Vegetarian Archives - Page 17 of 18

Farro Salad with Roasted Grapes and Baby Kale

January 19, 2021October 21, 2013 by Emily

Farro Salad with Roasted Grapes and Baby Kale

A long, long time ago, on my first “grown-up” trip, I was at a tiny little restaurant in Florence, Italy, when a waiter asked me if I was a fan of “Farrah”. “Um, huh?” I asked, eloquent as always. “Farrah, you like?”. “She’s… ok, I guess”. I was very confused as to what a 70’s sex symbol had to do with Italian food but was too embarrassed to ask. The waiter, befuddled by my response, wandered away, I’m sure annoyed that he ended up with the table of weird Americans.

Later I noticed a special on the menu, “Farro con Pomodori Arrostiti” (Farro with roasted tomatoes). Aha! Farro, not Farrah! Farro, of course. Farro … I had no idea what farro was. I didn’t order it.

Mashed Butternut Squash with Thyme and Mascarpone

February 19, 2021October 14, 2013 by Emily

This dish is basically autumn in a pot. It’s orange, it’s delicious, it’s healthy, and you can serve it for Thanksgiving or as a side for any meal.

Now that I live in the boonies and have to drive to the grocery store like a normal, I have a bad habit of buying way too many vegetables at once. I have such optimism in the produce aisle, thinking of all the tasty things I’ll make, but time gets away from me and eventually, with great shame in my heart, I end up with a bin full of bendable carrots and fuzzy broccoli rabe.

But I never, ever regret buying too much winter squash (like acorn, delicata, kabocha and butternut). Those things last for-fricking-ever. I mean, I don’t just adore them because of shelf-life. That would be silly. “Hey, you lazy bastards. Wanna make something that won’t rot?” Damn, I should have gone into advertising. I think I have a knack.

Anyway, I’ve had this butternut squash sitting on my counter for at least 3 weeks (lie, 5 weeks) and look; still perfect! Butternut squash is packed with fiber, vitamins A and C so it’s a great, healthy alternative to mashed potatoes and look at that color. It’s like being punched in the face by fall!

We had it with Baked Chicken Thighs with Lemon and Garlic. It’s a great combination.

Pickled Cucumber and Avocado Salad

February 17, 2021October 2, 2013 by Emily

I’ve already admitted that I’ve become obsessed with cucumbers since discovering my dog loves them so much. I love them in cocktails, dipped in Feta-Yogurt Sauce, even just plain. But lightly pickled with rice vinegar and sesame oil is my all time favorite.

This is an incredibly quick and easy side dish with Thai Shrimp Cakes. It’s also great with seared salmon or any other fish. It takes seconds to make. It’s also vegan and gluten-free, to boot!

Kale and Walnut Pesto

January 19, 2021September 20, 2013 by Emily

Today we’re making kale and walnut pesto (inspired by The Hop’s Kale and Almond Pesto), to go with our Sausage with Creamy Polenta and Kale Walnut Pesto. Even if kale is not your favorite thing, this is a good way to try it because it’s so good for you, but also deliciously cheesy/nutty. It would definitely be great on pasta or on anything that basil pesto is good with.

We would claim to have used nuts from our black walnut tree, but as the linked article admits, they’re impossible to harvest efficiently!

Oh, and here’s our recipe for creamy polenta.

Creamy, Soft Polenta

October 17, 2019September 20, 2013 by Emily

This polenta is meant to have a soft, porridge-like consistency. We used it for Sausage with Creamy Polenta and Kale Walnut Pesto but it would be great with any kind of stew, as a substitute for mashed potatoes or noodles.

What you’re looking for is course, stone-ground, long-cooking polenta. Of course, you could use instant instead but it won’t taste quite the same.

Watermelon, Feta and Mint Salad with Honey Balsamic Glaze

September 22, 2019August 26, 2013 by Emily

I’m kind of weird with mint. I think I associate it too closely with toothpaste so I’m super picky about when I use it. I really, really don’t like it anywhere near my ice cream, chocolate or potatoes. It’s perfect with watermelon and feta though. I decided to make a glaze with honey and balsamic vinegar to brighten the sweet and tart flavors. I left the shallots out this time (because I was tired and forgot them). It was still good but a touch of sharp shallot helps bring it over to the savory side. This is so summery and incredibly quick to make.

I must be on a sweet/salty kick because when I bought this watermelon, I couldn’t wait to chop it up and throw some feta and mint on that bad boy (Sorry, not sure why I’m talking like Guy Fieri all of a sudden. Shudder.). This is a classic combination which just really works in a “greater than the sum of it’s parts” sort of way.

Don’t forget to buy a seedless watermelon. I got a seeded one by accident and it made it slightly annoying to eat. While I do enjoy spitting watermelon seeds like a trucker spitting dip, it’s less hilarious when it’s in my living room and I’ve got to clean it up.