edie eats

How I became a creative cook

All recipes

On this page you can find an overview of all the recipes that appeared on edie eats Food Blog.

Confused by the colors? Let me explain:
– the ones in red contain meat,
– the ones in blue fish or other seafood,
– the green ones are vegetarian (may contain eggs and dairy) or even vegan.
– and the purple ones are sweets or drinks.

Above, they’re ordered by main ingredient(s), below by dish type.

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Recipes by main ingredient(s):

ALCOHOL (in the food!)
Whiskey spiced chicken wings (snack)

APPLE
Apple juice with rhubarb
Spinach Lentil Salad with Roasted Potatoes and Nuts [vegan]
Spicy applesauce cake with walnuts

ARUGULA
Lemon risotto with arugula and salmon
Quinoa salad with radicchio and nuts [vegan]

AVOCADO
Crunchy and mild spicy couscous salad with roasted mustard seeds [vegan]
My fridge’s take on a Cobb Salad

BANANAS illustration and recipe by EDIE EATS Food Blog by Edith DourleijnBANANA
Banana cake – 2 versions

BACON
Pasta Carbonara
Kale salad with glazed parsnips and shallot confit
French classic red wine chicken and mushroom stew [coq au vin]
My fridge’s take on a Cobb Salad

SPINACH illustration and recipe by EDIE EATS Food Blog by Edith DourleijnBASIL
Basil soft drink

RED BEETS illustration and recipe by EDIE EATS Food Blog by Edith DourleijnBEETS
Millet salad with beets, roasted red onion, feta cheese and serrano ham
Roasted red beets with Meyer lemon honey glaze (side)
Lunch salad with thyme infused spelt
Roasted beet risotto with goat cheese and walnuts
Pita Roll with braised greens, butter beans and miso (beet leaves) [vegan]

YELLOW BEANS illustration and recipe by EDIE EATS Food Blog by Edith DourleijnBEANS
~ and fresh legumes
Lemon grass flavored rice with edamame beans  [vegan]
Yellow bean salad with feta
Japanese escarole and tofu hot pot with udon noodles (edamame)
Salad with fennel, fava beans, goat cheese and crunchy almonds (fava)
Pita Roll with braised greens, butter beans and miso [vegan]

RED BELL PEPPER @edie eats - foodblog by Edith DourleijnBELL PEPPERS
~ all colors
Spicy seafood paella with bell pepper and peas
Crunchy and mild spicy couscous salad with roasted mustard seeds [vegan]
Turkish chicken stew with lots of veggies
Pilaf with tomato, bell pepper and stir fried zucchini and feta on top
Oven roasted tomato sauce with bell peppers

baby bok choy - illustration by Edie eats food blog - Edith Dourleijn smallBOK CHOY
Chinese style duck dumpling soup with bok choy
Hoisin rice noodles with carrots and bok choy
Chicken in lemongrass coconut sauce with Bok choy in 2 soy sauces

BREAD
Pita Roll with braised greens, butter beans and miso [vegan]

YELLOW BEANS illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

BROCCOLI RABE
~ aka rapini
Pasta with broccoli rabe with fried red onions on top [anchovies]

Brussels sprouts by Edie eats - illustration by Edith DourleijnBRUSSELS SPROUTS
Stir fried Brussels sprouts with anchovies

BUCKWHEAT
~ see also other GRAINS
Buckwheat salad with peach and roasted carrots  [vegan]

CABBAGE
~ all kinds
Roasted Napa cabbage with tomato sauce

CARROT illustration and recipe by EDIE EATS Food Blog by Edith DourleijnCARROTS
Buckwheat salad with peach and roasted carrots  [vegan]
Japanese escarole and tofu hot pot with udon noodles
Chinese style duck dumpling soup with bok choy
Hoisin rice noodles with carrots and bok choy
Fermented carrot sticks (snack)
Lunch salad with thyme infused spelt
Turkish chicken stew with lots of veggies

CHARD
Chard frittata with blue cheese

CHEESE
Pasta with spinach and soft (blue) cheese
Mini zucchini quiches (Ricotta)
Provençal tian (with cream cheese or ricotta)
Pasta Caprese (with mozzarella)
Pasta salad with tomato, watercress and burrata
Kale salad with glazed parsnips and shallot confit (blue cheese)
Risotto with fennel and roasted tomatoes (Parmesan)
Roasted sweet potato salad with pomegranate and baked ricotta
Stir fried Brussels sprouts with anchovies (Parmesan)
Flatbread quesedilla with kale (lunch, with feta)
Pilaf with tomato, bell pepper and stir fried zucchini and feta on top
Chard frittata with blue cheese
Salad with fennel, fava beans, goat cheese and crunchy almonds
Roasted beet risotto with goat cheese and walnuts

CHICKEN
French classic red wine chicken and mushroom stew [coq au vin]
Turkish chicken stew with lots of veggies
Chicken risotto with zucchini
My fridge’s take on a Cobb Salad
Chicken in lemongrass coconut sauce with Bok choy in 2 soy sauces
Whiskey spiced chicken wings
(snack)

CORN food illustration by edie eats food blog by edith dourleijnCORN
My fridge’s take on a Cobb Salad

zucchini -illustration EDIE EATS by Edith DourleijnCOURGETTE
~ see ZUCCHINI below

COUSCOUS
Crunchy and mild spicy couscous salad with roasted mustard seeds [vegan]
Modern crunchy tabouleh [vegan]

CUCUMBER
Pasta salad with tomato, watercress and burrata
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt  [vegan]
Crunchy and mild spicy couscous salad with roasted mustard seeds [vegan]
My fridge’s take on a Cobb Salad
Modern crunchy tabouleh [vegan]

DRIED FRUITS
Fruity Oat Bars
Quinoa salad with radicchio and nuts (raisins) [vegan]
Date nut balls [vegan]

EGGPLANT-illustration and recipe by EDIE EATS by Edith DourleijnEGGPLANT
Provençal tian
Veggie burger made from eggplant and duqqa
Imam bayildi (Turkish stuffed eggplants) [vegan]

box of eggs - illustration by edie eats food blog Edith DourleijnEGGS
Pasta Carbonara
about poaching eggs
Chard frittata with blue cheese

ESCAROLE
Japanese escarole and tofu hot pot with udon noodles

FENNEL illustration and recipe by EDIE EATS by Edith DourleijnFENNEL
Risotto with fennel and roasted tomatoes
Fennel leek soup
Salad with fennel, fava beans, goat cheese and crunchy almonds
Honey lemon glazed fennel


FISH
~ and other SEAFOOD
Spicy seafood paella with bell pepper and peas
Stir fried Brussels sprouts with anchovies
Halibut ‘en papillote’ with watercress sauce (side)
Pasta with broccoli rabe with fried red onions on top [anchovies]
Lemon risotto with arugula and salmon

GARLICillustration and recipe by EDIE EATS Food Blog by Edith DourleijnGARLIC
Roasted garlic  [condiment]

GRAINS
~ and ‘fake’ ones, like buckwheat, millet, spelt and so on. Oh well, and couscous.
Buckwheat salad with peach and roasted carrots  [vegan]
Millet salad with beets, roasted red onion, feta cheese and serrano ham
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt  [vegan]
Crunchy and mild spicy couscous salad with roasted mustard seeds [vegan]
Lunch salad with thyme infused spelt [vegan]
Salad with fennel, fava beans, goat cheese and crunchy almonds (millet)
Modern crunchy tabouleh [vegan] (couscous)
Quinoa salad with radicchio and nuts [vegan]

RAISIN GRAPES illustration and recipe by EDIE EATS Food Blog by Edith DourleijnGRAPES
Raisin grapes – all you need to know

JICAMA illustration by edie eats-Edith DourleijnJICAMA
Crunchy and mild spicy couscous salad with roasted mustard seeds [vegan]

DINO KALE aka cavolo nero illustration and recipe by EDIE EATS Food Blog by Edith DourleijnKALE
Kale salad with glazed parsnips and shallot confit
Flatbread quesedilla with kale (lunch)

KOHLRABI
Modern crunchy tabouleh [vegan]

RECIPE Lavender Peach Desert -LAVENDER illustration and recipe by EDIE EATS Food Blog by Edith DourleijnLAVENDER
Provençal tian
Lavender Peach Desert

LEEK
Fennel leek soup
Leek mushroom galette with labneh and za’atar

LEGUMES
Spinach Lentil Salad with Roasted Potatoes and Nuts
Pita Roll with braised greens, butter beans and miso (beet leaves) [vegan]

LEMONS illustration and recipe by EDIE EATS by Edith Dourleijn

LEMON
Roasted red beets with Meyer lemon honey glaze (side)
Yogurt dip with lemon vinaigrette (for veggies and pita)
Lemon risotto with arugula and salmon
Preserved lemons (condiment)

LETTUCE
Lunch salad with thyme infused spelt (butterhead)
My fridge’s take on a Cobb Salad (iceberg)
Salad with fennel, fava beans, goat cheese and crunchy almonds (mix)
Lemon risotto with arugula and salmon

LIME
Quinoa salad with radicchio and nuts (watercress-lime dressing)

MILK
Hot anise milk

MILLET
~
see also other GRAINS
Millet salad with beets, roasted red onion, feta cheese and serrano ham
Salad with fennel, fava beans, goat cheese and crunchy almonds

KING OYSTER MUSHROOMS illustration and recipe by EDIE EATS Food Blog by Edith DourleijnMUSHROOMS
Grilled King Oyster mushrooms
Japanese escarole and tofu hot pot with udon noodles (shiitake)
Chinese style duck dumpling soup with bok choy (shiitake)
French classic red wine chicken and mushroom stew [coq au vin] (brown crimini)
Turkish chicken stew with lots of veggies
Leek mushroom galette with labneh and za’atar
Mushroom soup for Champs

NOODLES
Japanese escarole and tofu hot pot with udon noodles
Chinese style duck dumpling soup with bok choy (dumplings)
Hoisin rice noodles with carrots and bok choy

NORI
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt  [vegan]

NUTS
Kale salad with glazed parsnips and shallot confit (Macadamia)
Mini zucchini quiches (almond)
Fruity Oat Bars (you can go nuts here!)
Salad with fennel, fava beans, goat cheese and crunchy almonds
Quinoa salad with radicchio and nuts
[almonds]
Spinach Lentil Salad with Roasted Potatoes and Nuts (mix it up!)
Roasted beet risotto with goat cheese and walnuts
Spicy applesauce cake with walnuts
Date nut balls
[vegan]

RED ONION- food illustration EDIE EATS Food Blog by Edith DourleijnONION
~ all kinds
Kale salad with glazed parsnips and shallot confit
French classic red wine chicken and mushroom stew [coq au vin] (red onions and shallots)
Pasta with broccoli rabe with fried red onions on top [anchovies]
Oven roasted tomato sauce with bell peppers
Spinach Lentil Salad with Roasted Potatoes and Nuts

Orange illustration both by EDIE EATS-Edith Dourleijn-smallORANGE
Buckwheat salad with peach and roasted carrots  [vegan]
Venison stew with orange and cinnamon

PARSNIP
Kale salad with glazed parsnips and shallot confit
Chinese style duck dumpling soup with bok choy

PASTA
Pasta Carbonara
Pasta with spinach and soft (blue) cheese
Pasta salad with tomato, watercress and burrata
Pasta with broccoli rabe with fried red onions on top [anchovies]

PEAS
Spicy seafood paella with bell pepper and peas

PEA SHOOTS
Lemon grass flavored rice with edamame beans  [vegan]

PEACH
Buckwheat salad with peach and roasted carrots  [vegan]
Lavender Peach Desert

PEAR
Kale salad with glazed parsnips and shallot confit

PEPPERS
Watermelon tomato salsa (dried chipotle)

Recipe Italian plum cake - plum illustration by EDIE EATS food blog by Edith DourleijnPLUMS
Italian plum cake

POTATO
~ see also SWEET POTATO
Spinach Lentil Salad with Roasted Potatoes and Nuts[vegan]

QUINOA
Quinoa salad with radicchio and nuts [vegan]

RADICCHIO
Quinoa salad with radicchio and nuts [vegan]

RADISH
Lunch salad with thyme infused spelt

RHUBARB illustration and recipe by EDIE EATS Food Blog by Edith DourleijnRHUBARB
Apple juice with rhubarb

RICE
Lemon grass flavored rice with edamame bean & grilled king oyster mushrooms  [vegan]
Risotto with fennel and roasted tomatoes
Spicy seafood paella with bell pepper and peas
Chicken risotto with zucchini
Pilaf with tomato, bell pepper and stir fried zucchini and feta on top
Roasted beet risotto with goat cheese and walnuts


SEAFOOD
~ see also FISH
Spicy seafood paella with bell pepper and peas
Stir fried Brussels sprouts with anchovies

SHALLOT
~ see ONION

SPELT
~ see also other GRAINS
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt  [vegan]
Lunch salad with thyme infused spelt [vegan]

SPINACH illustration and recipe by EDIE EATS Food Blog by Edith DourleijnSPINACH
Pasta with spinach and soft (blue) cheese
Modern crunchy tabouleh [vegan]
Spinach Lentil Salad with Roasted Potatoes and Nuts [vegan]
Pita Roll with braised greens, butter beans and miso (beet leaves) [vegan]

SWEET POTATO
~ for normal POTATO go here
Roasted sweet potato salad with pomegranate and baked ricotta

TOFU
Japanese escarole and tofu hot pot with udon noodles
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt  [vegan]

TOMATOES illustration and recipe by EDIE EATS Food Blog by Edith DourleijnTOMATO
Provençal tian
Pasta Caprese
Pasta salad with tomato, watercress and burrata
Risotto with fennel and roasted tomatoes
Spicy seafood paella with bell pepper and peas
Roasted Napa cabbage with tomato sauce
My fridge’s take on a Cobb Salad

Pilaf with tomato, bell pepper and stir fried zucchini and feta on top
Watermelon tomato salsa
Oven roasted tomato sauce with bell peppers
Imam bayildi (Turkish stuffed eggplants) [vegan]
Italian ragu (meat sauce)

WATERCRESS illustration and recipe by EDIE EATS by Edith DourleijnWATERCRESS
Pasta salad with tomato, watercress and burrata
Halibut ‘en papillote’ with watercress sauce
Quinoa salad with radicchio and nuts [vegan]

WATERMELON
Watermelon tomato salsa

YOGURT
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt  [vegan]
Yogurt dip with lemon vinaigrette (for veggies and pita)
Leek mushroom galette with labneh and za’atar

zucchini -illustration EDIE EATS by Edith DourleijnZUCCHINI aka COURGETTE
Pasta Carbonara in a zucchini
Mini zucchini quiches
Provençal tian
Lunch salad with thyme infused spelt
Turkish chicken stew with lots of veggies
Chicken risotto with zucchini
Pilaf with tomato, bell pepper and stir fried zucchini and feta on topp

 


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Recipes by dish type:

BREAD
Flatbread quesedilla with kale (lunch)
Pita Roll with braised greens, butter beans and miso (beet leaves) [vegan]

CAKES
Banana cake – 2 versions
Italian plum cake

DIPS
Edie’s infamous chips dip
Yogurt dip with lemon vinaigrette (for veggies and pita)

DIY Condiments
Roasted garlic
Fermented carrot sticks (snack)
Watermelon tomato salsa
Oven roasted tomato sauce with bell peppers
Preserved lemons

DRINKS – ALCOHOL FREE
Apple juice with rhubarb
Basil soft drink
Hot anise milk

JUICE
Apple juice with rhubarb

GRAINS
Millet salad with beets, roasted red onion, feta cheese and serrano ham
Buckwheat salad with peach and roasted carrots  [vegan]
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt  [vegan]
Crunchy and mild spicy couscous salad with roasted mustard seeds [vegan]
Salad with fennel, fava beans, goat cheese and crunchy almonds (millet)
Modern crunchy tabouleh [vegan] (couscous)

OVEN
Mini zucchini quiches
Provençal tian
Halibut ‘en papillote’ with watercress sauce
Leek mushroom galette with labneh and za’atar

NOODLES
Japanese escarole and tofu hot pot with udon noodles
Chinese style duck dumpling soup with bok choy (dumplings)
Hoisin rice noodles with carrots and bok choy

PASTA
Pasta with spinach and soft (blue) cheese
Pasta Carbonara
Pasta Caprese
Pasta salad with tomato, watercress and burrata
Pasta with broccoli rabe with fried red onions on top [anchovies]
Penne with ven roasted tomato sauce with bell peppers
Italian ragu (meat sauce)

PRESERVING
~ incl fermenting, pickling, jam making, etc
Fermented carrot sticks (snack)
Preserved lemons (condiment)

RICE
Lemon grass flavored rice with edamame bean & grilled king oyster mushrooms [vegan]
Spicy seafood paella with bell pepper and peas
Stir fried Brussels sprouts with anchovies
Roasted Napa cabbage with tomato sauce
Chicken in lemongrass coconut sauce with Bok choy in 2 soy sauces
Pilaf with tomato, bell pepper and stir fried zucchini and feta on top
Roasted beet risotto with goat cheese and walnuts

RISOTTO
Risotto with fennel and roasted tomatoes
Chicken risotto with zucchini
Lemon risotto with arugula and salmon

SALAD – MAIN DISH [aka SENSATIONAL SALAD]
Millet salad with beets, roasted red onion, feta cheese and serrano ham
Buckwheat salad with peach and roasted carrots
Pasta salad with tomato, watercress and burrata
Kale salad with glazed parsnips and shallot confit
Salad with fennel, fava beans, goat cheese and crunchy almonds

Quinoa salad with radicchio and nuts [vegan]
Spinach Lentil Salad with Roasted Potatoes and Nuts [vegan]

SALAD – SIDE / LUNCH
Yellow bean salad with feta
Roasted sweet potato salad with pomegranate and baked ricotta
Spelt lunch salad with cucumber, nori and home made tofu-yoghurt
Crunchy and mild spicy couscous salad with roasted mustard seeds
[vegan]
Lunch salad with thyme infused spelt
My fridge’s take on a Cobb Salad

Modern crunchy tabouleh [vegan]

SIDE – FISH
Halibut ‘en papillote’ with watercress sauce

SIDE – VEGGIE
Roasted red beets with Meyer lemon honey glaze
Imam bayildi (Turkish stuffed eggplants) [vegan]
Honey lemon glazed fennel

SNACKS / OTHER
Fermented carrot sticks
Edie’s infamous chips dip
Yogurt dip with lemon vinaigrette (for veggies and pita)
Watermelon tomato salsa
Fruity Oat Bars
Chard frittata with blue cheese

Whiskey spiced chicken wings

SOUP
Japanese escarole and tofu hot pot with udon noodles
Fennel leek soup
Mushroom soup for Champs

STEW
French classic red wine chicken and mushroom stew [coq au vin]
Turkish chicken stew with lots of veggies
Italian ragu (meat sauce)
Venison stew with orange and cinnamon

SWEET
Banana cake – 2 versions
Lavender Peach Desert
Fruity Oat Bars
Italian plum cake
Spicy applesauce cake with walnuts
Date nut balls [vegan]

 

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