Recipe Tag: Vegetarian

Preheat the oven to 400°F.

Place 4 teaspoons of olive oil on a large cookie sheet and add the diced eggplant.

Place the tray in the oven and roast the eggplant for 20 minutes. Toss the eggplant every 7 to 10 minutes to cook on all sides.

Place a large skillet on the second shelf of the oven.

After the eggplant has been roasting for about 15 minutes place the remaining 2 teaspoons of olive oil in the skillet and add the garlic and sliced onions.

Toss well and return the pan to the oven. Toss occasionally.

Place the water in a large saucepan over high heat.

When the water boils add the pasta. Cook for about 15 minutes until the pasta is al dente.

After the eggplant has cooked for a total of 25 minutes remove from the oven.

Add the tomatoes, red pepper flakes, salt and pepper to the onions and garlic and toss well.

Set the oven to broil and cook the tomatoes and onions for another 3 to 5 minutes.

Remove 1/2 cup of the pasta water and set aside.

While the tomatoes are cooking drain the pasta.

Remove the skillet from the oven add the eggplant, pasta and basil.

Add 2 to 4 tablespoons of the pasta water and fold together gently, then serve topped with cheese.

Place the olive oil in a large sauce pan or dutch oven over medium high heat.

Add the garlic and cook for about 1 minute. Stir frequently.

Add the onion and cook for about 5 minutes. Stir frequently.

Add  the orzo and cook for about 1 minute. Stir frequently.

Add the tomatoes, stock, white beans, and water.

Cook for 15 to 20 minutes. Stir frequently so the orzo does not stick to the bottom of the pan.

When the orzo is almost done, add the white part of the green onions. Continue to cook, stirring frequently, until the orzo is cooked through but not gummy.

Add the parmesan, goat cheese, and the green part of the green onions.

Stir gently until the cheese has melted, then fold in the basil at the last minute.

Serve.

Preheat the oven to 325°F.

Place the water in a large sauce pan over high heat.

When the water comes to a full boil, add the orzo.

Stir and reduce the heat until the water is at a slow boil.

Cook the pasta for 18 to 20 minutes (or as directed by the packaging). Stir occasionally.

While the pasta is cooking, place the olive oil in a small skillet and add the garlic, onions, and shallots.

Place the pan in the oven.

Roast for about 2 minutes. Remove the pan, toss the onions, and add the mushrooms.

Roast the onions for 15 minutes. Toss about every 3 to 4 minutes.

Remove from the oven and place on the range over low heat.

When the orzo is done, drain all but about 1/2 cup of the cooking water.

Add the pasta and water to the mushroom/onion mixture.

Add the provolone and goat cheese and fold together into the pasta for about one minute.

Add the peas and basil.

Fold together and divide the orzo between two bowls.

Add pepper to taste.

Serve.

Place the water in a large sauce pan over high heat.

When the water boils add the penne. Stir and reduce the heat to medium high.

Cook for about 15 to 20 minutes.

While the pasta is cooking, place the olive oil in a large skillet over medium heat.

When the pan is hot, add the garlic and rosemary.

Reduce the heat to medium low and cook the garlic and rosemary for about 5 minutes. Stir occasionally.

Add the lemon zest and cook for about 5 minutes.

Add the flour and cook, stirring continuously, for 2 minutes.

Add the milk and whisk into the flour until smooth.

Add the goat cheese, salt, and pepper, and cook, stirring continuously, until the goat cheese is melted and the sauce thickens.

Drain the pasta and add it to the skillet with the spinach.

Increase the heat to medium high and cook, stirring frequently, until the spinach is wilted.

Serve.

Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides (about 30 minutes total). Remove the peppers and place them immediately in a brown paper bag, folding the top over to keep (most of) the steam in. Allow them to cool.

Peel and seed the cooled peppers. Cut into strips. (The peppers may be roasted a day or two before and stored in the refrigerator, peeled and seeded, until you are ready to make the sauce.)

Place a large skillet over medium heat and spray lightly with olive oil. Add the diced onion and sliced garlic. Cook slowly for about 4 – 5 minutes until the onions begin to soften. Adjust the heat if needed: do not let the onions brown.

Add the red pepper, sage, parsley, stock, water, salt, and pepper. Cook, stirring frequently, at a simmer for about 15 to 20 minutes over medium-low heat.

While the sauce is cooking, place the water in a medium stock pot over high heat.

When the onions in the onion/peppers mixture appear soft, use a blender or immersion blender to blend until smooth.

Return the puree to the pan and add the vinegar and olive oil. Reduce the heat to very low.

Add the fettuccine to the boiling water and cook until tender.

Using tongs, transfer the cooked pasta to the sauce. Don’t worry too much about transferring water with the pasta. If needed, add about 1/4 cup of the pasta water (or more) to thin the sauce a little.

Increase the heat to medium and add the arugula to the pasta and sauce.

Cook for one minute, stirring gently, and add the mozzarella.

Toss gently for about 30 seconds and serve, topped with the grated parmesan.

Place a large skillet in the oven and preheat to 375°F.

Place 1 teaspoon of olive oil in the bottom of a medium sauce pan and place the onions in the bottom.

Cover the pan and place in the preheated oven.

Add the remaining 1 teaspoon olive oil in the skillet and add the quartered mushrooms to the pan.

Place the pan in the oven and cook, stirring about every 7 minutes, until the mushrooms take on a caramelized color.

There will initially be liquid in the pan as the mushrooms cook and as it evaporates the mushrooms are nearly done – about 20 to 25 minutes.

When the mushrooms are close to being fully cooked heat the water in a large pot over high heat until boiling.

Add the fettuccine.

Remove the mushrooms from the oven and add the vegetable stock, salt, pepper and goat cheese.

As the cheese melts and the sauce forms swirl the pan to deglaze the bottom.

Add the porcini dust and swirl.

Remove the onions from the oven and divide them between two bowls for serving.

When the fettuccine is done transfer it to the pan with the mushrooms and sauce. It is best to use tongs and drain lightly so that some of the pasta water thins the sauce slightly.

Add the parmesan and toss to coat the pasta well and add the chopped parsley.

Place the mushrooms, pasta and sauce in the bowls on top of the onions.

Serve.

Cut the eggplant lengthwise and then cut each piece lengthwise again. Cut the quartered eggplant across so that you have “cubes” about 1 inch big.

Cut the broccoli so that each floweret has a long tapered stem.

Preheat the oven to 325° F and place a large sauté pan or grill pan inside.

Fit a medium sauce pan with a steamer basket and place the water in the bottom of the pot. Place the eggplant in the pan and then top with the broccoli flowerets. Place the pot over high heat and steam the vegetables for 7 minutes.

Remove the broccoli and eggplant and set on the eggplant on the counter to cool. Add the broccoli to the large skillet and spray lightly with olive oil. Place the pan in the oven and roast the broccoli for 7 – 10 minutes in the oven.

Remove the broccoli and spray lightly with olive oil. Place the eggplant in the skillet and return the pan to the oven and roast for about 40 minutes.

After the eggplant has been cooking for about 30 minutes place the 3 quarts water in a medium stockpot over high heat. When the water is boiling add the fettucine. Cook at a slow boil stirring occasionally.

After about 35 minutes heat the olive oil in a large skillet over medium heat. Add the garlic, pinenuts and lemon zest. Cook for about 3 minutes stirring frequently.

Using tongs remove the cooked fettucine from the boiling water and add to the pan. Add the vinegar and salt and pepper to taste. Add 1/3 cup of the water that the pasta boiled in and then add the cooked broccoli and eggplant.

Toss the fettucine and vegetables together for about two minutes and add the parsley leaves.

Serve topped with 1/2 ounce of the aged gruyere grated over each serving.

Place the water in a large stock pot over high heat.

While the water is heating place the first tablespoon olive oil in a large skillet over medium-low heat.

Add the minced garlic and chopped olives. Adjust the heat to low and cook the garlic and olives slowly so that the garlic doesn’t brown.

When the water is boiling add the fettuccine. Cook, stirring occasionally.

While the pasta is cooking continue to cook the garlic and olives.

When the pasta is just done, transfer it to the pan with the olive oil. Using tongs, grab the fettuccine out of the pasta liquid and let it drain slightly before placing it in the skillet. Don’t be too concerned that some of the pasta water may transfer.

When all the fettuccine is in the skillet, increase the heat to medium-high and add the white wine, salt, and pepper.

Toss the mixture, and as the liquid in the pan begins to evaporate, add the tomatoes and the second tablespoon of olive oil.

Cook for another 1 – 2 minutes and add the basil.

Toss gently and serve topped with the grated cheese.