vegetable – Page 8 – Strong Roots Nutrition

fall, main dish, side, soup, vegetable, vegetarian

September 18, 2011

Slow-roasted tomato bisque with arugula grilled cheese

I love rainy Saturdays, especially in the fall. It's not officially fall yet, but today is Saturday and a cool 55 degrees and rainy. Mizzou football tonight. Crisp breeze. Let's just call it fall. Most people living in the Midwest like me would agree that this is a soup kind of day, and I happened to have some great heirloom tomatoes (coincidence?)... perfect for soup-making. It was meant to be. Slow-roasted tomato bisque Serves 4 2 pounds tomatoes (any kind is ok!) 8 cloves garlic, 4 unpeeled and 4 peeled and chopped[...]

breakfast, vegetable, vegetarian

August 1, 2011

Leek and Spinach Frittata

Cooking can feel like work, and there are many times when life gets in the way and it doesn't sound like something fun to do. If ever you need inspiration, go to a good grocery store and pick up something you've never tried (or seen!) before. Research it, and get excited trying to find a way to incorporate it into a dish or two. I picked up a leek the other day, which I'd never had before, and found that they are really delicious! They are similar to an onion in their flavor and use, but they have a different, milder flavor that's super enjoyable[...]

appetizer, side, snack, summer, vegetable, vegetarian

June 16, 2011

Spinach-Ricotta Galettes and Tartelettes

Spinach-Ricotta Galettes and Tartelettes Makes about 10 2" tartelettes or 6 4" galettes For pastry crust: 1/2 cup all-purpose flour 4 Tbsp cold butter (I used salted here) ~1 Tbsp ice water For filling: 1/2 medium shallot 1 clove garlic 3/4 cup frozen, chopped spinach, thawed and squeezed to damp 1/3 cup ricotta 1-2 Roma tomatoes, sliced into 1/4 inch slices Basil (I prefer fresh, but my basil plant isn't with me at the moment, so I used dried) Sea salt Black pepper Olive oil To make the crust, chop the butter into 1/2 inch slices and combine in a food proc[...]