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Asparagus, Mushroom, Leek, and Cheese Galette
Easy to throw together, this springtime vegetable tart is loaded with tender fresh green produce and flavorful cheese.
Creamy Broccoli Casserole (Gratin)
Tender broccoli smothered with plenty of creamy garlic parmesan cheese sauce. This made from scratch Broccoli Casserole is utterly addictive!
French in a Flash: Broccoli Gratin
A streamlined broccoli gratin is so easy if you use crème fraîche instead of béchamel, and you still get that toasted, gooey, cheesy, crunchy top.
Charred Broccoli With Taleggio Cheese Sauce and Gremolata
For an updated take on this classic combination, cook your broccoli like steak, turn food scraps into a punchy garnish, and then add gooey cheese.
Endive, Shallot, and Goat Cheese Tart
If you only know endive as a crunchy, leafy, bitter green, then you've been missing out. Roasted, grilled, or sautéed, the wide-leafed vegetable loses much of its trademark bitterness, allowing its sweet, faintly earthy character to emerge at full force. Here, it's combined with shallots and goat cheese for a rich, buttery quiche-like tart.
Chocolate Pecan Galette
Filled with dark chocolate and crunchy pecans, this riff on the classic Thanksgiving pie is perfect not just during the autumn, but all year long.
Caramelized Broccoli and Red Onion Pizza
Broccoli caramelizes nicely on pizza, so why don't we see more of it? This pie uses broccoli, red onions, and a pinch of pepper flakes.
Lorraine Wallace's Quick Chicken and Vegetable Quiche
After a week's worth of chicken recipes from Lorraine Wallace's Mr. Sunday's Saturday Night Chicken, we're bound to end up with some leftovers. Chicken salad? Well, sure, but how about something a little different, a little unexpected. How about this Quick Chicken and Vegetable Quiche?
Three-Cheese Hearty Greens and Puff Pastry Tart
Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart.
Green Bean Quiche with Mushrooms and Gouda
This delicious Green Bean Quiche is a playful twist on green bean casserole. It features mushrooms and gouda cheese for a super savory brunch option.
The secret to this creamy vegetable tart is Mornay sauce, the same cheese sauce used for a traditional mac and cheese.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Roasted Garlic, Potato, and Parmesan Soup
A creamy, delicious soup that comes together in no time thanks to Parmesan stock.
Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale
This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Pork Loin Roast With Winter Vegetables
A bone-in pork loin roast is one of those cuts that are guaranteed to impress. The best part is that it's also dead easy to cook just right, as long as you use the reverse-sear method.
Great Roasted Carrots
The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled!
Crispy Roasted Parmesan Potatoes
Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! Quick to prepare, utterly addictive.