Meatless Archives - Page 7 of 64 - Taste With The Eyes

Cauliflower and Aged Gouda Soufflé

These delightful soufflés are perfect for a springtime luncheon! 36 month-aged Gouda from the Netherlands adds nutty, butterscotch flavors and an interesting salt crystal crunchy texture. This flavorful cheese pairs well with a full-bodied complex Alsatian Pinot Gris.

The soufflés are super easy to prepare, and bake up to a puffed golden brown in 35 minutes. Served with a pretty side salad, they make a lovely light lunch…or easily double the recipe and serve them on a platter as part of a buffet because, as a bonus, the soufflés hardly deflate so they are excellent for entertaining.

Cauliflower Soufflé Recipe

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Fromage Langres et Champagne

Kicking off my first post of 2022 with a theatrical Champagne and Cheese Course. Not just any cheese, but a special cow’s milk cheese that originates from the plateau of Langres in the Champagne region of France.

What Grows Together, Goes Together

A broadly accurate principle for matching wine with a particular food is to choose components from the same region…the pairing of fromage Langres (pronounced Lawn-gruh) with Champagne is no exception.

A Unique Cheese

Langres is only rotated once during maturation. The weight of the liquid in the cheese causes it to collapse creating its signature concave cap. The dent on top is the result of the cheese not being turned as it matures, making the cheese settle in the center. It is not exactly clear who originally thought that this dent would be the perfect place to splash some Champagne, but it is!

To Serve Fromage Langres et Champagne

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Maltagliati all’Arrabbiata

Maltagliati all'arrabbiata

Maltagliati all’Arrabbiata
Calabrian Chili, Burrata, and Fresh Basil
Served with an Amalfi Spritz

Buon Natale! Merry Christmas – this is a brilliant vegetarian dish for the holiday with its beautiful striking red and green colors. But how could it possibly be any good? The pasta, maltagliati, literally translates to “badly cut” and the sauce arrabbiata translates to “angry”! Turns out this bad-cut-angry pasta dish is actually deliziosa…and perfect for the holidays.

Maltagliati all’arrabbiata Recipe

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Amalfi-Style Spaghetti with Zucchini

Spaghetti with Pan-Fried Zucchini
Shishito Pepper Pesto

Inspired by Bobby Flay’s Amalfi Restaurant on the Las Vegas Strip

Bobby Flay’s stellar new restaurant at Caesars Palace is where he brings flavors of the Amalfi Coast to the Las Vegas Strip.

We had an absolutely delightful meal there recently…and would have tried even more fabulous dishes if we had room. Our server informed us that the Spaghetti Zucchine is one of the most popular pastas at the restaurant. The Chef wrote on Instagram that it has become the most requested pasta dish at his house.

Unable to fit in another pasta that night (we had the Caramelle and Pasta Rags, both excellent), I just had to try the Spaghetti Zucchine at home.

Amalfi by Bobby Flay

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A Sweet, Savory, Spicy Smoothie

My friends at Lifeway wrote, “Since we love your recipe creations, we want to reach out to see if you would like to be a part of our Summer Smoothie Project! We will be posting a Summer Harvest Smoothie onto our feed and would like to create a “viral” feel by having our beloved influencer community create a replica of the recipe or their own version (blending in your favorite summer fruits and kefir flavor).

I created A Sweet, Savory, Spicy Smoothie for this project. Lifeway’s delicious original Summer Harvest Smoothie recipe with blueberries can be found here.

Sweetness comes from kiwi, lemon kefir, cucumber and agave syrup. Savory notes are from spinach, avocado, and cilantro. Saltiness and Spiciness come from the addition of kosher salt and from the chile-lime-sea salt seasoning on the rim of the coupe glasses.

The result is a healthy flavor explosion hitting all the tastebuds!