Tag: vegetarian

  • Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

    Crispy Cheddar, Apple and Kale Salad

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    Total Time 15 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¼ cup olive oil
    • ¼ cup apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • Salt and freshly ground black pepper to taste
    • 1 bunch kale
    • 1 ounce arugula and spinach blend
    • 1 apple cored and thinly sliced
    • ½ cup candied pecans
    • 1 (2.5 oz.) package cheddar cheese crisps

    Method
     

    1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.Set aside.
    2. Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and toss with half of the dressing. Massage the kale with your hands for about 1 minute or until it becomes tender.
    3. Fold in the arugula and spinach blend.
    4. Divide the greens among serving plates or bowls. Top with sliced apple, candied pecans, and cheddar cheese crisps.
    5. Serve immediately with the remaining dressing on the side.
  • Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

    Raspberry-Banana Chocolate Bark

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    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    • 3 (2.8-3 oz.) 50-70% cacao dark chocolate bars
    • 3 (2.8-3 oz.) raspberry chocolate bars
    • ½ cup coconut granola or your preferred granola of any flavor
    • 16 raspberry yogurt-covered pretzels
    • ⅓ cup dried banana chips
    • ⅓ cup flaked coconut
    • ⅓ cup chocolate chips

    Method
     

    1. Preheat the oven to 200°F.Line a 9 x 11-inch baking sheet with parchment paper. Arrange the chocolate bars in a single layer so they fit snugly together.
    2. Bake for 6-10 minutes, or until the chocolate is just melted but not runny.
    3. Remove the pan from the oven and immediately sprinkle the granola, banana chips, and flaked coconut over the melted chocolate. Arrange the yogurt-covered pretzels on top, then gently tap the pan a few times to help the toppings settle into the chocolate.
    4. Melt the chocolate chips in a double boiler over medium-low heat, stirring until smooth. Drizzle the melted chocolate over the bark.
    5. Refrigerate until completely firm, then break into pieces and store in an airtight container in the refrigerator.
  • Roasted Cauliflower Hummus Bowl

    Roasted Cauliflower Hummus Bowl

    Roasted Cauliflower Hummus Bowl

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    Total Time 30 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 teaspoon paprika
    • 1 teaspoon ground cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon turmeric
    • ½ teaspoon sea salt
    • 4 tablespoons olive oil
    • 2 pounds bite-size cauliflower florets
    • 16 ounces roasted red pepper hummus
    • 2 avocados peeled, pitted, and sliced
    • ⅔ cup pickled red onion
    • ½ cup crumbled feta cheese
    • 2 large handfuls microgreens
    • 4 poached eggs

    Method
     

    1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
    2. In a large mixing bowl, combine paprika, cumin, garlic powder, turmeric, sea salt, and olive oil. Toss with cauliflower until evenly coated.
    3. Spread cauliflower evenly on the baking sheets and roast for 15-20 minutes, until tender and lightly browned. Rotate pans halfway through for even roasting.
    4. To assemble each bowl, spread hummus onto the bottom of a shallow bowl or plate, creating a slightly thicker rim around the edges.
    5. Arrange roasted cauliflower in the center. Top with avocado slices, poached egg, pickled red onion, feta cheese, and microgreens.
    6. Drizzle with additional olive oil if desired and serve immediately.

  • Whipped Feta Dip

    Whipped Feta Dip

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    Total Time 40 minutes
    Ingredients Method

    Ingredients
      

    • 8 ounces feta cheese drained if in brine
    • ½ cup Greek plain yogurt
    • 4 tablespoons olive oil divided
    • ¼ teaspoon ground black pepper
    • 4 bell peppers (mix of red, yellow, and orange) cored and cut into 2" pieces
    • 1 large zucchini cut into ½" thick slices
    • 1 package pita bread cut into wedges

    Method
     

    1. To make dip, combine feta, yogurt, 2 tablespoons olive oil, and pepper in a food processor and process until smooth. Place in a container and refrigerate for 30 minutes to firm up.
    2. Meanwhile, prepare vegetables as described above and place in a mixing bowl. Toss with remaining 2 tablespoons olive oil and season with salt and pepper to taste.
    3. Grill vegetables over medium heat, about 3 minutes per side or until tender-crisp.
    4. To serve, place a small bowl of dip in the center of a serving platter. Arrange grilled vegetables and pita around the dip. Garnish as desired with chili flakes, paprika, and fresh herbs.
  • Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

    Peach and Fresh Mozzarella Flatbread

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    Total Time 40 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 premade pizza dough or precooked flatbread
    • 8 ounces fresh mozzarella sliced
    • 2 ripe peaches pitted and cut into wedges
    • ½ cup green goddess sauce
    • ~½ teaspoon dried oregano
    • 1 handful arugula microgreens or baby arugula
    • Salt and pepper to taste

    Method
     

    1. Preheat oven to 450°F.
    2. If using pizza dough: divide into 2 pieces and roll each into a rough 6 × 8-inch rectangle.Dock the dough with a fork, brush with green goddess sauce, and lightly season with salt and pepper. Prebake crusts for 10-15 minutes, until lightly golden. Remove pizza crusts from the oven.
    3. Top cooked dough or flatbread top with mozzarella slices and peach wedges. Sprinkle on oregano.
    4. Bake until the cheese is melted and bubbly. Remove from oven, sprinkle with arugula, and serve immediately.

    Recipe Courtesy of INFRA

  • Berry Ice Box Cake

    Berry Ice Box Cake

    Berry Ice Box Cake

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    Total Time 4 hours 10 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 cup plain Greek yogurt
    • 1 cup mascarpone cheese
    • 3 tablespoons cane sugar or honey
    • 1 tablespoon vanilla paste
    • ¾ cup raspberries thawed if frozen, or fresh
    • ¾ cup blueberries thawed if frozen, or fresh
    • 6 – 7 ounces vanilla biscuits or graham crackers
    • Powdered sugar for dusting (optional)

    Method
     

    1. In a bowl, whisk together the yogurt, mascarpone, sugar (or honey), and vanilla paste until smooth and creamy.
    2. Gently fold in the raspberries and blueberries, being careful not to overmix so you keep some texture.
    3. In a 4-cup dish, layer biscuits, then the creamy berry mixture. Repeat once more, finishing with a layer of biscuits on top.
    4. Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
    5. To serve, dust with powdered sugar and spoon or slice into portions.

    Notes

    • Substitute vanilla flavored Greek yogurt if vanilla paste is unavailable.
    • Can use all yogurt and omit mascarpone.

    Recipe Courtesy of INFRA

  • Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

    Ramp and Zucchini Fritters

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    Servings: 12 fritters
    Ingredients Method

    Ingredients
      

    • 2 large zucchini
    • ½ teaspoon sea salt
    • 2 large eggs
    • ⅔ cup panko breadcrumbs
    • ½ cup grated Parmesan cheese
    • 2 cups chopped ramps or thinly sliced green onions
    • 6 tablespoons all-purpose flour
    • ½ teaspoon garlic powder
    • Avocado oil for cooking
    • Sour cream or plain yogurt for serving

    Method
     

    1. Grate the zucchini using a box grater.Place in a mixing bowl, toss with sea salt, and let sit for 15 minutes to draw out excess moisture.
    2. Drain the zucchini, then transfer handfuls to cheesecloth or a clean kitchen towel and wring out as much liquid as possible.
    3. In a large bowl, combine the drained zucchini with the eggs, panko, cheese, ramps (or green onions), 4 tablespoons of flour, and garlic powder. Mix until well combined. If the mixture is very liquid, you can add up to 2 tablespoons of additional flour.
    4. Heat a skillet over medium heat and add a small amount of avocado oil. Working in batches, scoop the zucchini mixture into the skillet (about 3 tablespoons per fritter) and press flat to form 3-inch-wide fritters. Cook for 2-3 minutes per side, adjusting heat as needed to prevent burning, until golden brown and cooked through.
    5. Serve immediately while still warm with sour cream or plain yogurt.

    Recipe Courtesy of INFRA

  • Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

    Tomato and Herbed Cheese Pasta

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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 pound rigatoni pasta
    • 2 tablespoons olive oil
    • ¼ teaspoon crushed red pepper flakes
    • 25 ounces roasted garlic tomato sauce
    • 4 ounces garlic and chive herbed cheese such as a soft goat's cheese
    • Salt and pepper to taste
    • Grated Parmesan cheese for serving

    Method
     

    1. Cook the rigatoni according to package directions.
    2. Meanwhile, heat olive oil in a large pan over medium heat. Add the crushed red pepper flakes and cook for about 30 seconds, until fragrant.
    3. Carefully pour in the tomato sauce and bring to a gentle simmer. Stir in the cheese and cook until fully incorporated and smooth. Season with salt and pepper to taste.
    4. Drain the pasta and add it directly to the sauce. Toss to coat evenly.
    5. Serve topped with grated Parmesan and crusty French bread, if desired.

    Recipe Courtesy of INFRA

  • Colcannon

    Colcannon

    Colcannon

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    Total Time 35 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 ½ pounds new potatoes chopped
    • 3 teaspoons sea salt divided
    • 6 tablespoons unsalted butter
    • ½ pound leeks halved and thinly sliced
    • ¾ pound green cabbage cored and chopped into 1-inch pieces
    • ½ bunch lacinato kale stemmed and chopped
    • 1 tablespoon apple cider vinegar
    • ¾ cup heavy cream
    • ¾ teaspoon coarse ground black pepper

    Method
     

    1. Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
    2. While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
    3. Add the cabbage and continue to sauté until tender, about 3-5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
    4. Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.
  • Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

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    Total Time 30 minutes
    Servings: 12
    Ingredients Method

    Ingredients
      

    • 2 packages 3.4 ounce – vanilla instant pudding mix
    • 3 cups cold milk
    • 4 tablespoons unsalted butter room temperature
    • 8 ounces cream cheese softened
    • ⅔ cup powdered sugar
    • 1 cup heavy whipping cream
    • 10.5 ounces chocolate vanilla sandwich crème cookies
    • Gummy worms

    Method
     

    1. In a large bowl, whisk together the pudding mix and milk for 1-2 minutes until fully combined.Place in the fridge to chill while you proceed.
    2. In a separate bowl, beat the butter, cream cheese, and powdered sugar until smooth and uniform. In another bowl, whip the heavy cream to stiff peaks.
    3. Combine cream cheese mixture with the chilled pudding mixture until fully combined. Then, gently fold the whipped cream into the pudding mixture until smooth and fluffy.
    4. Crush cookies with a rolling pin until a coarse crumb forms or pulse briefly in a food processor.
    5. Spoon half of the cookie crumbs into the bottom of 12 serving dishes or a 9×13-inch pan. Top with the pudding mixture-if making individual cups, aim for a scant ½ cup of pudding per cup. Top with remaining cookie crumbs.
    6. Decorate with gummy worms and serve promptly.