These super healthy, vegetarian pitas from Chef MD are perfect for lunch or a light, easy supper.
This is a permutation of the vast universe of simply dressed, grated, or julienned raw vegetable salads that includes France's grated carrot and celery root salads and the endless variety of shredded cabbage slaws in America. They all share a purity and directness of flavor, with a pleasingly rustic, elemental look.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
This is a bowl brimming with the fresh clear tastes of Spring.
Ingredients
I had these potatoes for Christmas dinner at the home of my friend Lindita Klein. She found a similar recipe in Gourmet magazine that called for butter in place of the olive oil and a sprig of Italian parsley in place of the rosemary. You can use either or both of the herbs, but olive oil makes these potatoes remarkable. This is one of those dishes that everyone loves and wants to know how to make. It is simple and enormously appealing.
The very simple stuffing for this butternut squash is made primarily of the flesh of the squash itself. Garlic, a bit of ginger, and chopped scallions are added for flavor. If you are not fond of ginger, which gives this combination its unusual taste, you may want to use less of it, or eliminate it altogether. Bread crumbs, tossed with a little oil and sprinkled on top of the filling, become brown and crisp in the oven, and their crunchy texture contrasts nicely with the creaminess of the filling.
Lucy says, "I am a former vegetarian, but at my house we still enjoy meat-free cookouts. I find that some of the best tasting grill items are meat-free. Try this one that both meat eaters and vegetarians alike will devour."
On the island of Crete, March and April are the best months to pick wild edible greens for making pies. Also in spring, in the markets of Heraklion, you’ll find neatly tied-up bunches of aromatic greens called yahnera: a few shoots of wild fennel bunched with salsify tops, leaves of young corn poppy, Roman pimpernel, shepherd’s purse, wild carrot, edible chrysanthemum, and a thick furry thistle called eryngo - all sweet fragrant greens nearly impossible to put together outside Crete.
Vegetarian friends love this. Even meat eaters do, too!