Tag Archive for 'Vegetarian meal'

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Irish Sweet Potato and Cabbage Hash


If you know me, you know I am anything but Irish. I am by American standards 100% Italian. By Italian standards I am only half Italian. According to my sources, if your family is from anywhere south of Rome you are not a true Italian. (Yes, this an old Italian north/south rivalry – and well while I’ve never met anyone that believes this, my Italian friends always love to tease me about it.) I am 100% proud of my Italian roots but having grown up in the San Francisco Bay Area, with strong Irish Italian influences, I can’t help but do my part in celebrating St. Patrick’s Day. Who doesn’t love a good party? And the Irish sure know how to throw a party. Continue reading ‘Irish Sweet Potato and Cabbage Hash’

Tuscan Egg Stew

tuscan egg stew

In honor of Mother’s Day I am sharing one of my newest creations, Tuscan Egg Stew. It is not a recipe inspired by anything my mother ever made for me but rather it is inspired by her love of breakfast for dinner. She loved to find those little unconventional ways that she could make meals extra fun — like having a BBQ in the rain, dessert before dinner, and breakfast for dinner.

There is something so satisfying about egg dishes, whether for brunch or for dinner. Tuscan Egg Stew makes its mark and scales well for small groups. The combination of flavors reminds me of so many of my days in Florence that it’s easy to close my eyes and be transported back in time.

Three Generations Andy Warhol Style: Since my mother typically hates all pictures of herself, I have made this one a bit more artistic. She is pictured at her baby shower along with my paternal grandmother 'Ginny'.

Three Generations Andy Warhol Style: Since my mother typically hates all pictures of herself, I have made this one a bit more artistic. She is pictured at her baby shower along with my paternal grandmother ‘Ginny’.

Tuscan Egg Stew


3 TBS olive oil

1 clove garlic, pressed

3 cloves garlic, thinly sliced

8 cups swiss chard, coarsely chopped (if using frozen, substitute 1.5 lbs, defrosted and drained)

1 yellow onion, sliced

1/2 tsp ground cumin

1 tsp paprika

1 15oz can chickpeas, rinsed

1 14.5oz can Fire Roasted diced tomatoes (Muir Glen Organic)

1 15oz can white beans

3 cups vegetable broth

6 large eggs

Romano cheese, grated


Heat 1 TBS of olive oil in cast iron skillet, or heavy bottomed pot, over medium heat. When oil is hot add pressed garlic. Stir quickly until fragrant and lightly brown. Add swiss chard to pot, season with salt and pepper and toss to coat. Cook until wilted but still bright in color; approximately 2-3 minutes. Transfer to a medium bowl and set aside. Wipe out skillet.

In same skillet, over medium heat, add 2 TBS of oil. When oil is warm, turn heat up to medium high, adding onion and sliced garlic; stir 3-4 minutes until onion is softened. Add cumin, paprika and stir another 1-2 minutes until fragrant. Lastly, add chickpeas, white beans and tomatoes; cooking until tomatoes start to caramelize and chickpeas begin to brown; approximately 8-10 minutes.

Add broth and bring to a simmer scraping up any browned bits from the bottom of the pan. Reduce heat to medium; simmer, occasionally mashing some of the chickpeas with the back of a spoon or a potato masher. Cook stew 15-20 minutes until the sauce has thickened. Fold in swiss chard, adding in more broth slowly, 1/4 cup at a time, if sauce seems too thick. A small amount of liquid is necessary to properly cook the eggs.

Make holes in stew and crack eggs one a time into a small bowl and then transfer into one of the premade holes. Once all of the eggs are in place, cover pan with a lid to allow eggs to steam 5-7 minutes. Baste occasionally to ensure eggs are cooking properly. Eggs should be not be hard cooked but left with a small amount of yoke to make this dish take extra buttery when served.

Spoon Tuscan Stew into bowls and transfer egg on top. Lightly dust with Romano cheese, salt and pepper to taste.














Disclosure: I received a Muir Glen Organic Fire Roasted Tomatoes to cook with; no monetary compensation was received for this post. All opinions are my own.

Barley Black Bean Burgers with Baked Parsnip Fries

For the last eight months I’ve been obsessed, practically on a quest to find the most amazing veggie burger. I had it narrowed down to a select few restaurants that made the cut, yet I felt there was more that could be done to entice even the stodgiest of carnivores. Mission accomplished- Barley Black Bean Burgers take center stage.

Barley Black Bean Burgers with Pesto Mayo

Barley Black Bean Burgers Ingredients

1 cup barley, cooked

30 oz can black beans, drained

1/2 cup fresh basil, finely chopped

3/4 cup Parmesan cheese, finely grated

1 cup mushrooms, minced

1 cup zucchini, minced

1 cup yellow onion, minced

8 slices provolone cheese

3 eggs, lightly beaten

3 TBS garlic powder

1/2 TBS garlic salt

pepper to taste

2 TBS balsamic vinegar

1 cup breadcrumbs


red onion, thinly sliced

mashed avocado


Barley Black Bean Burgers Directions

Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.

Mash black beans with a fork in a large bowl until thick and pasty. Stir in barley, black beans, basil, Parmesan cheese, mushrooms, zucchini, onion, eggs, garlic powder, garlic salt, and black pepper into mashed black beans. Once well mixed, add in vinegar. Mix bread crumbs into bean mixture to form a sticky batter that holds together, adding more breadcrumbs if needed.

Divide batter into 6-8 patties. Add oil to non-stick frying pan. Cook on medium high heat until a slight dark brown crust forms, then flip using two spatulas. Alternatively, if you wish to grill the patties, preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil. Place patties on aluminum foil, cook for about 8 minutes on each side.

Mayo Pesto Spread

1/2 cup mayonnaise

1/2 cup pesto

Baked Parsnip Rosemary Fries

Parsnip Rosemary Fries Ingredients

2 1/2 lbs parsnips, peeled and cut 3-1/2-inches

1 TBS fresh Rosemary, finely chopped

5 sprigs Rosemary

3 TBS olive oil

1 tsp paprika

kosher salt, to taste

pepper, to taste

2 TBS Parmesan cheese, finely grated (or 1/2 tsp cumin)

Parsnip Rosemary Fries Directions

Preheat oven to 450°. Line a large rimmed baking sheet with aluminum foil. Mix parsnips, chopped rosemary, garlic, and oil. Season with salt and pepper and toss to coat. Spread out parsnips in a single layer. Scatter rosemary sprigs over. These springs will make the kitchen smell fantastic!

Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 15-20 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle Parmesan cheese, paprika or 1/2 tsp. cumin. Season to taste adding more spices, if desired.