Tag Archives: vegetarian

Tomato Basil Tart

I must credit and thank my friend Barb for this one. It’s one of the best things in the world, certainly the best tomato tart I’ve tasted. She often makes it often for my birthday and other special occasions. Am I lucky or what? Don’t wait for a special occasion to try it!

1 refrigerated pie crust, or pie crust recipe prepared
1 1/2 cups shredded mozzarella cheese, divided
3-5 Roma tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan
1/8 tsp ground white pepper

  1. Place crust in a 9″ quiche dish, flute edges, prick with fork and prebake according to instructions. Remove from oven, sprinkle with 1/2 cup mozzarella and cool on wire rack.
  2. Cut tomatoes in thick slices; drain on paper towel. Arrange tomatoes on top of melted cheese.
  3. In a processor, combine basil and garlic until coarsely chopped. Sprinkle over tomatoes.
  4. In a medium bowl, combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese mixture over top of basil and spread to evenly cover the top.
  5. Bake at 375 for 35-40 minutes or until top is bubbly.

Serves 4 as main dish or 8 as appetizer.

Kale Salad with Oranges and Feta

This is a hit, every time I bring it to a function. Even people who don’t like kale love this salad. I prefer halos to oranges, as they are sweeter and easier to peel, but either will be delicious. Enjoy!

Ingredients:

2 large oranges or 3-4 halos (sweet tangerines)
1 large bunch Tuscan kale (about 1 pound), stems removed and leaves washed, spun dry, and torn into bite-size pieces
1½ tablespoons white wine vinegar
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
1 cup crumbled feta
1½ tablespoons milk, or more if necessary
Salt and black pepper
¼ cup extra-virgin olive oil

Directions:

Finely grate 2 teaspoons zest from 1 of the oranges and set aside. Cut the peel and pith off the oranges and, working over a strainer set in a bowl, cut the segments free of the membranes and reserve; discard the membranes. Place the kale in a large salad bowl and set aside.

In a blender or food processor, process the orange zest, vinegar, garlic, red pepper flakes, cup feta, milk, ¼ teaspoon salt, and ½ teaspoon black pepper to a smooth puree. With the motor running, very slowly add the oil and process briefly until dressing is thick and emulsified; you should have about 2/3 cup. (If the dressing seems too thick to coat the kale leaves, add more milk about 1½ teaspoons at a time to adjust consistency.)

Add the dressing to the kale and, with your hands, mix the salad thoroughly until all the kale is coated. Rest the salad to allow the kale to soften slightly, about 30 minutes.

Add the currants, most of the remaining feta, and most of the orange segments to the kale and toss to combine. Taste and adjust the seasoning with salt and black pepper, if necessary. Sprinkle with the remaining feta and orange segments and serve.

Asian Slaw

This is an irresistible side dish that I could (and have) easily make into a meal.  It’s delicious and healthy as is, but you could up the ante with a few handfuls of kale or chard substituted in the mix.  Makes a large bowl of slaw, good for a family or a crowd. Thanks to my daughter Amy for finding this one and introducing us to it!

Ingredients:

2 (3 oz) pkgs ramen noodle soup mix (either chicken or beef)
2 (8.5 oz) pkgs slaw mix
1 cup sliced almonds, toasted
1 cup sunflower kernels
1 bunch green onions, chopped
1/2 cup sugar
3/4 cup vegetable oil (or olive oil)
1/3 cup white vinegar

Directions:

Before opening ramen noodles, gently crush the packets to break them up. Open and remove flavor packets from soup mix and set aside. Pour noodles into a large bowl and continue crushing.

Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions.

Whisk together contents from flavor packets, sugar, oil and vinegar; pour over slaw and toss to coat. Cover and chill 24 hours to allow noodles to soften. Toss again before serving.

 

Pasta with Spinach and Preserved Lemon

Ingredients

SERVINGS: 4 

  • 8 Tbsp. (1 stick) unsalted butter, divided
  • 1 garlic clove, crushed
  • ½ tsp. crushed red pepper flakes, divided
  • ¾ cup panko (Japanese breadcrumbs)
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 12 oz. fresh strozzapreti (see Fresh Pasta) or other fresh or dried pasta
  • 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
  • 1 Tbsp. (or more) fresh lemon juice
  • 1 Tbsp. (or more) thinly sliced preserved lemon peel
  • 2 Tbsp. olive oil

Preparation

  • Heat oil and 2 Tbsp. butter in a large skillet over medium heat until butter is foaming. Add garlic and ¼ tsp. red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel–lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
  • Meanwhile, heat remaining 6 Tbsp. butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
  • Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
  • Serve pasta topped with reserved panko.
  • DO AHEAD: Panko can be toasted 1 day ahead. Store airtight at room temperature.