An innovative presentation from Flagstaff House Restaurant in Boulder, Colorado. Chef Mark Monette always offers a few meatless main dishes alongside his game and fish specialties. He serves rice with this one to catch the juices from the ratatouille.
Serves 4.
INGREDIENTS
1 cup chopped onion
5 teaspoons minced garlic
1 tablespoon plus 3 teaspoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
pinch of cayenne pepper
4 4- to 5-inch-diameter portobello mushrooms, stems removed
1/4 cup chopped italian parsley
1 10-ounce package ready-to-use spinach leaves
DIRECTIONS
Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.
Way up in Maine, in the coastal town of Blue Hill, is Jonathan’s, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.)
Can be prepared in 45 minutes or less.
2 servings; can be doubled.
INGREDIENTS
2 8- to 10-ounce trout, boned
1 teaspoon coarsely cracked black peppercorns
3 thick-cut bacon slices, cut into 1/2-inch pieces
2 cups coarsely shredded red cabbage (about 6 ounces)
2 green onions, thinly sliced
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/3 cup dry white wine
DIRECTIONS
Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Sauté until brown, about 3 minutes. Using large spatula, turn trout over. Sauté until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Sauté until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve.
The eclectic menu at Razz’s Restaurant & Bar in Scottsdale, Arizona, takes its cues from around the world. This curried veal dish is representative of chef-owner Erasmo “Razz” Kamnitzers talents. Razz is fond od of grains, so rice pilaf is appropriate here, along with steamed green and yellow zucchini. Vanilla puddings sprinkled with pistachios and raspberries would make a nice finish to this exotic menu.
Can be prepared in 45 minutes or less.
2 servings; can be doubled.
INGREDIENTS
9 ounces 1/4-inch-thick veal scallops
1 1/2 tablespoons butter
1 large pear, peeled, cored, coarsely chopped
1/4 cup finely chopped shallots
1 teaspoon curry powder
1/2 cup dry white wine
1/3 cup whipping cream
DIRECTIONS
Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal; sauté until just cooked through, about 1 minute per side. Transfer veal to plate. Add pear, shallots and remaining 1/2 tablespoon butter to same skillet. Cook until shallots are golden, about 2 minutes. Add curry powder; stir 1 minute. Add wine and cream and bring to boil. Reduce heat to medium and simmer until sauce thickens and pear is soft, about 3 minutes. Season sauce to taste with salt and pepper. Return veal and any accumulated juices to sauce. Simmer until just heated through, about 1 minute. Divide veal and sauce between plates and serve.
At Woodside in West Los Angeles, owner Noel Ampel and executive chef Nigel Faulkner both believe in taking the freshest ingredients and combining them in simple, yet highly sophisticated ways. This pasta is a fine example of that philosophy. A basket of crusty warm rolls and a salad of mixed baby greens with a Sherry vinaigrette are great accompaniments. End with coffee gelato and chocolate-dipped biscotti.
Can be prepared in 45 minutes or less.
2 servings; can be doubled.
INGREDIENTS
2 cups orecchiette or small pasta shells (about 1/2 pound)
2 tablespoons olive oil (preferably extra-virgin)
6 ounces portobello mushrooms, thinly sliced
2 large garlic cloves, minced
3/4 pound plum tomatoes, chopped
1/2 cup dry white wine
2 bunches arugula, stems trimmed
1/4 pound brie, rind trimmed, cheese cut into 1/2-inch pieces
DIRECTIONS
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reservingcup cooking liquid.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
Thanks to a generous amount of basil, mint and dill, this salad is quite refreshing. It can be taken to a picnic in a covered container that is stored in a cooler.
Makes 4 servings.
INGREDIENTS
1 1/2 cups plus 2 tablespoons water
3/4 cup bulgur (cracked wheat)
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
9 ounces cooked shelled shrimp, diced (about 2 cups)
1 1/4 pounds tomatoes, cut into 1-inch pieces
1 cup diced seeded peeled cucumber
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
DIRECTIONS
Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.
Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
This dish is delicious warm, but it can also be prepared ahead, stored in a covered container and served at room temperature at a picnic. Either way, its terrific.
Makes 4 servings.
INGREDIENTS
1 1-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
1 pound tomatoes, halved lengthwise
nonstick olive oil spray
8 ounces penne pasta
1/4 cup chopped fresh italian parsley
2 tablespoons olive oil
1 large garlic clove, pressed
1/4 cup freshly grated pecorino romano cheese (about 1 ounce)
DIRECTIONS
Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)
These easy-to-make meatless sandwiches are nice for a picnic. Wrap them in plastic, and transport them in a cooler.
Makes 4 servings.
INGREDIENTS
1/2 large avocado, peeled
1 tablespoon fresh lime juice
1 garlic clove, pressed
1 teaspoon minced jalapeño chili
8 slices good-quality whole wheat bread (each about 4×4 inches and 1/2 inch thick)
20 thin tomato slices
16 thin peeled cucumber slices
8 thin red onion slices
1 cup lightly packed fresh cilantro sprigs
DIRECTIONS
Using fork, mash avocado, lime juice, garlic and jalapeño in small bowl until almost smooth. Season guacamole with salt and pepper.
Divide guacamole among all bread slices, spreading evenly (guacamole will be thinly spread). Place 5 tomato slices atop guacamole on each of 4 bread slices. Top each with 4 cucumber slices, then 2 onion slices, then cilantro. Top with remaining 4 bread slices, guacamole side down, pressing lightly. Cut sandwiches in half. (Can be prepared 3 hours ahead. Wrap in plastic; chill.)
A rich and satisfying soup with great roasted tomato flavor. Put it into a wide-mouth thermos to o keep it cold for a picnic; it's also nice hot or at room temperature.
Serves 4.
INGREDIENTS
2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
fresh thyme sprigs (optional)
DIRECTIONS
Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
An all-purpose red sauce that’s ideal for pasta and meatballs, lasagna, cannelloni, etc.
Makes 8 Cups.
INGREDIENTS
1/2cup olive oil
2 pounds mild italian sausages, casings removed
2 large onions, chopped
1/4cup chopped garlic
1 6-ounce can tomato paste
2 28-ounce cans italian-style tomatoes
1 cup water
1 cup chopped fresh basil (about 4 large bunches)
DIRECTIONS
Heat oil in heavy large pot over high heat. Add sausage; sauté until brown, breaking up with back of spoon, about 6 minutes. Add onions and garlic to pot; sauté until onions are translucent, about 8 minutes. Mix in tomato paste. Add tomatoes with their juices, water and basil. Bring sauce to simmer, breaking up tomatoes with back of spoon. Reduce heat to medium and simmer until sauce is thickened to desired consistency, stirring occasionally, about 45 minutes. Season with salt and pepper.
Nourishing muffins that are nice for a snack or a quick breakfast.
Makes 10.
INGREDIENTS
3/4cup pear nectar
2 large eggs
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 cup whole wheat flour
1 cup all purpose flour
2/3cup (packed) golden brown sugar
1/2cup low-fat granola
1 tablespoon baking powder
1/2teaspoon ground nutmeg
1/2teaspoon salt
1 1/4 cups finely chopped unpeeled pear (about 1 medium)
DIRECTIONS
Preheat oven to 350°F. Line ten 1/3-cup muffin cups with foil muffin papers. Whisk first 5 ingredients in large bowl to blend. Stir both flours and sugar in medium bowl until no sugar lumps remain. Mix in granola, baking powder, nutmeg and salt. Add pear; toss to coat. Stir flour mixture into egg mixture just to blend(batter will be thick). Divide among prepared muffin cups, mounding in center.
Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack and cool.
