Cooking With Michele® » Vegetables

Cumin Spiced Carrots

Michele — Fri, 18 May 2012 12:00:17 +0000

I’m back at it – always looking to add enough interesting flavors to vegetables so that I’ll actually enjoy eating them. In this case, the recipe was shared with me by a family that spent a year living in Spain, not far from Morocco, and this happened to be a family favorite recipe. So when their nanny of 20 years decided to get married, they insisted I include this on the menu for her wedding shower.
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Lowfat Spinach Enchiladas

Michele — Fri, 13 Apr 2012 12:00:06 +0000

We’re all told that we eat with the eyes first, so on this blog I really work to make my food photos appetizing. But every once in awhile, I make something that is just simply not very photogenic, yet is so delicious I have to share it anyway. These spinach enchiladas are a perfect example.
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Whole Wheat Couscous Timbale with Toasted Sesame Oil and Vegetables

Michele — Mon, 26 Mar 2012 12:25:50 +0000

Whew – the name of this recipe is a mouthful, isn’t it? I read recently about how a recipe’s title can make or break how people relate to the recipe and therefore decide to cook it. For me, I just want to be sure the title conveys the essence of what’s in the dish. Key to me here is the fact that I used a whole grain pasta, that there is a distinct flavor of toasted sesame oil, and that the dish has vegetables in it (for those of us trying to sneak them in wherever we can!).
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Cauliflower and Fennel Gratin with Pancetta

Michele — Fri, 09 Mar 2012 12:00:33 +0000

I was perusing my site the other day, trying to figure out something new to make and blog about. I also had a house full of visitors, including my very adorable little great-niece Bella, and needed a vegetable for a family dinner. Can you believe I didn’t have a single cauliflower recipe on the site? I don’t have anything against cauliflower – I guess it just seems a little boring on its own.
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Spaghetti Squash Pie with Peppers, Pine Nuts and Cheese

Michele — Wed, 07 Mar 2012 11:47:43 +0000

Accidents happen. And fortunately in the kitchen, sometimes they turn out just grand. I set out to make a mock-spaghetti pie. You know the kind – when you cut into it it’s firm and holds together in a wedge. Turns out there is just to much moisture in vegetables to hold together like that, despite the addition of cheese and eggs. But it also turns out it doesn’t matter.
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Blistering Chiles – and a Healthier Chile Relleno

Michele — Mon, 06 Feb 2012 12:40:11 +0000

It’s hard to think about anything being blistering hot when it’s still winter and snow keeps reminding us that it’s still quite some time until spring. But blistering chiles? Now that’s another story entirely.
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Creamy Beet Puree

Michele — Wed, 04 Jan 2012 12:32:26 +0000

As I’m typing this post I can hear my sister-in-law groaning. Yep, she’s a beet hater. But even if you think you’re a beet hater I urge you to try this recipe. If you were one of those people who were shocked to find out
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Sesame Ginger Glazed Carrots

Michele — Thu, 15 Dec 2011 12:26:03 +0000

December is a busy time if you’re in the food world. Besides my own parties and events, I also end up catering quite a bit. I made these carrots for an event last week, and as I was lamenting to my assistant that I actually liked these even though I don’t like cooked carrots, she pointed out that my list of vegetables that I don’t like seems to be growing each day. I sure hope that’s not true, but if you’re like me and need a little excitement and inspiration to eat your veggies, this may be a perfect winter recipe for you.
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Maple Roasted Acorn Squash with Walnuts

Michele — Mon, 05 Dec 2011 12:43:19 +0000

Don’t be confused by this post – it may seem like a Thanksgiving side dish, and indeed we did serve this on Thanksgiving, but winter squash is not just for Thanksgiving. Why, it’s for all winter long – just like the name says!
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Balsamic Roasted Vegetables, and what’s been keeping me busy…

Michele — Thu, 27 Oct 2011 20:16:21 +0000

Doesn’t this just look both delicious and good for you? I’m going to share the recipe with you, but first I just have to tell you what’s been going on around here since I returned from Italy. First, there’s been
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