Vegetable Single Course Recipes


Sunchoke Carpaccio

This is a riff on a porcini carpaccio I had in the Tuscan Riviera. This is a bit unusual but quite good and very healthy, mom.

     juice of 1/2 sweet lemon 

1/4 cup parsley

very good extra virgin olive oil

4 sunchokes, peeled and sliced very thin using a mandolin

1/2 cup parmesan cheese sliced on a mandolin
     5 cremini mushrooms, decapped and sliced thin

1. Puree and strain lemon juice, olive oil and parsley

2. Arrange sunchokes on plates (do this all quickly as the sunchokes will brown if left out too long)

3. Place cheese and shitakes over sunchokes.

4. drizzle EV olive oil.

5. serve

Beet and Apple Gateau

5 small beets 3/4 inch radius
4 oz mozarella, sliced thin
1 granny smith apple, peeled, sliced into 3/4 inch radius, 1/16 inch thickslices
olive oil
fleur del sel

1. Place beets in an oven-proof pan with 1/2 cup water and cover with aluminum foil
2. Cook 45 minutes
3. Cool, peel, trim and slice into 1/6 inch slices.
4. whisk tarragon and olive oil
5. Assembe with 2 layers of beets sandwiching a slice of apple and cheese
6. Drizzle oil/tarragon on top and sprinkle with fleur de sel.

Beet and Goat Cheese Gateau

5 small beets 3/4 inch radius
1/2 log goat cheese

extra virgin olive oil
 2 tbps romano cheese, diced (not grated)

juice 1/2 lemon

1. Place beets in an oven-proof pan with 1/2 cup water and cover with aluminum foil
2. Cook 45 minutes
3. Cool, peel, trim and slice into 1/6 inch slices.
4. mix goat cheese, romano cheese and plenty of EVO - it should taste buttery

5. Assembe with 3 layers of beets sandwiching goat cheese mixture

6. Make vinagrete of lemon juice and EVO with salt and pepper 

7. Top with lemon vinagrete and serve

Avocado Gateau

Avocado Gateau

1/2 Ripe Avocado, sliced thin
4 oz mozzarella cheese, sliced thin
4 ripe cherry tomatoes
extra virgin olive oil
salt and pepper

1. slice, cherry tomatoes place in strainer over bowl and press out juices
2. Whisk in olice oil and salt and pepper to taste
3. Place slices of cheese on plate, a layer of avocados and then a layer of cheese
4. Drizzle vinagrette on top with a spoon.

Fingerling Poteto Gateau

Fingerling Poteto Gateau

16 small fingerling potatoes
1/4 cup vidalia onion shavings (use a mandolin)
2 sticks butter
8 oz mozzarella cheese, sliced
salt and pepper

1. Melt butter with onions
2. Price each potato 16 times with a toothpick
3. salt and pepper potatoes
4. Simer potatoes until tender - approximately 30 minutes
5. Melt mozzarella in sautee pan salt and pepper
6. Slice potatoes and place on plate
7. Placed melted mozarella on top
8. Place some butter and onions on topand serve

Fava Beans in Tarragon Cream Sauce

3/4 lb fava shells, shelled
1/2 cup heavy cream
5 tarragon leaves, cut into small pieces
salt and pepper

1. Boil fava beans in salted water for 2 minutes, remove andrun under cold water.
2. Cut tip off fava beans and sqeueeze out inner bean
3. Cook cream and tarragon over low heatuntil thick (reduce by 2.3).
4. Salt and pepper beansand add to cream.
5. Warm beans and serve.


Spring Peas In Shallot Cream Sauce

If you can get fresh peas (picked that day) this is a profound dish. 


1.25 pounds spring peas, shelled

1/2 cup heavy cream

1/2 shallot, minced


5 tarragon leaves, cut into small pieces
salt and pepper

1. Boil peas in water with a pinch of sugar and salt for 5 minutes, remove 

2. Sautee shallots in butter until translucent

3. add cream and cook over low heat until thick (reduce by 2/3).

4. Salt and pepper peas and add to cream.
5. top with tarragon and serve


Grandma Blanche's Gazpacho

Grandma Blanche was certainly an innovator in terms of introducing the family to new things.  Believe it or not in the 1970's, Gazpacho was pretty new.  This recipe makes the best Gazpacho I've had (of course, maybe I'm just nostalgic).  I like the chunky Gazpacho over the pureed kind.


1 pepper, cut into 3/4 cm squares

2 kirby cucumbers cut into 3/4 cm squares

1/2 sweet onion cut into 3/4 cm squares

2 garlic close, green part removed, minced

1 stalk celery, cut into 3/4 cm squares (I add the celery leaves, chopped as well)

1/4 cup red wine

juice 2 lemons

1.5 cups crushed tomatoes

1.5 cups V-8 juice

1/4 cup good quality extra virgin olive oil

salt and pepper to taste

1 tbsp vodka

Tabasco sauce to taste

optional - 1/2 fennel bulb cut into 3/4 cm squares



Mix ingredients in nonreactive container and let marinate overnight.

Ariella's Stuffed Peppers

Ariella made these last night.  Really, really good. 


10 peppers (yellow and orange are the best, red is good as well).


for stuffing 

1 cup rehydrated golden raisins

1 lb. each beef, pork,veal

1 1/2 cooked rice

1 cup toasted pignolis

1/4 cup parsley

2 onions, sauteed in olive oil, use 2/3 cup, reserve rest for sauce

1 egg, lightly beaten


for sauce 

1 can 28 oz tomatoes

2 tbs. chopped parsley

salt and pepper


1. remove pepper tops and remove seeds and white parts

2. Cook peppers 2 minutes each in salted boiling water  

3.  add stuffing ingredients to bowl and mix.

4. make mini burger of mix, taste and correct for salt and pepper

5. Stuff peppers with stuffing

6. preheat oven to 450

7. heat sauce ingredients (tomatoes, parsley, rest of onions, salt and pepper) for 5 minutes in large dutch sautee pan.

8. cook peppers in covered dutch sautee 45 minutes until done.

9. serve with sauce.


Note - you can make meatballs with extra stuffing.

Beet Carpaccio

Serves 4


5 baby beets, sliced on mandoline

juice of 1 sweet lemon

Juice of 1 blood orange

2 tbps parmesan cheese sliced on mandoline

2 tbps romano cheese sliced on mandoline

1/2 fennel bulb, sliced on mandoline

olive oil


1. marinate  beets in lemon and blood orange, 30 minutes

2. stack carpaccio beets, then fennel, then cheese

3. make vinagrette with marinade and olive oil, correct with salt and pepper

4. drizzle vinagrette over carpaccio and serve

Sauteed Leeks in Chicken Demiglace

2 tbsp butter

White parts of 6 leeks, sliced lengthwise in half and then in thirds



2 tbsp chicken demiglace

1. Sautee leeks in salt and butter for 25 minutes (covered) untilstarting to brown

2. Add chicken demigalce

3. Cook 5 minutes 

4. Add pepper to taste

5. Serve