Vegetarian

Three Cheese Stuffed Butternut Squash
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Three Cheese Stuffed Butternut Squash

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This makes a great side dish or vegetarian main meal. Autumn comfort food. I served it with Grilled chicken and asparagus. You can easily double the recipe. I think it would make a great side on Thanksgiving. This was inspired by a recipe from Rachel Ray.

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1 butternut squash, halved lengthwise and seeded
Olive oil, for brushing
1 Tablespoon Olive Oil for onion
Salt and pepper
Freshly grated nutmeg
1 onion, thinly sliced
3/4 cups fresh ricotta cheese
3 tablespoons fresh thyme leaves (dried will also work)
1 tablespoon grated orange zest (optional)
1/2 cup shredded sharp white cheddar cheese
1/2 cup freshly shredded or grated parmesan cheese
1/4 cup shredded parmesan cheese

Directions

Preheat the oven to 400°F. Brush the squash with Olive Oil and season with salt, pepper, and nutmeg. Roast the squash until just tender, 35 to 40 minutes. Leave the oven on.

While the squash is roasting heat the tablespoon of olive oil in the pan and add the onions. Cook until caramelized and golden brown

When the squash is cool enough to handle, carefully scrape out the flesh into a bowl, leaving just enough flesh to keep the shells intact. Add the onions, ricotta, thyme, lemon zest, and cheeses into bowl with the squash flesh and mix well. Fill the squash shells and top with the shredded parmesan cheese. Bake until browned and bubbling, 15 to 20 minutes.

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Roasted Cauliflower and Potato Soup
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Roasted Cauliflower and Potato Soup

The weather has been warm but it SMELLS like fall out there, that dusty leaf smell, pumpkins are everywhere (and in everything). So… time to start making soups and stews. This is velvety smooth and tastes decadent but it is low-fat, gluten-free, and and be made dairy-free and vegetarian!

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Ingredients

  • 3 Tablespoons extra virgin olive oil, divided
  • 1 sweet onion, sliced thin
  • salt and pepper
  • 6 cups cauliflower florets (1 medium-sized head cauliflower)
  • 5 cups chicken stock (or gluten-free chicken broth or vegetable broth)
  • 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
  • Squeeze fresh lemon juice

Directions

  1. Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
  2. Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add the sliced onions, season with salt and pepper, and then saute until lightly caramelized, 10 minutes.
  3. Add chicken broth and turn heat up to bring to a boil. Add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Add the cauliflower and simmer for about 10 minutes. Transfer the soup to a blender and then blend until very smooth. Pour back into the soup pot. Bring soup back up to a bubble. Stir in a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve with a salad and some crusty bread.
Roasted Cauliflower & Mushrooms
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Roasted Cauliflower & Mushrooms

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This is a great side dish, or vegetarian meal for fall. I used baby Bella and Shiitake, but any variety of mushrooms would be wonderful.

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Ingredients

1 head of cauliflower, chopped into florets
16 oz mushrooms (button, wild, any of the smaller variety), cut into thick slices
2 tbsp olive oil
2 tbs. thyme, chopped
salt & pepper to taste
3-4 slices of rustic bread, thickly sliced and torn into chunks
5 oz shredded gruyere cheese

Directions

Heat oven to 450 degrees. Place cauliflower in a large mixing bowl and toss with olive oil to coat. Place on unlined baking sheet. Roast cauliflower for about 15 minutes.

Place mushrooms on an unlined baking sheet and roast for 10 minutes.

Remove cauliflower and mushrooms from oven. Combine into one baking sheet.
Add bread chunks and sprinkle with cheese. Roast for another 10 minutes.

NOTE: You could also substitute Parmesan for the Gruyere.

 

Roasted Butternut Squash, Caramelized Onion & Apple Soup
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Roasted Butternut Squash, Caramelized Onion & Apple Soup

It has been a while since I posted anything. Life got busy. I did not stop cooking, just did not have time to blog. But I am back. Fall makes me want to cook up stews and soups (and all things Squash and pumpkin). This is easy, filled with flavor and freezes well. Perfect for a cool fall night.

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Soup Ingredients

1 large butternut squash, peeled and cut into chunks (about 2 pounds)
4 Tbs Olive oil, divided
Sea Salt to taste
32 oz vegetable or chicken stock
2 large Onions, sliced thin
1 Tbs of Pumpkin Spice White balsamic Vinegar (optional)
2 large apples (I used honeycrisp), peeled, cored and cut into chunck
1 tsp cinnamon
1 tsp roasted ground ginger
1/4 cup plain greek yogurt (or half & half)
toasted pumpkin seeds (optional)

Directions

Preheat oven to 400. Place the squash chunks in a bowl, drizzle with the 2 tablespoons of olive oil (more if needed) and toss until coated. Place the chunks on a baking sheet and sprinkle with sea salt. Roast for about 15-20 minutes until fork tender.

While the squash is roasting caramelize the onions. Heat oil in a large pan and add onions. Cook slowly over medium heat, stirring often. When onions are a golden brown add the pumpkin Spice balsamic vinegar. I get this at the Olive Oil store and it is wonderful.

In a large stockpot add the roasted squash, onions, apples, stock, spices and yogurt. Simmer until apples are tender. Add the yogurt and use an immersion blender and blend until smooth (you can also use a regular blender).

Serve hot with toasted pumpkin seeds.

Toasted Pumpkin Seeds

1/2 cup roasted pumpkin seeds
1 Tbs butter
1 Tbsp brown sugar

Melt butter in a small frying pan. Add pumpkin seeds and brown sugar. Cook until brown sugar has melted and is starting to caramelize. Remove from heat and place on tin foil to cool. When the mixture has hardened crack into pieces.

 

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Zucchini Soup
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Zucchini Soup

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This was a recipe adapted from Skinnytaste. My husband loved it. I served it hot as a side dish with a roast beef flatbread but it could easily be a meal or served with a salad..

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Ingredients

  • 1 large onion, sliced thin
  • 1 tablespoon of olive oil
  • 3 medium zucchini, skin on cut in quarters
  • 32 oz vegetable broth
  • 2 tbsp goat cheese (or greek yogurt)
  • kosher salt and black pepper to taste
  • fresh thyme

Directions

Heat olive oil and cook onions slowly over medium heat until golden. Combine broth and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the goat cheese (or yogurt), onions and purée again until smooth. You do not have to caramelize the onions it makes the soup a little brown, but i love the taste.

Sprinkle with fresh thyme. Serve hot.

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Chilled Carrot Soup
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Chilled Carrot Soup

This makes a nice first course on a hot summer evening. I served this with roasted corn on the cobb, Kale salad and grilled Tuna Burgers. I used the large carrots that they sell for juicing. I did not peel them. You could make this slightly sweet by using the orange juice (in my recipe) or spicy by adding some Sriracha sauce. I think this would also be wonderful with some caramelized onions. This was adapted from Runner’s World recipe. I used the Vitamix to get this super creamy.

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INGREDIENTS

8 large carrots, cut into chunks
1 orange bell pepper, seeded and cut into chunks
1 Tablespoon Olive oil
salt
1 cup vegetable broth
1 can light coconut milk
1/4 cup orange juice
1-inch piece peeled fresh ginger
1 Tbsp. honey
Juice of 1 lime
2 teaspoons. curry powder (optional)

DIRECTIONS

Pre heat oven to 400 degrees. Toss the  carrots,  orange bell pepper,  1 Tbsp. olive oil.
Roast  for 30 minutes. Let cool, then in a Food Processor or blender, blend with 1 cup vegetable broth, 1 can light coconut milk, orange juice, ginger, 1 Tbsp. honey, lime juice,
curry powder, and a couple pinches salt until smooth. Chill for at least 2 hours

Makes 4 servings.

Zucchini, Sweet Potato, Avocado Rolls
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Zucchini, Sweet Potato, Avocado Rolls

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I was inspired by a recipe posted a couple of years ago on a blog I love, LemonsandBasil.com.
I love roasted sweet potato and these make wonderful appetizers as well as a side dish. I am going to try a version with goat cheese, because everything is good with cheese. These are super easy. I used a grill pan for the zucchini but you could use them directly on the gill or in a grill pan on the stove top. NOTE: I think next time I will also make the sweet potato “fries”a little shorter.

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Ingredients

  • 2 medium zucchini
  • 1 large sweet potatoes
  • 2 Tablespoons Olive oil, divided
  • 1 avocado, sliced
  • smoked paprika
  • course sea salt and pepper

Directions

  1. Slice zucchini into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them sit for about 15 minutes. This helps to sweat the water out. After the 15 minutes, apply pressure with a paper towel to remove some of that moisture.
  2. Meanwhile, preheat oven to 400 degrees, peel sweet potatoes and chop into small stubby fries, approx 1-1.5 inches long.
  3. Line a baking sheet with tin foil, lay sweet potatoes flat, drizzle with 1 tablespoon of olive oil, sprinkle with the salt, pepper and smoked paprika  and bake 15-20 minutes.
  4. Once the zucchini has “sweat” for approximately 15 minutes, brush lightly with a little olive oil.
  5. Grill zucchini slices on an indoor grill pan {stove top} or outdoor grill until soft (approx 3-4 minutes each side). Sprinkle with salt and pepper {you may want to blot the cooked zucchini with a dry paper towel to remove any extra moisture}.
  6. Add sweet potato wedges and avocado slices to zucchini pieces and roll up.
Tofu with Roasted Veggies and Quinoa
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Tofu with Roasted Veggies and Quinoa

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The roadside farm stands are open! On my walk the other day I stopped to pick up sweet corn (peaches and cream), Vidallia onions, yellow and green zuchinni, tomatoes and red peppers. I decided it called for a healthy sort of stir fry. I chopped up some tofu, roasted the tomatoes and with a little Balsamic glaze to drizzle on top I threw this together and served over quinoa. Your could substitute chicken or shrimp for the tofu as well. I roasted the tomatoes and stir fried the squash and pepper but you could also roast all the veggies.

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Ingredients

2 ripe tomatoes, chopped
olive oil for roasting tomatoes and caramelizing onions and stir fry
sea salt
fresh ground pepper
1 block of extra firm tofu
2-3 ears sweet corn
1 red pepper
1 large Vidallia or sweet onion, thinly sliced
1 golden Zucchini (or crooked neck squash)
1 zucchini
2-3 tablespoons soy sauce
Balsamic glaze for drizzling

Directions

Preheat oven to 400 degrees. Place chopped tomatoes on a sheet of tinfoil, drizzle with olive oil – about 1-2 tablespoons, sprinkle with sea salt, pepper and roast until juicy, about 15-20 minutes. Set aside, saving any of the juice.

While tomatoes are roasting heat 1-2 tablespoons of olive oil (depending on size of onion) in a large pan. Add onions and cook slowly until golden, about 20 minutes.

In a large bowl slice corn kernels off the cob. In a large pan heat a teaspoon of oil and cook corn until just warmed and getting a bit caramelized. Set aside.

In same large pan add red pepper and zucchini, cook until just tender remove from pan and mix in with corn and tomatoes.

Heat another tablespoon or so of olive oil and add the tofu. I add a little soy sauce to help brown and give extra flavor. Brown all sides of tofu. When tofu is nice and brown, add the veggies back in to warm everything.

Serve over a bed of rice, couscous or quinoa. Drizzle with Balsamic glaze. You can make your own or use a bottle.

 

Roasted Cauliflower and Zucchini Fritters
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Roasted Cauliflower and Zucchini Fritters

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I loved these. They made a wonderful vegetarian meal with a salad but would be good as a side dish also. I even warmed them up the next day and they were STILL yummy.

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Ingredients:

1 head of cauliflower chopped
Olive oil for drizzling (about 2 Tablespoons)
1 teaspoon smoked paprika
2/3 cup of Panko or regular bread crumbs

salt and pepper to taste
1 zucchini, shredded (I use a Zyliss grater)
1/4 cup shredded white Cheddar cheese (or other cheese)
1/4 cup Parmesan cheese
2 large eggs, lightly beaten
2 tablespoons light mayonnaise
2 teaspoons olive oil

Dressing:
1/8 teaspoon salt
1/4 cup plain 2% Greek yogurt
2 teaspoons fresh lemon juice

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Directions:

Pre-heat oven to 400.
Cut cauliflower into bite size  pieces, place on a baking sheet, drizzle with olive oil, sprinkle with paprika and roast in the oven for about 20 minutes until golden and fork tender.

Place roasted cauliflower in a bowl; mash with a potato masher or fork. Stir in bread cumbs, salt, pepper, cheese, and eggs. Form into 8 patties.

Heat a large nonstick skillet over medium-high heat. Add oil and cook fritters about 4 minutes on each side until crisp and golden.

Combine 1/8 teaspoon salt, yogurt and lemon juice; serve sauce with fritters.

Roasted Butternut Squash Trottole & Cheese
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Roasted Butternut Squash Trottole & Cheese

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This is a grown up Mac and cheese with wonderful flavors. I think kids would like it. Slightly sweet from the squash and onions it is Mac and cheese with hidden veggies. I got the idea for this recipe from The Olive Oil Store Blog but their version was pretty much a heart attack on a plate. I cut out the heavy cream (and 5 cups of cheese!). I also roasted the squash instead of boilingand added caramelized onions.

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Ingredients:

1 large Butternut Squash, cut into chunks
1 large sweet onion, sliced thin
4-5+ Tablespoons Olive Oil, divided
1 pound of Trottole (or macaroni)
1 1/2 Cups shredded Gruyere cheese (or white cheddar)
1 cup whole milk (I actually used 2%)
1/2 Cup all purpose flour
1/2 Cup bread crumbs
Salt & Pepper to taste

Directions

Pre-heat oven to 400. Grease a large 2 Qt baking dish.

Cut up squash into bite size chunks and place on a foil lined baking sheet. Drizzle with at least 2 tablespoons (I never measure, just kind of drizzle it), and sprinkle with sea salt. Roast squash for about 20 minutes or until fork tender. After cooking lower the oven temperature to 375.

Bring a large pot of water to boil and cook pasta according to directions. Drain and set aside.

While the squash is roasting slice an onion into half and each half into thin slices. Add 2 tablespoons of olive oil to a large sauce pan and heat. Cook onions, stirring often, until golden and caramelized.

Add another tablespoon of olive oil to the onion mixture. Whisk in the flour and blend to create a roux. Slowly pour in the milk whisking constantly. Add the butternut squash and mix with an immersion blender (or use a mixer/food processor) until smooth. Add the cheese and stir until melted and creamy. Add salt and pepper to taste. Remove from heat.

Add the cooked pasta to the sauce. Mix well and pour into the prepared baking dish. Sprinkle with bread crumbs.

Bake for about 20-25 minutes until golden brown on top and bubbling.