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Meatless Monday: Butternut Squash Soup with Sage and Parmesan Croutons

November 19, 2013 Recipes No Comments

A good friend, Denise Clark, sent in this vegetarian seasonal recipe.

 

1 3 pound butternut squash, peeled, seeded and cut into 1″ cubes (5-6 cups)

2 tablespoons of olive oil

2 teaspoons of  kosher salt

Pinch of freshly ground pepper

1 tablespoon butter

1 large onion, diced

1 tablespoon of chopped fresh sage

6 cups of chicken broth

1/2 cup of grated Parmesan

Preheat oven to 400 degrees.  In a large bowl toss the squash with 2 tablespoons of olive oil, 2 teaspoons of salt, and pepper.  Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes until they are caramelized. Set aside.  In a Dutch oven or large stockpot, heat the butter and oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes.  Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons, and the grated Parmesan.

Sage and Parmesan Croutons

3 ounces of rustic bread cut into pieces

1 large clove of garlic

1 teaspoon of finely chopped sage

3 tablespoons of olive oil.

1/2 teaspoon salt

2 tablespoons of finely grated Parmesan

Preheat oven to 375 degrees. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly to coat and place on a baking sheet and toast in oven for 1-12 minutes until crisp and golden brown.

 

Meatless Monday Butternut Squash Ravioli

November 4, 2013 Recipes No Comments

From Chef John at allrecipes.com

Ingredients 

Original recipe makes 6 servings

  • 1 cup mashed, cooked butternut squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup mascarpone cheese
  • 1 egg yolk
  • 1/3 cup grated Parmesan cheese
  • 1 (16 ounce) package round wonton wrappers
  • 2 tablespoons butter
  • 1 clove garlic, unpeeled
  • chopped fresh sage to taste
  • 1 tablespoon grated Parmesan cheese, or to taste
  • Directions
  • Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
  • Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  • Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
  • Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Meatless Monday Proclaimed by Montgomery County Council

July 22, 2013 Green Blog, Recipes No Comments

July 22, 2013

Gaithersburg, Md

By: Alex Stavitsky-Zeineddin

I was so pleased to find out that Montgomery County Council has officially endorsed Meatless Mondays, a nationwide effort to choose more plant-based foods. For more information about this news read Compassion Over Killing’s website.  Also, Naomi Bloch sent in a Meatless Monday Recipe to help you with with eating no meat on Monday.

Please send in your recipes as well so that we can post one every Monday!

Grilled Zucchini and Summer Squash with Yogurt Cumin Sauce Recipe

Adapted from Gourmande in the Kitchen Prep Time: 20 minutes Cook Time: 10 minutes

Serves about 6

The contrast between the warm squash and cool yogurt sauce, the subtle nuttiness of the lightly spiced sauce works beautifully with zucchini and summer squash.

  • 1 cup plain Greek yogurt
  • 1 Tablespoon tahini
  • 2 Tablespoon freshly squeezed lemon juice
  • 3/4 teaspoon roasted ground cumin
  • 1 garlic clove finely minced
  • About 6 (each) zucchini and summer squash, sliced lengthwise
  • 4 Tablespoons olive oil (divided)
  • Sea salt and freshly ground pepper to taste
  • ¼ cup chopped parsley

Mix together the first 5 ingredients along with a pinch of salt and 2 Tablespoons of the olive oil. Set aside while making the vegetables.

Heat broiler. Arrange vegetables in a single layer, cut side up on two baking sheets. Brush on both sides with 2 tablespoons of oil and season with salt and pepper. Broil until deep golden brown, 8 to 10 minutes.

OR

Arrange coated vegetables on grill rack (over medium-high heat); grill vegetables 8 minutes or until just tender, turning once. Season with salt and pepper to taste

Place vegetables on a platter. Sprinkle with chopped parsley. Serve with sauce.

 

Meatless Monday Recipe- Roasted Cauliflower

June 17, 2013 Recipes No Comments

 

This recipe sounds delicious and I am going to try it tonight because I have a cauliflower sitting in my fridge and I need to cook it!

Will let you know what it tastes like!- Alex Stavitsky-Zeineddin

Recipe is from BonApetit

Ingredients

Roasted Cauliflower

  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 head of cauliflower, leaves removed

Whipped Goat Cheese and Assembly

  • 4 ounces fresh goat cheese
  • 3 ounces cream cheese
  • 3 ounces feta
  • 1/3 cup heavy cream
  • 2 tablespoons olive oil plus more for serving
  • Coarse sea salt (for serving)

Preparation

Roasted Cauliflower

  • Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
  • Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese and Assembly

  • While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
  • Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
  • DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

 

 

Read More http://www.bonappetit.com/recipes/2013/05/whole-roasted-cauliflower-with-whipped-goat-cheese#ixzz2WV4IAptd

Meatless Mondays-Caramelized Onion Tart

May 20, 2013 Recipes No Comments

Here is a vegetarian recipe for an Onion tart. I just read up and now understand that a tart is made in ribbed dish, the bottom part of the pan can come out, and the tart can be all sorts of shapes vs. a quiche is in round pie dish…

Serves: 4  

Yields: 4 main-dish servings

Total Time: 50 min

Prep Time: 25 min

Cook Time: 25 min

Oven Temp: 425

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Ingredients:

1 cup(s) all-purpose flourPastry:

  • Salt
  • 3 tablespoon(s) vegetable shortening
  • 3 tablespoon(s) cold butter or margarine, cut into pieces
  • 2 tablespoon(s) (to 3) ice water

Onion Filling:

  • 3 large eggs
  • 1 cup(s) reduced-fat (2%) milk
  • 1 pinch(s) dried thyme
  • Salt and pepper
  • 1 tablespoon(s) olive oil
  • 1 (16-ounce) jumbo onion, sliced
  • 2 ounce(s) Gruyère cheese, shredded

 

Directions

  1. Prepare Pastry: In large bowl, combine flour and 1/4 teaspoon salt. With pastry blender or 2 knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse crumbs.
  2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
  3. On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Carefully place dough in 9-inch round tart pan with removable bottom. Gently press dough onto pan bottom and up side, without stretching. Fold overhang in and press dough against side of pan so it extends 1/8 inch above pan rim. Refrigerate or freeze tart shell 10 to 15 minutes to firm slightly.
  4. Preheat oven to 425 degrees F. Place pan with tart shell on cookie sheet. Line tart shell with parchment or foil, and fill with pie weights or dried beans. Place in oven and bake 15 minutes.
  5. Meanwhile, prepare Onion Filling: In medium bowl, with wire whisk, beat eggs; transfer 1 tablespoon beaten eggs to cup. To eggs in bowl, add milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, and mix until blended; set aside. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion; cook 20 minutes or until golden, stirring occasionally
  6. Remove parchment and weights from pie shell; brush with egg from custard cup to seal. Bake tart shell 10 to 12 minutes longer or until golden. Transfer pan with tart shell to wire rack.
  7. Spread onion evenly into warm tart shell; sprinkle with Gruyère. Carefully pour egg mixture over onion. Bake tart 23 to 25 minutes or until puffed and custard jiggles only slightly in center. Cool on wire rack 10 minutes to serve warm. Remove side of pan before serving.

Meatless Monday- Polenta Pizza

May 13, 2013 Recipes No Comments

Polenta Pizza

 

This recipe is on Today’s Meatless Mondays website. Pizza dough is made from a polenta crust and then topped with an heirloom tomato sauce. Sliced red onions, spinach and a cashew topping complete this thoroughly satisfying pizza pie. This recipe comes to us from Moira, The Feel Good Guru.

Serves 4

For the polenta crust:

  • 2 cups polenta
  • or
  • 2 cups cornmeal
  • 4 cups water
  • or
  • 4 cups low sodium vegetable broth
  • 1 teaspoon salt
  • a drizzle of olive oil and a little more to prepare the baking sheet

For the hierloom tomato sauce:

  • 1 pound of heirloom tomatoes, quartered
  • a drizzle of olive oil and a little more to prepare the roasting pan
  • 6 cloves of garlic
  • pinch of salt
  • ¼ cup fresh basil, sliced
  • salt and pepper, to taste

To top the polenta pizza:

  • 1 cup cashews
  • ½ lemon, juiced
  • ½ cup and 1 teaspoon fresh basil
  • 1 teaspoon salt
  • ¼ cup water
  • ½ cup red onions, sliced
  • ½ cup baby spinach
  • a little olive oil to prepare the baking sheet

To make the polenta crust:

In a 10-12 inch diameter cooking pot over medium-high heat, bring water, salt and olive oil to a boil. Whisk in the polenta or cornmeal slowly until incorporated. Stir, turn heat down to low, cover and cook for 40 minutes. After 40 minutes, turn off the heat and allow to polenta sit on the stove for another 10 minutes.

Preheat oven to 350 degrees. Prepare a baking sheet with a light coating of olive oil or cooking spray.

Turn the pot upside down to carefully drop the polenta onto a cutting board. Slice it into two equal round pizza crusts. Bake on the prepared baking sheet for about 30 minutes, or until crust is crispy around the edges.

To make the heirloom tomato sauce:

Prepare a roasting pan with a little olive oil or cooking spray.

Place the quartered tomatoes face up in the prepared roasting pan, drizzle with a little olive oil and season with salt. Add garlic and roast at 350 degrees for about 30 minutes, or until tomatoes are lightly caramelized.

Pulse with an immersion blender or smash with a fork. Season with basil and salt and pepper to taste.

To complete the polenta pizza:

Prepare a cookie sheet with a little olive oil or cooking spray.

Place cashews, lemon juice, salt, water and 1 teaspoon of the basil in a food processor. Blend, adding water slowly, until mixture reaches a thick, cream cheese consistency. Be careful not to add too much water so that the cashew mixture can still hold itself together. Adjust seasoning to taste.

Use a teaspoon to form the cashew mixture into little balls. Spread the cashew balls and sliced onions onto the pizza and bake at 350 degrees for another 10 minutes, or until toppings are heated. Sprinkle with fresh spinach and basil and enjoy.

Meatless Monday- Buckwheat Crepes with Brie and Honey Sauteed Swiss Chard

April 29, 2013 Recipes No Comments

 

A yummy tasting vegetarian meal found on Food52.com by Caroline Wright.

Check out her other vegetarian and other food recipes here http://www.carolinewrightfood.com

 

Serves 4

  • 1/2 cup buckwheat or all-purpose flour
  • 2/3 cups milk
  • large eggs
  • tablespoons melted salted butter, divided
  • Kosher salt and freshly ground black pepper
  • ounces brie, thinly sliced
  • bunches Swiss chard, leaves sliced into 2-inch pieces
  • 2 teaspoons honey
  • teaspoons red-wine vinegar
  1. Combine milk, eggs, 1 tablespoon butter, 1/2 teaspoon salt and flour in a blender; blend to combine (about 1 minute).
  2. Meanwhile, heat large nonstick skillet over medium-high. Wipe skillet with a lightly greased paper towel. Add enough batter to thinly coat bottom of skillet, swirling pan while pouring (about 1/4 cup batter). Cook crepe until lightly golden, about 2 minutes; flip and cook 1 minute more. Transfer cooked crepe to a plate and cover with a clean kitchen towel. Repeat with remaining batter and stack crepes as they are cooked.
  3. While crepes cook, heat remaining 1 tablespoon butter in a separate medium skillet over medium heat. Add chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Stir in honey and vinegar.
  4. To assemble crepes, fold each crepe in half. Arrange brie slices on crepes, then top with sautéed chard. Fold crepes into thirds and serve.

Meatless Monday- Leak Basil Bean Soup

April 22, 2013 Recipes No Comments

 

I took this week’s Meatless Monday recipe from the meatlessmonday.com website. I am going to cook this recipe today because it is chilly outside today in Gaithersburg, Md! – Alex Stavitsky-Zeineddin

Please send in your meatless recipes!

Leek Basil Bean Soup

Leeks, white beans and potatoes are sautéed with garlic as the broth is seasoned with a basil garlic paste. This dish begins with everyday ingredients and elevates them to a sensational soup. This recipe comes to us from Toni of Toni’s Treehouse.

Serves 4

  • 6 cloves garlic
    1/4 cup fresh basil
    2 tablespoons olive oil
  • a little olive oil or cooking spray, for the pot
    2 leeks, cleaned and chopped
    2 potatoes, peeled and diced
    2 cups fresh white beans
    4 cups low sodium vegetable stock
  • salt and pepper, to taste

Using a mortar and pestle, a food processor or a knife and cutting board, crush or pulse 4 of the garlic cloves into the basil until a paste forms. Place the paste into a bowl, add the olive oil and stir.

Prepare a pot with a light coating of olive oil or cooking spray. Sauté the remaining 2 cloves of garlic over medium-high heat for 1-2 minutes, or until garlic begins to become fragrant. Add the leeks, potatoes and beans and stir to combine.

Add the vegetable stock to the pot. Bring to a boil, cover and simmer for about 30 minutes, or until potatoes and beans are fully cooked.

Add the garlic basil mixture to the soup, season with salt and pepper to taste and enjoy.

 

Meatless Monday-Vegan Fried Rice

April 8, 2013 Recipes No Comments

Another Meatless Monday Recipe from Claire.furman@wholefoods.com

HEALTHY EATING SPECIALIST

Whole Foods Market, Kentlands

Vegan Fried Rice

Serves 4

Ingredients:

2 cloves garlic, minced

2 shallots, finely diced

1 Tbsp. freshly grated ginger

1 cup vegetable stock

1 cup thinly sliced celery

1 cup thinly sliced carrots

1 cup broccoli florets, microwaved with 1 Tbsp.

1 cup green cabbage, thinly sliced

1 cup brown rice, cooked according to package directions (I like to cook in low sodium vegetable stock)

1 cup green onions, sliced

2 tsp. Bragg’s Liquid Aminos or a low sodium soy sauce

Directions:

Cook rice first.

While rice is cooking, prep the vegetables.

Start cooking vegetables, when rice is 10 minutes away from being done.

Heat a wok or large non-stick skillet to medium high.

Add the ? cup vegetable stock, garlic, shallots and ginger.

Heat through until fragrant, about 1-2 minutes.

Add celery, carrots, broccoli and cabbage.

Turn heat to medium and cook for 3-5 minutes.  The amount of time you cook the veggies, will depend on how crisp you want them.

Season with the Bragg’s Liquid Aminos (or soy sauce).

Combine the veggies with the rice and garnish with the sliced onions.

I love Asian food,  but sometimes the salt content is way too high.

By using lots of garlic, shallots and ginger, I can get the flavor I want without adding salt.

 

 

 

 

Meatless Monday Recipe- Linguini with Roasted Red Pepper Sauce

March 25, 2013 Recipes No Comments

Linguine with Roasted Red Pepper Sauce

Claire Furman
Healthy Eating Specialist
Whole Foods Market
Gaithersburg, MD
301-258-9500
Claire.furman@wholefoods.com

The inspiration for this recipe was some lovely multi-colored carrots that we have in our produce dept.
I was also challenged by our weekly focus which was Greens and Roots.
This was what I came up with and I did a demo in the store which received rave reviews.

Linguine with Roasted Red Pepper Sauce

½ lb. whole wheat pasta, cooked according to package directions

1 lb. roasted multi colored carrots, sliced into coins

1 lb. Swiss chard, cleaned and cut into thin ribbons

Sauce:

1 cup roasted red pepper

1 cup reduced sodium vegetable broth

¼ cup fresh basil leaves

1 Tbsp. balsamic vinegar

Salt and pepper to taste

Combine all sauce ingredients in a high powered blender and process until smooth.

Heat the sauce to a simmer.

To Prepare:

Combine the drained pasta with the carrots and Swiss chard.

Toss with the red pepper sauce.

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Meatless Monday Recipes

Meatless Monday: Butternut Squash Soup with Sage and Parmesan Croutons

19 Nov 2013

A good friend, Denise Clark, sent in this vegetarian seasonal recipe.   1 3 pound butternut squash, peeled, seeded and cut into 1″ cubes (5-6 cups) 2 tablespoons of olive oil 2 teaspoons of  kosher salt Pinch of freshly ground pepper 1 tablespoon butter 1 large onion, diced 1 tablespoon …

(No Comments)

Meatless Monday Butternut Squash Ravioli

4 Nov 2013

From Chef John at allrecipes.com Ingredients  Original recipe makes 6 servings 1 cup mashed, cooked butternut squash 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1/2 cup mascarpone cheese 1 egg yolk 1/3 cup grated Parmesan cheese 1 (16 ounce) package round wonton wrappers 2 …

(No Comments)

Meatless Monday Proclaimed by Montgomery County Council

22 Jul 2013

July 22, 2013 Gaithersburg, Md By: Alex Stavitsky-Zeineddin I was so pleased to find out that Montgomery County Council has officially endorsed Meatless Mondays, a nationwide effort to choose more plant-based foods. For more information about this news read Compassion Over Killing’s website.  Also, Naomi Bloch sent in a Meatless …

(No Comments)

Meatless Monday Recipe- Roasted Cauliflower

17 Jun 2013

  This recipe sounds delicious and I am going to try it tonight because I have a cauliflower sitting in my fridge and I need to cook it! Will let you know what it tastes like!- Alex Stavitsky-Zeineddin Recipe is from BonApetit Ingredients Roasted Cauliflower 2 1/2 cups dry white …

(No Comments)

Meatless Mondays-Caramelized Onion Tart

20 May 2013

Here is a vegetarian recipe for an Onion tart. I just read up and now understand that a tart is made in ribbed dish, the bottom part of the pan can come out, and the tart can be all sorts of shapes vs. a quiche is in round pie dish… …

(No Comments)

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