These veggie dishes are loaded with flavorful and colorful ingredients and certainly not boring. If you are a full fledged vegetarian or just enjoy an occasional meatless meal you will enjoy these recipes. Did you know National Vegetarian Month begins October 1st? Vegetables don't have to be boring or relegated as a side dish. They are important part of a healthy eating and provide a source of many nutrients. Vegetables such as broccoli, spinach, tomatoes and garlic provide additional benefits, making them a superfood. Did you know tomatoes are very high in the carotenoid Lycopene. Other vegetables also high in carotenoids are carrots, spinach, sweet potatoes and my favorite, collard greens. Most nutrients in a potato reside just below the skin layer. In the U.S. more tomatoes are consumed than any other single fruit or vegetable. Yams and sweet potatoes are not the same thing. A baked potato with skin is a good source of dietary fiber. Actually a fruit, it took a ruling by the Supreme Court in 1893 to make the tomato a vegetable. Potatoes first appeared in Europe in 1586; they made it to North America in 1719. It is recommended that you eat five servings of vegetables and fruit a day. Thomas Jefferson is given credit for introducing French fries to America and we thank you for that, after all who doesn't love french fries? Oh, I know my daughter, Brittany. Potatoes are 20% solids and 80% water. The tomato is in the same family as the potato, pepper, eggplant and petunia. The French used to refer to the tomato as the "apple of love", ahhh leave it to those French for something romantic.
In a world that needs to consume more vegetables, I'd say we can all celebrate by adding more greens, reds, oranges, etc. to our plates today and every day. Vegetable facts don't end with them just being "good for your health" it turns out they are much more interesting. Ketchup in not a condiment, but really a jam and did you know you can dye your hair with beets. Mushrooms have their own immune systems. At the real risk of stating the obvious, sometimes all you need to take your produce to inspired heights is a little inspiration, which you will find in the delicious recipes listed below.
A cooked tomato is like a cooked oyster: ruined, Andre Simon. - A dealer in onions is a good judge of scallions, French. - A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables, Gertrude Stein . - A woman is like an artichoke, you must work hard to get to her heart, Inspector Jacques Clouseau The Pink Panther, 2006 - A world without tomatoes is like a string quartet without violins, Laurie Colwin - An onion can make people cry but there's never been a vegetable that can make people laugh, Will Rogers. - Cauliflower is nothing but cabbage with a college education, Mark Twain - Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie, Jim Davis. - After all the trouble you go to, you get about as much actual “food” out of eating an artichoke as you would from licking 30 or 40 postage stamps, Miss Piggy. - Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon, Doug Larson
12 eggs
1/4 cup cream
1/2 tsp. ground cumin
Tabasco
salt and freshly ground black pepper
1 Tbl. vegetable oil
1 medium white onion, diced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 small container mushrooms, sliced
1 jalapeno, seeded and minced
3 garlic cloves, minced
2 large handfuls of corn tortillas, lightly crumbled
2/3 cup salsa (good quality, homemade or store bought)
1 cup Mexican blend cheese, shredded
Toppings; fresh chopped cilantro, diced red onion, sliced avocados, salsa, sour cream
Into a bowl whisk the eggs, cream, cumin, Tabasco, salt and pepper. Heat oil in a large saute pan, Add onion, bell peppers, mushrooms and jalapeno, saute for about 7 minutes to soften. Add garlic and cook stirring about 1 minute. Add egg mixture cooking to scrambled eggs to soft, stir in tortilla chips, salsa and cheese, cooking about 2 minutes. Taste and season with more salt and pepper if needed. Pour onto serving platter and serve with toppings.
Buffalo Cauliflower with Blue Cheese Dip
1 large cauliflower, broken into florets
1 Tbl. all purpose flour
2 tsp. garlic powder
1 Tbl. paprika
Sauce
4 Tbl. butter
3 Tbl. Tabasco or Franks Hot Sauce
1 tsp. honey
Celery stalks, cut into slices
Blue Cheese Dip
1/2 cup blue cheese (I like Maytag)
4 Tbl. sour cream
2 Tbl. mayonnaise
2 tsp. white vinegar
1 Tbl. fresh chives, chopped
Preheat oven to 400 degrees. Place the florets into a bowl and lightly spray with cooking spray. Into a small bowl whisk the flour, garlic, and paprika. Season florets with salt and pepper and toss florets in the bowl with flour and shake to combine, shaking off excess. Place in a single layer onto parchment lined baking sheet. Spray with oil again and bake about 30 minutes turning halfway through, until tender and browned. Blue Cheese Dip; into a bowl crumble the cheese and lightly mash with a fork, mix in sour cream, mayonnaise, vinegar and chives. Sauce; into a small saute pan add butter to melt, mix in hot sauce and honey. Pour the cauliflower into a large bowl or rimmed serving platter pour over butter mixture and toss. Serve with celery and blue cheese dip.
Flaky Mushroom Tarts
1 (17.3 oz) package puff pastry, thawed
4 Tbl. olive oil
10 oz. assorted mushrooms, sliced
1 shallot, sliced
salt and freshly ground black pepper
1 cup Gruyere cheese, grated
1/4 cup dry white wine
1 tsp. Dijon
1 tsp. white wine vinegar
1 Tbl. fresh chives, chopped
6 cups mixed greens
4 radishes, sliced
Preheat oven to 400 degrees. Unfold the pastry and cut in to 4 squares. Place squares onto parchment lined baking sheet and using a fork, prick the dough all over. Heat 2 Tbl. oil in large saute pan over medium high. Add mushrooms and shallot, season with some salt and pepper stirring until mushrooms are browned. Add wine and cook to reduce about 1 minute. Divide the mixture evenly and sprinkle the pastry squares with half of the cheese, leaving a 1/2-inch border on each. Top with mushroom mixture and remaining cheese. Bake about 25 minutes to golden brown. Into a large bowl whisk the mustard, vinegar, and remaining 2 Tbl. oil with some salt and pepper. Add greens and radishes tossing to coat. Serve tarts with salad and sprinkle on chives.
Zucchini and Chocolate Bread
1 cup vegetable oil
2 cups sugar
4 eggs
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbl. ground cinnamon
1 tsp. ground ginger
pinch of freshly grated nutmeg
1/2 tsp. salt
4 cups shredded zucchini - shred onto paper towels
2 tsp. pure vanilla extract
1 package chocolate chips (good quality)
1 cup pecans, chopped
Preheat oven to 350 degrees. Butter 2 (9x5x3-inch loaf pans). Into a bowl beat oil and sugar to blend. Beat in eggs one at a time. Into a bowl mix dry ingredients and stir into wet ingredients. Stir in zucchini, chops and nuts and pour into prepared pans. Bake 50 to 60 minutes. Remove to cooling rack for about 20 minutes before turning out.
Delicious Corn Salad
1/2 small red onion, diced
1 red chili, seeded and minced
1/4 cup fresh lime juice
1 Tbl. olive oil
salt and freshly ground black pepper
6 ears fresh corn, shucked
3/4 cup fresh cilantro, chopped
1 cup queso fresco, crumbled
Heat grill and toss together onion, chili, lime juice and oil into a bowl. Season with salt and pepper. Place corn cobs onto grill and turn occasionally until charred. Let cool slightly and then with a sharp knife slice corn from cobs. Add to onion mixture and toss, fold in cilantro and cheese.
Beets with Raisins and Pine Nuts
6 large fresh beets
2 small leeks, minced (use up to the light green part)
1/4 cup raisins, soaked in hot water for about 10 minutes
3 Tbl. pine nuts, lightly toasted
4 Tbl. olive oil
2 Tbl. balsamic vinegar
2 Tbl. fresh ginger, grated
4 tsp. orange zest
salt and freshly ground black pepper
2 scallions, thinly sliced including green part
Scrub beets and remove green tops, cut into about 1-inch chunks. Rinse leeks and mince. Place beets in steamer pan and cook over medium low about 15 minutes just to tender. Remove from heat and allow to cool. Place into a large bowl. Add pine nuts, leeks, ginger, soaked raisins (drained), zest, olive oil, vinegar, salt and pepper. Mix well, taste and adjust flavorings and pour onto rimmed serving platter, garnish with scallions. You can serve or cover and refrigerate.
Roasted Butternut Squash with Garbanzo Beans
1 butternut squash
1/2 cup plain Greek yogurt
5 garlic cloves, 1 finely minced and 4 chopped
2 Tbl. fresh lemon juice, divided
salt and freshly ground black pepper
4 Tbl. olive oil
1 (15 oz.) can garbanzo beans, drained, rinsed and patted dry with paper towels
1 medium onion, chopped
2 Tbl. curry powder
1 cup fresh cilantro, rough chopped
2 Tbl. pomegranate seeds
Preheat oven to 425 degrees. Place squash directly onto oven rack and roast about 60 minutes. Remove and let cool enough to handle. Trim ends, halve lengthwise and scoop out seeds. Cut squash into large pieces and discard skin. Into a bowl mix yogurt, minced garlic and 1 Tbl. lemon juice, season with salt and pepper. Into a large saute pan add 2 Tbl. oil and heat over medium high. Cook garbanzo beans shaking pan often until they start to brown and crisp. Add onion and chopped garlic cooking and stirring until soft, about 5 minutes. Sprinkle on curry powder stirring and cooking until mixture is coated about 1 minute. Season with salt and pepper, pour into a bowl and wipe out pan. Heat 2 Tbl. oil over medium high and cook squash pieces cut side down until browned and caramelized about 5 minutes. Turn over pieces, remove from heat, season with salt and pepper and pour onto serving platter, spoon over garbanzo bean mixture and drizzle on lemon/garlic yogurt. Into a bowl add chopped cilantro and pomegranate seeds with 1 Tbl. lemon juice and add a splash of oil, season with salt and pepper. Scatter over squash and garbanzo beans.
Rich Mushroom Pasta
1 lb. wide egg noodles
3 Tbl. butter, divided
1 yellow onion, halved and julienned
4 garlic cloves, minced
1 lb. cremini mushrooms
1/2 cup dry white wine
1 1/2 cups rich vegetable stock
1 Tbl. Worcestershire sauce (yes, they have vegetarian versions)
3 1/2 Tbl. all purpose flour
1/2 tsp. dried thyme
1 tsp. paprika
1/2 cup sour cream
salt and freshly ground black pepper
fresh parsley, chopped for garnish
Into a large saute pan add 1 Tbl. butter over medium high heat, add onions and cook stirring for a few minutes, add 2 more Tbl. butter along with garlic and mushrooms stirring and cooking to lightly brown mushrooms. Add wine and deglaze the pan, let sauce cook about 3 minutes to reduce. Into a bowl whisk the stock, Worcestershire and flour to smooth. Pour into pan with mushrooms, add thyme and cook stirring about 5 minutes to thicken. Remove from heat and stir in sour cream, taste season with salt and pepper. Bring a pot of boiling salted water to a boil and add noodles cooking to al dente. Drain pasta and mix in with mushroom mixture. Pour onto a rimmed serving platter and garnish with parsley.
Sweet Corn Soup
8 cups rich vegetable stock, divided
2 tsp. ground ginger
1/2 tsp. garlic powder
6 scallions, thinly sliced on diagonal including green part
2 carrots, peeled and finely diced
1 (15 oz.) bag frozen corn
1 (15 oz.) can creamed corn
1/4 cup cornstarch
6 eggs, whisked
1 tsp. toasted sesame oil
salt and freshly ground black pepper
Into a large Dutch oven add 7 cups stock, ginger, garlic and white parts of scallions, carrots, corn and cream corn to combine. Heat over medium. Reduce heat and cover for 10 minutes. Into a bowl whisk 1 cup stock with cornstarch to combine. Stir the cornstarch mixture into soup with and cook 1 minute to thicken. With chopsticks swirl the soup in a continuous motion and while swirling drizzle the eggs into sop in steady stream. Add toasted sesame oil and stir to combine. Taste and season with salt and pepper. Serve and garnish with green part of scallions.
Sesame Peanut Noodles
12 oz. Chinese egg noodles
2 large carrots, peeled and grated
1 large English cucumber, grated (onto some paper towels)
1/2 red cabbage, shredded
1 red bell pepper, seeded and julienned
1 cup fresh cilantro, chopped
1 bunch scallions, thinly sliced on diagonal including green part
1 cup peanuts, chopped
3 Tbl. sesame seeds, lightly toasted
fresh lime wedges
Sauce
1/2 cup creamy peanut butter
1/2 cup fresh lime juice
3 Tbl. soy sauce
3 Tbl. seasoned rice vinegar
1 to 2 Tbl. honey
1 to 2 Tbl. toasted sesame oil
1 tsp. each; garlic powder, ground ginger, red pepper flakes
freshly ground black pepper
Into a pot of boiling salted water cook noodles al dente per package instructions. Drain and rinse with cold water in a colander to chill. Sauce; whisk all ingredients in a bowl to combine. Taste and adjust flavorings. Add drained pasta to a large bowl, along with carrots, cucumbers, cabbage, cilantro, scallions and sauce. Cover and chill.
Vegetarian Stew
1 large red bell pepper, seeded and chopped
1 large white onion, chopped
2 large russet potatoes, peeled and chopped
2 large carrots, peeled and sliced
1 large zucchini, cut into chunks
1 small container cremini mushrooms, thick sliced
1 yellow squash, cut into chunks
4 garlic cloves, minced
1 (14 oz.) can fire roasted tomatoes, (diced or hand crushed)
5 cups rich vegetable stock
1 cup pico de gallo
2 tsp. adobo chili powder
Tabasco
1 tsp. dried oregano
salt and freshly ground black pepper
1 (15 oz.) can kidney beans, drained and rinsed
Fresh cilantro, chopped
Into a large Dutch oven, add a good drizzle of oil along with onions cooking and stirring a few minutes, stir in garlic cooking about 1 minute. Add chili powder and oregano stirring, add zucchini and squash cooking to brown lightly, add mushrooms cooking and stirring to brown lightly. Add remaining ingredients except cilantro, bring to a boil, cover and turn to simmer cooking about 30 minutes, taste season with salt/pepper and adjust flavorings.
Baked Tofu - this is really delicious served with the sauce from the sesame peanut noodles listed above
1 (14 oz.) block extra firm tofu
1 Tbl. olive oil
1 Tbl. cornstarch
1 tsp. fine sea salt
1/2 tsp. garlic powder
freshly ground black pepper
Drain the tofu. Slice into 3 slabs about 1-inch thick. Lay on some paper towels and cover with another paper towel. Place a cutting board on top of the paper towels tofu and drain tofu for about 30 minutes. Preheat oven to 400 degrees. Once the tofu is drained drizzle with olive oil and toss evenly. Sprinkle evenly with cornstarch, salt, garlic powder and pepper. Gently toss. Arrange on a baking sheet lined with parchment paper. Bake until crispy about 15 minutes. Remove and flip return to oven for 20 minutes or to desired crispness. Remove from oven.
Creamy Cajun Pasta
1 lb. penne pasta
2 red bell peppers, cored and thinly sliced
1 red onion, julienned
1 small bag baby spinach
1 bunch scallions, thinly sliced on diagonal including green part
Parmesan cheese
Sauce
2 Tbl. butter
4 large garlic cloves, minced
1/3 cup all purpose flour
1 cup vegetable stock
3 cups milk
1 (15 oz.) can fire roasted diced tomatoes, diced
1 cup Parmesan cheese, grated
2 Tbl. Cajun seasoning
salt and freshly ground black pepper
Into a pot of boiling salted water add pasta and cook al dente. Drain. Heat a large saute pan and add oil. Add onions, bell pepper and saute stirring about 5 minutes. Sauce; heat butter in pan and add garlic cooking and stirring 1 minute. Whisk in flour cooking for 1 minute. Whisk in stock and cook to smooth. Then whisk milk, add drained tomatoes, cheese and Cajun seasoning. Season salt and pepper. Stir in cooked pasta with veggies and sauce together, stir in baby spinach. Serve with hot garlic bread and a salad. Garnish with scallions.
Green Beans with Vinaigrette
2 lbs. fresh haicort verts, trimmed
1/4 cup olive oil
4 Tbl. seasoned rice vinegar
1 tsp. Dijon
salt and freshly ground black pepper
1 large garlic cloves, finely minced
1 small red onion, diced
1/4 cup fresh parsley, chopped
Vinaigrette; into a jar with lid add oil, rice vinegar, Dijon, salt, pepper and garlic shaking well to combine, taste and adjust flavorings. Into a pot of boiling salted water add beans and cook about 4 to 5 minutes until just tender, drain. Pour beans into a large bowl along with onions and parsley. Pour over some vinaigrette and toss, pour onto serving platter.
Shandong Veggie Moo Shu - one of my favorites
1 batch crispy tofu - see recipe above for baked tofu
2 Tbl peanut oil
2 eggs, whisked
1 small package shitake mushrooms, thinly sliced
4 garlic cloves, minced
1 (14 oz.) bag coleslaw
1 bunch scallions, thinly sliced on diagonal including green part
flour tortillas OR make the following Mandarin Pancakes which is what I do
Pancakes
2 cups all purpose flour, sifted
3/4 cup boiling water
2 Tbl. sesame oil
Sauce
1/2 cup hoisin
1/4 cup seasoned rice vinegar
2 Tbl. oyster sauce
2 Tbl. soy
1 tsp. toasted sesame oil
pinch of red pepper flakes
Pancakes; into a bowl add flour and make a well in center. Pour in boiling water and with chopsticks mix to a soft dough is formed. Onto a lightly floured work surface knead the dough about 5 minutes. Cover with damp clean kitchen towel and let rest 20 minutes. Onto a lightly floured work surface roll dough into a 16-inch log. Cut the log crosswise into 1-inch pieces and shape each piece into a ball. Use your hands to flatten each into a pancake. Brush tops lightly with sesame oil. Place one pancake on top of the other oiled sides together making 8 pairs. With rolling pin, flatten each pair into a 6-inch circle. Cover with damp towel to rest. Heat an ungreased nonstick skillet over medium. Cook pancakes one at a time, turning once they puff and little bubbles appear until lightly browned, 2 minutes per side. Stack cooked pancakes on a plate and continue cooking. You can prepare the day before, wrap in plastic and refrigerate. Reheat by steaming 5 minutes. Sauce; into a bowl add sauce ingredients and whisk to combine, taste and adjust flavorings. Eggs; into a large non-stick saute pan add 1 Tbl. oil, add whisked eggs and let cook undisturbed for 3 minutes. Flip the omelet and cook 1 more minute, transfer to cutting board and chop into thin small pieces. Return pan back to stove, heat to high, add 1 Tbl. oil and add mushrooms cooking and stirring about 5 minutes. Add coleslaw and half of scallions, saute a few minutes. Add cooked tofu, 2/3 of sauce and remaining scallions, tossing to combine. Taste and season with salt and pepper. To serve; take a pancake, smear with some sauce, add ingredients and fold over in a burrito fashion. Add more sauce on top and dig in.
Zucchini and Corn Fritters - when I was Chef at the House of Representatives in WA state my vegetarians loved these
2 eggs
3 medium zucchini, ends trimmed and grated on paper towels
2 ears fresh corn, kernels cut off
1/2 medium red onion, finely diced
1/2 cup all purpose flour (or you can use gluten free if desired)
1/4 cup cornmeal
salt and freshly ground black pepper
pinch of cayenne
oil for frying
Aioli sauce
1/2 cup mayonnaise
2 Tbl. fresh lemon juice
2 garlic cloves, finely minced
2 tsp. fresh chives, minced
1 tsp. lemon zest
pinch of cayenne
Into a large bowl beat the eggs and add grated zucchini, corn kernels and diced onion, stirring to combine. Add the flour, cornmeal, salt, pepper and cayenne, stir to combine. Place a baking sheet lined with paper towels near oven. Into a large saute pan add a good drizzle of oil enough to cover bottom of pan, heating to sizzling. Drop batter with tablespoon into hot oil and dry about 4 minutes or golden brown on one side and flip and fry on other side. Remove fritters to paper towels. Sprinkle on a touch of salt. Aioli; whisk the ingredients to smooth. Serve immediately.
Mexican Veggie Casserole
1 Tbl. oil
1 large white onion, diced
1 large poblano, cored and diced
3 garlic cloves, minced
2 (15 oz.) cans pinto beans rinsed and drained
1 (8 oz.) package corn, thawed
2 large handfuls of baby spinach
3 cups green enchilada sauce
12 corn tortillas, halved
3 cups jack cheese, shredded
Toppings; fresh cilantro chopped, diced red onion, diced avocados, pico de gallo
Preheat oven to 375 degrees. Spray a 13x9 baking pan with cooking spray. Into a large saute pan, add oil along with onion and pepper sauteing for a few minutes, add garlic and cook about 1 minute. Stir in beans, corn, spinach and 2 cups enchilada sauce and stir to combine. Pour 1/2 cup of sauce in baking dish and spread evenly. Top with 8 tortilla halves to cover dish. Top evenly with bean mixture, the some cheese, more tortillas, more bean mixture, more cheese, etc. When all the layers are completed add the remaining 1/2 cup of enchilada sauce on top sand cheese. Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Place under broiler for a minutes to get lightly browned and bubbly. Serve with toppings.
Tex-Mex Casserole
1 large white onion, chopped
4 garlic cloves, minced
1 medium acorn squash, peeled, seeded and cubed
1 large Russet potato, peeled and cubed
2 cups green beans, trimmed and cut in half
2 large ruby red tomatoes, chopped
1 red bell pepper, seeded and cubed
1 dried red chili (such as pasilla) seeded and torn into small pieces
1 cup tomato sauce
1 tsp. oregano
2 small zucchini, cubed
2 cups red kidney beans
1 cup frozen corn
1 large handful fresh cilantro, chopped
salt and freshly ground black pepper
2 cups Cheddar cheese
Into a large Dutch oven add oil with the onion, garlic, squash, potato, green beans, tomatoes, bell pepper and dried pepper, tomato sauce and oregano, mix well cook uncovered over medium for about 45 minutes. Stir in zucchini, kidney beans, corn, cilantro, salt and pepper cooking another 10 minutes. Preheat oven to 375 degrees. Top with cheese and place in oven for 15 minutes.
Creamy Carrot Soup
1 small Walla Walla onion, finely chopped
2 tsp. butter
1 Tbl. fresh ginger, peeled and chopped
1 lb. baby carrots
salt and freshly ground black pepper
3 cups rich vegetable stock
1/4 cup white wine
1/4 cup heavy whipping cream
1/4 cup orange juice
Into a Dutch oven, melt butter and add onion and ginger cooking and stirring about 2 minutes. Add carrots, season with salt and pepper, cook stirring a few minutes, stir in wine and reduce for a few minutes. Stir in stock, bring to a boil and reduce to simmer covered cooking about 40 minutes. With an immersion blender or using a blender process soup until smooth. Stir in cream, orange juice and cook to heat through, taste and adjust flavorings.
Vegetarian Jambalaya
1 onion, sliced
4 celery stalks, cut into slices
2 large carrots, peeled and sliced thickly
1 large red bell pepper, seed and sliced
1 jalapeno, seeded and diced
4 garlic cloves, minced
1 tsp. hot smoked paprika
pinch of cayenne
2 tsp. dried oregano, crushed between your fingers
1 tsp. dried thyme
2 bay leaves
salt and freshly ground black pepper
1 (15 oz.) can whole tomatoes with juice (I like Cento brand) crush with your fingers
1 1/4 cups white rice
3 cups rich vegetable stock
8 oz. frozen cut okra
Tabasco
1 cup fresh parsley, chopped
Into a Dutch oven add olive oil along with onion, celery and carrots, cooking and stirring abut 7 minutes, add red pepper and cook about 3 minutes, add garlic, paprika, cayenne, oregano, thyme salt, pepper and bay leaves. Stir in the tomatoes with juice, cooking and stirring a few minutes. Add rice, stir to combine. Add stock and stir. Cover pot and bring to a boil, reduce to simmer cooking about 15 minutes, stir in okra, cook another 15 minutes. Remove from heat and let sit 5 minutes before serving. Stir in fresh parsley along with some Tabasco to taste.
Broccoli Rice Casserole
4 cups cooked white or brown rice
1 lb. fresh broccoli, florets
1 yellow onion, chopped
3 garlic cloves, minced
1/4 cup butter
1/4 cup all purpose flour
1 1/4 cups while milk
1/4 cup cream
1/2 cup rich vegetable stock
salt and freshly ground black pepper
Tabasco
2 cups sharp cheddar cheese, grated
1/3 cup seasoned breadcrumbs or Panco
Fresh parsley, chopped
Broccoli: blanch or steam broccoli. Preheat oven to 350 degrees. Into a saute pan, add butter, onion and garlic cooking and stirring to soften, whisk in flour and cook 1 minute. Whisk in milk and stock until thickened. Taste and season with salt, pepper and Tabasco (I like a lot of Tabasco). Into a baking pan, add rice, top with cooked broccoli, sprinkle on half of cheese and pour over sauce. Top with remaining cheese. Into a small saute pan melt 1 Tbl. butter and add breadcrumbs, tossing to combine. Sprinkle on top of cheese and bake about 35 to 40 minutes.
Stuffed Shells
21 jumbo pasta shells
1 (15 oz.) container ricotta cheese
1 egg
1 1/2 cups mozzarella cheese, shredded and divided
1/4 cup freshly grated Parmesan cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry with paper towels
1 red bell pepper, seeded and diced
1 zucchini, seeded and diced
salt and freshly ground black pepper
2 1/2 cups marinara sauce (homemade or good store brand)
1/2 tsp. dried basil
pinch red pepper flakes
1/2 tsp. dried oregano, crushed between your fingers
Fresh basil for garnish
Preheat oven to 400 degrees. Into an oven proof dish place the red bell pepper and zucchini drizzle with olive oil, season with salt and pepper and toss. Roast for about 20 minutes. Turn oven down to 350 degrees. Into a pot of boiling salted water add pasta and cook al dente, drain well and drizzle with a touch of olive oil. Place onto work surface so they don't touch. Into a bowl stir the ricotta, egg, 1/2 cup mozzarella, Parmesan, spinach, roasted vegetables, red pepper flakes, dried basil and oregano. Season with salt and pepper. Pour 1 cup of the sauce into bottom of 13x9 baking pan. Stuff each shell with the ricotta/vegetable stuffing and place in pan. Cover the stuffed shells with remaining sauce and sprinkle on remaining cheese. Bake covered with foil for 40 minutes. Remove foil and place under broiler for a few minutes to bubbly and lightly browned. Remove from oven and garnish with fresh basil. Serve with hot crunchy garlic bead and a tossed salad. Note; If you don't require vegetarian you can also add some crab to the stuffing mixture.
2 large sweet potatoes, peeled and cut into 1-inch chunks
1/2 lb. green beans, trimmed and sliced in half
1 (15 oz.) can black beans drained and rinsed
2 cups rich vegetable stock
1 onion, sliced
2 tsp. Caribbean jerk seasoning
1/2 tsp. dried thyme
salt and freshly ground black pepper
1/4 tsp. cinnamon
1/3 cup sliced almonds, lightly toasted
Tabasco
Into a slow cooker add everything except, nuts and Tabasco. Cover and cook on low about 5 hours. Remove to bowls or large serving platter, garnish with slivered almonds and Tabasco.
Stuffed Portobello Mushrooms
4 large portobello mushrooms, wiped clean
2 Tbl. olive oil
1 large sweet onion, diced
2 zucchini, diced
1 roasted red pepper, diced
5 sun-dried tomatoes in oil, chopped
3 garlic cloves, minced
1 large handful fresh spinach
1/2 tsp. dried oregano, rubbed between your fingers
pinch of red pepper flakes
salt and freshly ground black pepper
1/4 cup Panco breadcrumbs
1/4 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. With a small spoon scoop the gills out of the mushrooms and remove stalks. Rub each mushroom with a touch of olive oil and place onto baking sheet stalk side up. Into a large saute pan add some olive oil along with onions, cooking and stirring a few minutes, add zucchini and cook to soften. Add red pepper and sun-dried tomatoes cook a few minutes. Add garlic and cook for a minute then add spinach cooking to wilt. Remove pan from heat and stir in oregano, red pepper flakes, salt, pepper and Panco stirring to combine. Divide the mixture and stuff each mushroom with some of the mixture. Bake about 40 minutes and top each mushroom with mozzarella and Parmesan baking about 10 more minutes.
Vegetarian Shepherds Pie
Potatoes
5 large russet potatoes, peeled
4 oz. cream cheese, soft
1 stick butter, soft
salt and freshly ground black pepper
splash of whipping cream
Filling
1 onion, diced
olive oil
3 stalks celery, sliced
5 carrots, peeled and diced
1 large carton of cremini mushrooms, sliced
3 garlic cloves, minced
1 bay leaf
1 tsp. dried thyme
2 Tbl. all purpose flour
2 Tbl. tomato paste
2 tsp. Tamari
1 cup dry red wine
1 (14 oz.) bag frozen pearl onions
1 cup rich vegetable stock
1 (16 oz.) package frozen peas
salt and freshly ground black pepper
Into a large pot of boiling salted water add potatoes and cook to soften about 30 minutes. Drain well and place back into pot. Add butter, cream cheese and mash to combine. Season with salt and pepper and mash in a touch of cream, you don't want them too wet. Preheat oven to 350 degrees. Into a large saute pan add drizzle of olive oil, add onions, celery, carrots and cook to soften. Add mushrooms and cook to brown, add garlic and thyme and cook 1 minute. Stir in flour and cook for 1 minute stirring. Add tomato paste and cook stirring 1 minute. Stir in Tamari, wine and onions. Cook to wine is almost evaporated. Add stock, stirring to combine, you can add more stock if needed up to 1/2 cup more. Add peas and cook about 6 more minutes. Taste and season with salt and pepper. Pour filling into a 13x9 baking pan and top with mashed potatoes. Bake about 25 to 30 minutes. Turn on broiler and let top of potatoes get golden. Remove from oven and serve with a tossed salad and rolls. If desired you can also add some shredded Cheddar to top of potatoes and broil to bubbly.
Greek Style Pasta
1 lb. Orecchiette or similar pasta
1/4 cup extra virgin olive oil
3 large garlic cloves, minced
1 shallot, minced
pinch of red pepper flakes
salt and freshly ground black pepper
1 (15 oz.) can garbanzo beans, drained and rinsed
4 handfuls of fresh baby spinach
6 oz. feta cheese, large crumbles
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
Fresh basil, garnish
Into a pot of boiling salted water add pasta and cook al dente, drain and save a little of the pasta water. Place back into pot and drizzle with a touch of olive oil, stirring to combine. Into a large saute pan add touch of olive oil along with shallots, garlic and red pepper flakes, cook just a minute, season with salt and pepper. Add garbanzo beans tossing to coat and cook about 4 minutes. Add spinach and toss to wilt. Pour pasta into garbanzo bean mixture tossing to coat, add a touch of pasta water and cook a couple of minutes. Remove from heat and stir in feta and lemon juice tossing to combine. Pour onto serving platter and add fresh basil.
Cranberry Crisp
6 cups fresh cranberries
2/3 cup brown sugar, packed
1/2 cup fresh orange juice
1 tsp. pure vanilla extract
1 orange, zested
Topping
1 cup old fashioned oats
1/2 cup pecans, chopped
1/2 cup brown sugar, packed
1/3 cup butter, melted
1/4 cup all purpose flour
pinch of salt
pinch of ground cinnamon
Preheat oven to 350 degrees. Grease a 9x9 baking dish with cooking spray. Filling; into a bowl add cranberries, orange juice, vanilla and zest mixing to combine. Topping; into a bowl add oats, nuts, sugar, melted butter, flour, salt and cinnamon. Pour filling into pan and sprinkle evenly on topping. Bake about 25 to 30 minutes. Remove from oven and place onto cooling rack. Serve warm if desired with vanilla ice cream or freshly whipped cream.
Key Lime Tart with Chocolate Coconut Crust - yummm (this one is for my sister Sandy who loves this pie)
3 Tbl. butter
3 oz. semisweet chocolate
3 cups sweetened shredded coconut
1 (8 oz.) package cream cheese, soft
3 limes (1 zested and all juiced)
1 (14 oz.) can sweetened condensed milk
Preheat oven to 325 degrees. Grease a 9-inch tart pan with removable bottom. Into a glass bowl heat butter and chocolate in 30 second intervals until melted; stir in coconut. With hands press firmly into bottom and up sides of pan in even layer. Bake abut 20 minutes and cool completely. Into a large bowl beat cream cheese to smooth. Add zest and 1/2 cup lime juice beating into cream cheese mixture with condensed milk. Pour into cooled crust and chill 2 hours or until set. Garnish with lime slices and freshly whipped cream.
Berry and Basil Sorbet
1 cup sugar
1 cup cold water
1 cup fresh basil, lightly packed
6 cups frozen mixed berries
3/4 cup fresh lemon juice
Into a saucepan combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat and cover, let stand 15 minutes. Strain syrup into a bowl discarding basil. Refrigerate until cold. Into a blender, puree frozen berries, lemon juice and cool basil syrup until smooth. Transfer to a metal 8-inch square baking pan, cover with plastic wrap and freeze about 2 hours (or firm enough to scoop). Let stand room temp to slightly thawed and dish up into serving cups.
Bon Appetit
"Better is a dish of vegetables where love is Than a fattened ox served with hatred." - Proverbs 15:17
"For the land, into which you are entering to possess it, is not like the land of Egypt from which you came, where you used to sow your seed and water it with your foot like a vegetable garden. "But the land into which you are about to cross to possess it, a land of hills and valleys, drinks water from the rain of heaven." - Deuteronomy 11:10-11
"Now it came about after these things that Naboth the Jezreelite had a vineyard which was in Jezreel beside the palace of Ahab king of Samaria. Ahab spoke to Naboth, saying, "Give me your vineyard, that I may have it for a vegetable garden because it is close beside my house, and I will give you a better vineyard than it in its place; if you like, I will give you the price of it in money." - 1 Kings 21;1-2
"So the overseer continued to withhold their choice food and the wine they were to drink, and kept giving them vegetables." - Daniel 1;16
"But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself; you shall eat it according to the number of the days that you lie on your side, three hundred and ninety days." - Ezekiel 4:9
