Fresh & Fast Vegetarian: Recipes That Make a Meal
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Marie Simmons loves bold, imaginative flavors from around the world, and her magically simple combinations have been featured in many magazines, from Redbook to Bon Appétit, where she was a popular columnist, and in her award-winning cookbooks. Over the years, she has come to rely more and more on vegetables and grains, because, as she says, "They taste good and they make me feel better."
Now, in Fresh & Fast Vegetarian, she offers up more than 150 of her favorite dinners. Most can be made in half an hour or less, and for each one, Simmons provides an equally easy accompaniment. Like Roasted Vegetables and Mozzarella Quesadillas, some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner. A number of Simmons's nearly effortless, vibrant recipes are vegan. Each tells exactly how long it will take to prepare. Fresh & Fast Vegetarian also provides hundreds of tips for shortcuts and substitutions.
rind. Grate it yourself as you need it, since pre-grated cheese loses its flavor. I prefer the hand-held Mouli grater to all others. Pecorino Romano: This tangy sheep's milk cheese comes from southern Italy. The flavor is sharper and more salty than Parmigiano-Reggiano, but it has a nice nutty edge. If you like a sharp cheese, try it with the pasta dishes made spicy with hot red pepper flakes. Three Pasta Recipes FOR WHEN YOU ARE TIRED, HUNGRY AND HAVE NO TIME TO THINK ABOUT DINNER SERVES: 4
trimmed and tied (about 1¼ pounds) Preheat the oven to 400 degrees F. Place the fennel seeds on a cutting board and break them by cutting once or twice with a large, heavy knife. Or if you have a mortar and pestle, give them a couple grinds to lightly crush and release the aroma. Combine the fennel, garlic, salt and pepper and stir to blend. Rub the fennel seed mixture over the entire surface of the pork. Place the pork in a 13-×-9-inch baking dish. Roast for 30 minutes. Remove the pan from the
tablespoon unsalted butter 1 cup long-grain white rice, preferably jasmine 1¾ cups water � teaspoon salt 1 cup (approximately) tender corn kernels (cut from 2 ears hushed corn) 1–2 tablespoons grated Parmigiano-Reggiano, or more to taste 1 large basil leaf, rolled tightly and cut into thin slivers (optional) Melt the butter in a large, wide saucepan or a deep skillet with a tight-fitting lid. Add the rice and stir to coat. Add the water and salt and heat to boiling. Stir the rice.
until tender, 20 to 25 minutes. Drain; rinse with cool water and set aside. (You should have about 4 cups.) Meanwhile, Make the Dressing: In a medium bowl, whisk the vinegar, oil, garlic and salt and pepper. Set aside 2 tablespoons. Add the mushrooms to the dressing; stir and marinate for 20 minutes. Add the lentils, onion, red pepper and parsley to the dressing; toss to coat. Toss the spinach with the reserved 2 tablespoons dressing. Add half the spinach to the lentils; toss. Place the
Trim the celery and cut into 3-inch lengths. Trim the tops from the radishes, leaving attached the small center leaves or stems to use as a handle. Store in plastic bags until ready to serve. The vegetables can be prepared up to 1 day ahead. Make the Bagna Cauda: Heat the oil and butter in a medium skillet over low heat until the butter melts. Add the garlic and cook, stirring frequently, until tender, about 10 minutes. Do not allow the oil and butter to get hot enough to bubble. Add the