Chef Megan Mitchell

Online Cookbook

Vegetarian / Vegan

Roasted Carrots with Tahini and Carrot-Top Pesto
  • Complexity: medium

Roasted Carrots with Tahini and Carrot-Top Pesto

Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.

Roasted Costoluto Genovese Tomato Sauce
  • Complexity: easy

Roasted Costoluto Genovese Tomato Sauce

This simple roast tomato sauce goes great over pasta, on pizza or tossed with roasted veggies.

Roasted Curried Cauliflower with Raisins, Dill and Pine Nuts
  • Complexity: medium

Roasted Curried Cauliflower with Raisins, Dill and Pine Nuts

Cauliflower is tossed with turmeric, curry and cumin, roasted until golden brown and then mixed with raisins and pine nuts to make the perfect side dish. 

Roasted Garlic and Rosemary Mashed Potatoes
  • Complexity: medium

Roasted Garlic and Rosemary Mashed Potatoes

Creamy mashed potatoes are flavored with roasted garlic and fresh rosemary.

Roasted Garlic, Mushroom and Kale Pizza
  • Complexity: medium

Roasted Garlic, Mushroom and Kale Pizza

Roasted garlic, sauteed mushrooms, 2 kinds of cheese and crispy kale top this indulgent pizza.

Roasted Honeynut Squash with Brown Butter Pecans
  • Complexity: medium

Roasted Honeynut Squash with Brown Butter Pecans

This easy, gluten-free, side dish is similar to sweet potato casserole, but a little less indulgent 

Roasted Root Vegetable Risotto
  • Complexity: medium

Roasted Root Vegetable Risotto

Creamy risotto with hearty, roasted root veggies is a great way to use up leftover vegetables. 

Roasted Root Vegetables
  • Complexity: easy

Roasted Root Vegetables

Red onion, sweet potato, beets and Brussels sprouts are tossed with rosemary and roasted until golden brown and delicious. 

Roasted Shunkyo Radishes and Fennel in a Chive Dressing
  • Complexity: medium

Roasted Shunkyo Radishes and Fennel in a Chive Dressing

Roasted radishes and fennel are topped with toasted pistachios and fennel fronds all in a caper, chive dressing. A delicious and healthy side dish. 

Roasted Tomato and Burrata Focaccia

Roasted Tomato and Burrata Focaccia

Homemade focaccia is topped with creamy burrata cheese, roasted tomatoes and fresh basil. It's like a Caprese salad on bread!

Rosemary and Garlic Roasted Sweet Potatoes
  • Complexity: medium

Rosemary and Garlic Roasted Sweet Potatoes

Sweet potatoes are thinly sliced, layered with fresh rosemary, drizzled with garlic butter and then baked until crispy and delicious. 

Rosemary and Truffle Smashed Baby Potatoes
  • Complexity: easy

Rosemary and Truffle Smashed Baby Potatoes

These baby potatoes have the crisp of a french fry, without all the hassle.

Rosemary Focaccia
  • Complexity: easy

Rosemary Focaccia

Focaccia is a quick and easy bread to make at home. This one is flavored with rosemary and topped with flaked sea salt. 

Saffron Couscous with Almond Pesto
  • Complexity: medium

Saffron Couscous with Almond Pesto

Saffron gives this couscous a bright yellow hue. A light drizzle of almond pesto keeps this dish simple but delicious. 

Sautéed Zucchini and Blossoms with Fresh Herbs
  • Complexity: very easy

Sautéed Zucchini and Blossoms with Fresh Herbs

Zucchini and it's blossoms are quickly sauteed in ghee and then finished off with fresh herbs.

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© Chef Megan Mitchell

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