Category Archives: Vegetarian

Lemon Ricotta Pasta

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Lemon Ricotta Pasta

Lemon Ricotta Pasta
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Ingredients

  • 15 ounces whole milk ricotta cheese
  • 1 ½ cups finely shredded parmesan cheese, plus additional for optional garnish
  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest, plus additional for optional garnish
  • 1 teaspoon grated garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper,plus additional for optional garnish
  • ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)
  • 5 ounces fresh baby spinach leaves(approximately 4 to 4 ½ cups)

Instructions

    To a large mixing bowl, add the whole milk ricotta cheese, finely shredded parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt and black pepper stirring to combine then set aside.

    To a large pot of boiling salted water (approximately 8 cups water with 2 teaspoons salt), cook the spaghetti noodles according to package directions to al dente or approximately 9-10 minutes. Remove ½ cup of the starchy pasta water and set aside. Before draining, add the fresh baby spinach to the pot and blanch for 30-45 seconds until just wilted. Turn off the heat to the pot, drain the pasta and baby spinach leaves into a colander then set aside. Return the pot to the stove top.

    To the empty pasta pot, add the ricotta cheese mixture and ¼ cup of the starchy pasta water. Stir to combine to a smooth and thick sauce. Return both the drained pasta and spinach leaves to the pot and toss to combine until all the spaghetti noodles are coated in the lemon ricotta sauce. If needed, you can add an additional 2-3 tablespoons, one tablespoon at a time stirring with each addition, of the starchy pasta water to thin the sauce if desired.

    Transfer the lemon ricotta pasta to a large serving bowl and garnish with additional finely shredded parmesan cheese, lemon zest and fresh cracked pepper if desired before serving.

© kitchen

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Feta Pasta with Tomatoes

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Spaghetti Squash Feta Pasta

Spaghetti Squash Feta Pasta
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Ingredients

  • 20 oz Cherry tomatoes
  • 6 tbsp Olive oil (divided into 4 tbsp and 2 tbsp)
  • 1 8-oz block Feta cheese
  • 1/2 tsp Crushed red pepper flakes
  • 1 medium Spaghetti squash
  • 1/2 tsp Sea salt
  • 4 cloves Garlic
  • 1/2 cup Fresh basil (packed, cut into ribbons)
  • Parmesan cheese (shredded; optional, for garnish)

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  3. Place the tomatoes into a 9x13 baking dish. Drizzle with 4 tbsp (59 ml) olive oil. Toss or stir to coat.
  4. Push the tomatoes aside to make a space in the center of the pan and place the block of feta in the center. Sprinkle the tomatoes and feta with crushed red pepper.
  5. Cut the spaghetti squash in half, scoop out the seeds, and place on a 2nd 9x13 baking dish, or a 10x15 jelly roll pan, cut side up. Drizzle the halves with the remaining 2 tablespoons (30 ml) olive oil. Season with salt. Flip the halves over, cut side down on the pan.
  6. Place the pans with spaghetti squash and cheese side by side in the oven. Bake for about 30 minutes, until tomatoes pucker and burst, and a knife inserted into the spaghetti squash skin goes in with only a little resistance. (Depending on the size of your squash, you may need to take it out 5-10 minutes earlier or longer than the tomatoes and cheese.)
  7. After removing both pans from the oven, quickly turn the spaghetti squash halves cut side up. Set aside to cool.
  8. Meanwhile, before the tomatoes and feta has the chance to cool, use a garlic press to press the garlic cloves over the feta. Add the fresh basil and immediately stir together, forming a creamy sauce.
  9. When the squash is cool enough to handle (but still hot), use a fork to pull the spaghetti squash strands out of the shells and add to the baking dish with the sauce. Stir to coat in sauce. Sprinkle with parmesan, if desired.
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Sweet Potato Fries

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Sweet Potato Fries

Sweet Potato Fries
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 2 sweet potatoes, cut into French fries
  • 1.5 tablespoons olive oil
  • 1 tablespoons taco seasoning mix or Tony Chacheres
  • ¼ teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a plastic bag, combine the sweet potatoes, oil, seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  3. Bake for 30 minutes, or until crispy and brown on one side. Turn the
    fries over using a spatula, and cook for another 30 minutes, or until
    they are all crispy on the outside and tender inside. Thinner fries may
    not take as long.

Ratatouille

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Ratatouille

Ratatouille
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Ingredients

  • 4 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 bell pepper, cut 1" thick
  • 1 eggplant, 1" cubes
  • 2 zucchini, 1/4" thick
  • 3 tomatoes, peeled, seeded, chopped
  • 1/2 tsp salt
  • 2 tsp basil, chopped, fresh
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced

Instructions

  1. In a large covered saucepan, saute onion and green pepper in olive oil until lightly browned.
  2. Add eggplant and zucchini, cook until tender.
  3. Add tomatoes, salt, basil and oregano. Cover and cook over low heat, stirring occasionally, 35-40 min.
  4. Add garlic and cook uncovered 10 min.
  5. Serve with thin-sliced sauteed flank steak.
© kitchen

Cauliflower Rice with Spinach and Mushrooms

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Cauliflower Rice with Spinach and Mushrooms

Cauliflower Rice with Spinach and Mushrooms
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Ingredients

  • 10 oz package of frozen riced cauliflower
  • 1 tablespoon of soy sauce or coconut aminos
  • 2-3 tbsp of olive oil
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 3 cups of sliced mushrooms
  • 2 cups of spinach
  • Soy sauce to taste

Instructions

  1. Cook cauliflower rice according to instructions on package.
  2. Heat olive oil in a skillet, add onions and cook until soft.
  3. Toss in mushrooms and saute until cooked. Add garlic, cooking for 1 minute.
  4. Add cauliflower rice and soy sauce and stir until cauliflower rice has absorbed soy sauce.
  5. Top mixture with spinach, stir and cook until wilted.

Hemp Rice

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Hemp Rice

Hemp Rice
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Ingredients

  • 1 cup hulled hemp (hemp hearts)
  • 2 cups water
  • pinch salt

Instructions

  1. Rinse hemp thoroughly in cold water.
  2. Bring water to boil in saucepan.
  3. Add hemp and pinch of salt and bring to boil, stirring gently.
  4. Reduce heat and simmer 10-15 minutes, until hemp absorbs water.
  5. Fluff with a fork.

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup
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Ingredients

  • * 4 cups chopped broccoli
  • * 4 cloves minced garlic
  • * 3 1/2 cups chicken broth
  • * 1 cup heavy cream
  • * 3 cups shredded cheddar cheese

Instructions

  1. In microwave, cook broccoli until tender.
  2. In a large pot over medium heat, saute garlic for one minute.

  3. Add chicken broth, heavy cream and broccoli. Stir until blended and simmer 1 minute.
  5. Remove 1/3 of broccoli, now coated with liquid and puree; add back in soup.
  7. Reduce heat to low. Add the shredded cheddar cheese in half cups at a time, stirring constantly until melted.

Mashed Cauliflower

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Mashed Cauliflower

Mashed Cauliflower
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Ingredients

  • 1 large head Cauliflower (6 cups florets, remove big stems)
  • 2 tbsp Butter, chunked
  • 2 tbsp Cream cheese, chunked
  • 4 cloves Garlic
  • 3/4 tsp Sea salt (to taste)
  • Chives (optional, for garnish)

Instructions

  1. Place the cauliflower florets into a silicone steamer with 1/2 cup water.
  2. Microwave for 10 to 15 minutes, until soft and mushy. Drain and pat dry.
  3. Place the cauliflower in a food processor with all other ingredients except chives.
  4. Puree for a couple of minutes, until smooth.
  5. Add salt and pepper to taste.
  6. Garnish with chives and melted butter.

Yellow Squash Casserole

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Yellow Squash Casserole

Yellow Squash Casserole
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Ingredients

  • 4 cups yellow squash, sliced
  • 1/2 cup onion, diced
  • 2 Tablespoons water
  • 1 sleeve of buttered cracker rounds, crushed
  • 1 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons butter

Instructions

  1. Preheat oven to 350*F
  2. In a deep 12 inch skillet, add squash, onion & water.
  3. Cook over medium heat just until pan is hot.
  4. Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
  5. Add half the crushed cracker rounds and half the cheese to squash and mix well.
  6. Add eggs, milk, butter, salt & pepper and mix well.
  7. Top mixture with remaining cracker crumbs and cheese.
  8. Dot top of casserole with butter.
  9. Bake for 25 minutes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1548Total Fat 127gSaturated Fat 76gCholesterol 639mgSodium 3919mgCarbohydrates 58gSugar 33gProtein 51g

Apple Cranberry Muffins

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Apple Cranberry Muffins

Apple Cranberry Muffins
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Ingredients

  • 1 cup white whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 2/3 cup milk
  • 1/3 cup olive oil
  • 1 cup grated apple 2-3 apples
  • 1 cup cranberries chopped
  • 1/2 cup pumpkin seeds
  • 2 tbsp. sugar

Instructions

  1. Preheat oven to 400.
  2. Line a 12-cup muffin pan with liners and spray lightly with cooking oil.
  3. Combine the dry ingredients (flour, rolled oats, sugar, baking powder, salt and cinnamoin a large bowl and stir to combine.
  4. In another bowl, mix the eggs, milk and butter together until well combined. Stir in the grated apples and mix thoroughly.
  5. Stir the wet mixture into the dry mixture a little at a time until fully incorporated.
  6. Mix in the cranberries and pumpkin seeds, reserving some to top each muffin.
  7. Fill the muffin liners about two-thirds full. Top each muffin with reserved cranberries and pumpkin seeds and sprinkle with sugar.
  8. Bake 25-30 minutes until golden. Cool on a wire rack.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 2543Total Fat 120gSaturated Fat 23gCholesterol 16mgSodium 1270mgCarbohydrates 301gSugar 120gProtein 77g