Category: Vegetarian

Winter Vegetable Salad

Posted on Posted in Salad, VegetarianTagged , , , , Leave a comment

Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy blue cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.

This colorful bowl of nutritious ingredients will brighten your mood, even on a cold and cloudy winter day. Enjoy it with ingredients warm from the oven and stove top or with chilled squash and onions that you have prepared in advance.

Ingredients:
1 large butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
1 head romaine lettuce, washed and chopped
½ cup pecans, toasted and chopped
Blue cheese, crumbled
Bottled salad dressing, such as Champaign vinaigrette

Directions:
1. Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, add butternut squash and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over squash and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
2. In a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
3. Add 2 cups of lettuce to each plate and top with equal amounts of squash, caramelized onions, pecans and blue cheese.
4. Drizzle with 2 tablespoons of your favorite salad dressing and serve.

Servings: 4 

NEW YEAR’S BRUNCH

Posted on Posted in Eggs, VegetarianTagged , , , , Leave a comment

If good luck and prosperity are on your list for 2024, you are likely planning to indulge in a plate of collard greens and black-eyed peas on New Year’s Day. Because brunch is one of my favorite meals and I love to embrace southern food traditions, I created this New Year’s Brunch dish that will leave you with a happy belly and hopefully a prosperous year ahead. Cheers to a healthy, happy and wonderful year ahead.

Ingredients for Gouda Grits:
2 cups water
½ cup grits
½ cup gouda cheese, shredded
1 tablespoon half and half
¼ teaspoon salt
¼ teaspoon ground black pepper

Ingredients for Sautéed Greens and Peas:
2 cups water
1 bunch collard greens
2 teaspoons olive oil
2 cloves garlic, minced
1 (15 ounce) can of black-eyed peas, no-salt-added
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons cider vinegar

Ingredients for New Year’s Brunch:
¼ of Gouda Grits
¼ of Sautéed Greens and Peas
4 eggs, cooked to preference

Directions:

  1. Bring water to a boil in a medium saucepan. Add grits, stir and reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally. Add gouda, half and half, salt and pepper. Stir until cheese melts and set aside on low heat to keep warm.
  2. Bring water to a boil in a medium saucepan. Meanwhile, wash the collard greens and remove the stems. Add greens to the boiling water, reduce to low heat and simmer for 5 minutes. Drain greens in a colander and use the back of a wooden spoon to gently press out any excess water.
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant. Add collard greens and sauté for 5 minutes, until tender. Add peas to the skillet of greens and stir to combine. Continue cooking for a couple of minutes until peas are warm. Add, salt, pepper and vinegar, and sauté for another minute, stirring to evenly coat.
  4. Add Gouda Grits to the center of four plates and top with Sautéed Greens and Peas. Top each plate with an egg and serve.

Servings: 4

Mediterranean Bean Salad

Posted on Posted in Salad, VegetarianTagged , , , , , Leave a comment

I recently stumbled across cans of large fava beans at an international grocery store and was inspired to make this dish. If you can’t find fava beans at a store near you, you can order them on online or substitute with lima or cannellini beans. This is the perfect meal to make when you do not really feel like cooking. With just a little slicing, rinsing and assembling, you can have a healthy and delicious meal ready in less than 10 minutes. This is my kind of meal to enjoy on the patio while taking in the beautiful spring weather. 

Salad Dressing Ingredients:
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon white balsamic vinegar
1 tablespoon honey
1 teaspoon oregano
½ teaspoon garlic powder
Pinch of salt and pepper

Salad Ingredients:
1 head Romaine lettuce
1 medium cucumber
½ red onion
⅓ cup green olives
1 pint cherry tomatoes
15 ounce can fava beans
15 ounce can garbanzo beans
Feta cheese, crumbled

Directions:

  1. Combine all salad dressing ingredients in a mason jar with a secure fitting lid and shake until evenly combined.
  2. Wash and chop lettuce leaves and set aside.
  3. Slice cucumbers, red onion and green olives and set aside.
  4. Rinse and drain both types of beans and set aside.
  5. In a large bowl, combine all salad ingredients except the feta. Drizzle with salad dressing and toss to combine. Plate salads and top with feta cheese before serving.

Massaged Kale Salad with Roasted Sweet Potatoes

Posted on Posted in Salad, VegetarianTagged , , , Leave a comment

Massages are the ultimate way to relax and unwind. Kale responses similarly to the human body after a massage as its tough leaves chill out and become smooth and soft. It sounds a little silly to massage kale, but it is worth the extra work to transform this hardy vegetable into a more delicate leafy green.

A little olive oil and balsamic vinegar go a long way when massaging kale, but I like to serve it with extra oil and vinegar at the table to let family or guests drizzle more if desired. Cranberries, blue cheese and roasted sweet potatoes turn this salad into a meal that’s satisfying enough on its own. It also makes a nice side dish with roasted turkey or pork tenderloin.

Roasted Sweet Potato Ingredients:
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil

Salad Ingredients:
1 bunch kale
2 tablespoons olive oil, divided
1 tablespoons balsamic vinegar
¼ cup blue cheese crumbles
¼ cup dried cranberries
½ teaspoon salt
¼ teaspoon pepper

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and arrange in a single layer. Roast for 20 minutes, flipping with a spatula halfway through cooking.
  2. Meanwhile, remove stems from kale and chop. Place kale in a large bowl and drizzle with olive oil and balsamic vinegar. Massage the leaves with clean hands for about two minutes, until well coated and kale begins to soften and wilt.
  3. Add blue cheese, cranberries, salt, pepper and roasted sweet potatoes. Toss to combine and serve.

Servings: 4

Eggplant and Summer Squash Stacks

Posted on Posted in Small Bites, VegetarianTagged , , , Leave a comment

Summer is not over yet, and I’m not ready to say goodbye to some of my favorite seasonal produce. If you are like me and want to savor these flavors as long as you can, fire up the grill and celebrate these last couple of weeks before we welcome fall. Eggplant is a great match for summer squash stacked between layers of melted fresh mozzarella and homemade pesto. Enjoy as an appetizer or pair with a simple salad and a glass of your favorite white wine for an easy dinner outdoors as you watch the sunset.

Ingredients:
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 small eggplants, cut crosswise into ¼ inch slices
2 medium summer squash, cut crosswise into ¼ inch slices
2 tablespoons pesto
8 ounces fresh mozzarella cheese, thinly sliced

Directions:

  1. In a small bowl, add garlic, olive oil, balsamic vinegar, mustard, salt and pepper. Whisk to combine, creating a grilling sauce for the produce.
  2. Arrange eggplant and squash on a large plate or platter and brush both sides evenly with the grilling sauce.
  3. Preheat a gas or charcoal grill to medium-high heat. Grill vegetables until golden brown and cooked through, about 4 to 5 minutes per side. Remove from grill and move produce to a working surface.
  4. Create eggplant and summer squash stacks by spreading a thin layer of pesto on a slice of eggplant and topping with a slice of summer squash and mozzarella cheese. Repeat layers and top with an extra squash or eggplant slice.
  5. Place eggplant and summer squash stacks back on the grill for a couple of minutes, until cheese melts. Remove from grill and serve.

Grilled Pizza with Roasted Summer Vegetables

Posted on Posted in Pizza, VegetarianTagged , , , , Leave a comment

Summer vegetables make the most delicious and light pizza toppings for warm weather days, while adding beautiful color to your plate. Dollops of ricotta and fresh mozzarella cheese compliment the slightly sweet roasted vegetables with shredded ribbons of fresh basil on top of my crispy thin pizza crust. Cheers to enjoying the flavors of summer as you savor the last few weeks of the season.

Ingredients:
1 tablespoons olive oil
1 medium summer squash, sliced
½ pint cherry tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 homemade or store-bought pizza dough ball (about the size of a grapefruit)
⅓ cup part-skim Ricotta cheese
1 ball of fresh mozzarella cheese
8 to 10 basil leaves, sliced into thin ribbons

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Pace squash and cherry tomatoes on a medium backing sheet. Drizzle 1 tablespoon olive oil over the vegetables and season with salt and pepper. Toss to evenly coat and roast for 20 to 25 minutes, until lightly browned and tender.
  2. Roll and stretch pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  3. Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom. Remove crust from the grill.
  4. Evenly place squash and tomatoes on top of the cooked side of the pizza crust. Add dollops of Ricotta cheese and slices of mozzarella.
  5. Return the pizza to the grill for about five minutes, until the cheese has melted and the bottom of the crust has light brown grill marks. Remove from grill and top with fresh basil before serving.

Summer Fruit and Vegetable Salad

Posted on Posted in Salad, VegetarianTagged , , , , 1 Comment

This salad tastes as splendid as a beautiful summer day feels, with sweet melon, refreshing cucumbers and juicy cherry tomatoes. Freshly chopped produce this time of year is delicious served uncooked and the combinations are endless. The addition of cantaloupe takes this salad from simple to spectacular. It is a great dish to pack for a picnic or enjoy at home along with grilled chicken on the patio.

Ingredients:
½ medium cantaloupe, peeled, seeded and cubed
2 medium cucumbers, sliced
1 pint cherry tomatoes
½ small red onion, thinly sliced
⅓ cup crumbled feta cheese
basil, cut into thin strips
salt and pepper
olive oil
balsamic vinegar

Directions:

  1. Combine equal amounts of cantaloupe cubes, cucumber slices, cherry tomatoes and red onion onto small salad plates.
  2. Top with feta cheese, basil, a pinch of salt and pepper, and drizzle lightly with olive oil and balsamic vinegar.

Servings: 4

Broccoli Cheese Curd Frittatas

Posted on Posted in Eggs, VegetarianTagged , , , , Leave a comment

Cheese curds are delicious nuggets of freshly made cheddar cheese that actually squeak in your mouth, when you eat them soon after they are produced. There are cheese factories throughout Wisconsin where you can find warm cheese curds made daily. All cheddar cheeses actually begin as curds before they are formed into blocks or wheels and aged.

After a recent Wisconsin visit, I brought home some cheese curds and decided to explore cooking with them. I paired these with broccoli and eggs for individual frittatas with gooey gobs of fresh cheese in each one. If you cannot find cheese curds, you can substitute cubed cheddar.

Ingredients:
1 tablespoon olive oil
1 small onion, peeled and diced
1 bunch broccoli, trimmed and chopped
1 cups cheese curds
8 eggs
1 cup skim or low-fat milk
½ teaspoon salt
½ teaspoon pepper

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Lightly spray a 12-cup muffin tin with cooking spray.
  2. Heat oil in a large skillet over medium-high heat. Add onion and sauté a couple of minutes, until it starts to soften. Add broccoli and sauté until vegetables are tender and lightly browned, about 8 minutes. You may need to add a couple of tablespoons of water to the skillet to prevent sticking.
  3. Break large cheese curds into bite size pieces and place in a medium bowl. Stir vegetables in with cheese curds and fill the muffin tin with an equal amount of the mixture.
  4. In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the broccoli and cheese curds, filling each cup to the rim.
  5. Bake for 25 to 30 minutes, until frittata tops are lightly golden. Serve warm or at room temperature.

Note: An ice cream scoop is a great tool to use for adding the frittata mixture to the muffin tins. Fill each cup with one scoop and avoid messy spills.

Strawberry Salad with Baked Brie and Champagne Vinaigrette

Posted on Posted in Salad, VegetarianTagged , , Leave a comment

You can skip the cheese plate and go straight for the salad, because these leafy greens are served with creamy and decadent baked Brie with a sweet and nutty bourbon glaze. This salad is elegant enough to delight your dinner guests, but quick and simple to prepare. Add grilled shrimp or chicken to turn this side salad into a main dish.

Baked Brie Ingredients:
9.5 ounces Brie
2 tablespoons finely chopped pecans
1 tablespoon brown sugar
1 tablespoon bourbon

Strawberry Champagne Vinaigrette Ingredients:
2 tablespoons strawberry jam
2 tablespoons champagne vinegar
¼ cup olive oil
pinch of salt
pinch of pepper

Salad Ingredients:
1 head green leaf lettuce, washed and torn
1 pint strawberries, hulled and sliced

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place brie in a Brie baker or small baking dish. In a small bowl, combine pecans and brown sugar. Spread pecan and sugar mixture on top of cheese and drizzle with bourbon. Cook for 10 to 12 minutes.
  2. In a mason jar or small container with a tight-fitting lid, combine strawberry jam, champagne vinegar, olive oil, salt and pepper. With lid securely tightened, shake vinaigrette until well combined. Refrigerate until ready to serve.
  3. Serve lettuce and strawberries on salad plates and top with a wedge of baked Brie. Drizzle with strawberry champagne vinaigrette and serve.

Servings: 4

Kale, Apple and Cheddar Panini with Strawberry Jam

Posted on Posted in Sandwich, VegetarianTagged , , , 4 Comments

Sautéed kale is not just for side dishes. Give it a try as a sandwich base and you will forget all about lunch meat. This Kale, Apple and Cheddar Panini with Strawberry Jam is a hearty vegetarian sandwich with seasonal farm-fresh favorites. It is comfort food that packs a nutritious punch and takes less than 15 minutes to prepare.

Ingredients:
2 sub sandwich loaves (5 to 6 inches each), cut from a whole-wheat baguette
1 medium bunch kale
1 tablespoon olive oil
2 tablespoons water
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon balsamic vinegar
1 small apple, cored and thinly sliced
2 slices white cheddar cheese
2 tablespoons strawberry jam

Directions:

  1. Preheat a panini maker to medium-high. Slice sandwich loaves in half and set aside.
  2. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted. Season with salt and pepper. Add balsamic vinegar and cook or another minute, tossing to evenly coat.
  3. Layer apple slices, kale and cheddar cheese on the bottom bread slices. Spread strawberry jam on the top bread slices. Stack together and place sandwiches in the panini maker, closing the top. Grill until the bread is crusty and golden and cheese has melted. Slice sandwiches in half and serve.

Note: If you do not have a panini maker, use a grill pan or skillet and flip the sandwich to grill both sides. Placing a heavy skillet on top of the sandwich will give you the panini effect.

Servings: 2