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Category: Vegetarian

Lemon Tahini Dressing with ingredients in background

Lemon Tahini Dressing

Years ago when I lived in New York City, I often visited a small cafe and would order a salad with this dressing. It was a long, long time ago, no internet so I had to figure out what was in the Lemon Tahini Dressing by trial and error. The

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Cabbage Salad with Peanut Dressing

Cabbage Salad with Peanut Dressing

I love the way cabbage holds up to any type of dressing you throw at it. This Cabbage Salad with Peanut Dressing is filled with green cabbage, green onions, almonds, peanuts or whatever nuts you have to add crunch and a smooth, luscious peanut dressing. The Cabbage Salad can be

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Lemon Dijon Potato Salad

Lemon Dijon Potato Salad

My goal was to come up with a potato salad that wasn’t heavy with mayonnaise and would be a great side dish to serve with salmon or burgers or a green salad. Lemon Dijon Potato Salad is a bright flavored side dish with layers of deliciousness. Lemon, Dijon mustard, vinegar,

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Green Gazpacho with Croutons

Green Gazpacho with Croutons

Just finished whipping up a big pitcher of Yotam Ottolenghi’s Green Gazpacho with Croutons from his wonderful book “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi.”  It is a beautiful book featuring all vegetarian recipes that he created for the Guardian column he wrote on vegetables. This recipe is a great

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Creamy Zucchini and Fennel Soup

Creamy Zucchini and Fennel Soup

Okay, I decided to make this Creamy Zucchini and Fennel Soup when I was puttering around in my garden and found one gigantic zucchini (documented below). It was hidden in the back of one of my vegetable beds. It’s funny how you can check on your garden daily and not

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Green Beans and Glass Noodles

Green Beans with Glass Noodles

Green beans are a favorite vegetable of mine but I am always looking for new ways to prepare them. Green Beans with Glass Noodles is a recipe that I adapted from a Yotam Ottolenghi’s book Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. It is a great cookbook filled with very

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Mushroom Frittata with Gruyere Cheese on late with toasted bread and arugula salad

Mushroom Frittata with Gruyere

On a recent trip to the market, I happened to pick up some mushrooms – large portabellas and a few shiitakes. This Mushroom Frittata with Gruyere and a touch of fresh mint leaves is the recipe where those mushrooms ended up. If you find yourself at a Farmers Market, pick

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Summer Fresh Minestrone

Summer Fresh Minestrone with Pistou

I love soup any time of year and for any meal. This one happens to be one of my absolute favorites. Summer Fresh Minestrone is so healthy and so chocked full of vegetables – you will be eating it for lunch and dinner until its gone. It’s easy to prepare,

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Stuffed Zucchini

Stuffed Zucchini Blossoms

There is such an abundance of zucchini throughout the summer, and endless possibilities for preparing it. The recipe for these Stuffed Zucchini Blossoms uses the beautiful yellow blossoms as well as the small vegetable attached at the base. Just the idea of cooking and eating flowers makes me so happy!

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Italian Tricolore Salad in a white bowl with italian bread on the side

Italian Tricolore Salad

A classic Italian dish. This Tricolore Salad is definitely one of my favorites. Tricolore refers to the three colors of lettuce: radicchio, arugula and endive. It is a salad made of three bitter lettuces or chicories. Similar to my Radicchio Salad which consists of just the one lettuce (chicory), this

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.