Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [53]
Whisk the eggs, ¼ cup water, the remaining ½ teaspoon salt and a generous grinding of black pepper in a bowl until frothy. Pour the eggs over the cabbage and potatoes. Cook over medium heat until the edges are set, about 2 minutes. Tilt the pan so that the uncooked eggs in the center run to the edges. Sprinkle the cheese evenly over the potatoes and cabbage. Cover and cook over medium-low heat until the eggs are set, 8 to 10 minutes. Let stand for 5 minutes before cutting into wedges to serve.
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Make a Meal
Serve with Sautéed Shredded Beets with Orange and Basil ([>]) and Steamed Spinach with Ginger and Garlic Oil ([>]).
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CANNELLINI RAGOUT WITH LEEKS, GREEN BEANS AND ORANGE Vegan
Very slightly crunchy green beans add a pleasant textural contrast to the softness of this cannellini stew. The recipe goes together quickly and makes a satisfying meal. Orange zest and a medley of fresh herbs elevate the flavor profile.
Cook Time: 25 minutes
Serves: 4 to 6
¼ cup extra-virgin olive oil
2 large leeks, dark green tops and roots trimmed, halved lengthwise, thoroughly washed and cut into ¼-inch pieces (about 2 cups)
1 cup sliced (½ inch) celery, plus some of the leafy tops
1 garlic clove, grated
Pinch of crushed red pepper
1 can (14.5 ounces) diced tomatoes with juice
8 ounces green beans, cut into 1-inch lengths (about 2 cups)
Coarse salt and freshly ground black pepper
1 strip (½ by 2½ inches) orange zest, finely chopped
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
1½ cups cooked or canned (one 15- to 16-ounce can) cannellini beans, rinsed and drained
Heat the oil in a large skillet until hot enough to sizzle a piece of vegetable. Add the leeks, sliced celery, celery tops, garlic and crushed red pepper and cook, stirring, over medium-low heat until the vegetables are tender but not browned, about 10 minutes.
Add the tomatoes, green beans, 1 teaspoon salt and a generous grinding of black pepper and bring to a boil. Simmer, stirring occasionally, over low heat until the green beans are crisp-tender, about 8 minutes. Add the orange zest, parsley, dill and mint, along with the cannellini and cook, stirring, until heated through, about 5 minutes. Season with salt and pepper to taste and serve.
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Make a Meal
Serve on a bed of quinoa (see [>]) for crunch and texture, accompanied by a platter of Swiss Chard with Fragrant Garlic and Salt ([>]) and, for nonvegans, toasted bread topped with Pecorino curls.
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ARTICHOKE AND POTATO STEW WITH BLACK OLIVES AND TOMATOES
This recipe is adapted from one by a friend and cookbook author Diane Kochilas. The balance of the acidic tomatoes, starchy potatoes and salty olives is perfect. A big bowl, topped with crumbled feta, generously sprinkled with chopped mint and dill and served with a green vegetable, is dinner.
Cook Time: 35 minutes
Serves: 4 to 6
2 packages (8 ounces each) frozen artichoke hearts, thawed, or 16 fresh baby artichokes
¼ cup extra-virgin olive oil
1 teaspoon chopped fresh oregano
Coarse salt and freshly ground black pepper
1 cup coarsely chopped (½ inch) onion
1 can (28 ounces) Italian plum tomatoes with juice, coarsely chopped, or 2½ cups coarsely chopped peeled fresh plum tomatoes with juice
1½ pounds boiling potatoes, unpeeled, cubed (¾ inch)
½ cup pitted Kalamata olives
2 garlic cloves, grated
8 ounces crumbled mild feta cheese, preferably French (about 1 cup)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
If using frozen thawed artichoke hearts, press between dish towels to blot excess moisture. If using fresh baby artichokes, trim off the thick outside leaves and halve lengthwise. Rinse