Vegetarian Archives - Page 2 of 12

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

March 24, 2021February 25, 2019 by Matt

Mustard Glazed Butternut Squash Stuffed with Farro and Winter Greens

Why do winter-season dinners feel more of a challenge to put together than summer ones? The days are darker, the evenings draw in, there isn’t quite as much fresh local produce at the store or farmer’s market, and maybe we don’t have the energy to get as creative as we’d like. But here’s the key: sticking with simple ingredients such as hardy winter squash, healthy farro and fresh greens, and then packing them with winning flavor combinations will reward you with a dinner as healthy and delicious as it is straightforward.

In this recipe, we’ve partnered with Maille Dijon Originale Mustard to create a hearty seasonal winter supper packed with nutrition and flavor.

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

March 24, 2021January 21, 2019 by Emily

We’ve never claimed to be on the cutting edge of any particular food trends. In fact, the trendier something is, the more we tend to side-eye it, like a goth kid at a unicorn-themed prom. But you know what? Sometimes dishes we love just happen to also be eminently hashtaggable, as is the case with this bowl of charred broccoli and spicy baked tofu – topped with a vegan miso-kimchi dressing so luscious, we want to drizzle it on just about everything we make from this day forward. So go ahead and call this a Buddha Bowl, a Grain Bowl or a Rice Bowl; it doesn’t matter when dinner is this delicious.

Creamy Mushroom Soup with Black Rice

March 24, 2021January 14, 2019 by Matt

Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.

Brussels Sprout Pizza with Balsamic Caramelized Onions and Goat Cheese

February 26, 2021August 5, 2018 by Emily

If, like me, you get a lot of your culinary inspiration from Pinterest and Instagram (I admit it, I’m completely addicted to both), you might well think that pumpkin and squash were the only vegetables available from September through November. Not true!

Don’t get me wrong, I love squash and that high-pitched squeal you heard was probably me squee-ing with excitement when the first delicatas arrived at the farmer’s market but a girl’s gotta mix it up a little, right?

Thus, our Brussels Sprout Pizza with Balsamic Caramelized Onions and Goat Cheese was born.

Herbed Potato Salad

January 17, 2021July 9, 2018 by Emily

Everyone has a favorite summertime potato salad recipe, and here’s ours: infused with Dijon mustard, tart white wine vinegar, and plenty of chives, parsley and dill. It’s our go-to BBQ side.

Here’s a not-at-all hypothetical scenario for you. You email somebody an invite to a summer grill-out, and they get tremendously happy and excited and reply “Great! What potato salad church do you worship at?”. Because you have now encountered a Potato Salad Enthusiast and your previous plan of just buying a tub of the stuff at the grocery store is no longer going to fly.

Kimchi Pimento Cheese

February 18, 2021June 11, 2018 by Emily

Pimento cheese doesn’t have to be eaten in a sandwich – and neither does it need to contain pimento. Say what?! Before you flay us alive for our heresy, let us hurriedly explain that we replaced the pickled pepper with fermented home-made kimchi. And we, frankly, think it’s even better.

Pimento cheese, the iconic spread of the American south, turns out not to be very southern at all – at least in terms of its origins. It’s so associated with the south that it’s hard to imagine the spread (a mix of cheddar cheese, cream cheese, mayonnaise and diced red pimentos) as coming from anywhere else, but our friends at Serious Eats did a little digging and discovered that pimento cheese actually got its start up north, in New York, as a way to market the burgeoning production of cream cheese.

In the 1870s, New York farmers started making a soft, unripened cheese, similar to Neufchâtel, that eventually evolved into cream cheese. Around the same time, Spain started exporting canned red peppers — or “pimiento” — to the United States. Eventually a combination of the cheese, peppers and mayonnaise became the spread we know today and like any good origin story, the lore soon outgrew its humble beginnings and pimento cheese became a staple of church picnics and neighborhood potlucks and fancy restaurants all over the southern U.S.

While most loved between two slices of bread, the cheese spread is versatile enough to lend itself to a variety of uses – as a dip, as a topping (think cheeseburgers, or our favorite, patty melts), and even as a stuffing for meats like chicken breasts, or pork chops.