All posts filed under: vegetarian

Spinach Croissants

My son Massimo loves anything made with spinach. These are a blast to make with kids and freeze really well. 1 10-oz package frozen chopped spinach, thawed 3/4 cup crumbled feta 3 tbsp Pecorino Romano cheese 1/4 cup very finely minced onion 1 tbsp olive oil 1 tsp chopped dill 1 tsp minced garlic 1/2 tsp Kosher salt freshly ground black pepper to taste 2 large eggs 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next six ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide …

Rotkohl (German Red Cabbage)

1 red cabbage, shredded 2  tsbp unsalted butter 1 medium onion, finely diced 1/2 – 1 tsp kosher salt freshly ground pepper to taste 2 tbsp organic lingonberry jam 1 bay leave 1 1/2 cups vegetable bouillon 1 medium apple, shredded (use Gala or another sweet variety) 2 tbsp cider vinegar 1/2 tsp dried thyme 1 tbsp cornstarch In a large saucepan melt the butter and sauté onion until tender. Add the shredded cabbage and cook for 5 minutes. Season with salt, pepper and bay leave. Stir in the lingonberry jam and add the vegetable bouillon. Cover and cook for 10 minutes. Add the apple and vinegar, stir and re-cover. cook for another 10 minutes. Mix the cornstarch with 2 tbsp of cold water and add to the cabbage. Bring to a boil and cook for another 2 minutes. I like to serve this with pretzel nuggets and mashed potatoes. Use this recipe and replace the breadcrumbs with crushed pretzels.  

Orzo Salad with Grilled Summer Vegetables

This my summer go to on busy weeknights. You can use whatever vegetables are in season. I serve it with homemade chicken nuggets or grilled meats. This salad is perfect for summer parties – just double the recipe – and it’s even better the next day. 2 cups orzo, cooked al dente in salted water 4 small zucchini 1 cup of radishes, cut in half and slices thinly 1 red pepper, cut into small dice 2 ears of fresh corn 4 shallots 1 cup of cherry tomatoes, cut into quarters 1/4 cup freshly squeezed lemon juice 1/2 cup good olive oil 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1 tsp Dijon mustard 1/2 cup Pepper Jack cheese or Cheddar, cut into small cubes In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and mustard. Slice zucchini, shallots and coat with a couple of the dressing. Peel the corn and brush with dressing as well. Grill all the vegetables until just done. Chop the zucchini and shallots into small …