Tag: vegetarian

  • 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.
  • Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 large portobello mushrooms stems discarded
    • ¼ cup olive oil
    • ¼ cup balsamic vinegar
    • 2 tablespoons tamari
    • ½ teaspoon coarse ground black pepper
    • 1 ciabatta loaf
    • 4 ounces herbed goat cheese
    • 1 ounce baby arugula
    • 1 large beefsteak tomato sliced (8 slices)

    Method
     

    1. In a small bowl, whisk together olive oil, balsamic vinegar, tamari, and black pepper. Brush portobello mushrooms generously with the marinade and place in a baking dish.Cover tightly and let the marinade absorb. Preheat the oven to 350°F.
    2. When the oven is hot, bake for 15-20 minutes, or until mushrooms are tender and juicy. Remove from oven and allow to cool.
    3. Slice the ciabatta loaf in half lengthwise. Spread goat cheese evenly on both cut sides. Layer the bottom half with tomato slices, portobello mushrooms, and arugula. Top with the remaining bread.
    4. Cut into four sandwiches and serve immediately.
  • Roasted Carrot Salad

    Roasted Carrot Salad

    Roasted Carrot Salad

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup quinoa
    • 1 ½ cups water or vegetable broth
    • 1 ¼ pound carrots peeled and cut into 2-inch sticks (¼-inch thick)
    • 2 tablespoons avocado oil
    • 2 tablespoons maple syrup
    • 1 teaspoon paprika
    • ¼ teaspoon sea salt
    • 3 ounces baby arugula
    • 2 avocados chopped
    • 1 cup crumbled feta
    • 6 ounces toasted seeds such as sunflower or pumpkin
    Dressing
    • 6 tablespoons avocado oil
    • 3 tablespoons maple syrup
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons Dijon mustard

    Method
     

    1. In a small saucepan, combine quinoa and water or stock. Bring to a boil, then cover, reduce heat to low, and cook for 10 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Spread quinoa on a sheet pan to cool completely.
    2. In a mixing bowl, toss carrots with avocado oil, maple syrup, paprika, and salt. Spread evenly on a baking sheet and roast for 15-20 minutes, until tender and lightly caramelized. Let cool completely.
    3. Whisk together avocado oil, maple syrup, apple cider vinegar, and Dijon mustard until fully emulsified.
    4. In a large bowl, gently toss quinoa, roasted carrots, arugula, and avocado. Divide among shallow bowls or plates. Drizzle with dressing and finish with seeds and feta.
  • Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ⅔ cup pearled barley
    • 2 tablespoons olive oil
    • ½ medium yellow or white onion diced
    • 8 ounces cremini or button mushrooms quartered
    • 1 tablespoon minced garlic
    • 1 15-ounce can diced tomatoes
    • 1 15-ounce can crushed tomatoes
    • 1 cup vegetable broth or water
    • 1 tablespoon Italian seasoning
    • ¾ teaspoon sea salt
    • 1 bunch chard stemmed and chopped into 2" pieces
    • 2 tablespoons unsalted butter
    • 8 ounces gruyere cheese grated
    • ⅓ cup grated Parmesan cheese sprinkle on after it comes out of the oven

    Method
     

    1. Cook barley in a medium pot of lightly salted water for 35 minutes or until tender. Drain.
    2. Meanwhile, in a saucepan, heat oil over medium heat. Add onion and sauté until translucent. Add mushrooms and cook until browned, about 4-6 minutes. 
    3. Stir in garlic and cook for 30 seconds then add tomatoes, broth, Italian seasoning, and salt. Bring to a simmer and cook for 10 minutes. Add chard and cook until wilted. 
    4. Stir in cooked barley and butter. Top with gruyere cheese and cover. Continue cooking on low until cheese has melted.
    5. Garnish with grated parmesan and serve.
  • Beer Cheese Dip

    Beer Cheese Dip

    Beer Cheese Dip

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    Total Time 30 minutes
    Servings: 3.5 cups
    Ingredients Method

    Ingredients
      

    • 3 tablespoons all-purpose flour
    • 3 tablespoons unsalted butter
    • ¼ teaspoon red pepper flakes
    • 1 cup lager beer
    • 1 cup whole milk
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • ¾ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ¼ teaspoon white pepper
    • 8 ounces shredded sharp cheddar cheese

    Method
     

    1. Heat butter and pepper flakes over medium heat until butter is melted and bubbling. Add flour and whisk, cooking for 3 minutes.
    2. Slowly add the beer while constantly whisking. When smooth, add milk and whisk smooth and well mixed. 
    3. Add Dijon mustard, Worcestershire sauce, garlic powder, salt, and white pepper. Bring mixture to a gentle simmer and cook for 3-5 minutes, stirring frequently.
    4. Add shredded cheese and stir until melted. Serve while warm with fresh soft pretzels.
  • Frangipane Toast

    Frangipane Toast

    Frangipane Toast

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    Total Time 40 minutes
    Servings: 10 slices
    Ingredients Method

    Ingredients
      

    • 10 slices brioche bread
    • ½ cup unsalted butter melted
    • 6 tablespoons unsalted butter softened
    • ½ cup cane sugar
    • 1 large egg
    • 1 tablespoon almond extract
    • Pinch of salt
    • ½ cup almond flour
    • 2 tablespoons all-purpose flour
    • ⅔ cup sliced almonds
    • 2 tablespoons powdered sugar for dusting

    Method
     

    1. Brush brioche slices with melted butter on both sides and place on two parchment lined baking sheets. Preheat oven to 350°F.
    2. Cream softened butter and cane sugar together until pale. Stir in egg, almond extract, and salt. Stir until combined.
    3. Add almond flour and all-purpose flour and fold in just until combined.
    4. Spread 2 tablespoons of almond mixture on each brioche slice and sprinkle on sliced almonds.
    5. Bake for 20-24 minutes or until the edges are golden in color. Remove from oven and dust with powdered sugar.

    Recipe Provided by INFRA

  • Savory Onion and Squash Scones

    Savory Onion and Squash Scones

    Savory Onion and Squash Scones

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    Total Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 3 cups all-purpose flour
    • ¾ cup shredded asiago cheese
    • 1 tablespoon cane sugar
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • 1 stick unsalted butter cold
    • 1 cup buttermilk plus 2 tablespoons
    • ⅓ cup squash puree
    • 1 large egg
    • 4 tablespoons chopped chives

    Method
     

    1. Preheat oven to 350°F. Combine flour, cheese, sugar, baking powder and sea salt in a large mixing bowl.
    2. In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg and chives.
    3. Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
    4. Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
    5. Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk, and bake for 25 minutes or until edges are starting to turn golden. Enjoy!

    Notes

    Makes 12.
  • Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

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    Cook Time 40 minutes
    Chilling Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 ⅔ cup plus all-purpose flour
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon sea salt
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon baking soda
    • ⅛ teaspoon ground nutmeg
    • 4 ounces unsalted butter softened
    • ¾ cup light brown sugar
    • ¾ cup cane sugar divided
    • 1 large egg
    • ⅓ cup reduced pumpkin puree*
    • 1 ½ teaspoons vanilla extract
    • ¾ cup white chocolate chips
    • 2 teaspoons ground cinnamon

    Method
     

    1. In a bowl, whisk together the dry ingredients and set aside.
    2. Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
    3. Stiry in dry ingredients until just combined then add white chocolate chips.
    4. Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
    5. Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
    6. Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
    7. To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!

    Notes

    Makes 12 cookies.
    *Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.