Vegetable Recipes

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Quinoa Tabbouleh

1 cup quinoa
1 14.5-oz can vegetable broth
2 tablespoon pine nuts
8 cherry tomatoes, each cut
1 into eighths
2 green onions, thinly sliced
1/4 cup finely chopped parsley
1 tablespoon finely chopped mint
1 tablespoon finely chopped cilantro
4 tablespoon fresh lemon juice
2 tablespoon olive oil
1/4 teaspoon salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will remove the bitter coating of the quinoa.) Drain well.
2. Put into a large nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to a boil. Cover, reduce the heat to medium-low, and cook 12 minutes. Drain well. Spread onto a paper-towel lined baking sheet or plate and let sit about 5 minutes to absorb excess liquid. Transfer to a bowl.
3. Put the pine nuts into a small skillet and place over medium heat. Time 5 minutes, shaking the pan occasionally, and remove from the heat. Let finishing toasting in the hot skillet.
4. Combine the quinoa, pine nuts, tomatoes, green onions, parsley, mint and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate; bring the salad to room temperature before serving.

Jarlsberg Brandade

2 cup potatoes, peeled and cubed
1/2 cup evaporated skimmed milk
1/2 teaspoon pepper
1 teaspoon dried basil
1 can (13 oz) tuna in water
1/2 cup scallions, chopped
2 cup jarlsberg cheese, shredded
4 cooked root vegetables* (up to 6)

Cook cubed potatoes until tender. Preheat over to 350. In food processor, puree potatoes, milk, black pepper and basil. Drain and flake tuna. Add to bowl along with scallions and 1 1/2 cups cheese. Pulse on and off until mixture is thoroughly blended. Place root vegetables in 8x8 in baking dish. Spread potato-tuna mixture (brandade) over root vegetables. Sprinkle with cheese.** Bake 20 minutes or until heated through and browned on top.

NOTE:*root vegetables may be carrots, sweet potatoes, turnips, rutabaga, or any left over vegetables that are still firm. NOTE:**dish may be prepared up to this point and refrigerated. when ready to proceed bring dish to room temperature and bake as above.

Garlic And Rosemary Stuffed Mushrooms

1 whole head garlic
3 tablespoon plus 1 tsp olive oil
16 2-diameter mushrooms
1 tablespoon butter
3/4 cup fresh sourdough bread crumbs
1 tablespoon fresh parsley; chopped
1 1/2 teaspoon fresh rosemary; chopped
1 vegetable cooking spray
1 sprig fresh rosemary; optional

A wonderful beginning to a special dinner........... Preheat oven to 400~F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1-1/2 tablespoon oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool. Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; saute until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary. Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1-1/2 tablespoons. Mix in reserved oil. Stir in garlic mixture into chopped mushroom mixture. Season with salt and pepper. Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1-1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 375 degree F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.

Source: Bon Appetit Magazine - February, 1995


2 tablespoon butter
1 onion; sliced
1 sour cream
3 cup flour; all purpose salt
1 egg water, approx.
4 teaspoon vegetable oil
1 tablespoon butter
1/3 cup onion; finely chopped
1 cup potatoes; cold mashed
3/4 cup cheddar cheese; shredded salt pepper

DOUGH: In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. FILLING: Meanwhile in skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or till tender. Transfer to a bowl, add mix in potatoes, cheese, salt and pepper. Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp filling on each round. Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook perogies in batches, for 1 1/2 hr to 2 minutes or till they float to top, stirring gently to prevent perogies from sticking together or to bottom of pan. With slotted spoon remove to colander to drain. In large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes till golden. Add perogies and toss to coat and warm through. Serve with sour cream. MAKES ABOUT 30 PEROGIES.
Variations: Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion. Mushroom: In skillet, melt 2 Tbsp butter over medium heat, cook 3 cups chopped mushrooms and 1/3 cup finely chopped onion for 7 to 9 minutes or until moisture has evaporated. Remove from heat; stir in 1 egg yolk and 1 Tbsp chopped fresh dill. Season with salt and pepper to taste.

Pecan Rice Melange

3/4 cup wild rice
4 1/2 cup chicken broth, divided
1 tablespoon butter
1 cup long grain rice
3/4 cup toasted chopped pecans
1/2 cup chopped parsley

Rinse wild rice. Combine wild rice with 2-1/2 c chicken broth, heat to boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside. Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans
Yield: 6 servings

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