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Vegetables

Bowls of butternut squash and cider soup aside herbed flatbreads.

Butternut Squash and Apple Cider Soup
October 21, 2014
Soup season has officially arrived, bringing with it bowls of warm, comforting goodness, smells that permeate the house, the nourishment we crave on chilly days, and blisters to our little, out-of-practice fingers. This parsnip pear soup is perfect for this time of year. // alexandracooks.com

Creamy Parsnip and Pear Soup
October 15, 2014
A sheet pan with 6 acorn squash halves roasted with maple butter.

Roasted Acorn Squash with Maple Butter
October 3, 2014
A pile of homemade oven fries.

Crispy, Homemade Oven-Baked French Fries
September 25, 2014
A plate of crispy eggplant rounds.

Crispy, Panko-Crusted Eggplant
September 19, 2014
There is something so good about this simple quesadilla, about tasting each element — the smoky peppers and sweet onions, the bright cilantro, the creamy, melty Jack. As with pizza, less is more with quesadillas — a thin layer of ingredients is best. Before serving, I love stretching open the cheese-locked layers and dropping in spoonfuls of sour cream. // alexandracooks.com

Roasted Poblano & Monterey Jack Quesadilla
September 11, 2014
A bowl of roasted tomato and bread soup aside homemade bread and a spoon.

Roasted Tomato and Bread Soup (Pappa al Pomodoro)
August 27, 2014
A plate of Swiss chard salad.

Swiss Chard Salad with Lemon, Parmesan & Bread Crumbs
August 7, 2014

Chickpea & Quinoa Veggie Burgers
July 31, 2014
Plates of summer squash saute.

Sautéed Zucchini with Mint, Basil & Pine Nuts
July 23, 2014
A zucchini, burrata, and anchovy pizza topped with fresh basil.

Summer Squash Pizza with Burrata & Basil
July 8, 2014
This no-mayo chicken salad is made with a simple dressing of olive oil and vinegar with big, plump pieces of chicken, lots of herbs, and a nice bite in the dressing. It's another nice no-mayo salad to serve at a summer gathering or to bring to a potluck. And there's only one thing to keep in mind while making it: less is not more. Don't be afraid to heap on those herbs. // alexandracooks.com

Chicken Salad with Olive Oil & Herbs
June 26, 2014
Crispy on the edges, creamy in the center, these little chard fritters, squeezed with lemon, make the most lovely Meatless Monday meal. But more importantly they save the fridge from utter and complete dark-leafy-green domination. And for that I couldn't be more grateful. // alexandracooks.com

Swiss Chard (Or Other Greens) Fritters
June 18, 2014
I served this grilled pablanos salsa with grilled, diced New York Strip steak, but skirt, hanger or flank would be really nice, too. And while meat, especially with occasions like Father's Day in mind, feels like a must, with this salsa on the table, I find myself forgetting the meat altogether, loading up tortilla after tortilla with as much salsa as each can bear, piling on diced avocado and dollops of sour cream. Never have tacos disappeared so quickly. // alexandracooks.com

Tacos with Grilled Poblano & Corn Salad
June 11, 2014
A bowl of broccoli-cauliflower salad.

Cauliflower, Broccoli & Pepita Salad
May 22, 2014
A plate of crispy roast chicken with herb sauce.

The Crispiest Spring Chicken
May 14, 2014
A plate of 2 chicken tinga tacos.

Classic Chicken Tinga Tacos
April 29, 2014
broiled lamb chops with Nigella Lawson's mint sauce

Broiled Lamb Chops with Nigella’s Mint Sauce & Roasted Asparagus
April 9, 2014
A bowl of spring wheat berry salad.

Spring Wheat Berry Salad
April 4, 2014
A cast iron skillet filled with baked ricotta.

Baked Ricotta
April 1, 2014
This dressing, a combination of tahini, olive oil, lemon juice and garlic, is the perfect accompaniment to roasted vegetables: from cauliflower to broccoli, carrots to parsnips, onions to cabbage. // alexandracooks.com

Roasted Vegetables with Tahini, Lemon & Za’atar
March 17, 2014
A bowl of roasted parsnips with chile-honey butter.

Roasted Parsnips with Chili-Honey Butter
March 17, 2014
This chicken with preserved lemons and green olives, I can assure you, is plenty flavorful and colorful, too: the various spices in the ras-el-hanout, most likely the turmeric and paprika, imbue the dish with an inviting and appetizing yellow hue throughout. // alexandracooks.com

Chicken with Preserved Lemons & Green Olives
March 12, 2014

Bucatini with Butter-Roasted Tomato Sauce
March 6, 2014

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