Vegetarian Recipes
Photo by Holly A. Heyser
These are some very random and idiosyncratic vegetable recipes. I eat lots of veggies, and almost all of these are vegetarian. A few recipes do include yummy porky bits like guanciale or pancetta, but in every case you can leave them out — and wherever I call for chicken, beef or game stock, know that you can substitute vegetable or mushroom stock.
- Sicilian Sun-Dried Zucchini, sauteed with mint and chile
- Tuscan Baked Beans
- Calabrian Hot Pepper Pasta
- Fresh Fava Bean Spread
- Ancient Roman Fava Bean Dip, with lovage and cumin
- Stewed Artichokes and Fresh Fava Beans
- How to make a Classic Spanish Tortilla omelet
- Herb Salad with Walnut Vinaigrette
- Borage Ravioli, a Ligurian Pansotti
- Borage Chimichurri (hosted on my About.com Fish Cooking site)
NETTLES
- Stinging Nettle Ravioli, made with rye flour in an authentic Northern Italian style
- Strettine, a sort of nettle linguine from Emilia Romagna
- Nettle Risotto, with cheese and butter
- Nettle Pesto, with garlic and pine nuts
CARDOONS
- Cardoon Gratin
- Honeyed Cardoons with Pine Nuts and Thyme
- An Ancient Roman recipe for Cardoons with Herb Sauce
- A Tuscan cardoon recipe with parsley, from Juls’ Kitchen
ACORNS
- Acorn Flour Honey Cake, also good with chestnut flour
- Acorn Flatbreads, in the style of an Italian piadina
- Acorn or Chestnut Flour Pasta
MUSHROOMS
- Mushroom and Wild Greens Empanadas
- Angel Wing and Stone Mushroom Pasta, with radicchio and a gin-cream sauce
- Winter Solstice, with black trumpet mushrooms, squid ink pasta and black aged garlic
- Mushroom ‘Potatoes’ with Spiced Butter
- Raw Porcini Salad, with oregano vinaigrette and prosciutto
- Porcini Sugo or Ragu, with Barley Pasta
- Porcini Ravioli, with porcini in the pasta and in the filling
- Another Wild Mushroom Ragu, with red wine and cavatelli
- Escoffier’s Cream of Mushroom Soup, with Chanterelles
- Farro Risotto, with Morels and Madrone Bark Tea
- Hens and Chicks, a dish using both Hen of the Woods and Chicken of the Woods mushrooms
- Classic Italian White Truffle Risotto
ROOTS
- Sunchoke salad with persimmons
- Salsify (Scorzonera) Croquette
- Beet Salad with Feta Cheese and Lovage
SWEETS
- Greek Oregano Ice Cream
- Elderberry Creme Fraiche Ice Cream, good with any seedy fruit
- Blackberry Panna Cotta, also works with raspberries
- Gooseberry Sorbet, for wild or domestic gooseberries
- Greek butter cookies with wild fennel
- Italian Olive Oil Cake, with fennel pollen or rosemary
- How to Make Sykomaitha, or Greek Fig Cakes
- Fig Jam with Ouzo
- Wild Plum Pie
- Mini Berry Pies, made in ramekins. Good for salal berries, huckleberries, blueberries, or really any non-seedy wild berry
SOUPS
- Summer Borage Soup
- Cicerchia Bean Soup, with borage leaves and pheasant confit
- Spring Asparagus Soup with Absinthe
- Pumpkin or Squash Soup, with bacon and creme fraiche
- A Winter Minestrone Soup
- Escoffier’s Cream of Mushroom Soup, with Chanterelles
DRINKS and SYRUPS
- Elderflower Syrup or Cordial
- Blackberry Syrup
- Elderflower Liqueur
- Elderberry Liqueur
- Making Fig Syrup
- How to Make Prickly Pear Syrup
- Spruce or Fir Tree Syrup, made with the young tips
- Sassafras Syrup, made from the green twig bark of the tree
- Homemade Root Beer Syrup, with real sassafras root bark
PICKLES
- How to Preserve Grape Leaves, for making stuffed grape leaves
- Pickled fennel agrodolce
- Sweet Onion Pickles, with ginger and mint
- Pickled Ramp Bulbs, with saffron, honey and thyme
- Pickled Cauliflower, Italian restaurant style
- Sunchoke Pickles
- Old-Style, No-Vinegar Carrot Pickles
- An Old Method for Preserving Roasted Peppers
