Recipe Tag: Vegetarian

Broiled Eggplant and Tomatoes – HmF – Virtual

Gather all ingredients and equipment.

Preheat broiler to medium high heat.

Toss eggplant with 1/8 tsp of salt and place in a colander to let drain for 20 minutes, then pat dry.

Cut tomatoes in half and place cut side up on an unlined sheet pan. (Note: if tomatoes are very large you may need to cut them in thirds.)

Combine oil, garlic, salt, and pepper in a small bowl. Brush mixture over the cut side of the tomatoes and eggplant.

Broil until tomatoes and eggplant start to soften and brown about 4 minutes. Once softened, top with cheese and cook for another minute to brown the cheese.

Top with fresh herbs. Serve warm.

Creamy Polenta – HmF – Virtual

Gather all ingredients and equipment.

In a medium sized pot, bring water to a simmer. Using a whisk, stir in the cornmeal and salt and whisk until smooth.

Reduce heat to low and simmer until soft, about 30-40 minutes, adding more water as necessary to prevent grits from getting too thick and stirring occasionally to prevent sticking to the bottom of the pot.

Once creamy and soft, remove the pot from the heat and fold in the cheese and black pepper. Serve warm. If not serving immediately, you may need to add more liquid as polenta will continue to thicken as it sits.

Carrot and Thyme Pureé – HmF – Virtual

Gather all ingredients and equipment.

Heat saucepan over medium heat. Add oil and butter. Once butter is melted, add scallions and sauté until soft, about 2-3 minutes.

Add carrots, stock, thyme, salt and pepper and bring to a boil.

Once boiling, cover and cook for 10 minutes or until carrots are tender.

Once carrots are soft, drain in colander, reserving the cooking liquid.

Place carrots and scallions in blender or food processer and blend until smooth, adding reserved liquid 2 Tbsp at a time as needed.

Grilled Peppers and Sweet Potatoes – Virtual

Gather all ingredients and equipment.

Preheat grill to medium-high heat.

Cut sweet potatoes into 1/4 inch thick planks. Place sweet potatoes in a bowl with tomatoes and peppers.

Add the oil, salt, and pepper to the vegetables and toss until evenly coated.

Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.

**Note that your choice of sweet peppers may be used – red, yellow, or a mixture of both.

Grilled Romaine – Virtual

Gather all ingredients and equipment.

Preheat a grill to medium high heat.

Cut romain head vertically, so the core and root hold the leaves together.

Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.

Using tongs, flip romaine and grill for 2 more minutes.

Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.

One Pot Pasta – HmF – Virtual

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente.

After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil.

Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan.

Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper.

Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans.

Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Cauliflower Mac & Cheese – HmF – Virtual

Preheat oven to 350°F.

Place 4 quarts water in each of two large sauce pans over high heat.

In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.

Strain the cauliflower and transfer it to a blender.

Add the milk, garlic powder, cayenne, salt, half of the parmesan, and the cheddar cheese.

Puree until very smooth.

In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.

Strain and place the cooked pasta into 9×9 inch pyrex dish.

Add the cauliflower sauce to the pasta and fold together gently.

In a small bowl, combine the breadcrumbs, parsley, salt, pepper, and remaining parmesan.

Sprinkle the breadcrumb mixture over top of the Mac and Cheese.

Bake for 10 minutes, until sauce is bubbling and hot.

One Pot Pasta – HmF

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente.

After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil.

Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan.

Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper.

Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans.

Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Cauliflower Mac & Cheese – Virtual

Preheat oven to 350°F.

Place the 4 quarts water in each of two large sauce pans over high heat.

In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.

Strain the cauliflower and transfer it to a blender.

Add the milk, garlic powder, cayenne, 1/2 teaspoon salt, and half of the parmesan, and the cheddar cheese.

Puree until very smooth.

In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.

Strain and place the cooked pasta into 9 x 12 inch pyrex dish.

Add the cauliflower sauce to the pasta and fold together gently.

In a small bowl, combine the breadcrumbs, parsley, 1/4 teaspoon salt, pepper, and remaining parmesan.

Sprinkle the breadcrumb mixture over top of the Mac and Cheese.

Bake for 10 minutes, until sauce is bubbling and hot. Serve.

Chickpea Karai (Chickpeas with Tomato Sauce)

Place the olive oil in a medium sauce pan over medium high heat.

Add the cinnamon, cloves, red pepper flakes, garam masala, and paprika.

Cook for 2 minutes. Stir continuously.

Adjust the heat to lower so the spices don’t smoke or burn.

Add the ginger and garlic and cook for 2 minutes. Stir continuously.

Add the diced onion and cook for 4 minutes. Stir frequently.

Add the salt, tomatoes, chickpeas (with liquid) and water.

Reduce the heat to medium high and simmer for 20 minutes. Stir occasionally.

Cover and simmer over low medium heat for 30 minutes. Stir occasionally.

Add the cilantro leaves, stir, and serve.