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Contents:

| Starters

| Entrees

| Vegetarian

| Sides

| Salads

| Crock Pot

| Desserts

| Drinks

 

 

Vegetarian Dishes


Hearty Lentil Soup

  • 8 oz Dried Lentils
  • 3 cups water
  • 1 yellow onion
  • 1 carrot
  • 1 celery stalk
  • 3 tbsp Olive Oil
  • tsp black pepper
  • 3 cloves garlic
  • 1 - 8oz can tomato sauce
  • lb linguine
  • 2 cups cooking water reserved
  • freshly grated parmesan chese
  • salt to taste
Carefully wash lentils and remove any stones or debris. Put in large pot and add approximately 3 cups water (the water must completely cover the lentils and come up 1 inch above them in the pot). Begin cooking over medium heat.

Peel and finely chop the onion, carrot, and celery and add them to the cooking lentils. Add the olive oil and pepper. Allow soup to come to a boil, then lower heat and continue cooking at a low simmer. Peel 3 cloves garlic, crush and add to the soup.

Simmer soup for 1 hour or until lentils are very tender and much of the water has been absorbed. Add tomato sauce and 1 cup of water. Bring soup to a boil, the lower heat and simmer for hour more. Add salt to taste.

Break linguine by hand into 4 sections so noodles are approximately 2 inches long. Cook in boiling salted water, following package directions. When noodles are done, remove 2 cups of their cooking water and reserve.

Add drained, cooked noodles and 1 to 2 cups of reserved water to soup. The lentils will absorb water while standing or refrigerated. Leftover soup can be diluted before serving with additional water or some chicken broth).

Serve with freshly grated parmesan cheese and lots of crusty italian bread and a good red wine.

Source: Yankee Magazine
 


Spinach Pesto
  • 1 (10-oz) Package Frozen Chopped Spinach
  • 2 Cloves Garlic (peeled)
  • 1 cup fresh Parsley Sprigs
  • 2 tbsp Pine Nuts or Walnuts
  • to 1 cup Olive Oil
  • 1 tbsp Dried Basil Leaves
  • tsp Salt
  • tsp Pepper
  • 2/3 cup Grated Parmesan or Romano Cheese
  • 1 lb Pasta
Stand box of frozen spinach in a 4-cup glass measuring cup. Microwave on high for 5 to 6 minutes. Press box with a wooden spoon to extract the liquid; discard liquid and set spinach aside.

Using a food processor with steel blade or a blender, turn on motor and drop garlic through feed tube. Turn off motor when garlic is minced. Add parsley and nuts; pulse to chop finely. Add drained spinach, cup olive oil, basil, salt, and pepper. Puree for 30 seconds.

Add cheese; pulse to blend. Thin with additional olive oil if necessary. Transfer pesto to glass jar or other glass or ceramic container. It keeps in the refrigerator 2 weeks or it can be frozen. Yields 1 cups.

SERVING SUGGESTIONS: Toss cup pesto with 4 servings of hot cooked pasta; float a tablespoon of pesto on minestrone soup or stir it into cooked vegetables; use as a ravioli or meat stuffing.
 


Beans & Rice
  • 16 oz dried Pink or Roman Beans
  • 8 cups Water
  • 1 Italian Pepper (chopped)
  • 1-2 Onions (chopped)
  • 4 Cloves Garlic (minced)
  • cup Olive Oil
  • 3 oz Tomato Paste
  • 1 tbs Oregano
  • 1 bunch Fresh Cilantro (coarsely chopped)
  • 2 Tbs White Vinegar
  • 1 lb Rice
  • Salt & Pepper to taste
Soak beans overnight and rinse thoroughly. Cover beans with 8 cups water over medium heat. Bring beans to a boil and turn down heat to simmer - approximately 20 minutes.

When beans are nearly tender, add onion, garlic, pepper, half of the cilantro, oregano, olive oil, and tomato paste. Let simmer 30 mins. Add vinegar and salt. Make rice according to package directions. Mash beans to thicken. Add remaining cilantro and serve over rice. 6 servings.