Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [61]
Cook over medium to medium-low heat, tilting the pan to allow the uncooked eggs in the center to run under the set eggs around the edges, for 5 minutes. Cover and cook until the eggs are evenly set, 3 to 5 minutes more. Cut into wedges and serve directly from the pan.
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Make a Meal
Serve with a bowl of leftover soup, or make a Quick Hit Salad, such as Chickpea Salad with Celery, Lemon and Herbs ([>]).
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Vegetable Sides That Make a Meal
Artichokes
Quick-Cooking Artichokes with Lemon, Mint and Feta [>]
Spring Vegetable Sauté [>]
Asparagus
Roasted Asparagus with Warm Cherry Tomatoes and Black Olives [>]
Roasted Asparagus with Chopped Egg, Feta and Black Olives [>]
Roasted Asparagus with Parmigiano-Reggiano Crumbs [>]
Beans
Twice-Cooked Green Beans with Curried Pecans [>]
Green and Yellow Wax Beans with Almond Pesto [>]
Beets
Pan-Braised Beets with Pistachio Pesto [>]
Sautéed Shredded Beets with Orange and Basil [>]
Belgian Endive
Pan-Seared Belgian Endive with Lemon, Honey and Thyme [>]
Bell Peppers
Oven-Roasted Mini Bell Peppers with Rosemary [>]
Pan-Blistered Mini Bell Peppers [>]
Stewed Red Bell Peppers and Tomatoes [>]
Bok Choy
Pan-Seared Baby Bok Choy with Red Pepper Oil [>]
Broccoli
Broccoli and Red Onion Stir-Fry with Tamari Walnuts [>]
Broccoli with Olives, Orange Zest and Parsley [>]
Broccolini
Stir-Fried Broccolini with Sesame and Orange [>]
Broccolini with Sun-Dried Tomatoes and Pine Nuts [>]
Broccoli Rabe
Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil [>]
Brussels Sprouts
Pan-Seared Brussels Sprouts with Hazelnuts [>]
Cabbage
Crisp-Cooked Savoy Cabbage with Asian Flavors [>]
Carrots
Carrots with Moroccan Spices and Lemon [>]
Marinated Carrots with Dill and Mint [>]
Cauliflower
Roasted Cauliflower "Steaks" [>]
Roasted Cauliflower, Red Bell Pepper and Red Onion with Rosemary and Garlic [>]
Chard
Swiss Chard with Fragrant Garlic and Salt [>]
Swiss Chard Ribs Gratin [>]
Corn
Curried Corn with Sugar Snap Peas and Mint [>]
Corn Sauté with Jalapeño and Cilantro [>]
Mexican Corn on the Cob [>]
Eggplant
Japanese Eggplant Stir-Fry with Shiitake, Bell Peppers and Ginger [>]
Broiled Eggplant Towers with Tomato, Pesto and Mozzarella [>]
Fennel
Skillet-Braised Fennel with Comté Cheese [>]
Leafy Greens
Stir-Fried Asian Greens with Crisp Golden Garlic [>]
Steamed Spinach with Ginger and Garlic Oil [>]
Crispy Kale [>]
Leeks
Oven-Braised Leeks with Orange and Thyme [>]
Mushrooms
Oven-Roasted Stuffed Portobello Mushrooms [>]
Oven-Roasted Mushrooms, Onions and Potatoes with Smoked Paprika [>]
Okra
Okra with Tomato-Ginger Sauce [>]
Potatoes
Roasted Potato Slabs with Romesco Sauce [>]
Roasted Sweet Potato Slices with Coriander and Lemon Dressing [>]
Curried Sweet Potato Wedges with Yogurt, Garlic and Mint Sauce [>]
Tomatoes
Blistered Cherry Tomatoes with Balsamic [>]
Whole-Roasted Tomatoes with Warm Goat Cheese [>]
Blistered Plum Tomatoes with Bubbly Cheese [>]
Winter Squash
Apple-Glazed Acorn Squash [>]
Roasted Butternut Squash with Nutmeg and Manchego Cheese [>]
Zucchini
Summer Stew of Zucchini, Tomatoes, Corn and Basil [>]
Broiled Summer Squash with Vinaigrette, Dill and Goat Cheese [>]
A popular vegetarian meal at my house is a mini buffet of vegetables served with a center-of-the-plate choice of beans, lentils, pasta, grain or another hearty dish.
I hit on this way of eating several years ago when my husband and I decided that we needed to drop a few pounds. My solution was to cut saturated fat (meat) and "white foods," including white flour, sugar, potatoes without skins, white rice and so on from our meals. Slowly, a few pounds did disappear, but perhaps the most profound difference was the change in my cooking style.
Ultimately, it was the appealing "buffet" of delicious vegetable dishes that I managed to create for each meal that won me and my discerning husband over.
BASIC VEGETABLE-COOKING TECHNIQUES