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Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘vegetarian’

Mixed Greens with Carrot-Ginger Dressing

I am obsessed with this salad dressing.  My whole family is.  Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week.  We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados).  I’ve even tossed it into some leftover quinoa.  It’s good on everything!  This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since.  Enjoy!

Carrot Ginger Dressing

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good“.

Carrot-Ginger Dressing

Makes 2 1/2 cups

Ingredients:

2 carrots, peeled and roughly chopped

2 shallots, peeled and roughly chopped

1/4 cup roughly chopped fresh ginger

2 tablespoons sweet white miso paste

1/4 cup rice vinegar

2 tablespoons light raw honey or xylitol (I just used regular honey)

2 tablespoons toasted sesame oil

1/2 cup grapeseed oil

1/4 cup water

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

Directions:

Purée everything together in a powerful blender until absolutely smooth.

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Arugula Salad w/ Pine Nuts

I love this simple arugula salad – the peppery arugula, the nuttiness from the toasted pine nuts, and the zing from the sherry vinegar make a nice combination.  This is great served with a grilled cheese or pizza!

Arugula Salad

Arugula Salad

Serves 2

Ingredients:

Arugula, washed and patted dry

1 tablespoon pine nuts

1 tablespoon sherry vinegar

2 1/2 tablespoons extra virgin olive oil (good quality)

Sea salt flakes (Maldon)

Directions:

Toast the pine nuts in toaster oven for 2 minutes or until lightly browned (be careful not to burn!)  Set aside to cool.  In a small bowl prepare sherry vinaigrette: combine 1 tablespoon sherry vinegar and a pinch of sea salt flakes; whisk in 2 1/2 tablespoons of extra virgin olive oil.  Grab three handfuls of arugula and toss into a medium mixing bowl.  Add pine nuts and as much sherry vinaigrette as you desire.  Toss and season to taste with more salt, if needed.

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Parmesan-Roasted Cauliflower

I’m always looking for yummy cauliflower recipes since it’s so good for you (filled with nutrients, antioxidants, fiber, and cancer-preventing potential).  I hated cauliflower growing up (I think it was just steamed with little to no seasoning – blech!)  Now I do love it, roasted or puréed.  This is a tasty recipe, but next time I might lower the cooking temp from 425 to 400 degrees (as you can see, my florets got pretty charred!)

Parm Roasted Cauliflower

Recipe from Bon Appetit.

Parmesan-Roasted Cauliflower

Serves 4.

Ingredients:

1 head cauliflower

1 medium onion, sliced

4 thyme sprigs

4 unpeeled garlic cloves

3 tablespoons olive oil

kosher salt and freshly ground pepper

1/2 cup grated Parmesan cheese

Directions:

Pre-heat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

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Carrots with Black Sesame & Ginger

This is a different take on carrots as your vegetable!  Very colorful and delicious with Asian flavors and can be made ahead!

Carrots with Black Sesame & Ginger

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good”

Carrots with Black Sesame + Ginger

Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

2 teaspoons finely minced fresh ginger

4 large carrots cut into matchsticks (about 4 cups)

Coarse sea salt

A couple of drops of hot toasted sesame oil

1 teaspoon soy sauce or Tamari

1 tablespoon toasted black sesame seeds

Preparation:

Heat the olive oil in a large non-stick skillet set over high heat.  Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so.  Add the carrots and stir to combine them with the gingery oil.  Add a big pinch of salt and 1/4 cup of water and turn the heat down to medium-high.  Cook until the carrots just begin to soften and the water evaporates, 4-5 minutes.  Stir in the sesame oil, soy sauce, and sesame seeds and serve.

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Acorn Squash with Brown Sugar

This is how my Mom prepared acorn squash growing up.

Acorn Squash with Brown Sugar

Acorn Squash with Brown Sugar

Serves 2 – 4 (2 halves or 4 quarters).

Ingredients:

1 acorn squash

1 tablespoon unsalted butter

1 tablespoon plus 1 teaspoon brown sugar

Directions:

Rinse the entire squash and place it in a baking dish, resting in about 1 inch of water.  Bake at 350 degrees for 1 hour.  Insert knife into squash to make sure it is cooked (knife should slide in easily).  Remove squash from oven and let cool slightly on a cutting board.  Cut squash in half and scoop out seeds and toss.  Top the acorn squash halves (or quarters) with butter and brown sugar.  Serve immediately.

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Baked Sweet Potato “Fries”

This is one of my favorite Ina Garten recipes (and that’s saying a lot!)  It’s so versatile – you can serve to kids for a casual, weeknight dinner or with a fancier meal if you are entertaining.  You can also make them ahead and reheat them in the oven if you need to.  I don’t know about you, but our family can’t get enough of sweet potatoes, so this is a fun way to mix it up.  Note: I slice my sweet potatoes a little thinner than Ina and I always double the recipe!

Baked Sweet Potato Fries

Recipe from Ina Garten’s Barefoot Contessa Back to Basics

Baked Sweet Potato “Fries”

Prep Time: 5 minutes

Cook Time: 25 minutes

Level: Easy
Serves: 4

Ingredients:
2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt (if needed) and serve hot.

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