Category Archives: Vegetables

Tender but Crunchy Asparagus on Sunday Brunch to fight the hang-over!

 Asparagus  is in season at last in the Pacific North-West. I have been wanting to replicate the fine  local fresh asparagus I ate in Provence at my brother’s about a month ago but my experiment with Mexico grown spears was … Continue reading

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Red Lentil Tandoori Dahl with Eggplant to serve with Easter Lamb

It all started about a month ago, Valentine’s day to be exact. I was serving dinner for three couples and the theme was red. So, there I was looking at a bag of split red lentils and wondering how to … Continue reading

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Orange Recipes for Halloween Dinner

https://thecookingfrogblog.com/2011/10/30/halloween-squash-or-pumpkin-au-gratin/ https://thecookingfrogblog.com/2010/05/06/carrot-salad-summer-crudite-may6-2010/ https://thecookingfrogblog.com/2011/01/31/roasted-yams-a-la-canadienne/ https://thecookingfrogblog.com/2010/11/02/soupe-a-la-courge-at-aux-chataignes-served-in-a-pumpkin/ https://thecookingfrogblog.com/2010/06/12/stuffed-orange-peppers/ https://thecookingfrogblog.com/2010/06/16/roasted-butternut-squash/ https://thecookingfrogblog.com/2011/03/31/blood-orange-tart-with-pistachios/

Posted in Appetizer, Dessert, Lunch, Main Course, Side, Soup, Starter, Vegetables, Vegetarian | Tagged , , , , , | Leave a comment

Salsify in garlic butter to satisfy the most delicate palate

I was very surprised today when I saw a familiar vegetable from my youth in France, something I had not seen ever again since emigrating to Canada almost 30 years ago. This root vegetable is slightly larger than a carrot, … Continue reading

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Halloween Squash or Pumpkin au Gratin

Last year the blog featured something scary for Halloween, but scary is no longer politically correct, so this year I have something orange. Not that I pay attention to correctness when it comes to cooking, but last year’s post, you … Continue reading

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Peppers of all colours

The Bell peppers are really sweet right now. They are sweetest in July/August when they can fully  ripen before harvest. The local red, orange and yellow peppers are the sweetest of all and they also contain the most vitamin C, … Continue reading

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Heirloom Tomato Salad

It used to be that there were no really good tomatoes until the middle of summer, the kind that ripened on the plant in dry heat under the hot sun. They were firm, really red, sweet but with still a … Continue reading

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Wild fiddlehead and fresh Fava bean salad

Tis the season to get in the woods and pick edible greens. Fiddleheads (or crosses de fougères in French) are a  delicious vegetables full of vitamins. They must be picked while they are still completely rolled up, and only the … Continue reading

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Artichauts à la Barigoule

Spring is everywhere except here in Victoria, we are craving sun and green vegetables. At the Root Cellar, ( you might have guessed, my favourite green grocer) I found baby fresh artichokes and thought they would be as good as … Continue reading

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Topinambour, the Jerusalem artichoke now called sunroot.

The French is topinambour, in English it used to be the Jerusalem artichoke but stores are now calling it sunchoke or sunroot, maybe because it is neither from Jerusalem nor a member of the artichoke family. It is a tuber … Continue reading

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Edamame, Avocado, Beet salad : satisfy your winter craving for greens

If you scroll down all the way to the bottom of this page, you will notice a new “calorie counter” in the bottom right corner. It is very neat as it will tell you not only calories, but also all … Continue reading

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Roasted Yams à la Canadienne

You might think that yams are sweet enough, but… if you are Canadian or leave in Canada and have to go through the Canadian winter, you might think that you can’t get enough calories from  vegetables alone to keep you … Continue reading

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Green Bell Peppers stuffed with Fava bean Tahini

It all started at For Good Measure, my local bulk store and a great place. I bought two cups of dried fava bean, because of a sudden craving for bean salad. I was very careful with the fava beans  as … Continue reading

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Red Swiss chard, a Vitamin K trove.

This is a really nutritious green vegetable and unlike kale, rapini and collard green, it is tender, exquisite and quick to prepare. The green is not really Swiss, it was just called that originally to distinguish it from French Spinach. … Continue reading

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Looking for Cinderella’s pumpkin, is it midnight yet?

I bought a pumpkin at Dan’s Farm that may be what you are looking for. It is a French pumpkin – here is some info from a website that sells the seeds: “The Pumpkin French Cinderella, ‘Cucurbita maxima’, is a … Continue reading

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Brussel sprouts that you will love! and so green!

Brussel sprouts are not to everyone’s taste and that’s because, most of the time, they are not cooked properly,and are reduced to a mushy, smelly, yellow or even brown, horrible food instead of a bright green, delicious vegetable. Right now, … Continue reading

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Golden beets, grown down the street

Carolyn and Paul down my street grow an amazing selection of vegetables,  and they have generously brought me Romaine lettuce, green onions, heirloom tomatoes and a magnificent specimen of golden beet. Maybe it is the sea view, but most likely … Continue reading

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Six root vegetable gratin

Thanksgiving dinner is coming up soon and although mashed potatoes are always high on the request list, the root vegetable gratin would be a seasonal dish that would go very well along with a turkey. It requires no work when … Continue reading

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Roasted Zucchini with cheese

Sharon gave me this odd colour zucchini from her  Oak Bay garden explaining that this European seed produced a much tastier vegetable than the local produce, and it did! This one was hand-picked and harvested by Richard on  September 15th. Growing … Continue reading

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Cream Spinach

Another favorite at Chez Solange Restaurant in London in the seventies where I started as a waitress with a French accent. It is often served with a roasted ham with tomates provençales on the side for a colorful plate. Interesting … Continue reading

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Fresh Peas in artichoke hearts, a highlight of French cuisine

I had not eaten this in years and years. Typically, you would not eat this at home, as it takes some trouble, but it used to be a classic in restaurants in France on the Sunday menu as a side … Continue reading

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Sorrel not spinach!

Gardeners, I am telling you, this is the most rewarding crop  you will ever plant in your garden. Sorrel looks  likes  a bit like lettuce, a bit like spinach, grows easily, and is the tastiest vegetable. It can be added … Continue reading

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Fresh Snap Peas

Snap peas are eaten whole, unlike greens peas that need to be shelled. They are also different from snow peas (pois gourmands) which are flat. They should be really fresh, as peas do not save more than a couple days. … Continue reading

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Petits pois à la française

French for… green peas a la French!  Green peas are a staple of British cuisine. Curiously enough, the French thought they should have their own way of cooking peas and serve them neither steamed nor mushed. This is what they … Continue reading

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Roasted Butternut squash

We seem to have had a cold snap with fierce winds here in Victoria and felt like a  lamb roast dinner to warm up. One of the vegetables was a roasted butternut squash. I used to make this the traditional … Continue reading

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Baby white turnips

They are irresistible right now, so fresh and sweet.  Vantreight Farm grows them in Sanichton, just north of Victoria on Vancouver island and I keep buying more at the” Root Cellar” produce stand. I have had them as a side … Continue reading

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Macédoine de légumes or Russian Salad

The question is : have you eaten your seven vegetables today? The answer is likely negative unless you had Macédoine de légumes for lunch. Let me explain, the name comes from Macedonia, the country formed by a bunch of smaller … Continue reading

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Cauliflower au gratin (gratin de chou-fleur)

This is to me the ultimate French vegetable cliché, as it is so often on the menu of French restaurants abroad along with coq au vin and escargots. I used to serve it at Restaurant Chez Solange in London where … Continue reading

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Braised endives au jambon

This is a traditional light dinner entrée in France, not always that popular with children, but a nice combination of flavors in a pretty dish which is very easy to make. Clean two endives  per person and remove the ends, … Continue reading

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Tomates Provençales

I am picking this recipe for today to get in the mood of France; the tomatoes have to be hand-picked as they must be both ripe but still firm, and if possible roughly the same size for even cooking. Cut … Continue reading

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Braised Celery

Celery is under-rated as a vegetable in North America, and that is too bad. It tastes really good, it is available anywhere, anytime and it is easy to prepare. So let’s do like in Europe and actually use it as … Continue reading

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Ratatouille

The best thing about Ratatouille is that the whole house will smell as if you are in Nice. Therefore, make it sort of at the last minute so that when the dinner guests arrive, they will become instantly ravenous. Most … Continue reading

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Green Bean salad

This is a nice side to lamb chops or a lamb roast and brings color to the plate. It also goes well with Gratin Dauphinois.  Fresh green beans are best. Remove the ends. Boil a  lot of   very salted … Continue reading

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Gratin Dauphinois, the original

This  is a very easy dish to serve when you  have guests as it requires no work at the last minute. It also goes well as a side to most meats. Of course, it is a kind of scalloped potatoes … Continue reading

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