Vegetables

A roasted butternut squash half, stuffed with its flesh mashed with fresh goat cheese and roasted garlic, topped with chestnuts and a drizzle of honey. This stuffed butternut squash comes out of the oven golden, its tender flesh mashed with fresh goat cheese and roasted garlic, with lightly browned slices […]

Asparagus cooked in lemon water, topped with melted butter, chopped hard-boiled egg and ham, Flemish-style. Flemish-style asparagus comes topped with warm butter, chopped hard-boiled egg and small cubes of ham that slide over the tender spears. The classic version uses just melted butter and hard-boiled egg ; this one adds ham, […]

A large portobello mushroom filled with meltingly tender eggplant, garlic, chili, oregano and preserved lemon, then baked. These stuffed portobello mushrooms come out of the oven tender and juicy, their caps filled with soft eggplant studded with little pieces of preserved lemon. Garlic, a little chili and oregano flavor the […]

Belgian endives roasted in olive oil, topped with browned mushrooms, crumbled blue cheese and walnuts, then baked. These baked Belgian endives come out golden around the edges, beneath seared mushrooms, melted blue cheese and toasted walnuts. The endives mellow as they cook, the cheese adds a salty coating, and the […]

Whole roasted eggplants, stuffed with their own flesh sautéed with mushrooms, onion and garlic, then baked with a topping of Roquefort and walnuts. These stuffed eggplants come out of the oven with wrinkled skins, flesh tender enough to scoop with a spoon and Roquefort melting between the golden walnuts. Here, […]