Archive for Vegetarian

Spring Vegetable Pasta with Ricotta

I couldn’t find firm ricotta in my supermarket, so just tossed in shaved Parmesan.  I’ve made this a couple of times now, and it has a wonderful spring flavor.

375 gr. bowtie pasta
2 c. chopped asparagus or small broccoli florets
½ c. frozen baby peas
100 gr. snow peas, halved diagonally
25 gr. butter
2 yellow squash, thinly sliced
2 garlic cloves, thinly sliced
1 lemon, zested and juiced
½ c. basil leaves
125 gr. fresh firm ricotta, crumbled
2 tbsp. toasted pine nuts

Cook the pasta until al dente, adding the asparagus or broccoli, baby peas and snow peas in the last 2 minutes of cooking.  Drain, reserving ⅓ c. of the cooking liquid.  Return the pasta mixture to the pan.

Meanwhile, heat the butter in a large frying pan over medium-high heat.  Cook and stir the squash and garlic until golden, about 2 minutes.

Add the lemon zest, lemon juice, basil, squash mixture, reserved cooking liquid, and half the ricotta to the pasta mixture; toss gently till combined.  Divide among serving bowls and sprinkle with pine nuts and the remaining ricotta.




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Green Minestrone

From Donna Hay’s Life in balance: a fresher approach to eating:

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 white onion, finely chopped
1 leek, white part only, thinly sliced
1.5 litres chicken or vegetable stock
1 small fennel bulb, trimmed and thinly sliced
2 stalks celery, sliced
2 c frozen peas
1 c peeled broad beans
4 c baby spinach leaves
Sea salt and cracked black pepper
¾ c store-bought basil or kale pesto
Finely grated parmesan

Heat the oil in a large soup pot over high heat.  Add the garlic, onion and leek, and cook, stirring frequently, for 5-7 minutes until soft.  Add the stock and bring to a boil.  Add the fennel, celery, peas, and beans and cook for a further 5 minutes or until the vegetables are tender.  Add the spinach, salt and pepper, and stir to combine.  Divide between serving bowls and top with the pesto and parmesan.


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Thai Green Curry

Vegetables can be mixed and matched, based on what is on hand.  Serve over rice, cauliflower rice, or just by itself.

2 tsp coconut or olive oil
1 small white onion, thinly sliced
1 tbsp finely chopped or grated fresh ginger
2 cloves garlic, finely chopped
Pinch of salt
2 cup asparagus, tough ends removed and sliced into 2 inch pieces
3 carrots, peeled and diagonally sliced, about 1 cup
2 tbsp green curry paste
14 oz full-fat coconut milk
½ cup water
1½ tsp raw sugar (optional)
2 cups packed baby spinach, roughly chopped
1½ tsp rice vinegar
1½ tsp coconut amino sauce or soy sauce
Chopped fresh cilantro and red pepper flakes for garnish (optional)

Heat a wok or large skillet over medium heat; add the oil, then cook onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook for 3 more minutes, stirring occasionally.

Add the curry paste and cook stirring often, for 2 minutes.  Add the coconut milk, water, and sugar (if used).  Bring the mixture to a simmer and cook until carrots and asparagus are cooked through, about 5-10 minutes.  Stir the spinach into the mature and cook until wilted.  Remove the curry from the heat and stir in the vinegar and soy sauce.




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Brown Butter and Gorgonzola Pumpkin Pasta

From donna

1 kg butternut pumpkin, peeled and spiralised
1 tbsp extra virgin olive oil
Sea salt and cracked black pepper
100g unsalted butter
150 g gorgonzola, sliced
½ c curly parsley leaves, finely chopped
¼ c finely grated parmesan

Preheat oven to 220ºC (425ºF).  Place the pumpkin, oil, salt, and pepper on a large oven tray lined with baking paper, and toss to combine.  Cook for 5 minutes or until the pumpkin has just softened.

While the pumpkin is cooking, place the butter in a small frying pan over high heat.  Cook for 4-5 minutes or until the butter is foamy and nutty brown.  Divide the pumpkin and gorgonzola between plates, spoon butter sauce over top and sprinkle with parsley and parmesan.

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Bloody Mary Green Bean Salad

1 small red onion, finely chopped
¼ c. sherry vinegar
700 g. heirloom baby or cherry tomatoes, halved
5 celery hearts, coarsely chopped
400 g. green beans, trimmed
2 tbsp. olive oil
3 tsp. Worcestershire sauce
1 tsp. Tabasco
½ tsp. celery salt
¼ c. extra virgin olive oil
1 ¼ c. green olives, pitted and roughly chopped
½ c. firmly packet flat-leaf parsley, coarsely chopped

Place the onion and half the sherry vinegar in a large bowl; set aside to marinate for at least 10 minutes.  Then add the tomatoes, celery and olives, and toss to combine.

Heat a grill pan to high heat.  Toss green beans in olive oil and sprinkle over some sea salt, then grill beans, turning occasionally to cook all sides until tender and starting to char, about 4 minutes.

Combine Worcestershire sauce, Tabasco, and celery salt with remaining sherry vinegar in a bowl.  Slowly whisk in the olive oil, then pour over the beans and toss well.  Add bean mixture to tomato mixture, and toss to combine; season as needed.  If time allows, let the salad stand for 30 minutes before serving.

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Stufato – Garden in a Pot


Extra-virgin olive oil
½ medium onion, thinly sliced
3 large fresh sage leaves
1 tightly-packed teaspoon each fresh marjoram and basil leaves, chopped
½ pound green beans, trimmed and halved
3 small pale inner stalks celery with leaves, coarsely chopped
2 pounds zucchini, cut into 1-inch chunks
1 large yellow sweet pepper, cored, seeded, and cut into 1 inch dice
6 oil-cured black olives pitted and minced
2 large cloves garlic, crushed
3-4 medium ripe tomatoes, chopped (or 1 14-oz can whole tomatoes)
Salt and freshly ground black pepper

Lightly film the bottom of a large saucepan with olive oil.  Set over high heat. Add the onion, herbs, beans, celery, zucchini, pepper, and olives; lower the heat to medium and sauté until the zucchini is golden brown.

Stir in the garlic and tomatoes; sprinkle with salt and pepper.  Reduce the heat to medium-low, cover, and cook 55 minutes, or until the vegetables are extremely tender.  Stir several times during cooking, crushing the tomatoes as you stir.  Add a little water if necessary to keep the vegetables from scorching.

Serve warm or at room temperature.

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Barley and Black Bean Salad

1 c. barley, cooked according to package directions
1 can black beans, rinsed
1/2 c. corn
1/3 c. cilantro, chopped
2 tbsp. fresh lime juice
1 tbsp. olive oil
Cayenne pepper
Salt and pepper to tasts

Combine all ingredients in a medium bowl.


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