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.
Sugar Snap Peas Mom's Roasted and Peeled Red Peppers Easy Oven-Roasted Red Bell Peppers Grilled Red Bell Peppers and Eggplant Rough-Mashed Potatoes with Garlic Roasted Potatoes with Red Peppers, Onions, and Rosemary Roasted Potatoes and Shiitake Mushrooms Skillet-Browned Red Potatoes with Rosemary and Garlic Favorite Oven-Baked Potatoes with Olive Oil, Garlic and Herbs Smothered Spinach Oven-Roasted Sweet Potato Slices with Orange and Fresh Thyme Roasted Tomatoes with Herb Crumbs
tablespoon fresh lime juice Salt and freshly ground black pepper Preheat the oven to 350 degrees F. Wrap the pita in foil, and heat until warmed, about 10 minutes. Make the Cucumber-Yogurt Sauce: Combine the cucumber, yogurt, scallion, dill, mint (if using), lime juice and salt and pepper in a small bowl. Taste; correct the seasonings. Set aside. To assemble the sandwiches, cut a thin strip from the edge of each pita and carefully open to form a pocket. Slide 3 slices of lamb and 1 or 2 slices
8 serving pieces 8 garlic cloves, peeled and left whole � teaspoon salt Freshly ground black pepper Using a vegetable peeler, cut 2 strips of orange zest from 1 orange; cut into thin slivers and set aside. Halve the orange and squeeze the juice into a bowl large enough to hold the chicken; add the honey and rosemary and stir to blend. Cut the remaining orange in half length wise and then into thick half-moon slices. Add the chicken, orange slices and garlic to the orange juice mixture;
through November. Although they are in the onion family, their delicate, sweet taste is not at all oniony. This pretty salmon and leek dish bakes in the oven in under 30 minutes. Halibut, shark or cod steaks can also be used. Serve with a side dish of aromatic rice, such as American basmati. 3 medium leeks (½ pound each), roots and green tops trimmed, washed thoroughly, cut into thin (¼ inch) slices (about 4 cups) 2 tablespoons water 1 tablespoon extra-virgin olive oil 2 teaspoons snipped
with tap water and then drain them thoroughly before using, because the juices are slightly salty and canned tasting. While they are not more delicious than dried, canned beans are good, very fast, convenient and reputedly easier to digest than their dried counterparts. I like to add my own seasonings, like olive oil, lemon juice, wine vinegar, fresh herbs and freshly ground black pepper. 1 can (19 ounces) beans, drained = 1½ to 1¾ cups DRIED BEANS DRIED BEANS AREN'T FAST, but they aren't