Recipes · Vegetarian Recipes · Via Veggie

Cornbread Celery Apple Stuffing

When not hosting Thanksgiving, bring stuffings. This is my fave.

Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper, garlic powder to taste. Blend mixture loosely into the cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through.

When ready to eat at your host’s home, pop into a hot oven uncovered to reheat and crisp on the top before serving.

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Recipes · Vegetarian Recipes · Via Veggie

Baked Turnip Casserole

Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious.

Chop a large peeled turnip into small chunks and cover with water in a saucepan. Cover and boil until chunks are tender. Drain. Let cool to room temperature. In a bowl, hand mash with a 1/4 stick butter and 1/4 cup milk. Season with salt  & pepper to taste.

Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy. Pour into a casserole dish and bake at 400 degrees for 20 minutes or until brown on top.

Recipes · Soups · Vegetarian Recipes · Via Veggie

Watermelon Laced Gazpacho

It’s that time of year again. Chilled sipping soups. Watermelon and cucumbers balance the acid for this twist on a classic.

6-8 pickle cukes, peeled and coarsely chopped
6 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
celery salt, ground black pepper to taste

Soak the bread in water and wring dry. Put equal parts bread and above ingredients in stages into a blender and pulse so consistency is smooth. Stir and taste for seasoning, vinegar balance. Adjust as needed. Pour each stage into a pitcher. Serve either in small glasses to sip or in bowls with chunks of veggies, onions and parsley to garnish.

 

Recipes · Seafood · Via Veggie

Scallops Grenobloise

1 lb. sweet fresh sea scallops, trimmed and dry. Peel and remove sections from a lemon. No pulp, rind or membranes. Reserve juice as well. Smash, peel 4 cloves garlic. 1/4 cup Sancerre or dry white wine. 1 tbs. capers. Sear the scallops in olive oil until golden brown on both sides. Remove. Add butter to fry pan and add 1 lb. baby spinach, garlic, lemon sections, lemon juice, capers, wine. Stir. Season with salt and pepper, red pepper flakes. Serve immediately with scallops.

Via Veggie

Zucchini Rollatini

Slice 2 zucchini squashes lenghwise, about 1/8″ thick. Dip each slice in milk, then panko crumbs. Sauté each slice in a large fry pan with a little olive oil until golden brown on each side. Set aside and place slices on paper towels. Put 1 leaf fresh basil, a slice of mozzarella cheese, crushed oregano, thin prosciutto on each slice and roll them up and secure with toothpicks. Place rolls into heated fry pan with a little more olive oil to a deeper brown all around. Add 2 native tomatoes seeded and diced, a little butter to finish. Cover for 5 minutes on low heat. Eat.