Category Archives: Vegetarian

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Pea Pesto with Pasta

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This dish was created after a plethora of peas in our garden! I have played around with it a bit, and my family seems to love this !

Pea Pesto with Pasta

What You Need

  • 4 cups fresh peas, pods removed
  • 2 lrg. garlic cloves
  • 1/2 to 3/4 cups of toasted pine nuts
  • 1/2 c. very good grated Parmigiano-Reggiano cheese
  • 1/3 c. high quality extra virgin olive oil
  • 1 lb. pasta of your choice

How to Prepare

Blanche peas for 30 seconds in boiling water.  They should be bright green and still very firm.  Stick in food processor with blade running, drop in garlic cloves and finely chop.  Turn processor off and add nuts, cheese, and turn processor back on.  Working very quickly add oil through chute until it is well blended.    Add salt and pepper to taste ( I like Kosher or sea salt).

Cook pasta until al dente.  When finished, drain, but reserve some of the water in another bowl.  Rinse cooked pasta with cool water .  Add pea pasta and water as necessary to obtain the desired consistency.

Sprinkle with extra cheese if desired!

Enjoy!!!

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Hummus

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hummus

Hummus

We eat lots and lots of hummus.  When I realized how cheap and easy it was to make, it became a weekly staple of  ‘make-ahead’ staples that I tend to do on the weekend.  This recipe took a lot of trial and error and taste testing  batches by my helpful husband.  I began to think he was actually just messing with me, but I think the final result was well worth it! 

Preperation Time: 20 minutes

Cooking Time: 20 minutes

What You Need

  • 2 – 15 oz. cans chick peas/garbanzo beans -reserve liquid
  • 2/3 cup of  tahini
  • 2 Tblsp. white balsamic vinegar
  • 1 head of garlic roasted
  • Kosher salt to taste

How to Prepare

First you’ll need to roast the garlic.  Cut top of head of garlic.  Drizzle good quality olive oil over cut end.  Wrap securely in aluminum foil and cook at 425 for approximately 20 minutes.

While garlic is cooking, drain the liquid from the 2 cans of chick peas into a bowl or measuring cup.  Save the liquid for later.  Next, place the drained chick peas into a food processor.  Add the tahini and pulse until well combined.  Add the white balsamic vinegar.  After garlic is roasted, remove from foil and gently squeeze until head is completely empty.  Pulse until well mixed, and then add kosher salt to taste.

If hummus is too thick, you may add some of the reserved chick pea liquid to desired thickness or consistency.  

Refrigerate after making.

Enjoy!!

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Orzo and Spinach Salad

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Preparation Time: 45 minutes

Cooking Time: 30 minutes

What You Need

orzo salad

Orzo Salad

  • 12 oz. uncooked orzo
  • 2 tblsp. olive oil
  • 2  tsp. lemon juice
  • ½ cup olive oil
  • 3 tblsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 1/8 tsp. dried thyme
  • ½ tsp. dried oregano
  • ¼  tsp. ground cumin
  • Salt and pepper to taste
  • 16 oz. Spinach torn into bite size pieces
  • ½ cup pitted kalamata olives
  • 1 red bell pepper cut into matchstick size pieces
  • 2 scallions minced
  • 1 tblsp. capers rinsed and drained
  • 2 oz. feta cheese crumbled

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How to Prepare

Cook orzo according to directions on packaging.  Rinse with cold water and drain again.  Combine with 2 tblsp. olive oil and toss to coat. 

To make the dressing combine lemon juice, ½ cup olive oil, wine vinegar, Dijon mustard, garlic, thyme, oregano, cumin, and salt and pepper.  Whisk until well combined.  Add to orzo and toss.

Add the spinach, olives, bell pepper green onions, and cappers.  Toss to combine.  Add feta and toss again.  Taste, correct seasonings, and refrigerate until time to serve.

Enjoy!!

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Roasted Asparagus

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Preparation Time: 15 minutes

Cooking Time: 20 minutes

What You Need

  • 1 lb.  Fresh Asparagus
  • 1 teas. Balsamic Vinegar
  • 2-3 tbsp. Extra Virgin Olive Oil
  • 1 teas. Chopped garlic
  • Sea salt and pepper to taste 

How to Prepare

Preheat oven to 425.  Cut asparagus ends on an angle (see picture).  Line a baking sheet with non-stick aluminum foil.  Lay asparagus in a single row-not touching.  In a small bowl, mix balsamic vinegar, olive oil and chopped garlic.  Drizzle mixture over asparagus.  Sprinkle sea salt and pepper lightly on top.  Cook for about 20 minutes until lightly browned.

This recipe is very easily doubled or tripled.  Any extra asparagus can be used either cold in a salad or re-heated, but it will not be crisp.

Enjoy!