Category: Vegetarian

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Marinated Green Beans

Marinated Green Beans
Yields 2
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Yields
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt (such as Diamond Crystal) and black pepper
  2. 12 ounces green beans, ends trimmed
  3. 3 tablespoons olive oil
  4. 2 tablespoons red wine vinegar
  5. 2 garlic cloves, grated
  6. ¼ cup torn fresh basil leaves
  7. ¼ cup torn fresh mint leaves
  8. Crushed red pepper (optional)
Instructions
  1. In a large pot, combine 2 quarts water and ½ tablespoon salt and bring to a boil. Add the green beans to the pot and cook for 2 minutes, until they are a vibrant green color. Strain the green beans and lay them on a kitchen towel or paper towel and blot them to dry. Set aside.
  2. Make the marinade: In a small bowl, mix the olive oil, red wine vinegar, grated garlic, half of the basil and mint, 1 teaspoon salt and and pinch each of black pepper and crushed red pepper, if using.
  3. Add the dried, still-warm green beans and the marinade to a shallow dish or a zip-top bag and toss to coat. Let sit for 15 minutes, then cover the dish or seal the bag and refrigerate for at least 2 hours, tossing occasionally. The beans will last in the refrigerator for up to 3 days, so feel free to make ahead or enjoy leftovers.
  4. Serve cold or at room temperature, garnished with the remaining basil and mint.
Adapted from New York Times Cooking
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Adapted from New York Times Cooking
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Andrew Miller’s Pasta Sauce

Andrew Miller's Pasta Sauce
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Grapeseed oil
  2. 2 yellow onions, chopped rough
  3. 4-6 cloves garlic, chopped
  4. 2 tbsp salt
  5. 1-2 tbsp red pepper flakes
  6. 1 cup white wine
  7. 2 28-oz cans chopped tomatoes
  8. Season with Bouquet Garni or other spices
Instructions
  1. In large pot, saute onions in grapeseed oil on high heat
  2. Add salt and let the onions brown
  3. Add the garlic and cook on medium heat
  4. When garlic browns, add white wine
  5. Increase stove to high heat and reduce the wine by stirring vigorously
  6. Add tomatoes and a little tomato water
  7. Simmer for 10 minutes
  8. Blend with immersion blender, then simmer for another 30 minutes
  9. Add grated parmesan to thicken
  10. Drizzle EVOO on the sauce after adding to pasta
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Tuscan Bean Soup

Easy Tuscan Bean Soup
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
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Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 3 medium carrots, thickly sliced
  3. 1 large onion, coarsely chopped
  4. 2 rib celery, coarsely chopped
  5. 6 clove garlic, finely chopped
  6. 1 teaspoon salt
  7. 1/4 tsp black pepper
  8. 1/4 tsp red pepper flakes
  9. 3 (15-ounce) cans cannellini beans, or other small white beans, drained and rinsed
  10. 4 Compari tomatoes, chopped (optional)
  11. 6 cups chicken stock or vegetable stock
  12. 4 cups fresh baby kale or baby spinach, or 2 cups frozen
  13. 1 tablespoon chopped fresh oregano
Instructions
  1. COOK THE VEGETABLES
  2. In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.
  3. PREPARE THE BEANS
  4. On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
  5. SIMMER THE SOUP
  6. Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.
  7. Add additional salt and pepper to taste.
  8. ADD THE GREENS TO THE SOUP
  9. Add the kale or spinach to the pot and simmer for another 2 minutes, or just until the greens wilt.
  10. SERVE THE SOUP
  11. Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like.
  12. Serve with extra Parmesan for sprinkling.
Adapted from Simply Recipes
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Sushi by Cecilia

Cecilia's Sushi
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Seaweed
  2. Sticky rice (1 cup per person)
  3. Salmon (recommended)
  4. Avocado (recommended)
  5. (choose your own fillings)
Instructions
  1. Put 1 large sheet of seaweed down on a sushi mat
  2. Next: thinly spread a layer of white rice on the seaweed
  3. Next: put whatever ingredient you want to use: salmon, avocado, etc.
  4. Next: using the mat, roll the seaweed with the fillings inside
  5. Next: cut up in slivers and enjoy!
Notes
  1. A sushi mat is needed to make these
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Mushroom Parmigiana

Sheet Pan Mushroom Parmigiana
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 10 ounces cherry or grape tomatoes, halved (1 pint)
  2. 2 garlic cloves, finely chopped
  3. Extra-virgin olive oil
  4. Kosher salt and black pepper
  5. 8 portobello mushrooms, stems removed
  6. 3 cups store-bought or homemade marinara sauce
  7. 3 cups (12 ounces) shredded low-moisture mozzarella
  8. 1 cup panko bread crumbs
  9. ½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping
Instructions
  1. Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of black pepper, and toss to coat the tomatoes.
  2. To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
  3. Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
  4. To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
Adapted from NYT
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Adapted from NYT
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Hashbrown Casserole

Hashbrown Casserole
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 32 ounces frozen hashbrowns, thawed
  2. ½ cup unsalted butter, melted
  3. 10.25 ounce can cream of chicken soup (For vegetarian version use cream of mushroom)
  4. 16 ounces sour cream, full fat
  5. ½ cup finely chopped yellow onion, about 1 small onion
  6. 8 ounces cheddar cheese, shredded (about 2 cups)
  7. 1 teaspoon salt
  8. ½ teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
  2. In a large bowl, stir together all of the ingredients until thoroughly combined.
  3. Pour into prepared baking dish and bake until golden brown and bubbling, 30 to 45 minutes. Let rest for 10 minutes before serving. Sprinkle with chopped fresh parsley or chives, if desired.
Notes
  1. rozen Shredded Hashbrowns – The hash browns should be thawed before using so that the dish bakes evenly. You can also use the diced hashbrowns if you’d like. I do not recommend using fresh potatoes, as there would be too much excess moisture.
  2. Cream of Chicken Soup – You can also substitute cream of mushroom soup.
  3. Sour Cream – You can substitute full-fat, plain Greek yogurt.
  4. Cheddar Cheese – The classic pick for this type of casserole and you can use sharp cheddar cheese or mild, but you can also use other cheese varieties, too. Other good options are mozzarella, gouda, Montery Jack, and Colby cheese.
  5. Turn it into Funeral Potatoes – Simply add a topping of crushed cornflakes or Ritz crackers for extra taste and texture.
  6. Spice it up – Stir in a 4-ounce can of green chiles to give this casserole a kick and southwest flavor.
  7. Make-Ahead – You can assemble this casserole in the baking dish, cover it with plastic wrap, and refrigerate for up to 2 days before baking.
  8. Storage – Once the casserole is baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.
  9. You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.
Adapted from Browneyed Baker
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Adapted from Browneyed Baker
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French Toast

Bon Appetit French Toast
Serves 4
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 large eggs
  2. ¾ cup heavy cream
  3. ¾ cup whole milk
  4. ¼ cup granulated sugar or light brown sugar
  5. 1 tsp vanilla extract
  6. Pinch of kosher salt
  7. Six ¾"-thick slices challah, brioche, or Pullman loaf
  8. 2 Tbsp. unsalted butter, divided, plus more for serving
  9. 2 Tbsp. vegetable oil, divided
  10. Pure maple syrup, jam, whipped cream, or powdered sugar (for serving)
Instructions
  1. Preheat oven to 250°.
  2. Lightly beat 6 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup granulated sugar or light brown sugar, and pinch of kosher salt in a large shallow dish (a lasagna pan is perfect).
  3. Add six ¾"-thick slices challah, brioche, or Pullman loaf to egg mixture in a single layer, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak 10 minutes.
  4. Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.
  5. Heat 1 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large nonstick skillet or griddle over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side.
  6. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. unsalted butter and remaining 1 Tbsp. vegetable oil.
  7. Serve slices of French toast with pure maple syrup, jam, whipped cream, or powdered sugar.
Notes
  1. Bread can soak overnight.
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Citrus Salad

Citrus Salad
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large oranges
  2. 1 large pink grapefruit
  3. 1 medium blood orange
  4. Kosher salt
  5. For the vinaigrette
  6. 3 tablespoons extra virgin olive oil
  7. 3 tablespoons pomegranate juice
  8. 1 tablespoon red wine vinegar
  9. 1/2 teaspoon honey
  10. Splash lemon juice, to taste
  11. Fresh mint leaves, for garnish
  12. Pomegranate arils, for garnish
Instructions
  1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.
  2. Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.
  3. Garnish salad with pomegranate seeds and fresh mint.
Notes
  1. SUBSITUTIONS
  2. Citrus: Use a combination of colors and flavors. Clementines, Mineola oranges, Cara Cara oranges, tangelos, grapefruit and blood oranges are great choices.
  3. Pomegranate Arils: These add fresh flavor and crunch to the salad. You can omit, if desired, or substitute with sliced almonds for another type of nut.
  4. Olive Oil: You can substitute with avocado oil.
  5. Red Wine Vinegar: You can substitute with apple cider vinegar or balsamic vinegar. These might alter the flavor slightly.
  6. Honey: This slightly sweetens the dressing, but you can omit if desired.
Adapted from Spoonful of Flavor
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Mini Breakfast Casseroles

Mini Breakfast Casseroles
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the ramekins
  1. Cooking spray
  2. 3 slices whole wheat bread, cubed
  3. 1 pint cherry tomatoes, halved
  4. 1 ½ cups chopped fresh spinach
  5. 1 to 1 ½ cups shredded mozzarella cheese
For the egg mixture
  1. 12 large eggs
  2. 1 cup milk (2%, skim or your favorite)
  3. 1 teaspoon ground mustard
  4. 1 teaspoon kosher salt
  5. ½ teaspoon black pepper
Instructions
  1. Preheat the oven to 350.
  2. Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
  3. Place torn pieces of bread in bottom of each ramekin and then top with desired toppings: tomatoes, spinach and mozzarella cheese are suggested here but you can absolutely substitute!
  4. Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
  5. Use a measuring cup or ladle to divide egg mixture evenly among the 6 ramekins. You’ll need about ¾ cup of the egg mixture for each ramekin.
  6. Place the baking sheet with the ramekins in the oven and bake at 350 for 30-35 minutes, until set. Let sit for 5 minutes before serving. (You can serve in the ramekins or use a knife to loosen the egg casseroles from each ramekin and serve on a plate.)
Customize
  1. Vegetables: You can also use your favorite veggies here in place of or in addition to the tomatoes and spinach. If you want to use zucchini, peppers or something else that’s a bit harder, you can sauté them in a pan quickly or steam them for a few minutes to soften them before placing them in the ramekins.
  2. Cheese: I wrote the recipe for mozzarella cheese below but we’ve also used goat cheese here. And cheddar or any other shredded cheese could certainly work too.
  3. Bread: I normally use whole wheat bread (since that’s what we usually have on hand) but I’ve made it before with a harder French bread before and that worked great too.
  4. Eggs: You can substitute egg beaters for the egg mixture (all or part of it), if you prefer. (I’ve done this for my Mom’s ramekin because she has an egg allergy.)
  5. Ramekins: Oh, and I use 4” ramekins like these. The full recipe makes 6 large ramekins - these are big servings! You can adjust to how many you need or try a smaller size and keep an eye on the baking time.
Adapted from Family Food - On the Table
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Tabbouleh

Traditional Tabbouleh
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2c bulgur wheat
  2. 2c chopped fresh parsley (I use curly)
  3. 1c chopped tomato
  4. 1/4c chopped red onion
  5. 3 tbsp lemon juice
  6. 3 tbsp olive oil
  7. 1/2 tsp kosher salt
Instructions
  1. Cover the bulgur with several inches of cold water in large bowl.
  2. Let stand for 30 minutes or until the bulgur is at desired firmness
  3. Drain well and return to bowl.
  4. Add the parsley, tomato, onion, lemon juice, oil and salt.
  5. Toss to combine and serve
Notes
  1. Variations include kale or quinoa instead of parsley.
  2. Pomegranate seeds are a pleasant addition when in season.
Adapted from Zahav
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