Tag Archives: vegetarian

Asparagus-Ricotta Tart

Sometimes I’m not sure how I should feel about seeing produce that is on sale when it’s not in season. Usually, that’s when out-of-season produce is most expensive. So when I saw that bundles of asparagus were on sale at my grocery store, I had to wonder if something was wrong with them. But at this point in the fall, I can only eat so much broccoli. This asparagus looked perfectly green and the spears were nice and thin, the way I like them so I scooped them up. This recipe for Asparagus-Ricotta Tart was a perfect fall-time use for them.

Eggs are mixed with ricotta and Parmesan cheeses, milk, chives, salt and pepper and poured into a pie pan before being topped with trimmed asparagus spears and baked until set and golden. Don’t like asparagus or have another veggie on hand? Use whatever vegetables float your boat here: peppers, broccoli, spinach or potatoes would work perfectly either scattered on top or mixed in with the eggs and ricotta. This is a perfect weekend morning meal served with some fruit or even a busy weeknight meal served with a salad thanks to its ease. Leftovers store perfectly in the fridge for a few days making this an easy make-on-the-weekend-for-weekday-grab-and-go breakfast.

The ingredients:

Mix ricotta, eggs, Parmesan cheese, chives, milk, salt and pepper in a large bowl. Pour mixture into a 10-inch nonstick oven-safe skillet.

Top with asparagus spears.

Bake in 375 degrees F oven for 40 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Good Housekeeping magazine

Roasted Red Pepper Dip

August 16, 2013
Shannon
3 comments
almonds, appetizer, food, peppers, smoked paprika, vegetarian

I think I have found my most favorite dip I’ve ever made. Ever. I have to admit that when I first saw the recipe for this Roasted Red Pepper Dip, I didn’t really have high expectations. I like roasted red peppers and think they provide a fantastically bold flavor to dishes but the thought of an entire roasted red pepper dip didn’t really shake me in my shoes. The simplicity of this dish was what drew me to it and since I’ve been sucked into catching up on Game of Thrones from the very beginning, I didn’t want anything to take me away from my iPad and another episode featuring Jon Snow. But this dip left me standing in my kitchen chowing down scoop after scoop of this awesome dip.

Jarred roasted red peppers are blended in a food processor with toasted almonds, garlic, sherry vinegar, grated Parmesan cheese, and a little olive oil. A small piece of whole wheat bread adds a thickening consistency and a dab of smoked paprika (my favorite spice EVER) gives the whole dip a smoky little hug. I ate this dip with these amazing multigrain tortilla chips but this dip would be just as great with, well, anything. Chips, pretzels, cucumbers, carrots…I even think this would be a perfect sauce for some pasta and veggies, it’s really so good. You might already have the ingredients on hand (if you don’t have sherry vinegar, red wine vinegar can be substituted) so next time you are at the store, pick up a jar of roasted red peppers and make this when you need a quick snack or appetizer. You won’t be disappointed.

The ingredients:

Place bell peppers, almonds, bread, garlic clove, olive oil, vinegar, grated Parmesan, water, and paprika in a food processor; process until smooth.

Serve with multigrain chips or sliced veggies.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Zucchini Mini Muffins

With zucchini being in abundance this summer and almost always on sale, why not pick up an extra squash the next time you are at the store and consider putting it in some bread? Never had zucchini in bread? You don’t know what you’re missing. Zucchini bread was just as common in my house growing up as banana bread and it shocks be when people have never tried it before. I once had a friend cringe at the thought of zucchini bread that you would have thought I was suggesting liver in bread. But honestly, if you at all like banana bread, or even carrot cake, you must give zucchini bread a try. When I had an extra zucchini in my fridge, I remembered I had this recipe for Zucchini Mini Muffins which makes for a quick bite for breakfast in the morning.

Shredded zucchini is added to a light quick bread batter accent by the flavor of allspice. The result is fluffy bite-sized muffins which could easily be enjoyed as a quick breakfast or even as an after dinner snack. And if you are able to eat just one, there is zero guilt involved. Never considered zucchini bread, let alone zucchini muffins, before? Definitely try this. And since muffins freeze well, make a batch of these and throw them in the freezer. Pop a few in your bag before you run out the door and microwave for a few seconds and your breakfast is ready. Who would have thought that adding vegetable to a muffin could be so good?

The ingredients:

Preheat oven to 400°F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, baking powder, salt and allspice in a large bowl.