Recipes

Click each section below to view the recipes:

Summery Bruschetta Pasta Salad

Summery Bruschetta Pasta Salad

Course Side Dish
Cuisine Vegetarian and Vegan
Prep Time 30 minutes
Servings 6 people

Ingredients

  • 1 1/2 cups whole wheat dry orzo can use any small whole wheat pasta
  • 3 cups cherry tomatoes chopped and drained; can use almost any kind of tomato!
  • 2 tbsp. red onion diced small
  • 2 cloves garlic minced
  • 1/2 cup fresh basil leaves chopped
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. aged balsamic vinegar
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 large ball burrata cheese sliced into small pieces

Directions

  1. Cook pasta according to package directions in salted water. When ready, drain and set aside.

  2. Prepare tomatoes by chopping them and draining out the extra liquid in a strainer. Place prepared tomatoes in serving bowl.

  3. Add all other ingredients to tomatoes except pasta. Stir to combine.

  4. When pasta is drained and cooled, add it to tomato mixture and stir to combine. Taste and add additional salt and pepper as needed.

  5. Serve at room temperature. Enjoy!

Quinoa with Roasted Tomatoes and Garlic

Quinoa with Roasted Tomatoes and Garlic

A delicious side dish for dinner or lunch!

Course Side Dish
Cuisine Vegetarian and Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 1 cup dried quinoa
  • 2 1/2 cups water or low-sodium vegetable broth
  • 1 pint grape tomatoes
  • 6 cloves garlic
  • 1 onion sliced thin
  • 5 ounces fresh baby spinach chopped
  • 1/4 cup pine nuts toasted
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees (I used convection roast).

  2. Place grape tomatoes, garlic and sliced onion on a cookie sheet with raised sides. Toss with 1 T. olive oil and season with salt and pepper. 
  3. Roast in 425 degree oven for about 30-45 minutes until soft and slightly browned. Set aside.  
  4. While vegetables are roasting, toast the pine nuts in a medium pan for a few minutes until browned.  Remove from pan and set aside.

  5. In the same pan, toast dry quinoa over medium heat for 5 minutes, stirring constantly, until slightly browned. (Toasting the quinoa adds a nice flavor but is an optional step.) 

  6. Add the water or broth to the pan with the quinoa and raise heat to bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 20-30 minutes. When it's done, leave it covered and set aside. 

  7. When roasted vegetables are done, combine quinoa, tomatoes, garlic, onions, spinach and goat cheese in serving bowl. Toss. Top with toasted pine nuts. Season with salt, pepper and an additional tablespoon of olive oil if needed. Serve hot, room temperature or cold.

Zucchini Tots

Zucchini Tots

Yummy little vegetable tots that even picky eaters will enjoy!

Course Side Dish
Cuisine Vegetarian and Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1 large zucchini
  • 1 egg
  • 1/4 onion minced
  • 1/4 cup grated asiago cheese
  • 1/3 cup seasoned whole wheat bread crumbs
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated pepper
  • 1/2 teaspoon all-purpose seasoning I used Goya seasoning salt

Directions

  1. Preheat oven to 400 degrees.

  2. Grate the zucchini using a hand grater or a food processor.  Squeeze out all of the liquid very well.

  3. Combine grated zucchini with all other ingredients in a large bowl.  Stir well.

  4. Spray a cookie sheet with cooking spray.  Take about 1 tablespoon of zucchini and mold into an oval shape.  Place on cookie sheet.

  5. Bake for about 20 minutes until golden brown.  

Tomato Appetizer with Crusty Bread

Tomato Appetizer with Crusty Bread

Simplicity is the key with this delicious throw-together appetizer!

Course Appetizer
Cuisine Vegetarian and Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 1/2 cups cherry or grape tomatoes chopped small
  • 2 tablespoons extra virgin olive oil divided
  • 2 teaspoons balsamic vinegar
  • kosher salt and pepper to taste
  • 1 mini whole wheat french bread
  • garlic salt

Directions

  1. Preheat oven to 350 degrees.

  2. Slice bread into thin slices.  Place on a lined cookie sheet.


  3. Pour 1 tablespoon extra virgin olive oil into a small bowl.  Brush onto the tops of all bread slices.  Sprinkle with garlic salt.

  4. Bake in oven about 15 minutes until bread is toasted.  Set aside.

  5. While bread is cooking, dice tomatoes into small pieces.  Place in a colander and shake out the excess liquid and seeds.

  6. Put tomatoes in serving bowl.  Add olive oil, balsamic, salt and pepper.  Stir to combine.

  7. Set aside and keep at room temperature until serving. Or place in refrigerator and be sure to take out about 30 minutes before serving.

  8. To serve, just put a spoon in the tomato mixture, serve the crusty bread on the side and let people top the bread with the tomatoes as they eat it!

Farro with Broccoli and Romano Cheese

Farro with Broccoli and Romano Cheese

A delicious whole grain side dish!

Course Side Dish
Cuisine Vegetarian and Vegan
Total Time 45 minutes
Servings 4

Ingredients

  • 1 cup farro uncooked
  • 1 pound raw broccoli florets chopped
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • salt, pepper and crushed red pepper flakes to taste
  • 1 lemon
  • 4 ounces pecorino romano cheese grated

Directions

  1. Chop the broccoli florets.  

  2. In a large pot, bring salted water to boil.  When boiling, add broccoli florets and blanch for about 5 minutes until slightly soft. Remove broccoli with a slotted spoon and set aside. 

  3. Add the raw farro to the broccoli water and simmer for about 30 minutes until farro is tender. 

  4. While farro is cooking, shake out all of the excess water from the broccoli in a colander.  Chop broccoli into smaller bite-size pieces. 

  5. Heat about 2 tablespoons olive oil over medium-high heat in large saute pan.  When pan is hot, add garlic and red pepper flakes and cook for 1 minute.

  6. Add chopped broccoli to pan, along with the zest of 1 lemon and 1 teaspoon kosher salt.  Cook for about 20 minutes until broccoli is tender and brown.

  7. When farro is done cooking, drain in colander.  Place cooked farro in serving bowl.  Cover with aluminum foil and set aside.  

  8. Add broccoli and all of the oil and garlic bits to the serving bowl with the farro.  Add the juice of 1 lemon, lots of black pepper, the romano cheese and 2 additional tablespoons of olive oil.  Toss well.

  9. Taste and add more salt, pepper and crushed red pepper flakes as needed.  Serve at room temperature.  

Balsamic Farro Salad with Grilled Vegetables and Kale

Balsamic Farro Salad With Grilled Vegetables and Kale

A delicious and healthy side dish that will please any crowd!

Course Side Dish
Cuisine Vegetarian and Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author washingtonpost.com

Ingredients

Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh flat-leaf parsley chopped
  • 1 teaspoon fresh rosemary chopped
  • kosher salt
  • freshly ground black pepper

Salad:

  • 3 tomatoes chopped
  • 2 cups kale leaves chopped
  • 1 large head broccoli chopped
  • 1 zucchini chopped
  • 1 onion chopped
  • 8 ounces farro

Directions

  1. To make dressing, whisk together vinegar, mustard, garlic and oil.  

  2. Stir in fresh herbs.

  3. Season with salt and pepper.  Set dressing aside.

  4. Preheat oven to 375 degrees.  

  5. Place broccoli, zucchini and onion on cookie sheet lined with tinfoil.  Toss with 1 tablespoon extra virgin olive oil, salt and pepper.

  6. Roast in oven for about 45 minutes or until vegetables are soft and brown.

  7. While vegetables are roasting, make farro according to package directions.


  8. Place tomatoes and kale in large serving bowl.

  9. When farro is ready, drain it and add it to the serving bowl with tomatoes and kale.  Toss to wilt kale.

  10. When roasted vegetables are done, add them to the serving bowl.  

  11. Toss farro, tomatoes, kale, and roasted vegetables with dressing.  Serve at room temperature.

Recipe Notes

This salad can be made and prepared about an hour before serving to let the flavors meld.

Substitute spinach for the kale if you prefer.

Feel free to substitute any type of roasted vegetables that you like!

Roasted Cabbage

Roasted Cabbage

Healthy, inexpensive, simple and fantastic!  What could be better?

Course Side Dish
Cuisine Vegetarian and Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1 head red or white cabbage
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees.

  2. Wash cabbage.  Cut into large chunks and discard core.

  3. Slice chunks into large slices.

  4. Place on rimmed cookie sheet.  Toss with olive oil.  Season with salt and pepper.

  5. Roast in oven for about 30-45 minutes, stirring often, until cabbage is browned and soft.  

Herbed Quinoa

Herbed Quinoa

A light and flavorful side dish.

Course Side Dish
Cuisine Appetizers, Vegetarian and Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Giada De Laurentis

Ingredients

Quinoa

  • 1 1/2 cup dried quinoa
  • 2 3/4 cups low sodium chicken stock
  • 1/4 cup fresh squeezed lemon juice

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 3/4 cup fresh basil leaves chopped
  • 3/4 cup fresh flat leaf Italian parsley leaves chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 2 teaspoons lemon zest
  • salt and pepper to taste

Directions

  1. In medium saucepan, add quinoa, lemon juice and chicken stock.

  2. Boil over medium-high heat. 

  3. Reduce heat, cover and simmer until liquid is absorbed, 12-15 minutes.

  4. Whisk all dressing ingredients together, and season dressing with salt and pepper.

  5. Pour dressing over cooked quinoa.

  6. Serve at room temperature.

Roasted Kale Chips

Roasted Kale Chips

Course Side Dish, Snack
Cuisine Appetizers, Vegetarian and Vegan

Ingredients

  • 1 bunch of green kale
  • tablespoons extra virgin olive oil
  • salt and pepper

Directions

  1. Preheat oven to 250 degrees. Rinse kale and remove leaves from thick spine. Discard spines. Dry kale leaves with a paper towel and tear kale into large pieces. Toss in a large bowl with olive oil, salt and pepper. Arrange kale leaves in single layers on 2 baking sheets. Bake in oven until moisture is evaporated from the kale and it is crispy like a potato chip, about 30-40 minutes.