Dessert Cathy Flanagan Dessert Cathy Flanagan

Coffee Millet Banana Bread

This is easily the best banana bread in the universe. It is rich (butter), crunchy (millet), and delicious (homemade with love). The people you make this for will ask you for the recipe—it never fails.

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Soups and Stews, Vegetarian Main, Sides Cathy Flanagan Soups and Stews, Vegetarian Main, Sides Cathy Flanagan

Butternut Squash and Wild Rice Soup with Star Anise and Lemon

This might be the best soup you have ever tasted. Butternut squash creates a creamy soup that is livened up in texture by the addition black wild rice, which splits and adds a nutty flavor to the soup. Star anise complements the sweetness of the squash and the lemon zest complements that sweetness with a kiss of citrus that brightens the soups flavor and complexity.

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Salads Cathy Flanagan Salads Cathy Flanagan

Green Salad with Strawberries, Avocado, & Mint with Lemon Tahini Dressing

I think it is time for a bit of summer in November. Lets make that happen with one of my salads that is full of summertime flavors and bright colors. Get your hands on some ripe strawberries and avocados (not overripe) and make this salad tonight. It is full of crunchy lettuce, creamy avocados, and the sweet, tart, and savory flavors of strawberries, lemons, and mint. You really can’t go wrong with this and I think you will like the dressing for any old salad.

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Soups and Stews, Vegetarian Main, Sides Cathy Flanagan Soups and Stews, Vegetarian Main, Sides Cathy Flanagan

Oh So Simple Creamy Cauliflower Soup

This recipe packs the essence of cauliflower flavor into a simple and silky soup that can only please anyone who takes a spoonful. The thick cream body is achieved by whisking egg yolks into the soup, a technique you can use to make any creamed soup creamier. This soup full of pure and unadulterated fall flavors and warmth. And, it is as simple as can be. So make it today for dinner or any meal.

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Sides Cathy Flanagan Sides Cathy Flanagan

Mashed Celeriac with Green Pepper Corn, Lemon and Garlic

This recipe puts mashed potatoes to shame with its nutty, slight celery, and ever so sweet flavors. The lemon and garlic add hints of distinct and recognizable flashes citrus and earth to this perfect side for poultry, meat, and fish. It is fall and if you are lucky you will find fresh and beautiful celeriac at the farmers market and your local grocers.

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Salads, Vegetarian Main, Sides Cathy Flanagan Salads, Vegetarian Main, Sides Cathy Flanagan

Shaved Baby Zucchini, Fennel, and Mint Salad

When zucchini and summer squash are small and tender, the best way to use them is in a raw salad where their flavor and tenderness shine. I love this simple shaved salad where crisp texture and sweet flavors of fennel are complemented by the tender texture and slightly bitter flavor of raw zucchini. Add shaved pecorino Romano cheese, ribbons of mint leaves and toss it all with lemon juice, olive oil, and a bit of flakey sea salt you have yourself a real winner of a summer salad. This recipe is adapted from a recipe by Daniel Patterson in the New York Times, I add more fennel and use less pecorino for a crunchier and more earthy salad.

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Vegetarian Main, Sides Cathy Flanagan Vegetarian Main, Sides Cathy Flanagan

Steamed Japanese Eggplant

Japanese eggplant is one of my favorite ingredients for creating a savory and heathy vegetarian meal. This recipe incorporates sautéed red onion and sliced garlic with the steamed eggplant to bring a variety of textures and flavors to this simple dish. And although I am in France, I still love to use Asian ingredients if I can get my hands on them.

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Protein-Eggs Fish Meat, Sides Cathy Flanagan Protein-Eggs Fish Meat, Sides Cathy Flanagan

Duck Breast with Braised Belgian Endive

Duck is a staple of French cooking. It is easy to cook, remarkably delicious, and as tender as beef tenderloin. Braised Belgian endive is amazing with the duck or cooked alone as a side to any meal. If you can get your hands on a few duck breasts, make this tonight or substitute your favorite red meat cooked rare as an accompaniment for the braised endive. It is one of my all time favorite meals for any time of the year.

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Protein-Eggs Fish Meat, Sides Cathy Flanagan Protein-Eggs Fish Meat, Sides Cathy Flanagan

Belgian Endive and Roquefort Salad

It is summer and it is hot. Cold and hearty salads are the perfect option for hot days. The crunch and slight bitterness of chilled Belgian endive tossed with French vinaigrette (heavy on the shallots) and Roquefort blue cheese make this a perfect summer affair for dinner or lunch. And, it doesn’t get much easier when it comes to cooking something delicious.

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Protein-Eggs Fish Meat Cathy Flanagan Protein-Eggs Fish Meat Cathy Flanagan

Rabbit Braised in White Wine and Tomato

In French this is Lapin au Vin Blanc and Tomate and it is one of my favorite things to make when I can get rabbit legs while in France. The rabbit is braised slowly (cooked slowly in liquid) in white wine, vegetable stock with tomato paste, and with a variety of aromatic vegetables and herbs. It is rich and savory. It is wonderful served with crispy bread (like a baguette) or over rustic polenta. You can substitute chicken thighs for rabbit, but if you can get your hands on rabbit give it a try. It is fantastic.

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Soups and Stews, Vegetarian Main Cathy Flanagan Soups and Stews, Vegetarian Main Cathy Flanagan

French Lentils with Eggplant, Peppers, and Tomatoes

Eggplant is a magical vegetable (which is technically a fruit) that add texture and flavor to soups and stews. In this recipe, French (green lentils) are combined with eggplant, sweet and hot peppers, and tomatoes to create a rich and meaty vegetarian lentil stew. This warm and comforting recipe is perfect for a chilly fall night and is great leftover. Serve it alone or with rice.

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Vegetarian Main, Pasta Cathy Flanagan Vegetarian Main, Pasta Cathy Flanagan

Tagliolini with Lemon & Sage Brown Butter

The transformation of sweet butter to rich and nutty brown butter is the key to this recipe. It is a simple and fast process, which can add depth and new dimensions to a variety of recipes—shortbread cookies, roasted squash and vegetables, and soups to name a few. The sage is earthy and the lemon zest/juice add a bit of acidic brightness that complements the buttery richness of this sauce.

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