Vegetarian

Intensely flavorful, filling, and satisfying combinations of vegetables, eggs, dairy and whole grains.

Pesto Eggplant

Eggplant slices are topped with pesto sauce, then baked in the oven until tender. The result is deeply flavorful, and very easy to make! Click for the recipe

Ratatouille

My version of ratatouille includes tomato paste, paprika and cayenne. The result is a deeply flavorful, earthy vegetable dish that goes wonderfully with almost any meat or fish, especially grilled. If you’re vegetarian, try serving it as a main dish, with a poached egg on top.

Ratatouille is one of those dishes that taste better after a few hours, after all the flavors have had a chance to meld together. I often make it in the morning, refrigerate, and at dinnertime, divide among plates and microwave briefly, just to bring it to room temperature. Click for the recipe

spinach scrambled eggs

This spinach scramble may not look like much, but it’s delicious. I’ve been making it regularly for over a year now, but I was reluctant to include it here because while egg scrambles are tasty, they are not very photogenic! Today I just decided to go ahead and publish it. It’s so good, I don’t want you guys to miss out. Click for the recipe

cauliflower pancakes

The idea for cauliflowerr pancakes occurred to me the last time I made cauliflower pizza crust. I was watching the magic of the cauliflower crust coming together and suddenly thought that I could use the same recipe to make cauliflower pancakes that do not require pre-cooking the cauliflower.

I loved the result – golden, delicious, delicate cauliflower pancakes. Making them does require patience and a gentle hand, so if you lack patience, and don’t mind grains/gluten, you could try adding 1/4 cup flour to the mixture to make it sturdier. Click for the recipe

Eggplant Quiche

If you like eggplant, you’ll love this flavorful eggplant quiche. It’s so boldly flavored, it’s almost as if it contains meat (but it doesn’t). Great as a side dish to grilled meat, or serve it as the main dish in a vegetarian meal (in which case, you should probably double the recipe and bake in a 9 X 13-inch baking dish). Click for the recipe

spaghetti squash marinara

Whenever I eat low-carb, vegetable-based substitutes for high-carb, grain-based stuff, such as this spaghetti squash with tomato sauce or my cauliflower crust pizza, I realize that much of the flavor we associate with pasta or pizza really comes from the sauce and/or toppings, not from the grain.

This spaghetti squash marinara tastes just like spaghetti with marinara sauce, and although the texture of the squash noodles is admittedly different than that of spaghetti, it’s not necessarily different in a bad way – it’s just different. And so much better for you! Click for the recipe

scalloped potatoes

These delicious baked potato slices are browned and crispy on the outside and tender on the inside. It’s my version of scalloped potatoes – and since I bake the potato slices in a single layer and use just a little cream, they become crispy all over, not just on the top. Click for the recipe