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Veggies

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Asparagus Sautéed with Lemon

Broccoli and Cauliflower Stir Fry

Eggplant-Zucchini-Tomato Bake

Green Beans with Shitake Mushrooms

Green Beans with Toasted Almonds & Manchego

Grilled Vegetable Lasagna

Kale & Portabella Mushrooms

Lentil Tacos

Mediterranean Grilled Vegetable Salad

Roasted Brussel Sprouts

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Mediterranean Grilled Vegetable Salad

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Time: 45 – 60 minutes (ideally with a couple of hours cooling time for the grilled veggies midway). Grilled veggies and dressing can be prepared ahead.

Serves: 6

Inspired by: My friend Rikke who always makes delicious food brought this to a party recently. I made just a few modifications. The dish was fabulous and will be something I make often.

Salad Ingredients:

  • 3 small bell peppers (red, yellow, orange) – about 1 pound, stemmed, seeded and quartered
  • 5 slender zucchini (about 1 pound), trimmed and cut lengthwise in half
  • Olive oil, salt, and pepper to toss the peppers and zucchini in before grilling
  • 4 small Persian cucumbers, halved, and cut into 1/2 inch cubes (or English cucumber… or if you use another type, remove the seeds and some of the peel)
  • 1 cup of cherry tomatoes, halved
  • 1 cup pitted kalamata olives, halved
  • 4 ounce square of feta cheese, cut into 1/2 inch cubes (about 1 cup)
  • 1/2 cup (packed) finely chopped mint leaves
  • 1/2 cup (packed) finely chopped Italian parsley
  • 2-3 teaspoons ground sumac to sprinkle on top

Dressing Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 clove garlic crushed (optional)

Preparation:

  • Heat your grill (medium).
  • Toss or rub zucchini and peppers with olive oil and sprinkle with salt and pepper.
  • Grill peppers and zucchini until slightly charred and just tender, turning often, about 12 minutes.
  • Transfer to a baking sheet to cool. Once cooled, refrigerate if you are preparing this ahead.
  • To make dressing: whisk 1/4 cup olive oil, 1/4 cup lemon juice, cumin, and optional garlic in small bowl to blend. Add salt and pepper to taste.
  • Cut peppers lengthwise into 1/2 inch wide strips, then crosswise into 1/2 inch pieces.
  • Cut zucchini lengthwise in half, and then into 1/2 inch pieces.
  • Put zucchini, peppers, cucumber, tomato, olives, mint and parsley into a large bowl and toss with dressing.
  • Add feta and toss gently.
  • Transfer to a large, shallow bowl. Sprinkle ground sumac over the top.

Wine Suggestions: A medium bodied red with some spice and earthy flavors is ideal. The first time we made this, it was with a vegetarian dinner of spiced lentils. A red burgundy, or earthy rustic Italian red or Southern Rhone would all be good pairings.


Roasted Brussel Sprouts

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Roasted Brussel Sprouts

Time: 10 minutes to prepare; approximately 15-20 minutes to cook.

Serves: 4

Inspired by: My good friend Jeanette brought these to the Thanksgiving dinner I hosted this past year. That dinner reminded me how much I love them and I’ve been making them much more often ever since. I don’t know why so many people turn up their noses to brussel sprouts. It makes me wonder if they’ve had them cooked properly. When they get roasted like this with olive oil, they get soft and even a bit sweet. I think the key is to cook them really well – I don’t even mind if they get pretty charred – yum!

Ingredients:

  • 3 cups brussel sprouts, washed and cut in half
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Preparation:

  • Preheat your oven to 400 degrees.
  • Toss the halved brussel sprouts with the olive oil on a cookie sheet or in a baking dish – keep them spread out well.
  • Bake for approximately 15-20 minutes.
  • How fast they cook depends a bit on your oven. If one side seems to be cooking much faster than the other, you can flip them over with a spatula or thongs about half way through cooking.

Broccoli and Cauliflower Stir Fry

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Broccoli and Cauliflower Stir Fry

Time: 20 minutes

Serves: 2-4

Inspired by: I’ve had overcooked broccoli covered in fake cheese and as gross as it was, I knew that it would be awesome if it was cooked perfectly and sprinkled with a really nice hard salty cheese. I’ve since found that pan-frying gives it an extra depth of flavor when you can brown the veggies a bit. I love this – this past winter it has been one of my favorites to make with scallops or any other fish.

Ingredients:

  • 2 tablespoons olive oil
  • 3-4 cups of broccoli crowns cut into small pieces
  • 3-4 cups of cauliflower crowns cut into small pieces
  • 1/2 cup parmesan or asiago (or other hard salty cheese) finely grated
  • 1/4 teaspoon salt
  • 1/2 – 1 teaspoon freshly ground black pepper

Preparation:

  • Add 1 tablespoon olive oil to large sauté pan on medium-high heat.
  • Add cauliflower and cook for about 5 minutes – edges should start browning.
  • Add broccoli and another tablespoon olive oil and salt and pepper – toss well and cook for another 7-8 minutes or until as cooked as you’d like – I prefer the edges browned and almost a bit charred but the veggies not too soft.
  • Put into a bowl, toss with the cheese and serve.

Notes: I love this with just about anything, but it’s really nice having hearty, hot vegetables in winter and I especially love this dish with seared scallops.


Grilled Vegetable Lasagna

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Grilled Vegetable Lasagna

Time: Approximately 4-6 hours total to prepare and cook; 2 hours to make the arrabbiata sauce, pesto, and cut/marinate/grill vegetables, 30-45 minutes to assemble lasagna, and between 1-3 hours to cook (depending on whether it’s fresh or frozen).

Serves: Approximately 30 main course servings (2″ x 2.5″ x 5″).

Inspired by: My friend Rikke Johansen brought “individual” grilled vegetable lasagnas to a party at my home once that were amazingly delicious! I know she slaved all day over making fresh pasta for them, homemade sauces, and my favorite ingredient was the surprise layer of grilled sweet potatoes that were very subtle in the dish, but added a unique flavor and awesome texture! Reviewing her recipe and a few other similar ones, I concocted this one. It’s a dish full of beautiful flavors! It also makes great leftovers for about a week if kept wrapped well in the fridge. I also love that it can be made the day ahead of a party and sit one night night in the refrigerator covered before being cooked.  My friends with kids love that it can be made in smaller batches and then wrapped well and put in the freezer for whenever it is needed.

Supplies: Ceramic or glass baking dishes that are 2.5-3 inches in height. 3 makes cooking easier.  This quantity of ingredients yields about 300 square inches of lasagna. I use a 10 x 15 inch dish, a 9 x 13 inch dish and an 8 x 4 dish.  If you plan to freeze them for small meals, consider using several small baking dishes. Lastly, you will be grilling a lot of veggies – a large grill will save time!

Arrabbiata Sauce Ingredients:

  • 1/4 cup olive oil
  • 2 small onions, finely chopped
  • 8-10 garlic cloves, minced
  • 5, 28 oz cans organic fire roasted crushed or diced tomatoes with juice
  • 3-4 teaspoons dried basil
  • 6 teaspoons of red pepper flakes (this gives it a great kick; reduce this to 2 teaspoons if you don’t like too much heat)
  • Salt to taste (approximately 1 teaspoon)
  • 8 large portabella mushrooms chopped into 1/4 inch pieces (for a meat version use 3-4 pounds of your favorite Italian sausage – for parties I often make both  – I get 4-5 portabellas and 2 pounds of Italian sausage – cook them separately, split up the finished arrabbiata sauce and add them in to make two different sauces.

Pesto (see ingredients and recipe)

Filling Ingredients

  • 3 lbs sweet potatoes – peeled and cut lengthwise into ¼ inch slices
  • 8-10 medium zucchini – cut lengthwise into ¼ inch slices
  • 1 large or 2 medium eggplants, cut into ¼ inch slices
  • Approx. ¼ cup extra virgin olive oil
  • Approx. ¼ cup balsamic
  • Approx. 2 teaspoons salt
  • 2 teaspoons pepper
  • Fresh pasta lasagna noodles – enough to give you three layers in your pan sizes (900 square inches if you are sticking with the quantity of this recipe). This can be tricky because the packages usually only tell you the weight. My favorite fresh pasta shop closed so I’ve been purchasing pasta carried by Whole Foods from the Pasta Shop in Oakland. Each 12 oz container has 3 sheets that are approximately 12 x 12 each so I get three containers and end up with some extra. The leftovers can be cut into ribbons for pasta and frozen to keep longer as well.
  • 3 lbs coarsely grated fresh mozzarella cheese
  • 2 lbs ricotta cheese
  • 2 lbs coursely grated fresh asiago cheese (I often use a pound each of fresh and aged)
  • 1 cup of grated parmesan or manchego

Preparation:

  • Start with the arrabbiata sauce. While it is simmering, make the pesto, sauté the portabellas, and prepare and grill the vegetables.
  • Arrabiata Sauce: Heat the olive oil in large pot over medium heat. Add onions and cook until soft and translucent, about 6 minutes. Add the garlic and cook for about 2 minutes, stirring frequently. Add the tomatoes and the remaining ingredients and simmer uncovered until the sauce is thickened and slightly reduced, about 1.5 hours. Adjust the seasoning to taste. Cover and set aside.
  • Portabellas: For a “meatier” lasagna, chop up your portabellas in 1/4 inch pieces, sauté them with olive oil and a bit of salt (smoky salts is nice), until they release most of their water. Add them to the Arrabbiata sauce when it is finished. If you are using Italian Sausage, just break up the sausage into small pieces while you are sautéing it and brown it a bit.
  • Pesto: Make pesto according to recipe and set aside until ready to assemble lasagna.
  • Cut and Marinate the Vegetables: Prepare a small bowl with a mixture of equal parts olive oil and balsamic. Cut the vegetables according to the ingredient list above. Long thin slices is easier to grill than a lot of small pieces. Use your hands to lightly and quickly coat veggies with olive oil and balsamic vinegar and pile them onto cookie sheets or something easy to carry them to your grill.
  • Grill Vegetables: Grill in batches, until they are tender and browned. Besides adding that beautiful flavor that comes from grilling, your main goal of grilling is getting them to release a lot of their moisture so when the lasagna cooks it will have a perfect moistness and will not end up sitting in a lot of water. At times I’ve thought I’ve overcooked some of the vegetables and they still turn out well in the finished product.
  • Assemble Lasagna:
  • Preheat oven to 350 degrees.
  • In one bowl, combine your grated asiago and parmesan cheeses. In another bowl, blend your ricotta cheese with 1/2 cup of the pesto (or enough so that it gives it a nice flavor without being overly salty).
  • Layer 1: Spoon 1/2 of the arrabbiata sauce onto the bottom of each baking dish.
  • Layer 2: Single layer of lasagna noodles so they do not overlap.
  • Layer 3: Single layer of grilled sweet potatoes so they do not overlap.
  • Layer 4: As equally as possible, spread the ricotta mixture combined with pesto. Sprinkle a handful of mozzarella over the top.
  • Layer 5: Layer of lasagna noodles.
  • Layer 6: Layer of zucchini.
  • Layer 7: Layer 1/2 of the mozzarella
  • Layer 8: Layer of eggplant.
  • Layer 9: Layer 1/2 of the asiago/parmesan mixture.
  • Layer 10: Final layer of lasagna noodles.
  • Layer 11: Spread the rest of the arrabbiata sauce.
  • Layer 12: Sprinkle the rest of the mozzarella and asiago/parmesan cheeses – pack it all down at this point if necessary to keep it all from overflowing the pan.
  • Top it all off by drizzling pesto over the top. This is a fairly salty mixture so you can also reserve a bit to top off again when you are eating if it needs more, or to spread on some warm bread to accompany the lasagna.

Cook Lasagna from Fresh: Preheat oven to 350. Cover the lasagna with aluminum foil, place your dish on a cookie sheet in case there is some spill over, and bake for 45 minutes. Remove the foil and continue baking until it is bubbling and golden brown (20-30 minutes longer). Let the lasagna rest for 10 minutes before serving, and if you’d like, drizzle again with some of the remaining pesto oil. Or put a “smear” of pesto on the plate under each piece you serve.

Pre-Baked Grilled Vegetable Lasagna

Pre-Baked Grilled Vegetable Lasagna

Cook Lasagna from Frozen: Preheat oven to 400. Cover the lasagna with aluminum foil, place your dish on a cookie sheet in case there is some spill over, and bake for approximately 120 minutes. (Add 20-30 min if not completely hot all the way through). Remove the foil and drop temperature to 350 and continue baking until it is bubbling and golden brown (20-30 minutes longer). Let the lasagna rest for 10 minutes before serving and if you have it, drizzle with pesto oil.

Notes: Using fresh ingredients (pasta, cheeses, sauces, and fresh organic vegetables) is what makes this dish so good.

Wine Suggestions: Italian! Any Sangiovese-based wine from Tuscany such as a Brunello di Montalcino or Rosso di Montalcino. If you like something less expensive and a bit more rustic try a Montepulciano d’Abruzzo. While Barolo is typically paired with heavier and spicy meats, the spiciness and grilled flavors in this lasagna would probably also be yummy with older Barolo with some age that has had some time to soften. Anything too tanic might class with the spice.

Grilled Vegetable Lasagna

Grilled Vegetable Lasagna


Kale & Portabella Mushrooms

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Time: 20-25 minutes

Serves: 6-8 as side dish

Inspiration: Amazing musician and artist in the kitchen, Tony Khalife, exposed me to a few super healthy foods I’d never cooked before, such as kale. He whipped this up one day and I loved it so much I’ve been making it ever since.

Ingredients:

  • 1 small white or red onion
  • 1-2 tablespoons olive oil
  • 1 bunch kale
  • 2-4 portabella mushrooms (shitakes work well too)
  • 1 small Japanese eggplant (optional – I love the sweetness and texture that this brings to the dish)
  • Salt and pepper

Preparation:

  • Wash kale and mushrooms.
  • Cut the onion in half, and then slice thin.
  • In a large skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).
  • Slice the mushrooms and add them to the onions.
  • Cut the tough ends off the kale, hold all the leaves together on a cutting board and begin slicing thin strips.
  • Add the kale to the skillet once the mushrooms have softened, and cover for about 5 minutes.
  • Add salt and pepper to taste – continue cooking – covered or uncovered until done.



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