Vegetarian Recipes

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Mushroom Polenta: Savory Napoleon Recipe Recipe

Napoléons are usually pastries made of three layers of puff pastry and two crème pâtissière layers with a fondant topping. I made a savory equivalent using layers of grilled polenta slices, portobello mushrooms, cheddar cheese, grilled asparagus and tomatoes from our garden. 

It's finally tomato season! My husband planted 19 different plants of various tomatoes, which means I'm going to be cooking a lot of tomatoes until the fall. Lulu gathered a large basket of cherry tomatoes that I roasted in fresh thyme and served as garnish. We also happened to find some asparagus Lulu planted several years ago that we were never really able to harvest. It was a nice surprise, so I grilled them too, and added them to the Napoléon layers. I was very proud of how the dish ended up looking: colorful and pretty.

In my opinion, Napoléons have to look gorgeous before being eaten. We eat with our eyes first and I'm confident these savory Napoléons will satisfy the pickiest eater.


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Cucumber and Yogurt Salad Recipe Recipe

I'm still working on using the cucumbers from our garden. I know my husband Lulu spent a lot of time planting all the vegetables so I try my best to make flavorful dishes using the results of his hard labor. 

Today I used Marketmore cucumbers and served them as a first course. The dish was composed of seeded, sliced cucumbers, finely chopped pickled grape leaves and diced red bell peppers. I tied the flavors of the salad together with a dressing made with yogurt, mustard and olive oil.

I understand that the process of planting, watering and caring for the vegetables requires a lot of work, so I definitely feel responsible for creating unique dishes that showcase the quality of the ingredients. Love you Lulu! Don't we make a great team?


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Carrot and Red Bell Pepper Soup Recipe Recipe

We’ve been experiencing unseasonably cool weather this week. I’ve been making a lot of healthy summer salads for the family, but today I decided to switch it up a bit and prepare a big pot of hot soup.

I used the remaining freshly picked carrots from our garden and roasted red bell peppers as the main flavorings in the soup. To ensure that it remained healthy and well-balanced, I added well-known French beans called flageolet beans. They resemble large, pale green kidney beans and have a very delicate flavor with a starchy texture, which married perfectly with the velvety soup. 


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Quinoa with Carrots and Zucchini Recipe

My husband Lulu picked buckets full of vegetables from the garden this weekend. Lulu gathered a huge bunch of Babette and Bolero Nantes carrots and Lolita zucchini, and I used them as garnish for a delightful quinoa side dish.

I wanted to give the dish a burst of flavor and I remembered that I had a bottle of ginger syrup that our friend Laura recently brought us from her last trip to Hawai. She told us how delicious this amber-colored elixir was. She met with the owner and was very impressed with how passionate the proprietor was about her product.

Ever since I started PhamFatale.com, friends and family bring me all sorts of unique, out-of-the-ordinary food products and I have to admit I love it! Thanks!


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Beet Green Pesto Gnocchi Recipe Recipe

Beet Green Pesto Gnocchi Recipe

06.20.12 by Jackie

Here's another flavorful and healthy recipe using the young beet leaves from my garden. If the leaves are still young, they're edible! I've cooked with beet greens in the past but I find that the best way to consume them all is to use them in sauces. To that end, I made beet green pesto mixing macadamia nuts, Romano cheese and of course, the beet greens. 

What goes better with pesto than gnocchi? It’s definitely one of my favorite combinations and I was eager to see how the beet green flavor matches with the gnocchi. After sautéing the gnocchi in a bit of olive oil, I added a touch of ricotta cheese and completed the sauce with the beet green pesto and a bit of the beet liquid.

I've finally used all the beet greens for this week. Mission accomplished! 


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