Category Archives: vegetarian

Roasted Cauliflower, Tomatoes, Chickpeas, Lemons and Olives with Quinoa and Lemon-Tahini Dressing

I’ve been trying recently to make salads that combine a bunch of produce and taste like they could be served in Paris (“Feed me like one of your French girls”).  This was a great combo of some cherry tomatoes that were a couple days away from their expiry date, roasted cauliflower (which is my all-time fav), chickpeas, mediterranean olives and lemons, topped with a lemon-tahini drizzle and served over a quinoa and bulgur mix. It seems way fancier than it is, takes about 10 minutes tops to throw together, minus cooking time, and makes a ton of a really healthy, super filling dish for lunch or dinner.

Roasted Cauliflower, Tomatoes, Chickpeas, Lemons and Olives with Quinoa and Lemon-Tahini Dressing

  • Two 15.5-oz. cans of chickpeas, rinsed and drained
  • One lemon, sliced into fairly thin rounds
  • Half a large head of cauliflower, cut into bite-size slices
  • 1/3 cup olives, pitted
  • 1.5 cups cherry tomatoes
  • One cup dry quinoa, or quinoa/bulgur mix, which is delicious and takes approx. 10 minutes from start to finish to cook
  • 1.5 tbsp. Herbs de Provence
  • 1/2 tsp. coarsely-ground salt
  • 2.5 tbsp. EVOO, or Lemon Olive Oil, if you have it
  • Lemon-Tahini Dressing
  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper, for easier cleanup.
  3. Spread chickpeas over the parchment paper, then top with sliced cauliflower, olives, cherry tomatoes and sliced lemons. 
  4. Drizzle olive oil over everything, then add herbs de provence and salt. With your hands, mix everything until fully covered. 
  5. Roast for 30 minutes, then remove from the oven and use a spatula to flip as much as you can. Roast for another 15 minutes or until tomatoes are blistered and cauliflower has browned edges. 
  6. While the dish is roasting, make the quinoa/bulgur mix according to package directions. When ready, fluff with a fork and remove from heat. 
  7. Serve the veggies and chickpeas over the quinoa. Drizzle with some lemon-tahini dressing to taste. 

 

 

French Green Beans with Toasted Almonds

Ugh, I swear this is how French women stay skinny. I crave vegetables in France. There’s just something simple and indulgent about how they’re cooked and presented, and my very favorites are haricots verts, or French green beans. They’re basically American green beans, but super skinny (very French). This is a super simple, incredible tasty side that I could have with almost every meal I make. Enjoy.

FRENCH GREEN BEANS WITH TOASTED ALMONDS (serves 3-4 as a side)

  • 1 Lb. haricots verts (you can usually find these in grocery stores like Whole Foods, Wegman’s or Central Market, they’ll be labeled “French green beans.”)
  • 2 Tbsp. walnut oil
  • Heavy pinch fleur de sel
  • Fresh-cracke black pepper
  • 1/4 c. blanched and slivered almonds (you can find these in a bag in the grocery store, you don’t have to do this yourself).
  1. Heat walnut oil in a nonstick skillet over a little more than medium heat.
  2. Add green beans and a heavy pinch fleur de sel. Stir and cook for about three minutes.
  3. Cover most of the pan with a lid and cook for 6 more minutes, stirring every 2 minutes.
  4. Meanwhile, heat a small pan over medium, then add walnuts and toast, shaking the pan frequently and watching closely so the almonds don’t burn. This should take about 5 minutes. Remove from heat when golden brown.
  5. Add salt and pepper to haricots verts to taste, then top with toasted almonds. Serve and enjoy. J’adore les haricots verts!

Roasted Vegetable Winter Salad

Roasted Winter Vegetable Salad

Annnnd, I’m back. What a year. For everything we’ve all been through in 2017, I’m really hopeful for everything ahead in 2018. As Nina Simone would say, it’s a new dawn, it’s a new day, and I’m feeling good.

This hearty winter salad helps. Freekeh serves as the base and is loaded with protein and fiber. Roast up some veggies (including a sweet potato), toast some almond slices, whip up a quick lemon-maple vinaigrette and toss it all together. This is awesome and filling on its own, but Brendan has eaten it for breakfast, warmed quickly and topped with a fried egg. And it’s good for you!!  Anyone else need a detox after the holidays?  Hell, anyone need a detox after the dumpster fire of 2017?  Start here.

ROASTED VEGETABLE WINTER SALAD (serves 4)

  • 1 cup freekeh, pre-cooked
  • 1 lb. brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed
  • 2 cups cauliflower, broken into florets (I had purple cauliflower on hand, which was so pretty in this, but any color will work)
  • 1/4 c. almond slices
  • 1/4 c. dried cranberries

Lemon-Maple Vinaigrette

  • 1/4 cup EVOO
  • Juice of one lemon
  • 1 tsp. pure maple syrup
  • salt & pepper to taste
  1. Preheat the oven to 400.
  2. In a small pot, bring one cup of freekeh (no need to rinse this, like you do with quinoa) and 2.5 cups of water to a boil. Cover and simmer about 20-25 minutes or until cooked. Remove from heat and fluff with a fork.

    Freekeh

  3. Toss brussels sprouts, sweet potato and cauliflower with a glug or two of EVOO and some kosher salt & fresh-cracked black pepper. Roast at 400 for about 25 minutes or until browned and tender. 
  4. To make the dressing, combine the lemon juice with the salt and pepper. Next, add the maple syrup and then whisk in the EVOO. Taste and adjust seasonings as needed.
  5. Heat a small saucepan over medium-high heat and add the almonds, flipping often, until golden brown – about 3 minutes. Keep an eye on these – they’ll go from perfect to perfectly burned in a span of about 30 seconds. 
  6. In a large bowl, combine the cooked freekeh, the roasted vegetables, toasted almonds, dried cranberries and the dressing. Mix everything together.
  7. Serve and enjoy. Happy 2018!

    Winter Roasted Vegetable Salad

 

 

Spinach Pie


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Ughhh, I love this so much. It’s like a giant spanikopita, which is one of my favorite foods in the world. It’s both healthy and indulgent enough, needs almost zero seasoning, and can be prepped the day before, then assembled after work for a quick meal that’s ready in no time flat.

  • 32 oz. frozen chopped spinach, thawed and drained really well
  • 1.5 tbsp. EVOO
  • 1 large vidalia onion
  • 3 cloves garlic, minced
  • 1 tbsp. dried dill
  • 1/2 lemon, juiced
  • 1/2 C. crumbled feta
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 2 eggs
  • One sheet puff pastry
  • 1 egg (for egg wash on puff pastry)

1.Preheat oven to 375.

2.Heat the 1.5 TBSP EVOO over medium in a large saucepan.

3.Dice onion and mince garlic, then add to the saucepan and stir until soft and translucent.

4.Remove onion mixture from saucepan and set aside to cool.

5.Wring out as much liquid as possible from thawed spinach, using a cheesecloth, or in small fistfuls with your hands.  This is key so you don’t have a soggy spinach pie.

6.In a large bowl, combine the spinach, the room-temperature garlic and onion mixture, the feta, nutmeg, salt, pepper, dill, lemon and two eggs. Mix well to combine. If you’re going to make this the day before, so the flavors really meld together, leave out the eggs until the next day.

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7.Roll out the sheet of puff pastry according to directions, then line a standard-size pie pan with it.

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8.Top the pastry with the spinach mixture, evenly spreading it around the pie pan.

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9.Fold pastry over itself, then brush with the egg wash (use the remaining egg for this).

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10.Bake for 45 minutes or until pastry is puffed and golden.

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11.Let cool for five minutes, cut and serve.

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Mushroom “Meatballs”




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These were the first thing Brendan ever made me, and they’re one of my very favorites. Meatballs are one of the best foods ever, but these are vegetarian, and they honestly stand up to the real thing. Plus, anytime I get Bren in the kitchen is a done deal. He’s an awesome cook.

MUSHROOM “MEATBALLS” (makes about 20 – recipe via allrecipes.com)

  • 1 lb. white mushrooms, finely chopped
  • pinch salt
  • 1 tbsp. butter
  • 1/2 c. yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 C. quick-cook oats
  • freshly grated parmesan cheese
  • 1/2 C. bread crumbs
  • 1/4 C. chopped flat-leaf parsley
  • 2 eggs, divided
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • pinch cayenne pepper
  • pinch dried oregano
  • 1 tbsp. EVOO

1. Finely chop mushrooms, then heat the 1 tbsp. EVOO in a large skillet over medium. Add mushrooms and a pinch of salt, cook and stir until the liquid has evaporated.

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2. Add butter to the mushrooms, cook until golden brown.

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3. Add onion to the mushroom mixture and cook until it’s translucent, approx. 5 minutes. IMG_6834

4. Remove from heat, add garlic and stir approx. 90 seconds. Add mixture to a mixing bowl.

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5. Mix in the oats, approx. 1/3 C. parmesan, bread crumbs, parsley and, when the mixture is cool, 1 egg. Add the salt pepper, cayenne pepper and oregano, then mix until combined. Stir in the other egg.

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6. Heat oven to 450. Line a baking sheet with parchment paper, then roll the mixture into little meatballs.

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7. Bake for approx. 15 minutes or until mushrooms are golden brown. Eat alone or over pasta – these are the bomb.

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Portobello Mushrooms Stuffed with Bulgar, Sausage and Feta

One of the things that entertains me the most about dating Brendan is his ridiculous appetite. The boy can EAT. He’s the best taste tester ever, and  I don’t think he’s ever met a meal he didn’t like. As a Colorado guy, he’s used to more meat-based meals, but sometimes I’ll make something totally vegetarian, and healthy too, and I swear he doesn’t even miss a beat. These portabellos have a pretty meaty flavor, anyway, so maybe that was the middle ground? I added some sausage just for a little more substance and flavor, but you can leave this out if you want.

 
PORTOBELLO MUSHROOMS STUFFED WITH BULGAR, SAUSAGE & FETA (makes 4)
 
– 4 Portobello mushrooms, cleaned and stemmed
– 3 sausage links, uncooked
– 3 scallions, chopped
– 1/3 c. crumbled feta
– juice of 1 lemon
– 1/4 C. EVOO
– Italian herbs
– 1 cup bulgar
– 2 cups water
– 1 tbsp. EVOO
– 1 tbsp. butter
 
1. Clean the mushrooms, scrape out the “gills”. Take off the stems and set aside (don’t throw these away).
 
2. In a bag, marinate the mushrooms with the lemon juice, 1/4 c. EVOO & the Italian herbs for at least an hour.
 
3. Boil 2 cups of water. Place 1 cup of dry bulgar in a bowl, add the 2 cups boiling water, cover. Let this steam for about 30 minutes.

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Black Bean, Acorn Squash, Kale & Cheddar Jack Quesadillas

Let’s say that you and your boyfriend are going to a city council meeting one night, and you’re both working basically right up to the time it starts. Do you A. Go to the grocery store and buy things for dinner which would probably consist of pasta, and a jar of sauce B. Pick up something on the way to the meeting or C. Think about the hodgepodge of ingredients in your refrigerator on your drive home from work, throw this together in 45 minutes and then watch your boyfriend inhale an entire quesadilla in the 5 minutes he’s home before you both have to leave for the council meeting, knowing that it’s made of almost completely healthy things? 
 
C. If this town could run itself as efficiently as this recipe came together, it would be a whole new world. 
 
BLACK BEAN, ACORN SQUASH, KALE & CHEDDAR JACK QUESADILLAS (serves 2-4)
– 1/2 an acorn squash, sliced
– 1 15 oz can of black beans, rinsed and drained
– 2 cups kale, ribs removed, torn into pieces
– 1/2 vidalia onion, really thinly sliced
– 1/3 shredded jack cheese
– 4 flour tortillas
– 1 tbsp. butter
– 1 tbsp. EVOO
– kosher salt & pepper
 
1. Preheat the oven to 400. 
 
2. Carefully (these are really hard), with a serrated knife, cut the acorn squash into strips. Rub the cut sides with a little olive oil.
 
3. Place acorn squash on a baking sheet, roast for about 30 minutes, flipping sides around halfway through.



4. Thinly slice an onion, then cook it over medium heat in 1 tbsp butter and 1 tbsp. EVOO until it soften and starts to caramelize. Continue reading

Shredded Brussels Sprout Salad with Red Onion, Parmesan and a Honey-Lemon-Mustard Dressing

Up until a couple years ago, I hated brussels sprouts with a passion. When I was a kid, my mom tricked me into trying them by telling me they were “little cabbages”, which as the daughter of an Irish dad, I obviously loved. A couple bites, though, were all I needed to realize brussels sprouts don’t taste anything like “little cabbages”, and I avoided them for years after that.

But maybe these little guys just needed to be made differently, because now I freakin’ love them. Parmesan-dusted brussels are eaten like candy in our house, and this is one of my favorite salads. The key is to slice everything into really thin strips, so you can use a food processor to simplify this process, or put on a good episode of This American Life and get cutting. This salad seriously tones down the flavor of the red onion by putting the slices in water first, the whole-grain mustard seeds are perfect with the sweetness of the honey-lemon dressing, and the parmesan gives it a nice kick of saltiness. It all comes together for a beautiful, filling, totally delicious side. Oh, brussels sprouts. You guys don’t deserve your bad rep.
SHREDDED BRUSSELS SPROUT & RED ONION SALAD WITH PARMESAN AND A MUSTARD-HONEY LEMON DRESSING (recipe from Food52)
  3 cups  brussels, sliced into super thin strips
–  ½ red onion, also sliced into super thin strips
  Curls of Parmesan
–  Juice of 1 lemon
  1 tsp. honey
  1 tsp. whole grain mustard
– 1 tbsp. EVOO
  Kosher salt & pepper to taste
1.   Using a food processor or a sharp knife, slice the red onion into veeeerrrrry thin strips. Submerge in water while you assemble the rest of the salad to take out that onion-y bite.

2.  Trim the brussels, then slice them into super thin strips and put into a large bowl.

3.   Make the dressing – combine the lemon, honey, mustard, and kosher salt & pepper, whisk to combine. Add the EVOO and mix everything together.


4.   Drain and dry the onions, then add to the brussels.

5.  Just before serving, add the dressing and mix everything together. Top with curls of parmesan and enjoy.


Shredded Red Cabbage Salad with Carrots, Scallions, Cilantro and Lime

For the record, I think coleslaw is the worst. The name is bad, the texture is weird, the mayo-y ness of it is gross, it’s just yuck. That said: this is not coleslaw. This is antioxidant-rich shredded red cabbage (from the Scranton Farmer’s Market, hurraugh!), carrots, cilantro and scallions, dressed with lime juice, rice vinegar, cumin and olive oil. It’s fantastic. We were making shredded chicken tacos with leftovers from a roasted chicken in lemon gold that we had for Sunday dinner, and decided it needed some crunch, so I threw this together and I’m so glad I did. Brendan came home, took one bite and said, “This tastes exactly like my favorite cabbage salad from my favorite Mexican restaurant in Colorado” soooo….you’re welcome, JBG. This was perfect on tacos, but honestly, I would (and did) eat this with a fork by itself. You can throw it together in 5 minutes, but make sure you let it marinate for about 30, so all the flavors come together into a little colorful shredded salad of deliciousness. 

SHREDDED RED CABBAGE SALAD WITH CARROTS, CILANTRO, SCALLIONS AND LIME (makes enough for 2 as a side or at least 6 small tacos) 
– ½ red cabbage, thinly sliced
– 2 scallions, whites and greens, chopped
– 2 carrots, shredded 
– 1/3 C cilantro, chopped 
– juice of 1 lime
– ½ tsp. cumin
– ½ tsp. honey
– 2 tbsp. rice vinegar 
– 4 tbsp. EVOO 
– kosher salt & pepper to taste 

1. Slice the cabbage into thin strips. 

2. In a small bowl, combine the lime juice, cumin, honey, rice vinegar & kosher salt & pepper. Whisk together so the seasonings can blend in well with the acids. Add EVOO and give everything a good mix so it emulsifies. 

3. To the bowl with the cabbage, add the shredded carrots, chopped scallions and chopped cilantro. Mix to combine. 


4. Top the cabbage mixture with the dressing and mix it all together really well. Cover and let it sit for approx. 30 minutes, stirring every once in a while to redistribute the dressing. 

5. Serve on its own or on top of tacos for a perfect crunch and super bright flavor.


Grilled Romaine with Smoked Blue Cheese and Balsamic Reduction

The lovely Jonelle hosted us for dinner last week, and it everything was so delicious. From the pretty apps to the unbelievable gin & earl grey tea cocktail she made, to the london broil & grilled romaine…we had so much fun we decided to make it a monthly thing with all of us rotating as hostess. Anyway, I’d never even heard of grilled romaine, but this was incredible. If I had even the slightest clue how to work a grill myself, I’d be making this all the time.


GRILLED ROMAINE WITH SMOKED BLUE CHEESE AND BALSAMIC REDUCTION (makes 6)
– 6 Romaine Hearts
– 1/4 C. smoked blue cheese (or gorgonzola)
– Balsamic reduction (makes sure it’s a reduction, not balsamic vinegar), drizzled
– A blend of EVOO, a little salt & pepper, and some oregano

1. Um, I guess, fire up the grill?

2. Brush the washed romaine hearts with the EVOO/salt & pepper/oregano mix.

3. Grill the romaine hearts pretty quickly, about 2 minutes on each side. You want them to have grill marks but not get burned.

4. Crumble the smoked blue cheese (or gorgonzola) over the try of romaine, then drizzle the balsamic reduction in a nice little pattern. Serve & enjoy. My girlfriends have got skillz. 
The hostess at work!