Category Archives: Vegetarian

Seared Romaine Hearts with Lemon and Parmigiano Cheese

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Craving a salad in mid Winter, I dreamed up this warm sort of version of a Caesar”ish” salad. It is missing anchovies and garlic, but is strong on the lemon Parmigiano component. Pan searing the romaine gives it a sweet, nutty flavor that I adore

Craving a salad in mid Winter, I dreamed up this warm sort of version of a Caesar”ish” salad. It is missing anchovies and garlic, but is strong on the lemon Parmigiano component. Pan searing the romaine gives it a sweet, nutty flavor that I adore

  • 1 large head of romaine lettuce, washed, dried and trimmed slightly, leaving core in tact and sliced in half horizontally through the core
  • 2 tbs extra virgin olive oil
  • salt and pepper to taste
  • juice of ½ lemon
  • 1/8 cup freshly grated Reggiano Parmigiano cheese (use a microplane)

 

  1. Heat the oil in a heavy cast iron pan on medium heat until hot, but not smoking.
  2. Season the Romaine with salt and pepper and place it cut side down in the hot pan.  Allow lettuce to cook for several minutes until it is starting to brown well on the cut side.
  3. Flip the Romaine halves onto the opposite side and allow to cook until it begins to get a nice nutty brown color.  Continue cooking and flipping, until the lettuce starts to wilt, turn golden brown and become tender.  You can check doneness by color and also by piercing the core with the tip of a sharp knife.  It is done when the knife slips in easily without resistance.
  4. Transfer Romaine to a serving platter, pour the lemon juice over the cut side evenly and sprinkle the cheese directly onto the hot Romaine, which will start to melt on contact.
  5. Serve immediately.
Serve 2
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Herbed Couscous

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  • 1 cup instant couscous
  • 1 cup boiling water
  • 1 scallion, chopped finely
  • 1 clove garlic, smashed, peeled and minced
  • 1 tbs extra virgin olive oil
  • 1 cup finely chopped fresh mint, parlsey, and chives
  • Juice of ½ lemon
  • ½ tsp salt & fresh pepper to taste

 

  1. Heat olive oil on medium heat in medium sized pot. Add scallion and garlic seasoning with salt & pepper to taste.  Saute for 2-3 mintues until scallion is wilted, being careful not to burn.
  2. Add couscous and stir to coat with the oil.
  3. Add boiling water, herbs and lemon juice, stirring well, cover and remove from heat for 10 minutes.
  4. Fluff couscous before serving and serve immediately.

 

Serves 4

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Artichoke Bruschetta

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Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

  • 1 small baguette, sliced thinly into about ¾’’ slices
  • 4 tbs extra virgin olive oil
  • 2 garlic cloves, peeled, 1 chopped finely, 1 left whole
  • 1 can of quartered artichoke hearts, drained well
  • Salt and freshly ground black pepper to taste
  • 1 tbs fresh mint leaves, chopped finely
  • 1 cup freshly grated parmigiano cheese, grated on a rasp or microplane grater

 

  1. Spread drained artichokes on a clean kitchen towel and blot with paper towels to dry as thoroughly as possible.
  2. Heat a stainless steel sauté pan on medium heat with 2 tbs of olive oil until oil is hot and shimmering, but not smoking.
  3. Carefully place the artichokes in the hot pan and season with salt + pepper.  Allow artichokes to brown before turning, cooking until they are colored, brown + crisp looking. Add chopped garlic clove , stirring constantly so that garlic does not burn, but softens.  Allow artichoke mixture to cool.  When cool enough to touch, roughly chop the artichoke hearts on a cutting board and transfer to a bowl .
  4. Add half of cheese to chopped artichokes reserving balance for garnish and taste for seasoning, adjust if necessary and sprinkle with mint, reserving a small bit for garnish, stirring to combine.
  5. Place bread slices on a sheet pan lined with foil. Using a silicone brush, lightly brush bread with 1 tbs of olive oil. Toast bread slices until lightly browned and toasted or alternately, grill bread slices until golden brown with grill marks on the grill.
  6. Allow bread to cool until you can lift a slice without burning your fingers and then rub each slice of toasted bread with the peeled whole  garlic clove.
  7. Top each toast with a teaspoon of artichoke mixture, drizzle with olive oil and garnish with cheese and more mint.
  8. Serve immediately.  The artichoke mixture can be prepared earlier in the day and reserved covered on the counter top, assembling the toasts when ready to serve.

 

Makes approx 18 toasts

 

 

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Grilled Asparagus

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Grilling asparagus imparts a charred, sweet, smokey flavor and is equally as delicious served hot, warm, at room temperature or, as part of a buffet or even chilled in a salad, total versatility!

Grilling asparagus imparts a charred, sweet, smokey flavor and is equally as delicious served hot, warm, at room temperature or, as part of a buffet or even chilled in a salad, total versatility!

  • 1 pound green asparagus
  • 1/8 cup extra virgin olive oil
  • Salt & fresh black pepper to taste
  • Lemon zest.
  1. Wash and trim asparagus, drying thoroughly.
  2. Preheat grill to high heat.
  3. Drizzle asparagus with olive oil and coat thoroughly.
  4. Sprinkle asparagus with liberal amounts of salt and freshly ground pepper.
  5. Grill until nicely charred, rolling constantly over grates.
  6. Transfer to serving dish and garnish with lemon zest.
  7. Serve immediately or at room temperature as part of a buffet.
Serves 4
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Grilled Peaches with Vanilla Scented Yogurt

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Grilling ripe peaches adds smoke and the flavor of caramel, while concentrating the sugar in the fruit. A quick, healthy, Summer dessert, prepared just before grilling dinner only needs a small dollop of yogurt to add some elegance. May be served warm or at room temperature.

Grilling ripe peaches adds smoke and the flavor of caramel, while concentrating the sugar in the fruit. A quick, healthy, Summer dessert, prepared just before grilling dinner only needs a small dollop of yogurt to add some elegance. May be served warm or at room temperature.

  • 2 tbs butter, melted
  • 4 ripe peaches, halved and seeded
  • 1 tsp sugar
  • 1 cup of Greek yogurt
  • 1 tsp honey
  • ½ tsp vanilla extract
  • Julienned mint for garnish

 

  1. Mix yogurt with honey and vanilla and combine well.  Keep chilled until ready to serve.
  2. Heat grill to medium high heat, oiling grates well to prevent fruit from sticking.
  3. Using a basting brush, baste peaches lightly with melted butter and sprinkle with a light coating of sugar to taste.  The riper the peach, the less sugar needed.
  4. Grill peaches for 2 minutes per side until marked by grill.
  5. Allow to cool slightly and serve garnished with a dollop of cream or yogurt and mint. May be served at room temperature.

 

Serves 4

photo by Kristi Senat

 

 

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Green Pea Soup with Mint

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Bright emerald green and bursting with clean, fresh mint flavor, this soup is so simple and like a breath of new spring air. Serve it warm on a chilly night or icy cold as a warm weather lunch.

Bright emerald green and bursting with clean, fresh mint flavor, this soup is so simple and like a breath of new spring air. Serve it warm on a chilly night or icy cold as a warm weather lunch.

 

  • 1 tbs vegetable oil
  • 2 scallions, trimmed and chopped
  • 1 small bag of frozen baby peas
  • 12 fresh mint leaves
  • 3 cups of water
  • Salt and freshly ground black pepper to taste
  • 3 tbs Crème Fraîche stirred together with salt to taste (for garnish)
  1. Heat oil in medium sized pot on medium heat.
  2. Sauté scallions, seasoning with salt and pepper, stirring often for several minutes.
  3. Add peas, mint, water, salt and pepper to taste.  Bring to a simmer and cook for 10 minutes, or until peas are cooked but till bright green.
  4. Remove from heat and allow to cool for 10 minutes.
  5. Carefully transfer mixture to a blender.  Blend carefully, allowing steam to escape, stirring and scraping blender container as necessary.
  6. Continue to blend until all ingredients are well pureed.  Add some additional water if necessary to thin the soup.
  7. Taste for seasoning, adding additional salt and pepper to taste.
  8. Serve immediately or allow cool, refrigerating and serving the next day.
  9. Garnish each serving of soup with a dollop of Crème Fraîche.

 

Note: Be extra careful when blending hot ingredients in a blender to allow some hot air to escape while blending ingredients, by slightly moving lid to a side position or removing the center plastic part of the lid and covering with a towel so the ingredients don’t splatter.  Neglecting this step can cause a hot explosion.

 

Serves 4

photo by Kristi Senat

 

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