted from an old-time favorite of the Silver Palate cookbook. I was skeptical when I first discovered it 20 some years ago but was won over by the delicious blend of flavors. So I gave it my Cuisinicity touch to make it healthier and it became a Katz family staple for all those years....but I just revamped it yet again to make it vegan! I replaced the ... Read More »
Baked Tilapia Provençal
I now make this with barramundi which is a much better environmentally-sustainable alternative to tilapia and is just as delicious! You can often find it in the freezer section at the health food store. Just defrost it and proceed with the recipe that follows. This is a very tasty way to bake tilapia with a southern French flavor. All the ingredients for this quick and easy ... Read More »
Carrot Miso Quinoa
Did you know that Quinoa contains almost twice more fiber than any other grain and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids? Well...I just found out myself!! All I knew is that I just LOVE the taste and texture of quinoa and the carrot juice in this recipe brings out its flavor beautifully! The chickpeas add a heartiness to this ... Read More »
Confetti Orzo Pasta Salad
This exotic salad is always a hit! GORGEOUS vegan dish on a buffet table! It is delicious, bursting with color and very festive. The sweetness of the bell peppers, fresh lime and dried fruit blend beautifully together. This salad is best when refrigerated overnight so you can make it in advance, which is just perfect for a party dish! Who wants to fuss as you are getting ... Read More »
Creamy Red Lentil Squash Soup
This wonderful creamy red lentil squash soup is a family favorite that I like to make on a cold winter night! The spices (coriander, cumin cinnamon & turmeric...Yum!) blend beautifully with the sweet flavor of the butternut squash and the red lentils. No one has any idea that this nutritional powerhouse of a legume, rich in protein, fiber and vitamin and minerals is ... Read More »
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