Category: Vegetarian

Mushroom and Chive Fettuccine Alfredo

A slightly ~*~fancy~*~ version of a comfort food classic. Eat with crusty bread and a nice white wine.

Mushroom and Chive Fettuccine Alfredo

Serves 6
Hands-On Time: 30min
Total Time: 30min


Ingredients

1 lb fettuccine
4 TBS butter
1 lb sliced white or baby portabella mushrooms
3 cloves garlic, finely minced
1 1/4 cup heavy cream
3/4 cup grated parm + more to taste
1/2 cup finely chopped chives (half added, half as garnish)
1 tsp salt + more to taste


Cook the pasta according to package directions in heavily salted water. Once cooked, drain and set aside.

While pasta is cooking, melt the butter in a large skillet over medium-low heat. Once melted, add the mushrooms and 1 tsp salt and cook until soft and dark brown, about 12-15 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the heavy cream and stir to combine, then allow to simmer for about 5 minutes or until slightly thickened.

Toss the pasta with the sauce in the pan until coated. Add the parmesan and 1/2 cup chives and toss again until cheese has been evenly incorporated into the sauce. Add additional salt at this point if you’d like.

Serve immediately topped with reserved chives.


Zucchini Mascarpone Galette

I’ve never been a huge ricotta fan. I know it’s supposed to be bland, since it serves as a base for other flavors, but it usually leaves me wanting something with a little more oomph. So when I realized how much I liked Smitten Kitchen’s Zucchini and Ricotta Galette, I figured I could make one I liked even better if I replaced some of the ricotta with a slightly more flavorful cheese. Enter: mascarpone. A little creamier and with a more pronounced cheesy flavor, it fit the bill perfectly.

Zucchini Mascarpone Galette

Adapted from Smitten Kitchen

Serves 6
Hands-On Time: 45 min
Total Time: 1hr 30 min


Ingredients

Crust:
1 1/4 cups flour, chilled in freezer for 30 min
1/4 tsp salt
1 stick cold unsalted butter, cut into small pieces
1/4 cup sour cream
2 tsp lemon juice
1/4 cup very cold water

Filling:
1 lb zucchini, sliced 1/4 inch thick
2 TBS olive oil
2 garlic cloves, minced
1/3 cup ricotta cheese
2/3 cup mascarpone cheese
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella

1 egg yolk beaten with 1 tsp water


Preheat oven to 400 degrees. Line a baking sheet lined with parchment paper or a silicone mat.

Make dough: Whisk together flour and salt in a large bowl. Sprinkle butter pieces over flour and use your hands to combine until the pieces of butter are no larger than small peas. In a small bowl, whisk together sour cream, lemon juice and water and add to the butter-flour mixture. With your hands, combine until large lumps form. Gently pat the lumps into a ball, cover with plastic wrap, and freeze for no longer than 20 minutes (remove to the fridge if you need more time to work).

Make filling: Spread the zucchini over two layers of paper towels and sprinkle lightly with salt. Let sit 30 min, and then blot the zucchini to remove water on the surface. In a small bowl, whisk olive oil and minced garlic together – set aside. In a separate bowl, combine ricotta, mascarpone, parmesan, mozzarella, and 1 tsp of olive oil mixture and add salt to taste.

Flour a large flat work surface (I like to lay down parchment paper and then flour to contain mess). Roll out the chilled dough into a 12-inch round.

On a floured work surface, roll the dough out into a 12-inch round. Transfer to the prepared baking sheet.. Spread the cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the zucchini, with slices slightly overlapping, in concentric circles from the outside edge of the cheese mixture to the center. Evenly drizzle the remaining olive oil and garlic mixture over the zucchini. Gently fold the plain edge dough over the very edge of the zucchini circles, pleating to keep together as needed. Brush the exposed dough with the egg yolk/water mixture.

Bake the galette about 30 to 40 minutes, or until the cheese has puffed up a little and the zucchini are slightly translucent. Remove from the oven, let cool for about 5 minutes, and then transfer carefully to a serving plate. Serve in wedges.


Summer Fridge Frittata

We’ve been so lucky this summer to have a ton of beautiful produce from our Spoonfull Farm CSA, but we’ve also been so busy that sometimes, cooking doesn’t end up happening. That means that some weeks we find ourselves with a whole mountain of produce on our hands that we would hate to see go to waste. Enter: the summer fridge frittata, so named because it’ll clean your fridge right out if you play your cards right. This is really what frittatas are made for – making leftovers new again (and getting great use out of our beautiful farm-fresh eggs in the process)!

Summer Fridge Frittata

Serves 6
Hands-On Time: 30 min
Total Time: 45 min


Ingredients

12 large eggs
2 TBS half and half
1 cup + 1 TBS sour cream
1 head kale, any variety, roughly chopped
1 large zucchini, thinly sliced (I use a mandoline, see note below)
1 cup shredded/grated cheese (I used half parmesan and half mozzarella because I had them on hand)
1 bunch scallions, white/light green parts thinly sliced
1/2 TBS red pepper flakes
1 TBS garlic powder
Juice from one lemon
2 tsp salt, divided, plus more to taste
1 TBS minced chives + more for garnish
1 TBS minced fresh dill + more for garnish
Olive oil


Preheat oven to 425 degrees.

Whisk eggs until yolks and whites are well combined. Add 1 TBS sour cream, half and half, and cheese, and whisk together. Add at least 1 tsp salt, whisk to combine, and set aside.

In a 10-12 inch ovensafe skillet (cast iron is best!), heat a thin layer of olive oil over medium heat. Add scallions and cook, stirring occasionally, for about a minute. Add zucchini slices and toss with oil and scallions. Add 1 tsp salt, red pepper flakes, and lemon juice, and toss to coat. Cook until slices start to become translucent and soft, about 3-5 minutes. Add chopped kale and allow to wilt and cook down, tossing with the zucchini and scallions, about 5 more minutes.

Pour the egg mixture evenly over the vegetables and gently stir to distribute egg and vegetables. Once edges of the eggs have set, about one minute, carefully transfer the skillet to the preheated oven. Allow to bake anywhere from 7-14 minutes – the eggs should be set, and the top should be slightly puffed and golden.

While the eggs are baking, combine the remaining cup of sour cream with the chives and dill in a small bowl, and set aside.

Once the frittata has finished baking, remove from oven and let cool at least 5 minutes on a cooling rack in the pan. When ready to serve, slice into wedges, garnish with reserved chives and dill, and top each wedge with the herbed sour cream mixture. Serve with toast, a light green salad, or both.

Note: I use my mandoline slicer at least twice per week, if not more, so I can’t recommend them enough. HOWEVER. You have to be extremely careful when using them, and never use a mandoline without a protective hand guard. I use this mandoline from OXO, which includes a protective guard.


Gâteau aux Pommes

Delicious French-style apple cake. It manages to be custardy and airy all at once, and looks elegant at the end of a meal. Make sure you give yourself enough time for it to cool properly.

Gâteau aux Pommes

Adapted from Cook’s Illustrated

Serves 8-10
Hands-On Time: 40 min
Total Time: 4hr, including time to cool


Ingredients

1 1/2 lbs apples (preferably Granny Smith)
1 TBS white rum
1 tsp lemon juice
1 cup + 2 TBS flour
1 cup + 1 TBS sugar
2 tsp baking powder
1/2 tsp salt
1 egg + 2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Powdered sugar


Prepare oven: Adjust oven rack to a lower-middle position and preheat the oven to 325 degrees. Coat a 9-inch springform pan with a thin layer of cooking spray. Wrap the outside fairly tightly in aluminum foil (springform pans leak a bit) and place on foil-lined baking sheet.

Prepare apples: Peel, core, cut each apple into 8 wedges, and slice each wedge into 1/8 inch thick slices. Microwave apples in microwave-safe dish or plate, cover, and microwave about 3 minutes, or until apples are tender. Toss apples with rum and lemon juice and set aside to cool for at least 15 minutes.

In a medium bowl, whisk together 1 cup of the flour, 1 cup of the sugar, baking powder, and salt. In a large bowl, whisk together 1 egg, oil, milk, and vanilla until there are no lumps. Add flour mixture to egg/oil mixture and whisk together until just combined. Set one cup of batter aside for later.

Add the egg yolks to the rest of the batter and whisk until combined. Fold the cooled apples into the batter using a rubber spatula, being careful not to break the apple slices to the best of your ability. Pour batter into prepared springform plan and spread evenly, smoothing down any apple slices that may pop up.

Whisk the remaining 2 TBS of flour into the cup of batter that you set aside earlier. Pour this batter over the batter in the cake pan and spread evenly. Sprinkle the remaining 1 TBS of sugar evenly over the top of the batter in the pan.

Bake about 75 minutes, or until a tester toothpick in the center of the cake comes out clean. Let cool in the pan on a wire rack for 5 minutes, then loosen the edges of the cake from the pan with a paring or butter knife and allow to cool for 2-3 more hours. When ready to serve, dust with powdered sugar. Serve alone, or with whipped cream, ice cream, or crème anglaise.


(Pictures to come soon!)

Raspberry Cobbler

In my opinion, this is the perfect summer dessert – almost no hands-on time, can bake while you’re eating a meal or doing literally anything else, uses summer berries, goes well with ice cream, etc, etc. And for almost no effort, you get a deliciously caramelized lid, and jammy berries, and something that seems like it took a lot more effort than it did. You’ll be making this weekly, just because you can.

Raspberry Cobbler

Serves 8-10
Hands-On Time: 10 min
Total Time: 1hr 20min


Ingredients

1 lb raspberries
1 cup whole milk or half and half
1/2 cup (1 stick) butter, melted
1 cup + 1/4 cup sugar
1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder


Preheat oven to 350 degrees and grease an 8×8 baking dish dish or 9-inch round cake pan.

Whisk together the flour, 1 cup of the sugar, baking powder, and salt in a large bowl. Slowly whisk in milk until combined and mostly smooth. Whisk in melted butter until combined. Pour into prepared baking dish. Scatter raspberries over the top of the batter. Sprinkle remaining 1/4 cup sugar evenly over the top.

Bake for one hour. The berries should sink to the bottom of the batter and the top should be golden brown and have a firm crust. Allow to cool 10 minutes before serving with ice cream or whipped cream and additional berries.


Mashed Garlic Butter Carrots

These are reminiscent of a savory preparation of mashed sweet potatoes, plus you get to use up a big chunk of summer produce in a somewhat novel way! Serve these with anything you’d normally serve with mashed potatoes for a tasty, colorful twist.

Mashed Garlic Butter Carrots

Serves 4-6
Hands-On Time: 15 min
Total Time: 30 min


Ingredients

2 lbs carrots, peeled and chopped
2 cloves garlic, peeled
4 TBSP unsalted butter
Salt to taste + for cooking water


Bring salted water to a boil in a large stockpot. Once boiling, add carrots and garlic and continue to boil until fork-tender, about 15 minutes.

Drain the carrots and garlic and place in a medium bowl with butter. Using a fork or potato masher (I use this one from Williams-Sonoma and like it) mash the carrots and garlic together until they’ve reached a mostly smooth consistency. Season with additional salt to taste.


Carrot Top Chimichurri

Hate food waste? Same here. That’s why I’m always so excited to learn new recipes for things that would otherwise be considered food scraps, like beet greens and carrot tops. This carrot top chimichurri has a more earthy, vegetal taste than the normal parsley and cilantro variety, but it’s just as delicious and a great way to keep one more thing out of the trash or compost bin. Serve it with steak, use it as a marinade, or do whatever else you would do with regular chimichurri!

Carrot Top Chimichurri

Adapted from Bon Appetit

Serves 4-6
Hands-On Time: 15 min
Total Time: 20 min


Ingredients

1 cup finely chopped carrot greens from 1-2 lbs of carrots
1 small to medium shallot, minced
3 cloves garlic, minced
3/4 cup red wine vinegar
1/2 TBSP crushed red pepper flakes
2 tsp finely chopped fresh oregano
3/4 cup extra virgin olive oil
1/2 tsp salt + to taste


Combine shallot, garlic, red pepper flakes, and salt in a small bowl. Cover with the red wine vinegar and let sit for 10-15 minutes.

Add the chopped carrot greens and oregano to the aromatics and vinegar mixture and stir to combine. Whisk while slowly adding the oil. Add additional salt to taste.

Optional: You can serve the chimichurri as-is at this point, but I like to take an immersion blender (I use this set from Cuisinart and love it, but you can also get a standalone immersion blender) and give it a few pulses. It shouldn’t be smooth/creamy, but it’ll be a little finer than just chopping will normally get it.


Favorite Roasted Broccoli

In my opinion, there are few better ways to prepare and enjoy vegetables than roasting them. You can roast pretty much any vegetable and it’ll turn out crispy and delicious with just some oil and salt. But it’s so easy to elevate your roasted veggies with just a few extra ingredients and make them, dare I say, crave-able? This tangy, salty broccoli with a bit of bite from the crushed red pepper goes great as a side with anything, and I could probably eat a whole pan of this for dinner and call it a day, especially with a generous sprinkling of parmesan cheese.

chopped_broccoli

Favorite Roasted Broccoli

Serves 2 as a side
Hands-On Time: 10 min
Total Time (if chilled): 30 min


Ingredients

2 heads of broccoli (can sub romanesco or cauliflower as well)
1 TBS salt
1/2 tsp of red pepper flakes
1 tsp garlic powder
1/4 cup extra virgin olive oil
Juice from one large lemon


Preheat your oven to 425°F and line a baking sheet with foil.

Chop up the broccoli – get the florets separated from the stalk, and cut the stalk into ~1 inch pieces. Check out this tutorial from Gimme Some Oven for more detail.

In a large bowl, combine broccoli pieces with remaining ingredients and toss to combine. Spread evenly on the prepared baking sheet. Roast for 20 minutes or until tender and slightly charred.


 

whole_broccoli

Pesto Pasta Salad

This pasta salad is an excellent summer dish – it’s versatile and a great way to use up fresh summer produce (basil! tomatoes!). Bring it to a potluck, serve it as a side dish, or enjoy it as the main course. Missing the protein? Toss some cubed salami or torn prosciutto into the mix. The best part is it takes nearly no time to throw together when served hot, and no additional effort, just a rest in the fridge, if served cold.

Pesto Pasta Salad

Serves 4 as an entrée, 8 as a side dish
Hands-On Time: 10 min
Total Time (if chilled): 40 min


Ingredients

1 lb pasta (I used penne, but any bite-sized pasta would work well)
2/3 cup pesto (I used this garlic scape pesto)
1 cup reserved pasta water
1 – 2 large tomatoes, cubed, or 8oz cherry tomatoes, halved
8oz fresh mozzarella, cubed, or 8oz mozzarella pearls
Basil, sliced in chiffonade
Salt for pasta water


Cook pasta according to package directions in heavily salted water. Drain, reserving a cup of water from the cooked pasta.

Combine pesto with up to a cup of reserved pasta water (you may not need to use all of it – it should be saucy but not watery). Add pasta and toss to combine.

Optional: If you’re serving chilled, or making ahead, pop it in the fridge now for 30 min – 2 hours. More than that will make the pasta mushy.

Add cubed mozzarella, tomatoes, and about 3/4 of the basil and toss. Top with remaining basil and serve.


tomato_basil