Alexandra's Kitchen

A food blog with mostly simple, always seasonal recipes.

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A white serving bowl filled with winter tabbouleh and roasted delicata squash slices.
Winter Tabbouleh with Roasted Delicata Squash
A plate of roasted eggplant salad with tzatziki and tomatoes.
Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes
charred broccoli salad with dates, almonds, and cheddar
Charred Broccoli Salad with Dates, Almonds & Cheddar
carrot-quinoa salad with lemon-tahini dressing
Addictive Carrot-Quinoa Salad with Lemon-Tahini Dressing
A bowl of roasted Brussels Sprouts with Almonds, Manchego, and balsamic.
Roasted Balsamic Brussels Sprouts with Manchego Cheese
A white bowl filled with Charlie Bird farro salad and sliced raw beets.
Charlie Bird Farro Salad with Beets, Scallions & Pistachios
A steamer filled with Chinese steamed scallion buns.
Chinese Steamed Buns with Scallions (Hua Juan)
16 favorite vegetable side dishes
16 Favorite Vegetable Side Dishes for Fall
a plate of roasted cabbage wedges with walnuts, parmesan, bread crumbs and balsamic.
Crispy Oven-Roasted Cabbage Wedges
A an overhead shot of a plate of whole roasted cauliflower with lemony yogurt sauce.
Whole Roasted Cauliflower with Lemony Yogurt Sauce
A platter of shaved Kohlrabi Salad with basil and parmesan.
Shaved Kohlrabi Salad with Basil and Parmesan
A bowl of 3-ingredient lentil salad.
Mind-Blowing, Three-Ingredient Trader Joe's Lentil Salad
Moroccan Carrot Salad with Harissa and Avocado
Moroccan Rice with Harissa, Dates, and Orange Two Ways: Instant Pot & Stovetop
Favorite Kale Salad + Large Batch Shallot Vinaigrette
These burnt carrots with honey, black pepper, butter, and almonds are really twice-roasted carrots that bathe in vinegar after their first pass in the oven, then get dressed with butter and honey before their second. I set the finished dish on the kitchen table before running out to do errands, and while I was out, I received a text message from my husband that read: "I ate all of the carrots...sorry. They were so delicious." // alexandracooks.com
Burnt Carrots with Honey, Black Pepper, Butter, and Almonds
Friends, roasting polenta in the oven is a game changer — it frees up your cooktop and, more important, YOU. While the polenta bubbles away in the oven, you can sauté greens or poach eggs or steam broccoli or take a bath give the kids a bath, etc. No need to worry if the polenta is sticking to the pot, running out of liquid—in the oven it cooks slowly and evenly. It's the easiest thing in the world, and this time of year, I could eat it with everything // alexandracooks.com
Oven-Baked Polenta (A Miracle) with Poached Eggs
A jar of candied pumpkin seeds.
Sweet and Salty, Addictive Candied Pepitas
Here I've pickled peppers, onions, and fennel, and I've been tucking the mix into sandwiches, spreading it atop melty cheese toasts, and, as intended, sprinkling it over just-baked pizza. I imagine it would be fabulous with grilled bratwurst or in a Philly cheesesteak-style sandwich. // alexandracooks.com
Simple, Quick- Pickled Vegetables
A plate of oven-roasted cauliflower florets with parmesan.
Easy Parmesan-Roasted Cauliflower Florets Recipe
A bowl of raw corn salad with tomatoes, feta, and basil.
Mark Bittman's Raw Corn Salad with Tomatoes, Feta, Basil & Mint
This kale and quinoa salad has a lemony-mustard dressing, dried cranberries that plump with the cooked quinoa, crisp celery, toasted almonds, and goat cheese. It comes together in a snap and has been a welcomed addition to the summer salad rotation. It also keeps well in the fridge for days, making it perfect for lunch-on-the-go or a picnic at the beach. I find it irresistible, and while it's a great side salad, it's nearly a meal in itself. // alexandracooks.com
Kale and Quinoa Salad from Love Real Food
In this kale Cesar salad, the dressing is light and lemony and the kale itself is extremely soft and tender. It's also vegan, the dressing made with vegannaise and vegan Worcestershire. The combination of curly kale, massaged till tender, quick-pickled onions, and toasted pumpkin seeds, which add so much texture and flavor, is so good. I think this is one you have to taste to believe. // alexandracooks.com
Honest Weight Food Coop's Kale Caesar
If anything deters you from making these thick-cut sweet potato fries, let it be time, not fear — of fat or the frying process — because these fries, if anything, are less greasy than roasted sweet potatoes wedges, and they are completely irresistible. // alexandracooks.com
Thick-Cut Sweet Potato Fries
This fall tabbouleh is so refreshing and includes pomegranates, apple, and walnuts. What's more, no cooking is required — bulgur simply needs to be soaked in cold water for about an hour. // alexandracooks.com
Fall Tabbouleh with Apples, Walnuts, and Pomegranates
Roasted delicata squash with chilies, lime, and cilantro.
Roasted Delicata Squash with Chilies, Lime & Cilantro
This smoky eggplant dip calls for charring whole eggplant on a grill or over an open flame until the skin is blackened. The rest is easy: pulse the eggplant flesh in a food processor with tahini, Greek yogurt, salt, and fresh lemon, and before serving, drizzle with olive oil and sprinkle with za'atar. Yum. // alexandracooks.com
Smoky Eggplant Dip with Yogurt and Za'atar
A jar of cilantro-lime chickpeas.
Chickpeas with Cilantro-Lime Dressing
For sweet potato lovers, these sweet potatoes with chilies, lime, and cilantro no doubt will be a welcomed addition to your repertoire. And for everyone else, I suspect this, with its bright, fresh flavors, may just win you over, too. // alexandracooks.com
Sweet Potatoes with Chilies, Lime, & Cilantro
This freekeh salad is my favorite kind of recipe, one whose assembly is fluid — as the vegetables roast in the oven, the freekeh cooks stovetop, and you make the dressing — and whose payoff is big: minimal mess and a meal that's at once light and comforting. // alexandracooks.com
Freekeh Salad with Roasted Kale & Cabbage
Folded into olive oil-fried bread, this magic peppers salad made a lovely panzanella salad but could have easily become a bruschetta or simple grain or pasta salad. Much to my delight, making this panzanella felt nothing like hard work. It was almost as though the salad assembled itself. Perhaps "hard work" is a state of mind. Hmm...deep thoughts. // alexandracooks.com
"Magic" Peppers Salad with Pine Nuts & Capers
a bite of no-fuss eggplant parmesan
Easy Eggplant Parmesan with Roasted Eggplant
This garlic and thyme monkey bread with spicy tomato sauce would nicely complement any pasta dish (for all of you carb lovers that is) but would also be wildly received at any sort of Super Bowl gathering. // alexandracooks.com
Garlic and Thyme Monkey Bread with Spicy Tomato Sauce
A sheet pan with 6 acorn squash halves roasted with maple butter.
Roasted Acorn Squash with Maple Butter
A plate of Swiss chard salad.
Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
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
Chard Fritters | Montreal
A bowl of broccoli-cauliflower salad.
Cauliflower, Broccoli & Pepita Salad
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
Just-baked potato gratin in a casserole dish.
Alice Waters's Potato Gratin
Roasted with olive oil, salt and pepper, the Brussels sprouts and the pancetta crisp up in unison, the fat from the pancetta flavoring the sprouts, whose crispy surfaces emerge glistening and caramelized. Served with balsamic vinegar, this is a Brussels sprouts recipe that even those who don't like sprouts will absolutely love! // alexandracooks.com
Ina Garten's Balsamic Brussels Sprouts
Charred eggplant produces a creaminess without the help of oil, and the charring moreover imparts such a nice smokiness to the eggplant's flesh. Some sort of flatbread or grilled bread is a must with each of these preparations, and if you happen to have some za'atar in your pantry, the aromatic spice mixture complements the eggplant so nicely. // alexandracooks.com
Burnt Eggplant with Za'atar Flatbread
A simple dressing of olive oil and freshly squeezed lemon juice with just a pinch of crushed red pepper flakes works best in this quinoa salad, both complementing quinoa's flavors while not oversaturating its delicate texture. // alexandracooks.com
Quinoa with Walnuts, Radishes & Spring Onions • How to Cook Quinoa Properly • Fair Trade Quinoa
3 Simple Tartines: Mushroom; Radicchio & Gorgonzola; Fresh Ricotta // Plus A Few More Ideas for Oscar Night
Marinated olives are about as easy as it gets as far as sprucing up the hors d'oeuvres spread goes — a little garlic and orange zest along with a few spices (crushed red pepper flakes and fennel seed) go a long way, and these flavor elements look so pretty in the serving dish as well. // alexandracooks.com
Super Easy Marinated Olives
This pomegranate salad recipe comes from the book Turquoise by Greg and Lucy Malouf, which my aunt introduced to the family last winter when she served this stunning salad at a dinner party. The myriad textures and sweet-salty-hot dressing make this salad irresistible. // alexandracooks.com
Green Olive, Walnut & Pomegranate Salad; Thanksgiving Day Recap
It's dishes such as this that make me understand (almost) how people can be vegetarian. In In this slow-cooked kale, kale is blanched first, roughly chopped and then sautéed over low heat for thirty minutes in olive oil with onions, garlic, rosemary and chile de árbol. It's almost black and slightly crispy when finished. It is sweet and addictive. // alexandracooks.com
Suzanne Goin's Slow-Cooked Kale ( & Stuffing)
In grilled trout, when the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier. This meal has become a recent favorite. Greens beans, needing nothing more than a three-minute steam and a drizzling of olive oil, freshly squeezed lemon, salt and pepper, are so good right now. And this brown butter orzo "risotto," is a long-time favorite.So easy, so delicious. // alexandracooks.com
Whole Grilled Trout | Steamed Green Beans | Brown Butter Orzo "Risotto"
In this eggplant caviar, eggplant is roasted (as opposed to fried), which requires minimal oil, allowing the eggplant's sweet flavor to really shine. And after a gentle mashing with a fork, the eggplant's flesh becomes creamy, a perfect consistency to whip into a spread to spoon over grilled bread. // alexandracooks.com
Eggplant Caviar on Grilled Bread

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