Category Archives: Vegetarian

Grape Rosemary Flatbreads

10 Tuesday Nov 2015

Posted by in Appetizers, Fruit, Quick and Easy, Vegetarian

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Grape Rosemary Flatbread

These flatbreads are one of my go-to appetizers for dinner parties because:
1)  you can prep everything ahead of time (grate the cheese, chop the rosemary, slice the grapes), then quickly assemble and pop them in the oven right before your guests arrive
2)  they’re a great filling vegetarian option in case you may be expecting guests who don’t eat meat
3)  they’re perfect for any time of the year–the rosemary works well in the fall and winter, and the freshness of the grapes makes them appropriate in the spring and summer
4)  they’re delicious and always a crowd pleaser!

While I typically make them as an appetizer, they could absolutely work as a main dish if you served them alongside a salad or bowl of soup.

Grape Rosemary Flatbreads
Yield:  12 pieces
Time:  17 minutes total

2 flatbreads (I use Damascus Bakeries Roll Up Wraps, available at Costco)
½ cup freshly grated Parmesan cheese
3 tbsp. chopped fresh rosemary
20 red seedless grapes, each sliced in half

  1. Preheat the oven to 425ºF.
  2. Place the flatbreads on a lightly greased baking sheet.
  3. Evenly distribute the grated cheese across the flatbreads, covering all the way to the edges.
  4. Sprinkle with fresh rosemary and grape halves.
  5. Heat at 425ºF for roughly 12 minutes, until cheese begins to turn golden brown.
  6. Cut into six pieces.  Serve warm.

PDF to Print Recipe for Grape Rosemary Flatbread

Apple Pumpkin Oatmeal

30 Friday Oct 2015

Posted by in Breakfast, Fruit, Healthy, Holiday, Quick and Easy, Vegan, Vegetarian

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Apple Pumpkin Oatmeal

It’s rare that I create a recipe and post it within a few hours  That sort of VIP treatment is reserved exclusively for recipes that I absolutely love and want to share with you immediately.  That’s exactly what we have in this Apple Pumpkin Oatmeal!  Inspired by my favorite candle of the moment, Yankee’s Apple Pumpkin, this recipe would make the perfect breakfast tomorrow for all those amped up kiddos out there getting super excited to go trick or treating!  It’s a breakfast you can feel good about feeding your kids on a day otherwise overloaded with sugar.  Not only does it just taste like autumn, this oatmeal is also healthy and will fill them up so they don’t overindulge on Kit Kats, Skittles, M&Ms, candy corn and all their other favorite Halloween treats!  …Heck, who are we kidding?  They’re going to stuff themselves silly on candy anyhow!  But that’s what being a kid is all about.

Apple Pumpkin Oatmeal
Yield:  4 servings
Time:  15 minutes

1 cup apple cider (or apple juice)
1¼ cups water
1½ cups oats (I always use Old Fashioned instead of Quick Oats)
1 apple, cored and diced
¼ cup pumpkin puree
¼ tsp. ground ginger
½ tsp. cinnamon
2 tbsp. brown sugar
¾ tsp. vanilla extract

Optional:
maple syrup
milk

  1. Combine the apple cider and water in a saucepan.  Bring to a boil.  Once boiling, stir in the oats and turn the heat down to medium-low.
  2. Stir in the diced apple, pumpkin puree, ginger, cinnamon, brown sugar and vanilla.  Continue to cook over medium-low heat, stirring occasionally, for five minutes.

I like to drizzle my oatmeal with maple syrup and skim milk before serving.  You could also try apple cider instead of milk (which would keep it vegan).  Enjoy!

PDF to Print Recipe for Apple Pumpkin Oatmeal

 

 

Butternut Squash Mac and Cheese

28 Wednesday Oct 2015

Posted by in Dinner, Vegetarian

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Butternut Squash Mac and Cheese

The pureed roasted butternut squash makes this mac and cheese so velvety and creamy, without being too rich or heavy.  It’s the perfect autumn dinner–warm and comforting, just like your favorite sweater!

Butternut Squash Mac and Cheese
Yield:  8 servings
Time:  40 minutes

1 medium butternut squash
1 onion (white or yellow)
½ tsp. salt
¼ tsp. pepper
2 tbsp. extra virgin olive oil (EVOO)
2 tbsp. butter
3 tbsp. flour
1½ cups milk
2 cups shredded white cheddar cheese
1 cup shredded manchego cheese*
3 tbsp. fresh rosemary, coarsely chopped
1 lb. pasta (I use cellentani–a corkscrew shape)

  1. Preheat the oven to 400ºF.  Lightly grease a 9″x13″ glass baking dish.  Set aside.
  2. Using a vegetable peeler, peel off the tough outer skin of the squash.  Slice in half and scoop out the seeds.  Cut into cubes, roughly 1-inch square.  Place on a large, lightly greased baking sheet.  Coarsely chop the onion and add to the baking sheet.  Drizzle with 1 tbsp. EVOO and sprinkle with salt and pepper.  Roast at 400°F for 25-30 minutes, until the squash is fork-tender.
  3. Meanwhile, cook the pasta al dente, according to the package instructions.
  4. Make the roux:  In a stock pot over medium heat, combine 1 tbsp. EVOO and 2 tbsp. butter.  Once melted, add the flour and whisk constantly for 2-3 minutes.  Slowly drizzle in the milk, continuing to whisk.  Bring to a light boil and allow the roux to thicken slightly, cooking over medium heat for about 5 minutes.  Remove from the heat.
  5. When the roasted butternut squash and onions are ready, remove from the oven and set aside roughly ¼ of the roasted veggies.  Add the remaining ¾ of the squash/onions to the roux.  Blend together using an immersion blender.  (Alternatively, you could use a blender to puree together the roux and roasted veggies.)  Stir in 2 tbsp. of fresh rosemary.
  6. Combine both shredded cheeses together.  Set aside ¾ cup total of the mixed cheese to use in step 7.  Stir the remaining cheese into the roux/squash mixture.  Add the cooked pasta and toss to coat.
  7. Transfer the mac and cheese to the prepared baking dish.  Sprinkle with the reserved ¾ cup of mixed shredded cheese and remaining 1 tbsp. of fresh rosemary.  Scatter the remaining roasted butternut squash and onions across the top, distributing evenly.
  8. Bake at 400ºF for about 8 minutes, until bubbly.  Broil for about 4 minutes until the top cheese is slightly browned.

* I know that manchego is not a typical cheese to use in mac and cheese.  I usually stick with cheddar or gruyere, but I had a huge hunk of manchego in my fridge calling my name and I decided to give it a try.  It ended up being absolutely perfect!  It melted wonderfully and provided a buttery, creamy quality without being overly strong.  It’s my new go-to cheese for mac!

PDF to Print Recipe for Butternut Squash Mac and Cheese

A few notes:

  • Feel free to sprinkle with breadcrumbs between steps 7 and 8 if you like a crispy topping.  I honestly meant to add breadcrumbs when I made this, and forgot.  It turned out that it didn’t even need them, but it certainly wouldn’t ruin the recipe!
  • This is a great make-ahead recipe!  Follow the recipe through step 7, then store in the refrigerator for up to one day before heating.  Just extend the cooking time in step 8 to about 30-40 minutes at 400ºF to ensure it’s fully heated through!

Savory Roasted Acorn Squash

16 Friday Oct 2015

Posted by in Dinner, Healthy, Quick and Easy, Vegetarian

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Savory Roasted Acorn Squash

This combo of sweet-and-salty acorn squash with warm, tangy goat cheese promises to bring a smile to your face!

Savory Roasted Acorn Squash
Yield:  6-8 side-dish servings
Time:  40 minutes total

2 acorn squash
2 tbsp. extra virgin olive oil (EVOO)
2 tbsp. pure maple syrup
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh rosemary
salt and pepper
3 oz. goat cheese

  1. Preheat the oven to 400ºF.  Lightly grease a baking sheet and set aside.
  2. Cut each acorn squash in half, from stem to base.  Scoop out the seeds and discard.  Place each half face down so that it doesn’t rock.  Cut each half into 6-8 slices.
  3. Place the squash slices on the prepared baking sheet.  Drizzle with the EVOO and maple syrup.  Sprinkle with thyme, rosemary, salt and pepper.  Roast at 400ºF for 24-28 minutes, until fork-tender and slightly golden.
  4. Remove from the oven and allow to cool for about 5 minutes.  Sprinkle with goat cheese.

Savory Roasted Acorn Squash

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Orange Mint Orzo Salad

24 Monday Aug 2015

Posted by in Dinner, Fruit, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Orange Mint Orzo Salad

I created this refreshing pasta salad for my housewarming party, which happened to be on a hot summer day.  I wanted to make a pasta salad that wouldn’t be too heavy.  Additionally, its dressing didn’t use a base of mayo or other creamy ingredients, so there was no need to worry about it sitting out in the heat for an hour or two.  My sister loved it so much that she requested I bring a big bowl of this orzo salad to her son’s birthday party this weekend.  The unexpected flavor combination was a hit with the kids and adults alike!  Try it for your next BBQ…perhaps Labor Day?!

Orange Mint Orzo Salad
Time:  40 minutes total
Yield:  12 servings

1 lb. orzo
¼ cup extra virgin olive oil
3 tbsp. lemon juice (or orange juice)
¼ tsp. salt
1/8 tsp. fresh ground pepper
zest of one orange (can come from one of the four below)
4 navel oranges
2 cucumbers
1 large bunch mint
16 oz. frozen edamame, defrosted
2 cups crumbled feta

  1. Cook the orzo according to the package instructions.  (To maximize on time, start on step 2 while it’s cooking.)  Once cooked, drain and rinse with cold water.
  2. Prepare the dressing:  Place the following ingredients into a small mixing bowl:  olive oil, lemon/orange juice, salt, and pepper.  Zest one of the oranges (after washing it thoroughly) and add it to the bowl.  Whisk all of the ingredients together and set aside.
  3. Peel the oranges and dice them into bite-sized pieces.  Place in a large mixing bowl.
  4. Remove the seeds from the cucumbers.  I find the easiest way to do this is to cut the cucumber in half along its length.  Cut it in half along its length again, so that it’s quartered and the seeds are exposed.  Slice the seeds out and discard.  Dice the flesh of the cucumbers into bite-sized pieces.  Place into a large mixing bowl with the oranges.
  5. Coarsely chop the mint and add it to the cucumbers and oranges.  Stir in the defrosted edamame and feta.  Add the orzo, and pour the dressing over top.  Toss to evenly coat all of the ingredients with the dressing.

Link to PDF to Print Recipe for Orange Mint Orzo Salad