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Vegetarian


Courtesy of Cooking Light

Active Time: 20 Mins
Total Time: 55 Mins
Yield: Serves 12 (serving size: 1 potato stack)

Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

Ingredients
1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes (about 4 small), peeled and cut into 1/4-in.-thick rounds
Cooking spray
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Step 1
Preheat oven to 375°F.
Step 2
Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.
Step 3
Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1 tablespoon Parmesan. Add 2 potato slices to each cup; top each with 1/2 teaspoon browned butter. Cover with foil; bake at 375°F for 25 minutes or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 teaspoon salt and remaining 3 tablespoons cheese.
Step 4
Preheat broiler to high.
Step 5
Broil potatoes 3 minutes or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter; top with reserved sage leaves.

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16 oz shelled frozen edamame, thawed
12 oz fresh green beans
12 oz fresh peas
12 oz fresh sugar snap peas
1/2 bread crumbs
2 tablespoons olive oil
.75 oz fresh mint
1 lime

Open edamame, set aside. Slice beans diagonally, steam for 5 minutes. Add edamame, peas and sugar snaps, steam for another 7-10 minutes or until tender.

Heat oil in skillet, tossing bread crumbs until golden brown. Finely chop half of mint. Zest and juice lime into bread crumbs. Lightly salt and pepper.

Place vegetables in warm serving platter, sprinkle with 2 tablespoons lime juice and the bread crumb mixture. Garnish with remaining mint.

From the kitchen of Julie Drey

1 lb pasta
1 3/4 cups mayonnaise
2 tablespoons mustard
5 stalks celery, chopped
1/2 yellow onion, chopped
2 large carrots, chopped
4 hard boiled eggs, sliced

Cook pasta to desired tenderness. Drain and cool immediately. Combine all ingredients, mix well in large container.

1 cup chopped leaks
2 teaspoons olive oil
1 cup veggie broth
3 tablespoons dijon mustard
12 teaspoons vinegar
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons sugar

Saute leeks in oil until tender. Stir in broth, mustard, vinegar, curry and pepper, bring to boil. Mix cornstarch and water, add to boil. Stir constantly until thickened, approx 1 min. Remove from heat, let stand 5 min. and stir in sugar.

1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes
2oz kosher salt
1/4 cup Parmesan cheese

Peel and cut potatoes into 1/4″ thick rounds. Preheat 375˚.

Melt butter in small saucepan over medium-high. Add sage and garlic and reduce to medium, cooking until butter is foamy and starting to brown while occasionally swirling pan. Save sage leaves, discard garlic.

Place 2 rounds each in sprayed muffin tray cups. Sprinkle with salt and parmesan. Add 2 slices to each and top with 1/2 teaspoon browned butter. Cover with foil, bake for 25 minutes or tender.

Discard foil, remove stacks from pan into baking dish, drizzle remaining butter over stacks, sprinkle with salt and parmesan. Set broiler on high, cook for 3 minutes. Remove from oven, garnish with sage leaves.

Adapted from Cooking Light

1 quart tomatillos
1/2 white/yellow onion
1 green pepper (deseed)
10 jalapeños (derib, lightly deseed)
4 garlic cloves
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon lime juice

Dehusk, boil tomatillos 5 minutes covered in saucepan. Remove w/ slotted spoon, slice. Chop all ingredients. Combine and blend.

2.5 lbs butternut squash
2.5 lbs apples, peeled
2 garlic cloves
1 yellow onion
1 carrot
2 celery stalk
1 cinnamon stick
1 tsp star anise
16oz BEER
2 qt vegetable broth
2 oz maple syrup
16 oz heavy cream
1oz olive oil
tt salt pepper

In a pot, sweat the garlic, onion, carrot and celery in the oil until translucent. Add butternut squash and sweat additional 5 min. Add apples and sweat 5 more minutes. Add water, cinnamon, and star anise. Bring to a boil, then reduce to a simmer for 30 minutes. Add heavy cream and simmer for additional 15 min. Add maple syrup and positive contact, remove from heat. Puree soup until smooth and homogenous. Strain through fine china cap. Season to taste with kosher salt and pepper. Adjust consistency with broth, cream or beer.