vegetarian Archive

Green Beans with Pistachios and Preserved Lemon

Hello, friends!

July was one of the crazier months of my entire life, but I made it through. I pulled off two large events (planned a grand opening party for the new 365 by Whole Foods Market and catered the Juliet Zulu retreat). We trekked to Seattle for my cousin’s wedding (and Margot’s flower girl debut!). I went to NYC with Bunk Sandwiches.

I am proud of all that I accomplished in July, and I plan to sleep for all of August. (Who am I kidding?! I have a toddler. No sleep for me!) In all seriousness, my plan for August is to lay low and enjoy time with my family. I want to snuggle with my kid and watch a lot of Olympics and eat long and leisurely dinners in our backyard.

So, I’m doing just that. Cooking and snuggling and Olympics-ing. Tonight, I made fresh tomato pasta sauce (check my Instagram for the recipe) and watched gymnastics with my daughter. She’ll be two in October and doesn’t exactly get what’s going on, but she exclaims happily, Watch ‘nastics! Do flips! Oh my goooooodness!”

So, yeah, I’m feeling pretty great about life.

Since I now have the time and energy, I’ve been cooking up a storm the past week. I bought all the things at the Beaverton Farmers Market on Saturday (corn! heirloom tomatoes! green beens! a flat of mixed berries! peaches!) and I’ve been having a blast in the kitchen.

Of all the things I’ve made recently, these green beans with pistachios and preserved lemons might be my favorite. First off, these green beans take 15 minutes (tops!) to make. The only tedious thing about this recipe is shelling the pistachios. (Pro tip: it’s a little more expensive, but you can buy shelled pistachio meats!)

I got the idea for this dish from the magnificent Yotam Ottolenghi. He posted a very similar dish on his Instagram last week, and I thought it sounded like green bean perfection. I’m not sure if he has this recipe in any of his cookbooks, or if it was just a random dish that he made a posted. Whatever the case, it sounded simple enough and so I set about making my own rendition.

So, here it is. At long last, a recipe! And a good one, at that!


green beans with pistachios and preserved lemon |


Green Beans with Pistachios and Preserved Lemon

Serving Size: 4 as a side


  • 2 cups fresh green beans, trimmed
  • 1 large clove garlic, peeled and minced
  • 1/2 cup chopped pistachios
  • 1.5 tablespoons minced preserved lemons
  • 2 teaspoons minced fresh oregano
  • Olive oil
  • Salt & freshly ground black pepper


  1. Bring a pot of water to a boil. Blanch green beans in boiling water for 3-5 minutes, until tender. Drain and rinse with cold water.
  2. Toss green beans with olive oil, to coat. Then toss with the minced garlic, preserved lemons, oregano, and half of the chopped pistachios. Season with salt and pepper, to taste. When ready to serve, sprinkle the remaining pistachios over the top of the dish.

Pickled Nectarine and Burrata Salad

I blinked.

I blinked and suddenly it’s September.

I blinked and summer is already fading into fall. There are leaves on the ground and sweaters in stores.

I blinked and my baby is suddenly feeling less and less like a baby. Margot Louise will be a year old next month. (How did that happen?!) She refuses to crawl, but she is so close to walking. She is fierce and funny and stubborn and independent. She jabbers all day long. She devours (most) everything I put in front of her. She’s obsessed with my soba noodle salad and roasted sweet potatoes (with a touch of cinnamon and coconut oil). She hates blueberries.

She makes me feel all the things. (And now, a gratuitous cute baby pic!)

margot louise

Despite my best attempts, the blog has largely been ignored. I’ve been cooking and eating and eating and cooking. (If you don’t believe me, peep my Instagram feed.) I just haven’t written a darn thing. I warned you this might happen, and I had every intention of proving myself wrong. It turns out that I was right all along.

I’ve made this pickled nectarine and burrata salad at least 3 times this summer (and have been meaning to post the recipe for weeks!). The grocery store next to my house started carrying burrata cheese and I have very mixed feelings about this development. The problem is that burrata is so incredibly delicious and I want to eat it all the time. However, burrata ain’t cheap. You’ve heard the expression “champagne taste on a beer budget”? Well, I’d like to change that expression to “Burrata taste on a Velveeta budget”. I love me some burrata cheese, but my wallet does not.

That being said, this salad is totally delicious and the creamy burrata mixed with the pickled nectarines is OUT OF THIS WORLD. The cheese is worth every penny. (Note: if you can’t find burrata cheese or would like a more affordable substitution, fresh mozzarella would also work nicely in this salad!)

So, soak up the last of summer while you still can. Buy all the nectarines and all the burrata cheese and eat this salad every night of September. (Ok, that might not be the reasonable choice. However, I implore you to make this salad while nectarines are ripe and in season. Get on it!)

pickled nectarine and burrata salad |

Pickled Nectarine and Burrata Salad

Serving Size: Makes 2 plated salads


  • 2 nectarines, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • Sea salt and freshly ground pepper
  • 1/4 teaspoon nutmeg
  • 2 cups arugula
  • 1/2 cup fresh mint
  • 1/2 cup fresh basil
  • 2 tablespoons olive oil plus more for drizzling
  • Fresh urrata cheese


  1. Mix together vinegar, salt, pepper, sugar and nutmeg. Combine nectarines and red onion in a small bowl and pour vinegar mixture over the fruit. Set aside and let sit for 15 minutes to an hour.
  2. Drain nectarines and onions (reserve liquid). Combine the fruit and onions with arugula, mint, and basil. Mix 2-3 tablespoons of pickling liquid with 2 tablespoons of olive oil. Taste and adjust seasonings as needed. Toss the arugula and nectarine mixture with the dressing.
  3. To plate, place a small portion of burrata in the center of a shallow bowl. Arrange salad around the burrata cheese. Drizzle with a bit of extra olive oil or dressing. Season with salt and pepper, if needed. Serve with crostini or crusty bread.

 Recipe adapted from Epicurious


Zucchini and Corn Skillet Sauté

So far, I’ve craved the following things during pregnancy: apricots, deli macaroni salad, blueberries,  cookies n’ cream ice cream, chocolate chip cookies, macaroni and cheese, french onion dip (and potato chips), grapes, s’mores, brownies (from a box), peaches and cottage cheese, and cereal. (I’ve been eating a lot of cereal.)

Sadly, there have been zero vegetables on the cravings list. If it weren’t for my garden, I probably wouldn’t be eating any vegetables whatsoever! It’s not that vegetables sound bad, I just don’t have a strong inclination towards them. I could take them or leave them. (I just want fruit. And ice cream. And cereal.)

Thankfully, my garden won’t let me get away with a fruit/cereal/ice cream diet. My garden is exploding with summer produce right now – cherry tomatoes, zucchini, basil, snap peas, lettuce, spinach, cilantro, carrots, green onions, etc – and I can’t let it all go to waste. So, when I do finally get around to cooking and/or eating vegetables, I am reminded of the fact that I really do love them. Especially in the peak of summer season, there are just so many wonderful vegetable options. They’re bright and crisp, full of flavor and nutrients.

So, even if I don’t particularly crave veggies, I’ll keep eating them because I know they’re good for me and the baby (and my garden keeps pumping out more of them!). And you know what? It’s dishes like this zucchini and corn sauté that will keep me coming back for more.

(A quick note about the recipe: while I prefer making this in a cast iron skillet in the oven, you could totally cook this on the stovetop. I just like the way the veggies caramelize and cook evenly in the oven. But, it’s really hot outside and you might not want to turn on your oven. In which case, I think it’s totally fine to cook this recipe on the stovetop!)

zucchini and corn skillet sauté with parmesan and basil |

Zucchini and Corn Skillet Sauté with Parmesan and Basil

Serving Size: 4-6 (as a side), 2 as a main course


  • 1 medium zucchini, cut into small cubes
  • 1.5 cups fresh corn kernels
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup cherry tomatoes
  • Handful of fresh basil leaves
  • Freshly grated parmesan cheese
  • Salt & freshly ground pepper, to taste
  • 1 tablespoon sherry vinegar


  1. Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to preheat. Once skillet is hot, add in butter, shallots, and garlic and give a good stir. Place back in the oven for 3-5 minutes.
  2. Remove skillet form oven and toss in corn and zucchini. Stir to coat, and add a bit more butter if needed. Add a dash of salt and pepper. Place skillet back in the oven and cook for 5-10 minutes, stirring once or twice.
  3. Once zucchini and corn are just starting to brown, remove from the oven. Stir in cherry tomatoes and sherry vinegar. Top with thinly sliced ribbons of fresh basil and a healthy sprinkling of finely grated parmesan cheese. Taste, and add more salt and pepper if needed.


Spring Strawberry Salad with Lime Poppy-Seed Vinaigrette

This is such a simple and pretty spring salad. I won’t pretend this salad is anything new or revolutionary – let’s be honest, we’ve all seen spinach and strawberry salads before – but I think the simplicity of this salad is what I love most about it. It’s chock-full of gorgeous spring produce – strawberries, spinach, fennel, radishes, and snap peas – and the veggies are perfectly complemented by a bright and balanced homemade lime and poppy-seed vinaigrette.

This is one of those recipes that can easily be changed and adapted, depending on what you have on hand (or what you’re in the mood for). You could substitute lettuce, kale, arugula, or any other type of leafy green for spinach in this salad and it would be equally delicious. Or, try using pecans or hazelnuts instead of almonds. Whatever the case, you can’t go wrong with the combination of ripe strawberries, spring veggies, goat cheese, and a sweet and tangy vinaigrette.

spring strawberry salad | rosemarried

Spring Strawberry Salad with Poppyseed Vinaigrette


  • Several handfuls of fresh spinach leaves
  • 1 cup fresh strawberries
  • 3/4 cup sugar snap peas
  • 1/2 fennel bulb
  • 3-4 french breakfast radishes
  • 1/2 cup chopped toasted almonds
  • Crumbled goat cheese
  • 1/4 cup coconut oil (melted)
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1.5 tablespoons honey
  • Squeeze of fresh lime juice
  • 2 teaspoons poppy seeds
  • Pinch of yellow mustard powder
  • Sea salt and freshly ground black pepper, to taste


  1. Wash and pat dry the fruits and vegetables. Remove strawberry tops and slice into halves or quarters. Slice the snap peas thinly, at an angle. Using a mandoline, shave the fennel bulb and radishes into thin slices.
  2. In a small bowl, whisk together the dressing ingredients – oils, vinegar, lime juice, poppy seeds, and spices.
  3. Gently toss the spinach with the strawberries, snap peas, fennel, and radishes. Toss with poppyseed vinaigrette, to coat. Sprinkle chopped almonds and goat cheese crumbles atop the salad. Sprinkle a few fennel fronds on the salad, if desired. Add an extra dash of black pepper, for an extra kick.

Roast Vegetable ‘Stacked’ Enchiladas

This recipe isn’t anything new or life-changing. It’s isn’t particularly pretty or Pinterest-y. It’s a casserole, for crying out loud. (You could even venture to say this is something akin to a ‘Mexican lasagne’.)

But you know what? All of that aside, these vegetable enchiladas are really stinkin’ delicious. This dish has been a staple in my household for years, but I’ve hesitated writing about it here, because of the aforementioned reasons. But, you know what? To heck with reason. And to heck with pretty and Pinterest-y recipes. Because, sometimes, the best things in life aren’t pretty in the least.

And I’m totally ok with that. So, here it is then: my favorite recipe for ugly-yet-tasty roast vegetable enchiladas. I think you’ll like them. A lot.

roast vegetable enchiladas |

Roast Vegetable Stacked Enchiladas

Serving Size: Serves 4-6


  • 15-20 corn tortillas
  • 1 can (28 oz) red enchilada sauce (my personal favorite is El Pato brand enchilada sauce)
  • 4 cups shredded cheddar cheese
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 white or yellow onion, diced
  • 2 carrots
  • 1 parsnip
  • 1 cup frozen corn, thawed
  • 1 large handful kale leaves, roughly chopped
  • 2 canned chipotle peppers (in adobo), finely chopped
  • 2 teaspoons cumin
  • 1.5 tablespoons olive oil
  • Salt & pepper


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or a SilPat.
  2. While the oven is preheating, chop and prep the vegetables. Peel the carrots and parsnip, and chop into 1/4 pieces. Remove the stem and seeds from the poblano and bell pepper, and chop into 1/4 inch pieces. In a bowl, toss together the chopped peppers, onion, carrots, and parsnips. Stir in the olive oil, cumin, chopped chipotles, salt, and pepper. Spread the veggie mixture in an even layer on prepared baking sheet. Roast veggies in the oven until tender and starting to brown, 15-20 minutes.
  3. While veggies are roasting, heat a small amount of olive oil in a skillet over medium heat. Cook corn and chopped kale, until the kale is wilted and any excess moisture from the corn has evaporated. Season with salt and pepper. Set aside.
  4. Once the veggies are roasted, it is time to assemble the enchiladas. In a 9×13 baking dish, pour enough enchilada sauce in the bottom of the dish to coat. Place a layer of corn tortillas atop the sauce. Pour a bit more sauce over the tortilla later, using a spoon or spatula to spread evenly over the tortillas. Sprinkle a handful of cheese over the tortillas. Next, sprinkle a mix of roast vegetables (including the kale and corn) over the cheese and tortilla layer. Add a bit more cheese atop the vegetable layer. Continue to layer in this fashion – tortillas, sauce, cheese, vegetables – until the pan is full. Place a layer of tortillas atop everything, and spread sauce generously over the tortillas. Sprinkle one last layer of cheese atop of the pan, for good measure. :)
  5. Reduce oven heat to 350 degrees F. Bake enchiladas, uncovered, for 20-30 minutes. Allow to cool for 5-10 minutes before attempting to eat. (I have burnt my tongue many a time on these enchiladas!)

Moroccan Spiced Carrots with Feta and Mint

You know what? Life is good. Life is really good.

As much as I’d like to complain, I really can’t. My cup runneth over. My freelance career is going splendidly. My husband is the best. I have an incredible network of family and friends to lean on. I have the cutest pets on the planet. Oh, and I live in a city full of talented people (and delicious food).

In addition, I recently started a job as the Marketing Director for the Beaverton Farmer’s Market. The job is a part-time and super flexible, which is a perfect compliment to my freelance schedule. It is a huge and thriving market, brimming with artisans, farmers, bakers, and makers of every sort. I love it!

Even though I’ve only been with the market for a couple of months, I can already feel a difference in my cooking and eating habits. Each week, I come home with an incredible array of baked goods, fruits, veggies, snacks, sauces, and more. I can’t help but be inspired by the things I find at the market.

During my first week at the market, I stopped by the DeNoble Farms booth and purchased a couple of rainbow carrots. I’ve eaten a lot local and organic carrots in my day, but there was something particularly special about these carrots. They are vibrant, flavorful, crisp, and sweet. They are light years beyond any carrot you’ll find in a grocery store.

For the most part, I’ve been eating these carrots raw and unadorned, which is totally delicious. However, you really can’t go wrong with these carrots. A few nights ago a made a big roast chicken dinner, and decided to make a side of spicy roasted carrots. I made up this recipe on the spot, and I feel that it’s a winner. The sweetness of the carrots pairs so nicely with the spice and smokiness of the harissa, paprika, and cumin. The addition of salty feta and fragrant mint just add to the depth and flavor of the dish.

All of that to say, I love these carrots and I love this dish. Really, I love my life. I got no complaints and I’m gonna leave it at that.

Moroccan Spiced Carrots with Feat + Mint | Rosemarried

Moroccan Spiced Carrots with Feta and Mint


  • 2 small bunches organic carrots (15-20 small carrots)
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 1/4 cup olive oil
  • 1 tablespoon harissa
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • salt & pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Wash and dry carrots. Remove carrot tops, if any, and reserve for another use. If you carrots are small and thin, you may leave them whole. If they are larger, slice lengthwise in half (or quarters).
  3. In a small bowl, whisk together olive oil, harissa, spices, lemon juice, and honey. Toss the carrots with the oil and spice mixture and half of the chopped mint, then arrange in an even layer on a lined baking sheet.
  4. Roast for 20+ minutes, or until fork tender. (Roasting time will vary, depending on the size of the carrots). When tender, remove from oven and arrange in a serving dish. Sprinkle feta cheese and remaining mint atop the roasted carrots. Serve warm.

Butternut Squash Macaroni & Cheese with Sage

I’ve been in a bit of a food rut as of late. I find myself drawn to old favorites, to dishes that are tried and true. We’ve had record rainfall in Portland this past week and as a result, I find myself feeling particularly lazy in the kitchen. I don’t want to push the culinary envelope. I just want to make something that is simple, warm, and cozy.

This is one of those recipes. Macaroni and cheese is the epitome comfort food. I’ve been making variations on this mac and cheese for years, and it never ever disappoints. It’s rich and creamy, with just a hint of sweetness from the butternut squash. The squash also adds color and texture to the cheese sauce and causes everything to meld together perfectly. (If you’ve not tried butternut squash in macaroni and cheese before, I dare you to try it. It’s remarkably good.)

All that to say, this is my go-to rainy day recipe. If you find yourself looking for a rainy day recipe in the coming weeks (I’m lookin’ at you, Portland!), I highly recommend this one. It’s real good eats.

Butternut Squash Macaroni & Cheese with Sage


  • 1 small butternut squash
  • 3/4 lb macaroni noodles (or other pasta)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 small shallots, diced
  • 2.5 cups whole milk
  • 3 cups shredded cheese (I used a mix of sharp cheddar, gruyere, mozzarella, and parmesan).
  • ½ teaspoon nutmeg
  • 1 tablespoon minced fresh sage
  • salt & pepper, to taste
  • Panko bread crumbs (for topping)


  1. First, make the butternut squash puree (can be done ahead of time). I find that the easiest way to do this is to slice the squash in half lengthwise. Leave the skin on and remove the seeds. Rub the squash flesh with olive oil, salt, and pepper and place the squash halves (skin facing up) on a lined baking sheet. Roast in a 400 degree oven until squash is cooked all the way through and fork tender (30+ minutes). When tender, remove the squash from the oven. Allow to cool and scoop out the roasted squash flesh and place in a food processor. Pureé until smooth. (Hint: adding a bit of water or olive oil to the squash results in a smoother pureé.) If not using immediately, store in the fridge in an airtight container for up to one week.
  2. To make the mac and cheese, first preheat the oven to 375 degrees.
  3. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente. Drain and set aside.
  4. Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallots and cook for 2-3 minutes. Sprinkle the flour over the butter and shallots and whisk rapidly to combine. Continue to whisk and cook, until the flour and butter start to turn golden brown (2-3 minutes). Add in 1/2 up milk, whisking constantly. (Note: the roux will actually get thicker with the initial addition of milk. Just keep whisking and slowly adding milk and it’ll get smooth and creamy!). Pour the rest of the milk slowly, in half cup increments, whisking constantly. Once all the milk had been added, allow the sauce to simmer and thicken over low heat for 10 minutes. (Stir often and be careful not to burn it!) After 10 minutes, add the grated cheese into the sauce, stirring to combine. Stir in the squash puree, sage, nutmeg, and salt and pepper.
  5. Once the cheese is completely melted and incorporated into the sauce, toss the sauce with the cooked pasta and pour into a greased baking dish (9×13). Top with an extra handful of shredded cheese and Panko crumbs.
  6. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until bread crumbs are golden brown.


Adapted from Foodess