Cooking With Michele® » Vegetables

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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Mock Crab Cakes (Vegetable Fritters)

Michele — Wed, 14 Sep 2011 12:13:10 +0000

This past week I was testing a recipe for crab cakes that will be in the cookbook I’m working on – they were delicious, but even the scaled back quantity I made from the restaurant recipe yielded enough to feed 10 people. That’s turning out to be the single biggest challenge of testing recipes for the book: what to do with all of the food?!
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Zucchini Casserole

Michele — Mon, 12 Sep 2011 12:32:18 +0000

It’s a never ending quest to use up zucchini around here – I’m sure those of you with gardens can relate. And I might have mentioned before, zucchini is one of those vegetables I just don’t like that much plain. But add a little cheese to anything, and I’m on it!
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Eating Vegetables I Don’t Like

Michele — Wed, 31 Aug 2011 12:17:20 +0000

Are you one of those people who just loves vegetables? One who literally can’t name a single vegetable you hate (other than beets or Brussels sprouts)? Well, I’m the opposite. I do love quite a few – tomatoes, corn, broccoli, red peppers, potatoes, cucumbers, lettuce, greens, onions, fennel, beets, celeriac and more. But there’s another list, just about as long, of things I really don’t like.
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Mashed Potatoes and Turnips with Herbed Cheese

Michele — Mon, 29 Aug 2011 12:46:36 +0000

I used to think I hated turnips. But the other day I was watching PW’s new Food Network clip where she made mashed potatoes using butter, heavy cream, and creamed cheese (can you think of a more decadent way to eat mashed potatoes?!) and I thought, hmmmmmm…what about some creamy herbed cheese like a soft whipped herb and garlic Boursin? So if you think you hate turnips too, give this a try.
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Baked Zucchini Chips

Michele — Mon, 15 Aug 2011 12:12:28 +0000

When zucchini plants start producing, they gain momentum and can take over your garden, your kitchen, and your diet. I’m always trying to think of something new to do with them, and frankly trying to think of ways I’ll enjoy eating them as I’m not much of a fan of plain zucchini. Last week it came to me – if I baked them into chips, I could eat them in place of potato chips – you get that crunchy, salty mouth-feel in a healthier snack.
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