Pear and blue cheese tart with walnut pastry
A lovely vegetarian main for your Christmas dinner or a dish to add another element to a Boxing Day buffet. Shop-bought shortcrust pastry makes life easy and is given a clever twist with added walnuts. You can use up any leftover blue cheese for the wintery pear and blue cheese filling
Butternut squash and caramelised onion galette
Taken from The Smitten Kitchen Cookbook by Deb Perelman, a free-form rustic tart recipe of butternut squash, carmelised onion and pastry
Sweet Onion Galette w/ Fontina & Thyme (new & improved!) - Wry Toast
A mouth-watering side dish that every Thanksgiving table needs, this Sweet Onion Galette w/ Fontina & Thyme is going to be your new holiday classic!
Portobello Wellington with pecans and sage - Plant Craft
An elegant vegan version of a traditional Wellington! Puff pastry stuffed with portobello, pecans and sage, on a bed of sweet potatoes, and mushroom jus
NYT Cooking: Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for textu...
Caramelized Onion and Butternut Squash Tart Recipe on Food52
This decadent tart is packed with caramelized onions, roasted butternut squash, Gruyère and crème fraîche. It makes an excellent vegetarian main or a rich, savory side.
Swiss Chard and Mushroom Galette Recipe
Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.
Spicy Tomato Tart Recipe on Food52
Achaar -- or "Indian pickle," as it's sometimes referred to -- is a popular Indian condiment made from local fruits or vegetables, spices, chili and oil. The flavor is spicy, sour, savory and sweet. You can think of it as the Indian equivalent of Sriracha, kimchi, or harissa. I grew up eating it mixed into rice and dal, in plain yogurt, or on sandwiches. It has so much flavor, you just need to add a bit to give your meal a pick-me-up! My favorites that I bring back from India are green…