Category Archives: Vegetarian

Butternut Squash Ravioli with Brown Butter Sage

Recipe (Modified from a recipe in Gourmet, 1997) Filling: 2 c. roasted butternut squash 1 medium onion, chopped (about 1 1/2 cups) 1 T. fresh chopped 1 tablespoon unsalted butter 1 garlic clove, minced 3 ounces aged goat cheese, grated … Continue reading

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Grilled Pesto Veggie Pizza Portabello Mushroom Caps

Spread pesto sauce onto marinated portabello mushroom caps cover pesto with thinly sliced black olives, sliced cherry tomatoes and minced garlic. Add tiny dollops of ricotta cheese over veggies. Sprinkle with goat or mozzarella cheese or both if you like. … Continue reading

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Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

If you want to make appetizers, just use the baby portabellos instead of the big guys. Ingredients 1 jar (16 ounces) Whole Pickled Beets 4 large portobello mushrooms (about 1 pound) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper … Continue reading

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Portabello Mushrooms with Tomato Bruschetta

My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello. Heavenly. Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom … Continue reading

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Tuscan Tomato Basil Bisque

Definately one of my favorite soups. And, I love this soup served with grilled cheese sandwiches or any half sandwich. Happy lunching. 2 tablespoons butter or extra-virgin olive oil 1 onion, chopped 3 cloves garlic, minced 1 (28-ounce) can whole … Continue reading

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Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

4 large Portobello mushrooms 2/3 cup Ricotta cheese 10 oz bag spinach, cooked, squeezed and chopped 2 tbsp flour 1 large garlic clove, minced 1 medium onion, chopped 1 cup monterrey jack or mozzarella cheese, grated or finely diced 2 … Continue reading

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Tomato and Basil Topping for Bruschetta

  2 Diced tomatoes (Some recipes would have you peel the tomatoes, not happening in my kitchen. Who has that kinda time?) 5-10 Finely chopped or shredded basil leaves Finely chopped garlic (at least one clove) Splash with Champagne Vinegarette … Continue reading

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Salsa Cruda and Spaghetti

 The combination of hot pasta and fresh, cool, ripe tomatoes, basil and garlic is fabulous.  Do not serve cheese with this sauce. 3-4 large, ripe eating tomatoes 1/2 cup shredded basil leaves 1 clove garlic, minced 1/2 cup good olive … Continue reading

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Parsnip, Apple, Carrot, Macadamian Nut Soup

My Mom used to make parsnips.  I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain!  Serves … Continue reading

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Eggplant Parmesan – Parmigiana di Melanzani

1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices Salt Flout 1/4 to 1/2 cup olive oil 2 cups your favorite pasta sauce 8 ounces mozzarella cheese, thinly sliced 1/2 cup freshly greated Parmesan cheese Preheat oven to … Continue reading

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