Category Archives: Vegetarian

Holiday Slaw with Homemade Honey Mustard

We all know most food during the holidays isn’t necessarily figure friendly. Well let me introduce this perfect companion to your guilty indulgences. I served this for Thanksgiving and used it for my detox food for the 3 days that followed. So, so good.

Begin with a bag of cruciferous greens such as a kale and broccoli mix. You need sturdy greens that won’t get soggy in the dressing. Trader Joe’s is a good spot to grab a bag of this.

Combine 1/3C vegetable oil (I’m sure EVOO would also work), 1/4C apple cider vinegar, 2tbl honey, 1tbl whole grain Dijon, and 1/2tsp salt. Whisk to blend. Now add 3/4C sliced green onions. Set aside.

Using a large mixing bowl, combine about 10 packed cups of your greens, 1C dried blueberries, 1C dried cherries, 1/2C sunflower seeds, and 1C coarsely chopped smoked almonds.

Toss in your dressing and enjoy!!

Adapted From – The Kitchn

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Mascarpone Mashed Potatoes

I’ll be honest, I didn’t grow up eating mashed potatoes at Thanksgiving. We were a sweet potato casserole group (and I’m still on that team). However, my husband of almost 10 years (13 years together), insists on mashed potatoes every year.

Previously I’ve made a loaded potato casserole with cheddar, bacon, green onions, etc., but this year I decided to make traditional mashed potatoes. I was skeptical as a non-fan, but these are pretty darn tasty.

Begin with 4lbs of russet potatoes.

Skin and rinse.

Cube into 1 inch pieces.

Transfer to a large pot and add 2tbl room temp 1/2 inch butter squares, 2 smashed garlic cloves, and 2tsp salt.

Cover with cold water and bring to a boil over medium high heat. Once it bubbles, simmer over low for 15-20 minutes until potatoes are soft.

Drain, remove garlic cloves, return to pot, and mash.

Add in 3/4C grated Parmesan, 1/2C low sodium chicken bone broth, 8oz mascarpone cheese, 2tsp salt, 1tsp pepper, and 4tbl cubed butter. Cracked pepper to taste. Stir over low heat until creamy. Enjoy!šŸ˜‹

Adapted from: Giada De Laurentiis

Mini Avocado & JalapeƱo Eggrolls

Need another game day treat? These were so good! Begin with just a few simple ingredients: avocados, jalapeƱo peppers, shredded cheese, and wonton wrappers.

Lay down 2 wrappers (a square on top of a diamond).

Now place a slice of avocado, 2 thin strips of jalapeƱo (seeded if you’d like to remove the spice), and a pinch of your favorite melty cheese..

Fold your edges and roll as tightly as you can. Seal with a bit of water.

Now, we used a deep fryer but you could also heat oil in a saucepan. Fry until your eggrolls become a nice golden brown.

These are amazing dipped in anything. We loved ranch dressing and sriracha last night. So, so good.šŸ„‘šŸ’ƒšŸ»

Adapted From: One Green Planet

Mushroom & Spinach Lasagna

We made this on a whim tonight and boy, it did not disappoint. I love a good veggie meal, and this will most certainly be added into my rotation.šŸ™ŒšŸ¼

Begin by dicing an onion and slicing 1/2lb of baby bella mushrooms. Measure out 3 cups of fresh spinach and set aside.

Warm 3tbl EVOO over medium heat and sautĆ© a yellow onion plus a teaspoon of minced garlic together for about 3 minutes (until onions soften). Now toss in your sliced mushrooms and cook for 5-7 minutes. Salt and pepper to your flavor preference. 

Add in 2tbl of flour and stir quickly for 1 minute. Now add 1/4C vegetable broth and stir to combine. Now add in another 2.5C vegetable broth slowly. Add 3/4C milk and bring your pot to a simmer. Simmer for 10-12 minutes.

Add in your spinach and continue cooking for 5 more minutes. 

Add 1.5C good shredded Parmesan. Stir until the cheese melts. 

Cook Lasagna noodles according to package minus 2 minutes. Spoon a thin amount of sauce into baking dish and layer 3 noodles. Top with mushroom mixture and top with more shredded Parmesan. Repeat twice, ending with a layer of mixture topped with cheese. 

Bake uncovered at 375 degrees for 30-35 minutes until it’s hot and bubbly. Enjoy!!

Adapted From: Life As A Strawberry

Tomato PiešŸ…

There are only a few ways to respect a perfectly ripe, garden fresh tomato. A tomato sandwich with baked white or sourdough bread, Hellmann’s Real Mayo, and salt/pepper is a classic favorite. I would even put a toasted BLT in this catagory. However, if you want to take it up a notch, tomato pie is absolutely a little slice of heaven. 

There are a million ways to make a tomato pie, but this is one of my favorites. For those who don’t know my cousin (remember, the one with the unbelievable shrimp and grits recipe?!), she’s quite the cook also. This is her recipe that has come down from her mom’s side of the family. Her mom (my aunt) is one of the best cooks and bakers I know. Period. 

You obviously want to begin with the most perfectly ripe tomato slices you can find. These came from our garden. 

Slice a large vidalia onion and sautĆ© it with a tablespoon of EVOO over medium heat. I like to let the onions cook way down until they begin to caramelize. 

Rinse and pat dry about 15 basil leaves. 

Now here is where this recipe stands out from the rest. Instead of using cheddar cheese, combine 1 cup of shredded Parmesan and 1 cup of mayonnaise. Set aside. 

Cook your pie crust according to the package instructions and let cool completely. Layer your tomatoes and generously salt and pepper them. 

Now layer in your onions and basil leaves. Repeat 2 more layers of each, ensuring you salt and pepper each tomato layer.

Top with your cheese and mayo mixture. 

Bake at 350 degrees for 30 minutes. Pairs well with fresh corn and a mixed green salad. Enjoy!

Adapted From: Catherine Ballard Logan 

The most EPIC Mac & Cheese

This is not an over statement – it really is the best Mac I’ve ever had, and my friends and family would agree. It’s a bit tedious, but WELL worth the effort!

Begin by shredding 8oz of gruyere, 10oz of white cheddar, and 10oz of yellow cheddar. 

Now warm 3.5 cups of whole milk and 2 cups of heavy cream together over medium heat in a saucepan. 

In a large saucepan melt 6 tablespoons of butter. Once the butter bubbles, whisk in 1/2 cup of flour. Whisk for about a minute until it combines and thickens. 

Slowly add in your warm milk/cream mixture whisking continuously until sauce thickens and bubbles. 

Remove from heat and add 2tsp salt, 1/4tsp nutmeg, 1/4tsp cayenne pepper, & 1/4tsp black pepper. 

Stir in grated cheeses. 

Now add 2lbs cooked elbow macaroni. 

Prepare 6 slices good white bread, crust removed and ripped into 1/2inch size pieces. Pour 3-4 tablespoons of melted butter over the breadcrumbs and toss to combine. Cover your pot of macaroni with breadcrumbs and bake at 375 for approximately 30 minutes until top begins to brown. Enjoy!šŸ˜‹

Adapted from: Eat Drink Smile

Pickled JalapeƱosĀ 

We have picked approximately 2 million jalapeƱos from our garden this year so I love trying different ways of preserving them. This recipe only takes about 25 minutes for a jar that can last for weeks. 

Begin with about 15 large jalapeƱos sliced with the stems cut off. 

Combine 1 cup distilled white vinegar, 1 cup water, 2 garlic cloves (slightly smashed), 4 tablespoons of sugar, and 2 tablespoons of salt. Bring to a boil and add in your jalapeƱos.

Remove promptly from heat and press all of your slices down into the mixture. You will begin to see the jalapeƱos turn color. 

After 15 minutes transfer the jalapeƱos to a jar using tongs and pour the remaining liquid over the top. Let cool completely before putting the lid on. So good!!šŸ’ƒšŸ»

Adapted from: Simply Scratch

Grilled, Cheese Stuffed Banana Peppers

With yesterday’s harvest of 15 banana peppers and 18 jalapeƱos, we felt compelled to try something new.


We took a small batch of 5 banana peppers and hollowed out the seeds and membranes.

Slice them lengthwise almost all the way down one side. 

Combine 4oz of cream cheese and 1/2 cup plain Greek yogurt. Then add: 2 cloves minced garlic,  1/4tsp basil, 1/4tsp oregano, 1/2tsp salt, pinch of pepper, 1/2 cup mozzarella, and 1/4 cup parmesan. Fill each pepper with mixture. 

We capped the ends with foil and put them on the grill until they blackened on the bottoms and began to brown on top. 

These were really tasty, however, we love spicy food, so next time we make them we will either use spicy cheese or leave some of the seeds inside!

Adapted from: Cooking a la Mel

Baked Zucchini Fries

With our abundance of beautiful zucchini from our garden, I decided to give this recipe a try. It exceeded my expectations, and was quick and easy to prepare. 

After slicing up 2 huge zucchinis, I combined 1 cup of Panko, 1/2 cup of parmesan, 1 teaspoon of Italian seasoning and salt/pepper. In small batches I dredged my fries through flour, then beaten egg, and then my Panko mixture.

Place a cooling rack (or 2) on top of your baking sheet and coat thoroughly with cooking spray.

Bake at 350 degrees for 20-25 minutes until the fries begin to turn golden brown. Enjoy this delicious guilt free snack plain or pair it with aioli, marinara, or ranch dressing.

Adapted from: Damn Delicious

Grilled, Bacon Wrapped JalapeƱo Poppers

With a million jalapeƱos from our garden and a cheat day/Father’s Day upon us, what better way to use some of our fresh produce than load them up with cheese. These were a bit labor intensive, but worth it.

I used 12 jalapeƱos and halved them, removing the seeds and membranes.

Combine 1 cup shredded cheddar, 8oz softened cream cheese, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Use a dinner knife and spread each half with as much as it will hold.

Cut 12 strips of bacon in half and wrap each jalapeƱo, placing a toothpick in each to hold the bacon in place.

Grill with the cheese side down for 6-8 minutes and then flip and grill until the bacon blackens.

Try not to eat the entire batch!

Adapted from: Sally’s Baking Addiction