Oswald Rivera

Author, Warrior, and Teacher

Category: vegetables (page 1 of 8)

PORTOBELLOS AND POTATOES

I love meaty portobello mushrooms. Yet, to my experience, the basic portobello rendering is as in hamburgers, using the mushroom instead of hamburger meat.  Yes, nestled between a bun, or two slices of bread, or even a muffin, it is a satisfying meal. … Read more...

PESTO EGGPLANT

Even towards the end of summer, there’s lots of fresh basil around in every farmer’s market and greengrocer. Naturally, this brings pesto to mind. It happens we also had this beautiful eggplant fresh from a garden. So I got the bright idea of creating a Pesto Eggplant recipe.… Read more...

CREAMED SPINACH WITH SUMMER SQUASH

I’ve always like spinach, even when I was a young ‘un. Some people abhor spinach, and I’ve always wondered why? There is one exception: creamed spinach. Even the most recalcitrant youngster will gravitate towards it. Now that summer is in full bloom, and spinach is abundant, I like to experiment with the vegetable.… Read more...

PORTOBELLO MUSHROOM BURGERS REDUX

On 09/08/20 I posted a recipe on grilled portobello mushroom burgers. In that dish, the mushrooms were marinated in a mix of Dijon mustard, sherry vinegar, olive oil, garlic, salt and pepper; and they were topped with mayonnaise. I’m always experimenting with portobello’s since they are the closest vegetable to beef burgers in terms of taste and texture.… Read more...

BROCCOLI WITH BLACK OLIVES

I’m old enough to remember when George H.W. Bush, the 41st President of the United States, loudly proclaimed on TV, “I hate broccoli.” I must say, that was an ill-conceived comment. Somewhere in some prep school, someone must have forced the vegetable on him and this was the result.… Read more...

CAULIFLOWER WITH TOMATOES AND CHEESE

This is a scrumptious vegetarian dinner that can also serve as a side dish or an accompaniment to chops or omelets. And it requires minimal preparation. Even the kids, those who hates veggies, will love this one. Cauliflower with Tomatoes and Cheese will satisfy every palate in the house, especially a hungry palate.… Read more...

APPLE BUTTER PEAS

This recipe intrigued me solely because it contains apple butter. To me, apple butter is for breakfast, on toast or on pancakes. But with peas? As a side dish or main vegetarian course? This I had to check out. And it’s a marvelous combination.… Read more...

SCALLOPS ON A BED OF SPINACH

This recipe, I’m told, is Italian in origin. It’s simple enough,  sautéed scallops served over spinach. Nothing could be easier. And if you don’t like spinach, substitute another green. You’re only limited by your imagination. Enjoy.

The recipe calls for steaming the spinach (or whatever greens you use).… Read more...

GREEN-TOPPED CAULIFLOWER

I’m told that dish dish is either Austrian or Hungarian in nature. Or it could have come from that old monarchy known as the Austro-Hungarian Empire that lasted from 1867 to 1918. Whatever it’s genesis, it’s a great way to liven up cauliflower.… Read more...

ZUCCHINI AND CHICK PEA SAUCE

I’m always experimenting on sauces that I can use with a grain or pasta. This one combines two of my favorite veggies: zucchini and chick peas. And I always want something that’s easy to make. This one fits the bill. Served over spaghetti, as we do it here, it makes for a great vegetarian dish; or even as side dish with your favorite cut of meat.… Read more...

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