nub ! It ’s pleasant-tasting , and you could eat on it all the metre andthere are never any side effects ! But because every once in a while it feels nice to eat up a vegetable , we peach to a few top chef to get their best vegetarian formula . But not just any chefs : ones who know their room around fudge center . We work out , when these chefs get around to eating a veg or two , it ’s gon na be blame tasty . And we ’ll give it to them , these recipes look damn tasty .
Lima bean gravy… or hummus
" Cook lima bean with water , butter , table salt , thyme or rosemary , and a niggling lemon succus at the end . Cook for foresighted than you expect . They will release all of their amylum and make a natural capital of Peru gravy . Add salt pork or bacon if you wish , but there ’s so much umami in the ' godsend ' you do n’t require meat . use up it with a spoonful alone , or put it over rice and eat with a branching . you’re able to also tot up a piddling more gamboge juice , garlic , tahini or earthnut butter purée , and ferment it into a lima bean hoummos . " –Elliott Moss , Buxton Hall BBQ(Asheville , NC )
Charred, grilled carrots
" I wish to completely char whole carrots on the grill . I countenance them cool down down , cut them , and convulse ‘em in a tasty sauce vinaigrette with shave red onions and sunflower seeds . " –Chris Shepherd , Underbelly(Houston , TX )
One grain, one root, one leaf
" The skilful and easy vegetable peach involve unsubdivided cooking of a grain , a root , and a leafage . For example : toasted farro cook in mushroom cloud stock and dressed with Olea europaea petroleum , lemon , and parsley . Or baby turnips roasted whole – olive crude oil is great , but in the South we utilise bacon fat – with sautéed baby collard greens . It ’s very sweet and requires little prep . Chiffonade and high - heat cook them in peanut fossil oil ; finish with a short apple cider vinegar . I often accompany this with a imbue and worst cashew puree to contribute creaminess , as well as some toasted and pestled crackpot for compaction and dividing line . " –Linton Hopkins , Holeman and Finch(Atlanta , GA )
Chickpea and lentil stew
" I love to stew chickpea and Lens culinaris with Amerindic spices and mint . It ’s such a great repast , and I never miss the heart and soul . " –Jamie Bissonnette , Coppa(Boston , MA )
Cucumber and sweet onion salad
" One of my favourite vegetarian dish is Cucumis sativus and sweet onions with distilled vinegar , sugar , salt , and pepper . My grandma used to make it and it ’s one of my favorite dishes in the whole world . " –Justin Brunson , Old Major(Denver , CO )
Heirloom tomato sandwich
" My favorite vegetarian sandwich of the summer is an heirloom Lycopersicon esculentum sandwich . Super quick , super easy , crazy honorable . crisp semen wampum , two heirloom tomato slices , a few slices pickled Allium cepa , and mayo . " –Jonathon Sawyer , The Greenhouse Tavern(Cleveland , OH )
Tomato + hot pepper salad
" I have a garden at home , and I have a go at it pull tomatoes and hot pepper from there . My preferent thing to make is something unsubdivided that I call ' Everything Tomatoes . ' It ’s a slenderly more complex Lycopersicon esculentum salad you’re able to eat on its own or as a side mantrap . I slice tomato , lie them on a photographic plate , and enclothe them with Strategic Arms Limitation Talks , black pepper , red wine acetum , lemon tree succus , fresh hot peppers , and at times a little yogurt . Everything accentuates the flavor of the tomato . The key is to use advanced never - been - refrigerated love apple . " –Bethany Zozula , Whitfield(Pittsburgh , PA )
Grilled veggies
" I sleep with tossing whatever hearty vegetables we get hold at the farmers market in a little European olive tree oil color , salt , and capsicum and either guy them in a super - hot oven at 425 degree or on a spicy grill until they ’re a piffling charred and delicious . Finish them off with a few herbs , garlic , and a small butter for incentive points ! " –Karl Worley , Biscuit Love(Nashville , TN )
Baked ziti
" If you ’re make this dish in the summertime , prepare ziti with a little sautéed mushroom cloud and impudent tomato tossed in Olea europaea crude . In other season , you’re able to make the dish a small leaden by append butter and caramelized onions . I like using the small cans of fateful truffle pieces , or paste in rock oil . It gives it an astonishing flavour without adding a ton of fat . Plus , it ’s always nice to have truffle loveliness at the house . get to you feel kind of deluxe while you eat it and watch Netflix , or whatever . " –Erik Niel , Easy Bistro & Bar(Chattanooga , TN )
Stir-fried broccoli
" I like to stir - fry Brassica oleracea italica , tot in sour cabbage and dehydrated corn , and then finishing with lime and Olea europaea oil . " –Kevin Nashan , Sidney Street Cafe(St . Louis , MO )
Charred veggie salad
" One of my favorite things to make with veggie , especially during summer when you ’re forever lighting up the grill , is a charred vegetable salad . I slice up summer squash , zucchini , and angelical onion in one-half , season them munificently with common salt and pepper , and then char them cheek - down on the grill ( or in a searing - spicy mold - branding iron pan ) . That elbow room they make grow a skillful charred surface with all the flavor of the grillwork , but still maintain some of that crunchy snap . I cut up the vegetables into bite - size pieces and dress them with a little European olive tree oil , lemon juice , and tear fresh herbs . " –Ashley Christensen , Chuck’s(Raleigh , NC )
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Courtesy of Julie Soefer/Underbelly
