Recipe Tag: Vegetarian

Preheat the oven to broil.

Place the pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool.

After the peppers are cooled peel them and then seed and mince.

Place the olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and cook slowly. Do not allow to brown.

Add minced peppers and cook slowly until the peppers are soft. Add the white wine and reduce until there is very little liquid.

Place the pepper mixture in a blender with the goat cheese and milk. Blend until smooth. Set aside.

Heat water in a large stock-pot over high heat to a rolling boil add the orzo. Cook about ten minutes until just done. Drain well. (The orzo and sauce can be cooked and kept cool until ready to serve.)

Place a large non-stick skillet over medium-high heat. Add the pine nuts and cook stirring constantly until browned. Add the cooked orzo and heat through. Add the pepper sauce, heat through and serve.

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done. Do not overcook: the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium mixing bowl.

Whisk until smooth and then fold in the cheddar cheese and salt. Set aside.

When the pasta is done, drain well and add it to the pan with the cooked shallot and pimento mixture.

Adjust the heat to medium and add the cheese mixture.

Stir well until the cheese is completely melted and creamy.

Don’t let the mixture boil, but when the sauce is very thick remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.

Preheat the oven to 325°F. Place a sheet of aluminum foil on a rack in the oven and put the red peppers and garlic on the foil. Roast for 30 minutes. Turn occasionally.

Remove from the oven and place the garlic and pepper in a paper bag. Let cool about 10 minutes.

Peel and seed the peppers. Peel the garlic.

Place the roasted garlic in a blender with the olive oil, peppers, shallots and red pepper flakes. Puree until smooth.

Place a small sauce pan over medium high heat. Add the walnuts and toast. Toss frequently and adjust the heat so that the walnuts don’t burn but are lightly toasted.

Add the red pepper sauce to the pan and reduce the heat to low. Add the goat cheese and stir occasionally so that the goat cheese melts into the sauce.

Place the water in a large stock pot over high heat. When boiling add the penne.

Cook until the penne is tender (about 12 – 15 minutes).

Drain and serve the pasta topped with the red pepper sauce, crumbled blue cheese and basil.

Place a large skillet in the oven and preheat the oven to 325F.

While the oven is preheating place the water in a large sauce pan or stock pot over high heat.

Separate the broccoli into florets that are about 1 1/2 inches across, leaving about an inch of stem. Cut up the remaining stem into about 3/4 inch chunks, slicing away and discarding the more woody pieces.

Place 1 teaspoon of the olive in the pan and swirl to coat. Add the onion and toss.

Roast the onion for about 5 minutes, then add the broccoli, toss, and return to the oven.

Roast for 15 minutes, tossing occasionally about every 5 minutes.

When the water in the sauce pan boils add the pasta.

Add the tomatoes and toss, then roast for another 10 minutes.

In a small bowl, place the rest of the olive oil, olives, capers, vinegar, tomato paste, honey, tarragon, marjoram, and pepper and whisk together.

When the tomatoes are done, remove the pan from the oven to the range and place over low heat.

Add the vinaigrette and goat cheese and toss well.

Drain the pasta and add the pasta to the pan.

Toss for about 90 seconds until the goat cheese is almost completely melted. Serve.

Place the water in a large sauce pan over high heat. When boiling add the penne and stir. Reduce the heat to a low boil.

While the pasta is cooking place a large skillet over medium-high heat. Add the olive oil and then the green part of the leeks. Cook for about 3 – 5 minutes. As the leeks begin to wilt add the white part of the leek and the asparagus.

Cook for about 5 minutes, tossing frequently. Add the capers, salt, pepper, and thyme leaves.

When the penne is cooked, drain the pasta but reserve 1/2 cup of the pasta water. Add the penne to the skillet with the leeks and asparagus and toss. Add the parmesan cheese and toss well. If the sauce is too thick, add some of the pasta water about 2 tablespoons at a time until the sauce is to your liking.

Place the water in a large saucepan over high heat.

Place the olive oil in a large skillet over medium-high heat.

Add the garlic and 1/8 teaspoon red pepper flakes.

Cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 3 minutes. Adjust the heat so that the onions cook slightly but do not cook so fast as to become soft.

Add the tomatoes, water, red wine, salt, oregano, marjoram, tomato paste, and honey.

Simmer over medium high heat for 20 to 25 minutes. Stir frequently.

After the water in the saucepan boils, add the pasta to the boiling water. The sauce should have been cooking for about 5 minutes.

When the pasta is done, drain and add the pasta to the tomato sauce.

Add the remaining 1/8 teaspoon red pepper flakes and 2 ounces of the parmesan and fold gently.

Divide the pasta between two bowls, top with the remaining parmesan, and sprinkle the basil over it all.

Serve.

Place the sun dried tomatoes in a small bowl.

Pour the boiling water over the tomatoes and let stand for 30 minutes.

Place the walnuts in a small skillet over medium high heat.

Toast for about 5 minutes. Shake the pan frequently, and adjust the heat so the nuts brown but do not burn.

Add the olive oil to the pan with the walnuts and swirl to coat the skillet.

Add the onions and cook for 5 to 7 minutes until softened, stirring frequently.

Place the onions and walnuts in a blender or mini-chopper.

Add the salt and lemon juice.

Process until smooth.

Add the sun dried tomatoes (but not the water they steeped in).

Process until smooth. Add liquid from the tomatoes 2 tablespoons at a time, to 1/2 cup (4 tablespoons), and process. Return the vinaigrette to the pan over very low heat to warm.

Place the 4 quarts water in a large pan over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes (or according to package instructions) until done.

Drain the pasta and return to the pan.

Reduce the heat to low and add the sauce, mozzarella, and capers.

Heat for about 2 minutes, folding gently, and serve.

Preheat the oven to 400°F.

Place 4 teaspoons of olive oil on a large cookie sheet and add the diced eggplant.

Place the tray in the oven and roast the eggplant for 20 minutes. Toss the eggplant every 7 to 10 minutes to cook on all sides.

Place a large skillet on the second shelf of the oven.

After the eggplant has been roasting for about 15 minutes place the remaining 2 teaspoons of olive oil in the skillet and add the garlic and sliced onions.

Toss well and return the pan to the oven. Toss occasionally.

Place the water in a large saucepan over high heat.

When the water boils add the pasta. Cook for about 15 minutes until the pasta is al dente.

After the eggplant has cooked for a total of 25 minutes remove from the oven.

Add the tomatoes, red pepper flakes, salt and pepper to the onions and garlic and toss well.

Set the oven to broil and cook the tomatoes and onions for another 3 to 5 minutes.

Remove 1/2 cup of the pasta water and set aside.

While the tomatoes are cooking drain the pasta.

Remove the skillet from the oven add the eggplant, pasta and basil.

Add 2 to 4 tablespoons of the pasta water and fold together gently, then serve topped with cheese.