Category Archives: Vegetarian

Photos by and property of Royce Cara Berler. May be used with author’s permission.

The Best Caprese Salad

0 comments Lunch, Sides, Starters, Vegetarian

Recipe by Melissa Clark.

Ingredients:

  • 3 tbsp pine nuts
  • 1/3 cup packed fresh basil leaves, coarsely chopped
  • 1 1/2 tsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 whole burrata cheese (usually about 6 oz)
  • 2 large or 4 small ripe peaches, pitted and cut into wedges
  • 1 pound ripe tomatoes, cut into wedges (or use cherry tomatoes, halved or left whole)
  • Flaky sea salt

Instructions:

In a small skillet over medium heat, toast the pine nuts, shaking the skillet occasionally, until they are golden, about 3 to 5 minutes. Pour the pine nuts into a small bowl and set them aside.

In a blender, combine basil, lemon juice, sea salt and olive oil. Puree until a chunky dressing forms (you don’t want this to be perfectly smooth; the irregular texture is nice with the creamy cheese).

Place the burrata in the center of a large platter, and arrange the peaches and tomatoes around it. Spoon the dressing over the cheese and the fruit. Drizzle with additional olive oil, and top with the toasted pine nuts and a sprinkling of flaky sea salt.

Serves 4

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Roasted Broccoli & White Beans

0 comments Dinner, Lunch, Vegetarian

Recipe by Alison Roman.

Ingredients:

  • 2 tablespoons extra virgin olive oil, plus more for pan
  • 3 cloves garlic, minced
  • 4-5 cups broccoli florets
  • 1 15 oz. can white beans, rinsed and drained
  • a heavy pinch red pepper flakes
  • juice of 1 lemon, plus a few slices to roast
  • kosher salt + fresh cracked pepper
  • freshly grated Parmesan

Instructions:

Preheat oven to 400F.

Drizzle a baking sheet lightly with olive oil, set aside.

Mix olive oil, garlic and red pepper flakes in a bowl. Toss broccoli in garlic oil mixture to coat, followed by white beans (be careful not break up white beans with heavy handling). Place mixture on prepared baking sheet, nestling a few lemon slices in the mix. Season with salt & fresh cracked pepper and roast in oven, tossing occasionally for about 15-20 minutes. When beans and broccoli begin to char, top with a heavy dose of Parmesan cheese, turn the oven to BROIL and cook for 2 minutes, or until cheese is melted and starting to bubble.

Remove from oven, squeeze fresh lemon on top to taste. Serve with grated Parmesan and a poached egg if you fancy.

Serves 2-3

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Sweet and Spicy Grilled Vegetables with Burrata

0 comments Dinner, Lunch, Vegetarian

Recipe by Melissa Clark.

Ingredients:

For the Sweet-and-Spicy Sauce:

¼ cup chopped raisins, preferably golden, or dired apricots
⅔ cup white wine vinegar or cider vinegar (or a combination)
2 tbsp honey, plus more to taste
2 tbsp fish sauce or colatura (optional)
¼ tsp red-pepper flakes
Pinch of fine sea salt
Extra-virgin

For the vegetables (use any or all):

Extra-virgin olive oil
2-3 bell peppers, quartered, stems and seeds removed
1-2 zucchini or summer squash, sliced diagonally ½-inch thick
1 small eggplant, sliced diagonally ½-inch thick
2-4 ears yellow corn, shucked
8 oz mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 oz cherry tomatoes, preferably sill on the vine

For serving:

2 small burrata or fresh mozzarella balls, or 2 cup fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices

Instructions:

Step 1

Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)

Step 2

Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.

Step 3

Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully. 5-12 minutes, depending on the vegetable.

Step 4

To grill the muchrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6-10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1-2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

Step 5

Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extras sauce and bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

Tip

To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Baked Spaghetti Squash

0 comments Dinner, Lunch, Vegetarian

Here’s a great dish by chef Ali Slagle I grabbed from the New York Times and whipped up.

Ingredients:

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded

3 tablespoons extra-virgin olive oil

Kosher salt and black pepper

1 cup freshly grated Parmesan

½ cup panko

1 garlic clove, grated

1 teaspoon fresh thyme leaves

8 ounces mozzarella, cut into 1/2-inch cubes (optional)

***I personally added tomato sauce and Gardein meatless frozen meatless meatballs

Instructions:

Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.

Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.

Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Chipoltle Lime Chickpea and Avocado Salad

0 comments Dinner, Lunch, Vegetarian , , ,

Here is a great vegetarian salad! Awesome as a main dish. Easy to put together as no cooking is required. This recipe is also great beacuse you can interchange flavors and make it different everytime which as usual I have adjusted to my own taste. I happen to love chickpeas but you can easily interchange the chickpeas for black beans or any other kind of bean you fancy! I am also a huge fan of Mexican Cuisine and this has a really tasty Mexican influence incorporating Queso Fresco, a Mexican curmbling cheese and chipoltle peppers in adobo sauce!

Ingredients:

1 TBSP  Fresh Lime Juice

Canned Chipolte Peppers in Adobo Sauce (use 1 minced pepper per serving)

1 TSP Olive Oil

1 Cup Canned Chickpeas rinsed and drained

1/2 Cup Kumato, Grape or Cherry Tomatoes quartered

1/4 Avocado diced

2 TBSP Cilantro chopped

1 TBSP Red Onion Chopped

1 Cup Mixed Greens

1 OZ Queso Fresco Crumbled

Salt and Pepper to taste

 

Instructions:

Combine lime juice, chipoltle pepper, oil, salt and pepper in a medium bowl. Mix well and then add the chickpeas, tomatoes, avocado, cilantro and onion. Sprinkle Queso Fresco on top and voila!

Enjoy! You will thank me..

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Crispy Falafel

0 comments Brunch, Dinner, Lunch, Snack, Vegan, Vegetarian , ,

These are insane! They are perfect. I did not change anything about the recipe, followed exactly including cooking time. I think they are perfect for sharing a typical Mediterranean meal.  Straight from my favorite cookbook, Jerusalem! I made with the spiced chickpea and vegetable salad and then served all with baba ganoush, hummus and the best tahini dressing!

Ingredients:

1 1/4 cups (250 grams) dried chickpeas

1/2 cup finely chopped onion (about 1/2 onion, or 80 grams)

1 clove garlic, crushed

1 Tablespoon finely chopped flat-leaf parsley (I omitted)

2 Tablespoons finely chopped cilantro

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/2 teaspoon baking powder

3/4 teaspoon salt

3 Tablespoons water

1 1/2 Tablespoons all-purpose flour

about 3 cups (750 mL) flavourless oil, for deep-frying

1/2 teaspoon sesame seeds, for coating

Instructions:

1. The night before, place chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.

2. The next day, drain the chickpeas well and pour them into a food processor. Add in the onion, garlic, parsley, and cilantro. Blitz the mixture until everything is finely chopped, but not overly mushy or pasty. It should be able to hold itself together.

3. Add in the spices, baking powder, salt, flour, and water. Mix using a wooden spoon until well-blended and smooth. Cover the mixture and leave in the fridge for at least 1 hour. This can be made ahead and saved in the refrigerator for up to 4 days and in the freezer for up to 1 month.

. Fill a deep, heavy-bottomed pan with enough oil to come up to 2-3/4 inches on the side of the pan. Heat the oil up to 350°F (180°C).

5. Meanwhile, with wet hands press 1 Tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut. (you can use a wet ice-cream scoop for this)

6. Sprinkle the balls evenly with sesame seed and deep-fry in batches of 4 to 6 balls for 4 minutes, until well-browned and cooked through. Giving the balls the proper time in the oil will ensure they dry out on the inside, preventing them from falling apart.

7. Drain  in a  colander lined with paper-towels and serve immediately while hot. Serve with warm pita bread and tahini dressing.

This is one food that I can say is not great as a leftover. Much better served hot and immediately after being cooked.

Enjoy!

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Swordfish and Tomato with Basil Sauce

0 comments Dinner, Vegetarian , , , ,

WOW! This is spectacular and so easy to make, 45 minutes from start to finish. It is another great recipe from The Essential Weight Watchers Cookbook, it is perfect just the way it is, no alterations needed!

 

Ingredients:

Serves 4

4 plum or other small tomatoes, halved
1 cup cherry tomatoes, halved
1 1/2 cups lightly packed fresh basil leaves
3 tablespoons chicken broth (for vegetarian use vegetable broth)
3 tablespoons grated Parmesan
1 tablespoon chopped  walnuts
1 garlic clove, chopped
2 teaspoons lemon juice
3 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (5-ounce) swordfish steaks

 

Instructions:

Spray broiler rack with non- stick spray; preheat broiler.

Place all tomatoes on broiler rack and lightly spray with olive oil non-
stick spray. Broil 5 inches from heat until tomatoes are softened, about 8 to 10 minutes.

Meanwhile, to make the sauce, combine basil, broth, Parmesan, walnuts, garlic, lemon juice, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in blender or food processor, and pulse until finely chopped. Set aside.

Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to skillet and cook, turning once, until fish flakes with a fork, about 8 to 10 minutes.

Divide swordfish and tomatoes evenly among 4 plates and drizzle evenly with sauce.

Enjoy!!

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Vegetable Crudite

1 comment Hors D'oeuvres, Snack, Vegan, Vegetarian , , ,

This is one of my favorites! In general, I prefer serving vegetables as a starter or hors d’oeuvres rather than chips or bready things since it is usually less filling and guests will still be hungry for dinner or whatever else you may be serving. Additionally, this is so quick and easy to put together. You can really use anything you like, just be sure to try and choose things that are different colors for the best presentation and that the vegetables are cut evenly and placed neatly on the serving plate. I rarely have leftovers and if you do, it is a great snack for the following day.

I typically serve the platter with a multitude of different dips and dressings such as hummus (store bought is fine but I try to find ones that have nothing but chickpeas, garlic, lemon, oil and tahini listed as ingredients), spinach dip, artichoke dip, anchovy and oil dressing, blue cheese dressing,  etc. The possibilities are endless.

And if you are really feeling super ambitious, the recipes I use for all of the above are included in my website. Please try all of them and let  me know what you think!

Ingredients:

Serves 4 to 6

1 Package Large White Mushrooms, sliced

1 Large Cucumber

1 Bunch Radishes

1 Orange Bell Pepper

1 Bunch Jicama

1 Bunch Celery

1 yellow Squash

 

**adjust the quantities according to how many people you are having.

Instructions:

Wash and slice all the vegetables and then place neatly on a serving platter.

Put your dips and dressings in separate small bowls and place around the platter with serving spoons for each.

Make sure to put out small appetizer plates so people can spoon the dressings onto their plates without everyone having to dip into the serving bowls.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Grilled Artichokes With Aioli

1 comment Dinner, Lunch, Sides, Starters, Vegan, Vegetarian , , ,

I love eating something spectacular in a restaurant and then trying to make it at home. I had these grilled artichokes at Hillstone’s , which is a chain that is connected to Houston’s, and I have not stopped eating them since. They are great as a starter or even as a meal in the summer with a glass of wine. When I host a BBQ, I often prefer to serve a vegetable as an appetizer or hors d’oeuvre instead of bread, chips or crackers since it is less filling and I  like when people are able to eat dinner. I tend to serve single items in courses, keeps it interesting and guests typically enjoy!

 

Ingredients:

1 Whole Artichoke per person as a meal,  1/2 Artichoke per person as a starter

Olive Oil

1 whole lemon

Course Sea Salt

Black Pepper

2 garlic cloves per artichoke, chopped

 

For The Aioli:

2 cups Hellman’s mayonnaise

3 tablespoons green sweet relish

2 garlic cloves minced

2 teaspoons capers

1 tablespoon anchovy paste

1 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 teaspoon Worcestershire

salt and pepper to taste

 

Instructions:

Click here for directions:

http://www.geniuskitchen.com/recipe/houstons-grilled-artichokes-with-remoulade-385268

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Royce’s Deviled Eggs

1 comment Hors D'oeuvres, Vegetarian , , ,

This recipe for deviled eggs is a huge crowd pleaser. People always comment on how amazing they are and I get requests whenever I am invited or have people over. There are NEVER any leftovers.

Ingredients:

1 dozen eggs
Salt
Pepper
1 teaspoon Paprika
1 Tablespoon Worsteshire Sauce
1 teaspoon Dijon mustard
1 dozen Cornichons, drained and chopped, plus 1 tablespoon of the pickle juice
2 tablespoons Hellman’s Real mayonnaise
1/2 teaspoon Chalula Hot Sauce

Instructions:

Hard boil a dozen eggs, I do this by boiling the water, then salting the water and putting the eggs in the water after the water has boiled. I leave the eggs for 15 minutes and then remove, drain the water and then add ice cold water, enough to cover the eggs and let sit another 15 minutes till the eggs cool enough to be handled.

Take one large mixing bowl and a plate for the deviled eggs and peel all of the eggs, cutting each egg in half the long way. Remove the egg yolk carefully so you don’t break or tear the white part and put the yolks in the mixing bowl. Put all of the white halves on your platter and set aside.

Add the chopped Cornichons, Pickle Juice, Mayonnaise, Worsteshire, Mustard, Chalula, salt and pepper to the egg yolks and mix together until you have a thick creamy consistency. Be careful not to add too much liquid because you do not want the yolks to get to thin and runny, it must be thick and on the dry side.

(If you find it too thick or dry you can add a bit more of either the Worsteshire, Mustard or pickle juice..play with the flavors you like being careful not to add too much.)

Once finished take a zip lock bag and cut a very small corner off the bag after putting all the yolk mixture in the bag and squeeze a dollup of the mixture into each half of the egg whites until there is none left. Sprinkle the tops with paprika and refrigerate covered for at least 6 hours or overnight for best flavor.