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Vegetarian

Recipes from Chef Michael's Kitchen

Recipes | Latest Recipes from Vegetarian

Grilled Vegetables
11 years ago

Grilled Vegetables

Nothing tastes better than grilled vegetables. Nothing! These are one of the best ways I know to encourage mass vegetable consumption. The smoky charred aroma of your grill is always a crowd-pleaser.

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Grilled Asparagus with Parsley Pesto
11 years ago

Grilled Asparagus with Parsley Pesto

There are many ways to cook asparagus; my favourite is on the grill with lots of smoky flavour, especially when they’re tossed with a batch of a quick and tasty variation of pesto.

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Brown Butter Green Beans with Toasted Almonds
11 years ago

Brown Butter Green Beans with Toasted Almonds

Green beans are one of my favourite vegetables, especially when they’re sprinkled with crunchy toasted nuts and dressed with brown butter. Browning butter is one of the all-time great flavour secrets; it’s an easy way to unlock lots of hidden flavour and dress up your plate. Of course, for a healthier twist, you can simply use flavourful olive oil.

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Asian Greens with Three Sesames
11 years ago

Asian Greens with Three Sesames

A bowl full of warm Asian greens is one of the healthiest things you can put on your table. It’s also one of the tastiest, especially if you simply steam the greens and toss them with a quick, warm sesame dressing.

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Apple Stewed Red Cabbage
11 years ago

Apple Stewed Red Cabbage

Apples and red cabbage were made for each other! This is a traditional side dish for just about any meat, poultry, pork or game. The earthy bitterness of the cabbage is perfectly balanced by the sweetness of the apple and the sourness of the vinegar.

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Herb-Roasted Potatoes
11 years ago

Herb-Roasted Potatoes

The secret to perfectly oven-roasted potatoes is a two-step process. First, gently boil and cook potatoes through, then rapidly roast and brown them. The resulting crisp exterior and tender interior are quite addictive.

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Oven-Crisped Potatoes
11 years ago

Oven-Crisped Potatoes

If you like golden brown crispy crusty potatoes, then this dish is for you. It was originally created as a way to use up leftover boiled or baked potatoes, but it’s so good that you’ll soon be cooking potatoes just so you can smash and crisp ’em.

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Farfalle with Roasted Tomato Garlic Sauce
11 years ago

Farfalle with Roasted Tomato Garlic Sauce

You haven’t lived until you’ve roasted tomatoes with onions and garlic and tossed them with pasta! Roasting reveals a deep, satisfying flavour hidden in tomatoes. This will become one of your favourite ways to dress up pasta. My family loves the simple rustic flavours of this dish, and I’m sure yours will too.

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Spaghetti with Hidden-Vegetable Tomato Sauce
11 years ago

Spaghetti with Hidden-Vegetable Tomato Sauce

Sometimes what you don’t know can help you, especially when it comes to getting vegetables on the table. Kids will always eat pasta with tomato sauce but they won’t always eat their vegetablesso it can help to magically, mysteriously hide them in the sauce. This is the sort of sauce that you may end up making on a regular basis, so it’s worth investing in an immersion blender. It really speeds up the works.

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Fettuccini Alfredo
11 years ago

Fettuccini Alfredo

This classic dish is elegantly tasty, simple and super speedy. The creamy, cheesy sauce that makes Fettuccini Alfredo so memorable easily forms when great Parmesan cheese and a splash of cream are simply tossed together with hot noodles and aromatics. This dish is at its best when you make it and serve it immediately.

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Macaroni & Cheese
11 years ago

Macaroni & Cheese

Few things are as good as a steaming bowl of homemade macaroni and cheese, especially when it doesn’t come out of a box. There’s something very satisfying about making this classic dish yourself. And it tastes a whole lot better than anything made in a factory!

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Twelve Grains
11 years ago

Twelve Grains

Whole grains are one of the tastiest, healthiest and most versatile ingredients in your kitchen. They’re also one of the easiest to cook. They simply need to simmer in water until they’re tender and ready to enjoy by themselves or as an ingredient in many other dishes.

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