Archive for the ‘vegetables’ Category


If you like rice and lasagna, you will love this combination.  I picked up some fresh ricotta yesterday, so I added spoonfuls to the top for a nice cheesy crust.

Preheat oven to 350*

You will need some pesto to flavor the rice, so if you don’t have some already prepared this is an easy pesto recipe that won’t take long to make.

Cook the rice halfway and set aside.

Roast your favorite veggies.

Make a super delicious tomato sauce (not thick, more watery because the rice will soak it up)

Cut a few slices of zucchini, sweet potato, or any other favorite vegetable, for the middle of the lasagna.

You can even add a layer of spinach, arugula, swiss chard or rapini.

Cut slices of provolone or other cheese.

Grated parmesan cheese.

Mix the cooked rice with some olive oil, pesto, parmesan cheese, roasted vegetables and tomato sauce.

Mix the zucchini slices & sweet potato slices (or whatever you choose as your next layer) with pesto and a little olive oil.

Salt and pepper everything to taste.


Spread half the rice mixture in a baking dish, followed by slices of zucchini and sweet potato mixture.

Add a layer of cheese and sprinkle top with pesto and olive oil.

Repeat layers. Sprinkle Parmesan cheese, add slices of cheese amd more tomato sauce.

Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.


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These white japanese turnips are mild, crisp and watery. You can minimally cook them, roast them, grill them or just have them in their raw and tender state.  They don’t have the sting of sharpness that radishes do, and they’re much sweeter than you would expect.

You can cook baby turnips as you would potatoes — boil them, bake them or saute with butter, garlic and herbs for a delicious side dish. Also, the turnip greens sauteed with garlic can accompany any dish.

In the dish above, I roasted the turnips with bell peppers, mushrooms and spring onions. I sauteed the greens with a cup of chopped kale, a few fresh herbs and steamed a cup of rice.

IMG_6707Scrub off any dirt and wash turnips.

IMG_6710  Cut the greens and stems from the turnips and set aside.


Wash and prepare other ingredients.


Cut turnips in half, add a sliced red pepper, a few mushrooms, a handful of fresh herbs, salt and pepper to taste and some chopped garlic. Place in a casserole with a few tablespoons of olive oil. Toss to coat evenly and place in a hot 375* oven for about 30 minutes.


While the turnips are in the oven, steam the rice and sautee some green onions in 2 tablespoons of olive oil, add the pepper, mushrooms, turnip greens and kale. Cook until wilted. Combine roasted turnips and greens on a bed of rice or on the side. Serve hot. Enjoy!

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If you have broth in your fridge or freezer this soup will be ready in a few minutes. Traditionally made with eggs and spinach, I decided to add arugula. No need for rice, pastina or noodles. Just eggs, spices, parmesan cheese and arugula. Easy, fast and delicious!


2 cup of fresh arugula chopped
3 to 4 eggs
1/4 cup of grated Parmesan
6 cup of homemade vegetable broth
chopped parsley

chopped basil

Salt and pepper to taste


heat the vegetable broth on medium heat

add the arugula to the broth and bring to boil

in a bowl, beat the eggs well

add the parmesan, parsley, basil salt and pepper to taste

when the broth is boiling, add the eggs very slowly

mix and serve right away

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If you don’t cook brussel sprouts often this recipe will change that. Easy and fast to prepare. Can accompany any dish. Gordon Ramsay included this side dish on his Christmas special.


Serving: 4-6
Prep: 10 min
Cooking: 20 min


2 lbs brussels sprouts
4 slices of baccon chopped (Gordon Ramsay used prosciutto)
salt and pepper to taste
1 tbsp. lemon juice
1/2 cup chopped chestnuts (if desired)


Peel the outer leaves of the brussel sprouts & cut in half.
Thinly slice the pancetta or streaky bacon in 1 cm slices.
Roughly chop the chestnuts and put aside until needed.
Grated the zest of one lemon & leave to one side.
You will use the juice of the lemon later.

Place the brussel sprouts in a saucepan in hot water and boil for 2 minutes.
In a separate pan, heat the olive oil and lightly fry the pancetta.
Spoon the just cooked brussel sprouts into the pancetta & cook and coat for 1 minutes.
Season with a good grind of salt & pepper.
Add the chopped chestnuts and lemon zest.
Toss well.
Add the juice of one lemon.


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