Tag Archives: vegetarian

Charred scallion sauce

For 1-1/2lb meat

  1. 20 scallions
  2. 2tb oil
  3. 4tb sour cream
  4. 2tb buttermilk
  5. 1tb cider vinegar
  6. 1tb chives
  7. 2tsp dijion mustard
  8. 1/4tsp sugar
  • Toss 1-2 and grill or broil for 5 minutes or until charred. Cool, slice and toss with remaining ingredients.
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Skillet bacon-scallion mac and cheese

Omit bacon to make vegetarian

Serves 4

  1. 6 slices bacon
  2. 2/3 cup bread crumbs or 2 slices processed crustless sandwich bread
  3. 4 scallions
  4. 3-3/4 cups water
  5. 12oz can evaporated milk
  6. 12oz macaroni
  7. 1tsp cornstarch
  8. 12oz cheddar
  9. 8oz monterey jack
  • Render and crisp bacon in a 12in skillet and set aside. Remove all but 1tb fat and toast bread crumbs for 5 minutes. Set aside.
  • Bring water and all but 4tb evaporated milk to a simmer, add noodles and cook to 1 minute under al dente. Whisk in remaining evaporated milk and cornstarch and simmer for 1 minute.
  • Take off-heat. Mix in and melt cheese. Mix in scallions and bacon. top with bread crumbs and serve.

 

Zucchini cheese tart

Serves 4-6

  1. 177g flour
  2. 1tb sugar
  3. 1tsp salt
  4. 8tb butter, cut into 1/2in pieces and chilled
  5. 2tb to 4tb ice water
  6. 1 zucchini, sliced 1/4in
  7. 113g part-skim ricotta
  8. 28g parmesan
  9. 28g shredded mozzarella
  10. 4tb olive oil
  11. 1 clove garlic
  12. 2tb basil or chives
  • Whisk 1-2 and 1/2tsp salt Add to food processor and pulse in butter 14-16 times or until mixture resembles sand. Pulse in water. Press 2/3 of mixture into the bottom of a 9in tart pan and remaining on sides. Freeze for 30 minutes.
  • Blind bake inĀ  the middle of a 375 degree oven for 30 minutes. Uncover and bake for 5-10 minutes. Cool.
  • Meanwhile, toss zucchini with remaining salt and drain for 30 minutes.
  • Spread 7-9 and 1tb oil in tart pan, top with zucchini and drizzle with 2tb oil and garlic. Place on a baking sheet and bake at 425 degrees for 20-25 minutes.
  • Cool for 10 minutes, top with remaining 1tb oil and herbs and serve.

Muffin tin frittatas

To make vegetarian, replace chorizo with 1 red bell pepper

Makes 12

  1. 8oz spanish chorizo, sliced
  2. 8oz yukon potatoes, quartered and sliced
  3. 1 onion
  4. 2 cloves garlic
  5. 6oz pepper jack or cheddar
  6. 3tb parsley or basil
  7. 8 eggs
  8. 4tb half-and-half
  • Cook 1-3 for 10-15 minutes. Add garlic for 1 minute. Set aside and let cool for 15 minutes.
  • Add 5-6 to mixture and divide into a 12-cup muffin tin. Whisk 7-8 and divide into muffin tin. Bake in the lower-middle of a 425 degree oven for 10 minutes. Cool for 10 minutes and serve.

 

Greek pasta salad

Replace feta with additional veggies to make vegan

Serves 4-8

  1. Zest and juice of 1 lemon
  2. 2tsp dijion
  3. 1 shallot
  4. 5tb olive oil
  5. 4tb dill
  6. 1/2tsp red pepper flakes
  7. 1lb orzo
  8. 4oz feta
  9. 1 english cuucmber, halved and sliced
  10. 1 small red onion, diced
  11. 5oz or 1/2 cup kalamata olives, sliced
  • Whisk 1-6 and toss with 7-8. Let cool for 20-30 minutes, toss in 9-11 and serve.

Pesto panzanella with spring veggies and fried eggs

Serves 4

  1. 3 cups 1in cubes stale bread
  2. 1 cup or 25g basil leaves
  3. 1tb nuts
  4. 1 clove garlic
  5. 2tb olive oil
  6. 6oz parmesan
  7. 1 leek
  8. 1 bunch asparagus, cut into 2in pieces
  9. 12oz peas
  10. 2tsp balsamic vinegar
  11. 2tb lemon juice
  • Fry bread in a 12in skillet until golden brown, about 10 minutes. Set aside.
  • Meanwhile, pulse 2-4 with 1tb olive oil in food processor. Add remaining 1tb oil with processor running. Pulse in 2tb parmesan and set aside.
  • Cook leek for 5 minutes. Add asparagus for 3-4 minutes. Add peas for 2-3 minutes. Toss with bread, pesto, 10-11 and remaining parmesan. Divide into 4 portions and set aside.
  • Fry eggs in skillet, divide over salad and serve.