Vegetarian Recipe: Spinach Lasagna with Walnut Pesto

Lasagna always makes for a hearty and satisfying dinner, but there's no point in sticking to the same tired recipe when you can spice things up with new ingredients. Why not try a spinach-based lasagna with your own homemade walnut pesto? If you've got basil leaves in your garden, this pesto is the perfect way to utilize them and create a mouthwatering meal that your family and friends will be talking about for days. Bonus: it's vegetarian!

The type of spinach you use in this recipe can be adapted depending on what's most convenient for you! You can sub the 2lbs of fresh spinach for two, 10-ounce packages of baby spinach leaves or two, 10-ounce packages of frozen, chopped spinach, defrosted. No matter what, this recipe is bound to become a favorite for you and anyone who tastes it! 

Spinach Lasagna with Walnut Pesto

(makes 8 servings)

Lasagna Ingredients:

• A little olive oil for the pan
• 2 pounds fresh spinach, washed
• 2 pounds nonfat ricotta cheese or nonfat cottage cheese
• Walnut Pesto (recipe follows)
• 4 large cloves garlic, minced
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/3 cup minced walnuts, lightly toasted
• 1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce-- or even better, homemade with your own tomatoes!)
• 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
• 1/2 pound low-fat mozzarella cheese, grated

Walnut Pesto Ingredients:

• 3 cups packed fresh basil leaves
• 3 large cloves garlic
• 1/3 cup lightly toasted walnuts
• 1/3 cup extra virgin olive oil
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste

 Directions:

1. Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
2. Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
3. If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
4. Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
5. Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
6. Add the walnuts, and continue to blend until the walnuts are finely ground.
7. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
8. If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.

Vegetarian Recipe: Simple Stuffed Peppers

For a relatively simple dish, nothing quite beats a stuffed pepper. They act as their own form of portion control, and can be filled with a variety of ingredients to fit the taste you want. Typically they are filled with ground beef, but what if you wanted to go for a meatless option? That's where this recipe comes in!

Any good stuffed pepper should be filled to the brim with ingredients. We also wanted to stick to a Spanish theme for this recipe, so beans and rice were absolutely essential ingredients. In keeping with the vegetarian, healthier aspect of the dish, though, we stuck to brown rice. For some sweetness, we also included chopped tomatoes and corn kernels for a tex-mex feel. To fill out the rest of the dish, we included chopped olives, garlic, and some spaghetti sauce to provide some moisture to what would otherwise be a rather dry dish. Keep reading below for find out how we made this great dish...

For a relatively simple dish, nothing quite beats a stuffed pepper. They act as their own form of portion control, and can be filled with a variety of ingredients to fit the taste you want. Typically they are filled with ground beef, but what if you wanted to go for a meatless option? That's where this recipe comes in!

Any good stuffed pepper should be filled to the brim with ingredients. We also wanted to stick to a Spanish theme for this recipe, so beans and rice were absolutely essential ingredients. In keeping with the vegetarian, healthier aspect of the dish, though, we stuck to brown rice. For some sweetness, we also included chopped tomatoes and corn kernels for a tex-mex feel. To fill out the rest of the dish, we included chopped olives, garlic, and some spaghetti sauce to provide some moisture to what would otherwise be a rather dry dish. Keep reading below for find out how we made this great dish...

Vegetarian Soup Recipe: Tomato with Basil Yogurt Sauce

We figured it's about time we introduced another soup where the tomato is the hero. This humble fruit (or vegetable-- if we want to use the culinary classification instead of the botanical one) packs some massive flavor that makes it perfect for a hearty, winter soup.

We were rethinking new, or interesting ways to enhance the flavor of the standard tomato basil soup. We wanted to find a way to lighten the flavor a little, and citrus immediately came to mind. The addition of some orange zest and and a little bit of cumin really helped elevate the flavor of this soup. We also took a look at the common practice of adding yogurt or sour cream to tomato soup and wanted to some way enhance the practice. The solution was inspired by a different dish: kebabs. We took a moment to consider the yogurt sauce commonly served with kebabs and decided to thicken it by leaving out the lemon sauce and doubling the yogurt. Serve the soup in a large bowl, or even in coffee mug for a great appetizer that can be carried around before the main course is served. Keep reading below for this great recipe...

Tomato Soup with Basil Yogurt Sauce

(makes 6 servings)

Ingredients

TOMATO SOUP

• 1 tablespoon extra-virgin olive oil
• 3 medium onions, thinly sliced
• salt and pepper to taste
• Zest from 1 large orange, peeled off in wide strips
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 1/3 cup basil tightly packed (or 2 tablespoons dried basil)
• 1/3 cup marjoram leaves tightly packed (or 2 tablespoons dried marjoram)
• One 28oz can and one 14oz can whole tomatoes
• 8 cups vegetable broth

BASIL YOGURT SAUCE

• 2 cups plain yogurt
• 1 clove garlic, minced
• 4 scallions, thinly sliced
• 1/2 cup tightly packed fresh basil leaves, thinly sliced

Directions

1. In a large, heavy pot heat oil over medium-low heat.
2. Add the onion, salt, pepper, orange zest, and garlic.
3. Cover the pot and cook, stirring occasionally for 20 minutes or until the onions are soft.
4. Stir in the cumin, basil, marjoram, and red pepper flakes. Cook for 5 minutes, stirring occasionally over medium-low heat.
5. Add the tomatoes and their liquid, bay leaves, and broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
6. Let the soup cool slightly, then pull out the orange peel and bay leaves and puree the soup in a blender or food processor.
7. To make the yogurt sauce, simply fold together the ingredients together in a bowl.
8. Serve the soup hot and add a spoonful of the yogurt sauce on top.
9. Enjoy!

Soup recipe adapted from Fine Cooking

Vegetarian Recipe: Slow Cooker Squash Stew

Squash is packed with vitamins, a super food if there ever were one-- and it's delicious, to boot. We love throwing it in with some other simple ingredients to create a hearty stew. 

This is an absolutely vegetarian dish that combines the savory notes of a good broth with some sweetness from the tomato paste and the squash. It all ends with a little kick from some red pepper flakes to really make this a light dish that's perfect on the palate. Keep reading below for this recipe...

Slow Cooker Squash Stew

(makes 4 servings)

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chili powder
• 1 bay leaf
• 1 1/2 cups dried chickpeas, rinsed
• 1 lb butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, leaves and stems separated and roughly chopped
• 4 1/2 cups vegetable stock
• 2 tablespoons lemon juice

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook until soft and golden brown (about 4 to 5 minutes). Stir in the tomato paste, red pepper flakes, and chili powder, and cook for 1 minute.
2. Stir in 1/2 cup vegetable stock, scraping up any browned bits in the skillet, then transfer the contents of the skillet to a slow cooker.
3. Add the chickpeas, squash, chard stems (but not the leaves), bay leaf, 2 teaspoons salt, remaining vegetable stock, lemon juice, and 3 cups of water. Stir, then cover and cook on low for 8 hours.
4. Just before serving, lift and stir in the chard leaves. Cook for 10 more minutes. Remove the bay leaf, season with salt and pepper, then stir to slightly break up the squash. Ladle the stew into bowls, top with grated parmesan if desired, and serve with bread.
5. Enjoy!

Vegetarian Recipe: Perfect Falafel

One middle-eastern cuisine many of us have probably encountered along the line is falafel. They're deep-fried patties of ground chickpeas or fava beans, and they make a perfect little appetizer, or even a main ingredient in a homemade gyro. The mood struck recently, and we couldn't help making our own.

For our recipe, we used a mixture of chickpeas and fava beans to get the perfect texture and base flavor. We then seasoned them with coriander, cumin, cayenne, and a few additional herbs. We didn't want to use up too much oil in deep-frying, so instead we relied on pan-frying our fritters to get the perfect crunch without them becoming too greasy. Keep reading below for our favorite recipe...

Falafel

(makes 12 pitas)

Ingredients

• 1 cup dried chickpeas
• 3/4 cup dried split fava beans
• 3 cloves garlic, minced
• 1 small red onion, quartered
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cayenne
• 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice or more to taste
• grapeseed oil for frying

Directions

1. Put the beans in a large bowl and cover with water by 4". Soak for 24 hours, checking occasionally to make sure you don't need to add more water to keep the beans covered.
2. Drain the beans and transfer to a food processor with all of the remaining ingredients except the oil. Pulse until minced but not pureed. Add water tablespoon by tablespoon if necessary to make sure the machine is able to work. You want to mixture is as dry as possible, though. Taste the mixture and adjust the seasoning to taste. Refrigerate for at least 20 minutes.
3. Form the mixture into balls a little smaller than golf balls and flatten just a little. In a nonstick pan, heat 1/4" grapeseed oil on medium high heat until it sizzles when  a small piece of falafel is added. Turn the heat to medium.
4. Add just one falafel to begin with and fry until all sides are a deep golden-brown (about 6 to 7 minutes). If it browns too quickly, turn the heat down a little.  If the falafel sticks to the pan, dredge the falafel in a little flour. From there, cook the remaining falafel in the oil. Serve with pita bread and tahini sauce.
5. Enjoy!

Vegetarian Recipe: Cauliflower Gratin

Perfect as a side dish or a main course all on its own, the French-inspired cauliflower gratin is a great way to incorporate this vegetable onto your dinner table. A simple mixture of milk, cheese, butter, and cauliflower, this recipe is pretty easy to make.

You can play around with lots of different cheeses, though many agree that Gruyere is a traditional choice for the dish.  If you can’t find Gruyere, some good substitutes would be Fontina, Comte, or Beaufort cheese. One of these options should be available in your local grocery store, though cheddar could also work if you can't find these substitutes. 

Some people add a bit of mustard flavor or chopped nuts, but we’d say that keeping it simple works perfectly. Though going half-and-half with cauliflower and broccoli could be pretty tasty!

Cauliflower Gratin

(makes 4-6 servings)

Ingredients

•        4 tablespoons unsalted butter
•        3 tablespoons all-purpose flour
•        2 cups hot milk
•        3/4 cup grated Gruyere cheese
•        1/2 cup grated Parmesan cheese
•        Pinch cayenne pepper
•        1 large head cauliflower, cut into 1-inch florets
•        3 tablespoons bread crumbs
•        Salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F
2. Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes – you want them to be tender but still firm. Drain the cauliflower and set aside.
3. While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
4. Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
5. Spray an 8x11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
6. Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
7. Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.
8. Enjoy!

Italian Recipe: Vegetarian Lasagna

Many lasagna recipes feature sausage and beef, but this pasta dish packs layers with roasted vegetables instead – making for a vegetarian version that’s just as flavorful.

The recipe itself has lots of room for versatility. Don’t like onions? Want extra zucchini? Have a flavored olive oil that’ll pack a punch in the roasting process? You can make little tweaks along the way to match your preferences, ensuring the finished product will be super satisfying. 

Aside from swapping meat for roasted veggies, the cheese choice is also unique. Traditional Italian lasagna relies solely on Parmesan, but this recipe uses a tasty combo of ricotta, mozzarella, and Parmesan. The modern twists on this classic dish definitely make for a meal that’ll get rave reviews from the dinner table.

Vegetable Lasagna 

(makes one 9x13 pan of lasagna)

Ingredients 

• 1 package of no-boil lasagna noodles
• 2 jars (48 ounces) of marinara sauce (store-bought or homemade – try this recipe)
• Several leaves of fresh basil, julienned and divided
• 1 zucchini, quartered lengthwise and sliced
• 1 yellow squash, quartered lengthwise and sliced
• 1 red bell pepper, chopped
• 1 green pepper, chopped
• 1 onion, chopped 
• 2 carrots, shredded
• 4 cloves of garlic, skin on
• 1/2 teaspoon dried oregano, divided
• 1/4 teaspoon dried basil
• 16 ounces ricotta (plus a little extra)
• 1/4 cup Parmesan, grated (plus a little extra)
• 1/4 cup mozzarella, grated (plus a little extra)
• 1 egg, beaten 
• Pinch of nutmeg
• Extra virgin olive oil
• Salt
• Pepper

Directions

1. Preheat the oven to 400 degrees F.
2. Put all the chopped vegetables and garlic in a large bowl and toss with enough olive oil to fully coat them, as well as salt, pepper, dried basil, and 1/4 teaspoon of the dried oregano. Then, place a sheet of aluminum foil on a baking sheet and spread the vegetables on top of it, so they make an even layer.
3. Bake the vegetables in the oven for about 30 minutes, flipping them halfway in the process. If they aren’t tender after 30 minutes, flip and let them cook for an additional 10 minutes. (If they are tender before the 30 minutes is up, take them out of the oven). Find the four pieces of garlic, take them out of their skin, chop them, and add them back to the veggies. Set aside and lower the temperature of the oven to 350 degrees F.
4. Next, create a ricotta mixture in a large bowl. Combine the ricotta, Parmesan, mozzarella, egg, a few leaves of freshly cut basil, 1/4 teaspoon dried oregano, and nutmeg, and stir everything together until evenly mixed. Season with salt and pepper to taste.
5. Coat a 9x13 baking dish with cooking spray, then cover the bottom of the dish with marinara sauce. Place one layer of lasagna noodles on top of the sauce, being careful not to overlap them, and then top the noodles with a thin layer of marinara. Add half the ricotta mixture on top of the marinara, then half the roasted vegetables. Then add another layer of sauce, noodles, sauce, followed by the rest of the ricotta mixture and roasted vegetables.
6. Finally, cover with sauce, noodles, and a final layer of sauce. Top the entire lasagna with a generous amount of freshly grated mozzarella and Parmesan, plus ricotta.
7. Cover the lasagna with aluminum foil and bake for about 30 minutes. Then, remove the foil and let it bake for another 15 minutes, or until the cheese is bubbly and golden brown. The noodles should also be soft, too.
8. Top with freshly cut basil for garnish.
9. Enjoy! 

Vegetarian Recipe: Lentil Burgers with Guacamole

You don’t need beef to make a delicious burger – you don’t even need to use meat! Make a satisfying burger with lentils and add some homemade guacamole for a unique sandwich that’ll earn lots of rave reviews.

The perfect veggie burger is all about finding a good “glue” to keep everything together – in this case, a good combo of egg, cheese, and breadcrumbs. Make sure to refrigerate the burgers for a bit before cooking them, and you’ll have yourself the perfect consistency.

Lentil Burgers with Guacamole

(makes 4 burgers or 8 mini burgers)

Ingredients:

For the patties:

• 2 1/2 cups cooked lentils
• 1 small onion, diced
• 1 egg, beaten
• 1/4 cup finely diced red bell pepper
• 1/8 cup panko breadcrumbs
• 1/3 cup shredded mozzarella cheese or goat cheese
• 1 teaspoon minced garlic
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup cornmeal
• 1 tablespoon olive oil

For the (optional) guacamole, or use store-bought:

• 3 avocados, peeled and pitted
• 1 lime, juiced, or 1 tablespoon of lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 medium onion, finely chopped
• 1/2 jalapeño pepper, seeded and minced
• 1 roma tomato, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove of garlic, minced

For the sandwich:

• Ciabatta bread or buns of your choice, enough for at least four sandwiches
• Shredded lettuce

Directions: 

1. After cooking the lentils, either mash them by hand or pulse them in a food processor until they are coarsely ground. Then, put them in a large mixing bowl.
2. Add the onion, egg, bell pepper, and breadcrumbs to the lentils and mix together. Once well-combined, add the cheese, garlic, salt, and pepper and mix well.
3. Divide the mixture into four or eight equal-sized portions (whatever you’d prefer) and roll them into balls, and then flatten them into patties. Refrigerate patties for at least an hour.
4. In the meantime, make the guacamole. Put the avocado in a medium bowl and toss with the lime juice so it’s evenly coated. Drain the lime juice out of the bowl and reserve it. Then add the salt, cumin, and cayenne pepper and mash everything together. Once it’s a good consistency, fold in the onions, tomatoes, and cilantro.  Finish by adding the reserved lime juice and let it sit at room temperature for 30-60 minutes.
5. Spread the cornmeal into a wide, shallow bowl and dredge the patties in the cornmeal so they are evenly coated.
6. Heat the olive oil in a large, wide skillet over medium-high heat. When the oil’s hot enough, add the patties and cook them in the skillet until browned – about 5 minutes on each side.
7. Spread the guacamole on the bottom bun, and top with the lentil burger. Add some shredded lettuce to the top of the burger (and any other toppings you’d like).
8. Enjoy!

Casserole Recipe: Summer Vegetable Tian

Enliven your dinner with a great vegetable casserole! A simple tian is a delicious way to get your vegetables in. This casserole bakes much like a tian and deliciously combines roasting with some crusted Italian cheese on top.

For our recipe we combined sliced potatoes and zucchini with some yellow squash and tomato. We seasoned the dish simply with some thyme, salt and pepper, and then we topped it all with cheese to provide a perfect crust to the dish. Serve this tian with a crisp white wine to perfectly round out the meal. Keep reading below for this excellent recipe...

Summer Vegetable Tian

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 cloves garlic, minced
• 1 medium zucchini sliced into thin rounds
• 1 medium yellow squash sliced into thin rounds
• 1 medium Yukon Gold potato rinsed and sliced into thin rounds
• 1 medium tomato sliced into thin rounds
• 1 teaspoon fresh thyme, minced
• 1 teaspoon chopped fresh rosemary
• salt and pepper to taste
• 1 cup shredded Italian cheese

Directions

1. Preheat the oven to 400F. Finely dice the onion. Saute the onion in a skillet over medium heat with olive oil until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).
2. Spray the inside of an 8"X8" baking dish with non-stick spray (or coat with butter). Spread the onion and garlic mixture over the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically in an alternating pattern. Sprinkle with tsalt, pepper, thyme, and rosemary.
3. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese, and bake for another 15 to 20 minutes, or until the cheese is golden brown.
4. Enjoy!

Vegetarian Recipe: Pasta Primavera

If you're looking for a delicious way to get vegetables into a meal, try a delicious pasta primavera! this delicious dish is usually cooked with firm, crisp vegetables like broccoli, carrots, onions, and peppers, and it's noted for its light, aromatic herbs used for flavoring. The term "primavera" actually means "Spring", so now feels like the perfect time to cook up and enjoy this dish!

The classic sauce for pasta primavera is based on a combination of olive oil and Parmesan cheese, however we like to enrich ours with some heavy cream and chicken broth. For the pasta itself, we used bow-tie pasta for its distinctive look and the better chance to getting kids to enjoy it. For the vegetables, we used asparagus, peas, snow-peas, tomatoes, carrots, and peppers. Keep reading below for this great recipe...

Pasta Primavera

(makes 4 servings)

Ingredients

• 1/2lb pasta
• 1 cup broccoli florets
• 1 red bell pepper cut into thin strips
• 3 carrots peeled and cut into thin strips
• 4 asparagus spears trimmed and cut to 1" pieces
• 1/2 cup frozen baby peas, thawed
• 1/2 cup snow peas
• 1/4lb green beans trimmed and cut into 1" pieces
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 3 roma tomatoes, seeded and diced
• 12 basil leaves, chopped
• 4 tablespoons butter
• 1/4 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• salt

Directions

1. Set a large pot of water on the stove over high heat. Salt it well. fill a large bowl with ice water. Boil the broccoli for 1 minute. Add the asparagus and green beans, and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they're cool, drain into a colander. Feel free to reserve the vegetable water to cook the pasta, or empty the pot and use fresh water.
2. Start the pasta boiling. Cook until done. While the pasta is boiling, prepare the sauce. In a large skillet, heat the butter over medium-high heat. When the butter is hot, add the garlic, carrots, red bell pepper, and red pepper flakes and saute for 1 minute. Add the diced tomatoes and saute another 2 minutes, stirring often.
3. Pour in the broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables that were previously boiled plus the peas. Stir to combine. Turn the heat down until the cream-broth mixture is just simmering, not boiling.
4. Add the Parmesan cheese and stir to combine. If the sauce seems too thick, add more chicken broth, cream, or water.
5. Once the pasta is done, drain it and transfer to the sauce. Stir to combine. Add the basil and adjust the seasoning with salt if needed. Serve immediately.
6. Enjoy!

Italian Recipe: Homemade Eggplant Parmesan

Honest-to-goodness Italian comfort food comes in all different varieties, but typically pasta or meat are part of the equation. If you're looking for something lighter-- or you're a vegetarian-- eggplant parmesan is a real winner. All the key components of a hearty & delicious Italian meal are here: parmesan, mozzarella, garlic, basil, olive oil, and tomato sauce. Basing the ingredients around eggplant rather than pasta or meat gives you an extra serving of veggies and leaves you feeling just a little bit less stuffed.

This recipe was a classic in our Italian-American household. My Italian-born Great-Grandmother always had a steaming plate of melanzane alla parmigiana waiting for us on the kitchen table. Make this your go-to recipe when it's Italian comfort food you're after!  

Eggplant Parmesan

Ingredients:1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/2 cup olive oil
1 1/2 cups whole peeled tomatoes
1/2 lb shredded mozzarella
1/3 cup grated parmesan
kosher salt
freshly ground black pepper
1 clove garlic, peeled and minced
1/2 cup packed, fresh basil leaves

Directions:

1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices.
Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.

2. Heat oil in a large, heavy skillet. Over medium high heat fry eggplant in 1/4 cup hot oil about 2 minutes per side until golden. Drain on absorbent paper.

3. Prepare tomato sauce: Combine tomatoes, garlic and 1/4 cup olive oil in a food processor. Season with salt and pepper to taste.

4. Preheat the oven to 350°F. In the bottom of a 10x15 inch, lightly greased glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6. Bake 25-30 minutes, until bubbly and slightly browned. Allow to rest at room temperature for about 10 minutes before serving.

7. Buon appetito!

Makes 4 servings.

Quick & Filling Indian-Inspired Recipe: Vegetarian Chana Masala

This is an adventurous dish to try out if you like experimenting with different spices and expanding your kitchen repertoire. While the ingredient list calls for quite a few different spices, it’s nice to have them on hand because you can use them in so many different ways. Or, if you don’t think you’ll get as much use out of them, you can cut back on some of the less common spices and stick to the ones you’re more comfortable with—you’ll still get a great flavor from this masala. You can make it vegan and vegetarian, plus it’s hearty and filling; perfect as a side dish or on its own!

Chana Masala

(Serves 4)

Ingredients

• 2 cans (14 oz) chickpeas, rinsed and drained
• 1 can (28 oz) whole peeled tomatoes, with their juices
• 1-1½ teaspoons cumin seeds
• 2 yellow onions, chopped
• 3-5 cloves garlic, crushed
• 1 tablespoon coconut oil, olive oil (or ghee, if you’re not making vegan masala)
• 1 tablespoon fresh ginger, peeled and minced (about a 1-inch piece)
• 1 chili pepper, red or green, minced (optional: seeded)
• 1 1/2 teaspoons garam masala (or tikka masala)
• 1 1/2 teaspoons ground coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• Sea salt, to taste
• Fresh cilantro, chopped, garnish


Directions

1. Heat oil (or ghee, if you’re not making this vegan) in a large pot over medium heat. Once it’s hot, reduce the heat and add cumin seeds, toasting for 1-2 minutes on medium-low heat. Stir frequently and avoid burning the seeds. Should be golden and aromatic.
2. Bringing the heat up to medium, add in chopped onion and cook until softened and slightly translucent, around 10 minutes. Be careful not to brown them.  Then add garlic, ginger and peppers. Cook for 5-7 minutes, stirring regularly.
3. Mix in the garam masala, turmeric, cayenne, salt and coriander, and cook for 2-3 minutes.
4. Add the can of tomatoes and break/crush some of them to help release and blend flavors. Or, if using fresh tomatoes, pulse them in a food processor before adding.
5. Raising the temperature to medium-high, add the chickpeas and reduce to a simmer. Allow for mixture to reduce and for flavors to heighten, around 10 minutes. 

Vegetarian Recipe: Roasted Veggie Tart

This roasted vegetable tart is a great way to use all the eggplant, zucchini, peppers, and herbs you'll find at the local market. 

Though this crust recipe is delicious, you can save some time by using refrigerated pie crust – a quick shortcut that shouldn’t cut down on the flavor very much. After all, the real stars here are fresh veggies.

Tarts, quiches, and frittatas are all great ways to use whatever ingredients you have on hand to make something tasty – but what exactly is the difference between the three? Not too much – tarts can be both savory and sweet, unlike savory quiche – and don’t always have eggs. Frittatas don’t have a crust and don’t typically have milk or cream, either. 

Roasted Vegetable Tart

Ingredients:

For the crust (if not using pre-made, refrigerated pie crust):

• 1 cup all-purpose flour
• 1 tablespoon toasted wheat germ
• 1 teaspoon baking powder
• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon olive oil, ideally infused with herbs
• Cooking spray 

For the filling:

• 1 small eggplant, cut crosswise into 1/4-inch-thick slices 
• 3/4 teaspoon salt, divided
• Drizzle of olive oil 
• 4 garlic cloves
• 1 tablespoon chopped fresh basil 
• 1 1/2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1 medium zucchini, cut lengthwise and then sliced into 1/4-inch thick slices
• 1 red pepper, cut into chunks
• 1 orange pepper, cut into chunks
• 1/2 cup shredded mozzarella cheese, divided 
• 2 tablespoons shredded Parmesan (strict vegetarians can use smoked gouda or more mozzarella)

Directions:

1. Preheat the oven to 400 degrees F.
   
   For the crust (otherwise, skip to step 5):
   
2. If you’re making your own crust, then start preparing it by lightly spooning flour into a dry measuring cup – level it with a knife. Mix the flour, wheat germ, baking powder, salt, and pepper in a large bowl and stir it with a whisk. Make a well in the center of the mixture, and then add the water and 1 tablespoon of oil. Stir together to form a soft dough.
   
3. Put the dough on a lightly floured surface and knead lightly four times, then gently press the dough into a 4-inch circle on plastic wrap. Cover and let it chill for 15 minutes. Then, overlap two sheets of plastic wrap on a slightly damp surface, and unwrap the dough and put it on the plastic wrap.
   
4. Cover the dough with two more sheets of plastic wrap and roll the dough, while covered, into an 11-inch circle. Remove the top sheets of plastic wrap and fit the dough (plastic-side up) into a 10-inch round removable-bottom tart pan that has been greased with cooking spray. Remove the rest of the plastic wrap.
   
5. Press the dough against the bottom and sides of the greased, 10-inch round tart pan. Pierce the bottom and sides of the dough with a fork, and bake it for 10 minutes. Then, let it cool on a wire rack.
   
6. For the filling, first put the eggplant slices on a few layers of paper towels and sprinkle then with salt. After 15 minutes, pat them dry.
   
7. Toss the eggplant, zucchini, and peppers lightly in olive oil and arrange them on a greased baking sheet. Also add the garlic cloves, still in the skin. Let everything roast for about 20 minutes in the oven (at 400 degrees F).
   
8. When you take the veggies out of the oven, remove the garlic from its skin and mince.
   
9. In a large bowl, toss the roasted veggies with 1/4 teaspoon of salt and the oregano, thyme, and basil.
   
10. Sprinkle two tablespoons of mozzarella on the bottom of the baked crust. Layer the roasted veggies in the crust and then sprinkle with the rest of the mozzarella and Parmesan.
    
11. Drizzle the top of the tart with olive oil, then bake for 10 minutes, or until the cheese has melted.
    
12. Enjoy!

** Note: If you’d like a fluffier, more quiche-like texture, whisk two eggs with about 3/4 cup of heavy cream and pour it over the vegetables and cheese before baking – making sure it doesn’t spill over the crust. Then, bake until the top is golden brown.

Vegetarian Recipe: Panzanella Salad

We’ve got the perfect recipe for a potluck, barbecue, or picnic: panzanella salad. It’s simple to make, is served at room temperature, and covers a lot of dietary restrictions (it’s vegetarian and dairy-free).

This delicious dish originated in Tuscany, where it has been a staple since the 1600s. In fact, it wasn’t until recently that the dish was tomato-based – it used to be all about the onions! This recipe still calls on onions a bit, but there’s no question that fresh, juicy tomatoes are the star here.

And don't forget -- the bread is key in this salad. Fresh bread might be too fragile for the salad, which is why day-old, stale bread that is nice and crunchy is perfect for soaking up the vinaigrette. 

Panzanella Salad

Ingredients:

• 2 cups red grape tomatoes, cut in half
• 2 cups yellow grape tomatoes, cut in half
• 4 cups day-old crusty Italian or French bread, cut into 1-inch cubes
• 1 tablespoon red wine vinegar
• 1 red bell pepper, julienned (fresh or roasted)
• 1 hothouse cucumber, skinned and seeded, cut into 1/2-inch chunks
• 1/2 red onion, chopped
• 1 bunch fresh basil, torn into little pieces
• 1/4 to 1/2 cup good olive oil
• 1 teaspoon minced garlic
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F.
2. Put the bread cubes in a large bowl and drizzle them with about 1 to 1-1/2 tablespoons of olive oil. Season with salt and pepper to taste, then toss everything together until the bread is evenly coated.
3. Lightly grease a baking sheet and put the cubes onto the sheet. Bake them for about 7-10 minutes, or until they are golden brown. Then, set them aside to cool. 
4. In a large bowl, add the bread, tomatoes, red bell pepper, cucumber, onion, and basil. In a smaller, separate bowl, whisk the olive oil, vinegar, and garlic. Then, add this oil mixture to the large bowl and toss evenly. Salt and pepper again to taste.
5. Let everything marinate, covered, for at least 30 minutes at room temperature.
6. Enjoy!

Vegetarian Dish: Mushroom Pot Pies

There’s something comforting about a warm, flaky pot pie fresh out of the oven – and this meatless version definitely fits the bill.

Mushrooms are the star of the show here, and though the recipe calls for cremini or button mushrooms, you can use whatever variety you like when packing puff pastry with veggie goodness. And if you want to swap out and swap in different ingredients, go for it – we’ve seen mushroom pot pie recipes that also feature potatoes, leeks, and even lentils.

We have a feeling that meat-lovers and vegetarians alike will love this dish!

Mushroom Pot Pies

(makes 4-5 individual pies)

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 pounds cremini or button mushrooms, halved (or quartered, in large)
• 4 carrots, chopped
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 1/2 tablespoon fresh thyme
• 1/3 cup all-purpose flour, plus extra for floured surface
• 1 cup vegetable broth
• 1/2 cup peas
• 1 sheet puff pastry, thawed
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees F.
2. Place the pastry on a floured surface and place your individual dishes on the pastry, to use as a stencil. You want to cut a circle around the dish that is 1/2 inch wider than the dish. Cut vents in the tops of the circles and let them refrigerate on a baking sheet lined with parchment paper. (You could also make a large pot pie in an 8x8 baking dish, by simply placing the larger piece over the dish and cutting some vents.)
3. Heat the oil in a large skillet over medium-high heat, then add the mushrooms, carrots, celery, onions, thyme, salt and pepper. Cook and stir occasionally until the vegetables start to get tender (about 12 to 15 minutes).
4. Add the flour to the skillet and cook, while constantly stirring, for about 30 seconds. Then, add the broth and peas and bring everything to a boil.
5. Divide the mixture between the dishes, then lay a piece of puff pastry on top of the dish and press the edges so the pastry is sealed. Beat the egg and brush it on top of the crusts.
6. Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.
7. Enjoy!