Meatless Archives - Page 8 of 64 - Taste With The Eyes

Grilled Artichoke, Hatch Chile Garlic Mayonnaise

The year was 1978 at The Chart House in Aspen, Colorado. My date, Jeff, was instructing me on how to eat the curious appetizer that he had ordered. It was something I had never encountered before. It was an artichoke.

He happily showed me how to pull the outermost petals from the globe and dip each one in the ramekin of melted butter, how to scrape the meat from each petal with my bottom teeth. The nutty-earthy flavors, the divine melted butter, the fascinating method for consuming this unique vegetable…I was hooked.

Fast forward to today and it is hard to believe that I’ve been living in Las Vegas for two years now. In addition to the swimming pool, one of my favorite outdoor amenities of the new home is a built-in Blaze Grill.

After having a propane BBQ at my home in LA for all those years, it is such a pleasure to know I will never run out of fuel! And the fabulous Blaze is so much more powerful, the total grill BTUs equal 66,000! It’s hot. And awesome.

So we grill, and eat in the pool ALL THE TIME…today an amazingly good and very popular appetizer of grilled artichokes with our favorite Hatch Chile garlic mayonnaise.

Grilled Artichoke Recipe

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Springtime Pasta with Asparagus and Peas

Springtime Pasta with Asparagus and Peas
Sour Cream, Meyer Lemon, Farmer Cheese, Chives & Dill

Ah springtime! Surrounded by vibrant colors, fresh herbs and flowers, a bowl of Meyer lemons, fresh English peas and asparagus…a pasta dish was just bound to take shape. A tangy, lemony, fresh, green, bright, herby fettuccine that is. Perfectly balanced, a perfect springtime meal for lunch or dinner alfresco…

Springtime Pasta Recipe

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Ultimate Bistro Salad: Salade de Laitue

Ultimate Bistro Salad:
Salade de Laitue

Living whole heads of Bibb lettuce, high quality vinaigrette components, and the synergistic combination of a few fresh herbs result in a deceptively simple yet exquisitely balanced salad, one that is the best imaginable of its kind. Period.

Chef Thomas Keller writes in his fabulous bistro cookbook Bouchon, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.”

Atelier Atalore, Las Vegas

Salade de Laitue Recipe

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Purple Pierogi Ruskie

Pierogi with Potato and Farmer Cheese Filling

Purple Pierogi Ruskie

Stuffed with Purple Potato & Farmer Cheese
Served with Purple Sour Cream
Caramelized Purple Onion

Purple Pierogi Ruskie

These meatless potato and cheese dumplings are known as pierogi ruskie, and while the flavor is classic, their color is certainly not!

In many Central and Eastern European countries, pierogi ruskie are usually stuffed with the traditional farmer cheese and russet potatoes. Farmer cheese is tasty tangy dry curd cheese with a perfect consistency for the filling. Here, baby purple potatoes, besides their striking color, have a rich earthy flavor and just the right texture when passed through a ricer.

Combine the farmer cheese and purple potato to make this dramatic magical-hued filling. Imagine your family and friends’ delight as they bite into a crispy chewy pierogi and discover a purple filling!

Let’s have some fun with our food! We deserve it…

How to Make Purple Pierogi Ruskie

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Oatmeal Date Walnut Cookies

Oatmeal Date Walnut Cookies for the Holidays

They’re really terrific all year round, but just a little dusting of powdered sugar can make this hearty-crispy-chewy oatmeal cookie perfect for the holidays as well.