Category: Appetizer Vegetarian

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Crushed peas with burrata, black olives and mint

Belinda1 Comment

This is a wonderful and really interesting recipe from Alison Roman from her book, “Nothing Fancy”.

1/4 cup oil-cured black olives or Castelvetrano olives, pitted
1/3 cup olive oil
2 cups fresh (or frozen, thawed!) English peas
2 tbsp freshly grated lemon zest
Kosher salt and freshly ground black pepper
3 cups spicy greens, such as mustard greens or arugula
1 cup fresh mint leaves, torn
2 tbsp finely chopped fresh chives
1/2 cup fresh parsley, tender leaves and stems
2 tbsp fresh lemon juice, plus more to taste
2 balls burrata cheese, drained (you can also use mozzarella; just expect a different visual)

Combine the olives and olive oil in a small bowl; set aside.
Place half of the peas in a medium bowl. Using your hands (or, if you’re more refined and/or own one, a potato masher), crush the peas. You’re looking for crushed, not a puree, so don’t bother using a food processor. Add the remaining peas and lemon zest, and season with salt and pepper.
Toss the greens, mint, chives, parsley, and lemon juice together in another medium bowl, and season with salt and pepper and a bit more lemon juice if you like.
Tear the burrata into pieces and arrange on a large serving platter or in a shallow bowl (you can also cut the burrata, but tearing it is much easier). Scatter the crushed peas on and around the burrata and top with the olive mixture, followed by the spicy greens and herbs.

DO AHEAD Peas can be seasoned a day ahead, covered tightly, and stored in the refrigerator.

Appetizer Vegetarian · Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasted butternut squash and red onion with tahini, pine nuts and za’atar

Belinda

I made this recipe tonight, adapted from Yotam Ottolenghi’s recipe and it’s absolutely wonderful with such interesting flavors. Well worth trying!

Serves 4-6

1 large butternut squash (around 2lbs worth), cut into 1/2″ by 3″ wedges
2 red onions, cut into eighths or 1/2″ wedges
6 tbsp plus 1 tsp extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
3.5 tbsp tahini, or more as needed
3 tbsp water, or more as needed
1.5 tablespoon fresh lemon juice
1 large clove garlic, minced
2oz raw pine nuts
1 tbsp za’atar
3 tbsp coarsely chopped fresh flat-leaf parsley
Flaky sea salt, for sprinkling

Warm a serving platter.
Position a baking rack in the middle of the oven and preheat to 425 degrees.

In a large bowl, combine the squash and onion and 6 tablespoons of the olive oil, 1 tbsp  Kosher salt, 6 good twists of the pepper grinder, and toss to combine.
Spread the vegetables out on a large, rimmed baking sheet and roast for about 35-40 minutes, or until the vegetables have taken on some color and are cooked through with a little char. (Keep an eye on the onion: If it starts to burn before the squash is cooked, you may need to remove it before the squash.

Remove from the oven.

While the vegetables are roasting, in a small bowl, whisk together the tahini, water, lemon juice, garlic and 1/4 teaspoon of the salt until the sauce is the consistency of honey. You might need to add more water or tahini, depending on the consistency.

In a small skillet over medium-low heat, heat the remaining 1 teaspoon of oil until shimmering. Add the pine nuts and the remaining 1/2 teaspoon of salt, and cook, stirring often until the nuts are golden brown, about 2 minutes. Remove from the heat and transfer to a small plate to cool. Keep the oil too

To serve, spread the vegetables out on the warmed serving platter and drizzle with the tahini sauce. Sprinkle the pine nuts and their oil on top, and garnish with the za’atar and parsley. Sprinkle with a little flaky sea salt and serve.

Appetizer Vegetarian · Vegetable sides · Vegetable-related

Roasted stuffed heirloom tomatoes

Belinda

Recipe from food blog, “Running to the Kitchen”
These roasted stuffed heirloom tomatoes are filled with a goat cheese, creme fraiche, thyme mixture and topped with garlic butter breadcrumbs for a wonderful late summer side dish.

Serves 4

INGREDIENTS
9 medium sized heirloom tomatoes
1 tablespoon extra virgin olive oil
salt and pepper
4 oz goat cheese
1/3 cup creme fraiche
1 tsp fresh thyme leaves
1 tbsp butter
1 clove garlic, minced
2 tbsp breadcrumbs

Preheat oven to 400 degrees.

Slice a sliver off the bottom of the tomatoes so they stand upright. Carefully cut a circle down from the top with a sharp serrated knife. Use a spoon (a grapefruit spoon works well here) to gently hollow out the center of the tomato still leaving a bit of flesh around the sides.

Place the tomatoes in a baking dish, drizzle with the olive oil, season with salt and pepper and roast for 25-30 minutes until just started to shrivel but still hold their shape.
Remove from oven and let cool for 10 minutes. Pour out any excess liquid that accumulated inside the tomato cavity while roasting.

Combine the goat cheese, creme fraiche, thyme, salt and pepper in a small bowl. Whip with a handheld beater or vigorously with a whisk until fluffy. Set aside.

Heat the butter in a small skillet over medium low heat. Once melted, add garlic and saute for about 1 minute. Add the breadcrumbs, stir to combine in the butter/garlic mixture and remove from heat.

Spoon the goat cheese filling into the tomatoes, top with the breadcrumbs and garnish with extra thyme before serving.

Appetizer Vegetarian · Dairy-free · Gluten Free · Vegetable sides · Vegetable-related

Crushed beets and avocado with chunky olive dressing, feta and pistachio nuts.

Belinda

As I get older, I gravitate more and more to really interesting plant-based recipes.

Serves 4

6 medium beets (about 800 grams)
A good balsamic vinegar for roasting beets and sprinkling over the salad
½ cup Castelvetrano or Kalamata olives, pitted and chopped
1 good sized shallot, sliced paper thin
1 1/2 tbsp drained capers, roughly chopped
1 tsp lemon zest
2 tbsp lemon juice
1/3 cup olive oil
sea salt and ground black pepper, to taste
¼ cup fresh mint leaves, chopped + small whole leaves for garnish
3 tbsp flat leaf parsley leaves, chopped
1 1/2 ripe avocados
4 oz of either goat cheese or Greek feta cheese
1/3 cup toasted, salted pistachios or toasted roughly chopped hazelnuts

Preheat the oven to 400°F.

Peel the beets and place them in a roasting pan lined with nonstick aluminum foil. Season well with salt and pepper and sprinkle some balsamic vinegar over them. Toss to coat.
Cover them with aluminum foil and cook the beets for around 1 hour or until very soft.
Remove them from the oven, uncover and using the bottom of a wide bowl or jar, gently crush the beets until they break off into craggy fragments. The pieces will be all different shapes and sizes and this is okay!
Transfer the beets to your serving platter, drizzling them with more olive oil, balsamic vinegar, salt and pepper.

While the beets are roasting, make the dressing:
In a medium bowl, combine the olives, shallot, capers, lemon zest, lemon juice, olive oil, and some ground black pepper. Use a fork to “whisk” and mix it up. Set aside.

Toast your nuts and if using hazelnuts, very roughly chop them. You want plenty of crunch to top the salad.

Peel, pit, and dice the avocados, and the scatter the diced pieces evenly over the beets.
Quickly stir the mint and parsley leaves into the dressing, and then spoon the dressing over the crushed beets and avocado.
Crumble the cheese over the salad and finally sprinkle it with the nuts, topping with a few mint leaves.
Test one more time for seasoning as beets soak up a lot of the seasoning.

Appetizer Vegetarian · Do-ahead · Gluten Free · Holiday Food

Marinated Manchego

Belinda

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack. They go just as well with the notes of bright citrus and sweet cooked garlic.

1 head of garlic, cloves separated and peeled (about 12 cloves)
1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed
½ cup extra-virgin olive oil
3 sprigs rosemary
Kosher salt
1 lb. young Manchego cheese, cut or broken into ¾” pieces

Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10–12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.

Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.

Do Ahead: Cheese can be marinated 3 days ahead. Keep chilled.

Appetizer Vegetarian · Do-ahead · Grains · Holiday Food · Salad · Vegetable sides · Vegetable-related

Farro and green olive salad

Belinda

This salad recipe from Heidi Swanson has so many olives that there’s a piece in every single bite.
Each bite holds a bit of chewy farro, toasty walnut, fresh scallion, and briny green olive. Swanson’s dressing is a little sweet and a little spicy, and, put together, it’s an explosion of flavor and texture that’s unbeatable.

1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tbsp golden raisins
1/2 tsp crushed red pepper
1/4 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp honey
Shaved Pecorino cheese, for serving

Preheat the oven to 375°.
In a medium saucepan, combine the farro with 4 cups of water (or chicken broth, for more flavor) and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.

Step 2
Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.

Step 3
In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Make Ahead
The salad can be refrigerated overnight. Bring the salad to room temperature before serving.

Appetizer Vegetarian · Dairy-free

Catalan Tomato Bread

Belinda

Recipe by STEVEN RAICHLEN

In 2018, Food & Wine named this recipe one of their 40 best: The simple act of cutting a tomato and rubbing it on bread creates a magical bite. Pa amb tomàquet, a specialty of Barcelona that cookbook author Steven Raichlen shared, offers irrefutable proof that the best dishes are often the simplest. Assemble it in the kitchen, or provide your guests with garlic cloves, halved tomatoes, a cruet of oil, and a bowl of salt, and let them do the work.

Serves 4

8 large slices country-style bread, about 1/2 inch thick
4 garlic cloves
2 very ripe tomatoes, halved crosswise
Really good  extra-virgin olive oil (Spanish, preferably)
Coarse sea salt
Freshly ground pepper

Light a grill. When the fire is medium hot, grill the bread for 2 minutes per side, or until nicely browned and crisp.

Give each diner a garlic clove and half a tomato. Have them rub their toast with the garlic, then with the cut tomato. (The idea is to apply a thin film of tomato on the bread.) Then they can drizzle their toast with olive oil, sprinkle on some salt and pepper and eat.

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Light Eggplant Rollantini

Belinda

Recipe by Suzy Karadsheh from the food blog “The Mediterranean Dish”

This is an easy, lighter eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Serves 4-6

2 eggplants (get ones as straight and plump as possible, or get one extra one if they are very curvy)
Salt
Extra virgin olive oil I used Private Reserve Greek EVOO
2 cups Store-bought Marinara sauce Or homemade pasta sauce
For filling
2 eggs beaten
1 cup part-skim ricotta cheese
1/2 cup part-skim shredded Mozzarella, plus more for later
3 tbsp grated Parmesan
2 tbsp basil pesto homemade or store-bought, more for later
1 cup chopped fresh parsley leaves

Slice eggplants length-wise into 1/4-inch thin slices (it’s easier to do this using a mandolin slicer) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
Heat oven to 375 degrees F.
Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2″ x 13″ baking dish.
Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
Remove from oven and let sit for 10 minutes or so before serving.
NOTES
Prepare-ahead and Freezing Instructions: You can prepare eggplant rollatini in advance and freeze it before baking. Or you can fully bake it and freeze any leftovers. When ready to use, simply reheat frozen rollatini, covered, in the oven at 350 degrees F.
Variation. Add spinach to your cheese mixture for more heft. I did not use spinach in this recipe but I have on occasion, and it does add nutrition and body to the filling. Use 1 package of frozen spinach that has been thawed and very well drained (you do not want added water to the mixture).

Appetizer Vegetarian · Dairy-free · Salad · Vegan

Tropical fusion salad with spicy tortilla ribbons

Belinda

Recipe from magazine “Taste of Home”
Such a lovely combination on a hot summers day

2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed or fresh corn, shucked
1/2 cup golden raisins
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Serrano peppers, seeded and chopped (I only use 1)
2 tbsp lime juice
1 tbsp cider vinegar
2 garlic cloves, minced
2 tsp ground ancho chili pepper, divided
1/4 tsp sugar
1/4 tsp salt
2 corn tortillas (6 inches), cut into 1/4-inch strips
Cooking spray

Preheat the oven to 350°.
In a large bowl, combine the papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt.
Place the tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

10 minute tofu-avocado salad

Belinda

This tofu avocado salad is a no-cook, vegan, healthy recipe with an Asian dressing that can be customized to your liking. Perfect in hot weather! Recipe from food blog, “The Woks of Life”

Serves 2, but can easily be doubled

7 oz silken tofu (200g, or about half a package)
1 ripe avocado, but not “mushy” (I would get 2 avocados incase you mess up slicing it evenly)
2 cloves crushed garlic
1 tsp grated fresh ginger
2 tbsp light soy sauce
1 tsp toasted sesame oil
1/2 tsp sugar
1/2 tsp Chinese black vinegar (can substitute rice wine vinegar, lime juice, yuzu, etc.)
1/4 tsp white pepper
2 tsp water
salt (to taste; you may not need any)
1 scallion (finely chopped)
1/4 cup toasted slivered almonds, coarsely chopped (optional)

Start by thinly slicing your silken tofu unto small squares. Also, cut your avocado in half. Thinly slice it crosswise so you get pieces similarly sized to the tofu slices. (See picture)

Arrange alternating slices of the tofu and avocado on a serving platter.

In a small bowl, combine the minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water and salt to taste. Mix well to combine and drizzle over the tofu and avocado.

Garnish with the chopped scallions (and slivered almonds, if using) and serve