Tag Archives: vegetarian

Squash Soup du Jour

Squash Soup du Jour
Swap out the chicken stock for vegetable stock and make this soup vegetarian!
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  1. 4 tablespoons butter, divided
  2. 1/2 cup onion, chopped
  3. 1 medium carrot, peeled and chopped
  4. 1/2 cup peeled and chopped tart apple
  5. 1 1/2 teaspoons kosher salt, divided
  6. Freshly ground black pepper
  7. 4 cups peeled and chopped butternut squash
  8. 1 sprig fresh rosemary
  9. 1 bay leaf
  10. 1 quart low-sodium chicken broth
  11. 4 slices soft white bread, cut into 1/2-inch cubes
  12. 2 teaspoons minced fresh rosemary, plus more for garnish
  13. 2 tablespoons honey
  14. 1/4 teaspoon smoked paprika
  15. 1/4 cup yogurt
  16. 1 teaspoon lemon zest
  1. Heat 1 tablespoon butter in a in Le Creuset Soup Pot set over medium heat. Add onion and carrot. Cook, while stirring, until onion is translucent. Add apple. Season with 1/2 teaspoon salt and a pinch of pepper. Stir to combine. Add squash, rosemary sprig, bay leaf and chicken broth. Bring to a rapid simmer, stir, then cover and reduce heat to low. Cook 15 minutes or until squash is tender.
  2. While the soup is cooking, make croutons by melting remaining butter in a large nonstick skillet over medium heat. The butter should foam, but not brown. Add cubed bread and cook, tossing frequently, until well browned on all sides. Season with minced rosemary and a pinch of salt. Toss a few more times in the pan, then set aside on a paper towel-lined plate until ready to serve.
  3. Remove the soup from the heat and puree with an immersion blender until smooth. Return to the stove over low heat and season with honey, paprika and 1 teaspoon salt. Taste for seasoning and adjust if needed. Whisk together yogurt and lemon zest. Serve the soup drizzled with yogurt and topped with croutons and chopped rosemary.
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Autumn Stew

Autumn Stew
Serves 4
A hearty fall stew, perfect for a chilly night
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  1. 1 1/2 cups vegetable stock
  2. 1 tablespoon low-sodium soy sauce
  3. 1 onion, chopped
  4. 1 red bell pepper, diced
  5. 4 large garlic cloves, minced
  6. 1 15-ounce can chopped tomatoes
  7. 1 pound (about 4 cups) butternut squash
  8. 1/2 teaspoon oregano
  9. 1 1/2 teaspoons chili powder
  10. 1/2 teaspoon cumin
  11. 1/4 teaspoon black pepper
  12. 1 15 ounce can kidney beans
  13. 1 1/2 cups fresh or frozen corn
  1. Heat 1/2 cup vegetable stock and soy sauce in pressure cooker. Add onion, bell pepper and garlic. Cook over medium heat until the onion is translucent and most of the vegetable stock has evaporated.
  2. Cut the squash in half and remove seeds. Peel and cut into 1/2-inch cubes.
  3. Add squash cubes, chopped tomatoes, remaining 1 cup water, oregano, chili powder, cumin and pepper to onion mixture.
  4. Close and lock, bring up to high pressure. Lower heat and cook for 4 minutes at high pressure. Release pressure using cold-water method.
  5. Add kidney beans in their liquid and the corn. Cook without lid on for 5 minutes.
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Grilled Vegetable Lasagna

Grilled Vegetable Lasagna
Serves 8
This tasty lasagna is a lighter and healthier way to enjoy Italian cuisine. Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with Mornay sauce, for this vegetarian version of lasagna. Although lasagna noodles are used in this recipe, wonton skins, prepared according to package instructions, make a perfect and lighter substitute for traditional lasagna noodles. This dish can be made ahead of time and reheated for a quick weeknight dinner.
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  1. • 1 tablespoon plus 1⁄4 cup extra-virgin olive oil
  2. • 10 ounces fresh spinach leaves, washed and dried
  3. • 2 zucchini, quartered lengthwise
  4. • 2 yellow crookneck squash, quartered lengthwise
  5. • 2 Japanese eggplants, quartered lengthwise
  6. • 1 ½ cups portobello mushrooms, gills removed (6 ounces)
  7. • 1 ½ teaspoons garlic powder
  8. • Kosher salt and freshly ground black pepper
  9. • 2 roasted red bell peppers, chopped (page 170)
  10. • 2 cups ricotta cheese (1 pound)
  11. • ½ cup goat cheese (2 ounces), at room temperature
  12. • 1 large egg
  13. • ½ cup firmly packed fresh basil leaves, chopped
  14. • 1 tablespoon fresh thyme leaves, chopped
  15. • 5 cups Garden-Fresh Tomato Sauce
  16. • 1 pound lasagna noodles, cooked according to package directions
  17. • 1 cup shredded mozzarella cheese (4 ounces)
Mornay Sauce Ingredients
  1. • 2 tablespoons unsalted butter
  2. • 2 tablespoons all-purpose flour
  3. • 11⁄4 cups whole milk
  4. • 1⁄2 cup grated Parmigiano-Reggiano cheese (2 ounces)
  5. • 1⁄4 teaspoon ground nutmeg
  6. • 1⁄4 teaspoon freshly ground white pepper
  1. Set the EGG for direct cooking at 500°F/260°C.
  2. Heat 1 tablespoon of the olive oil in a large sauté pan on the stove top over medium heat. Add the spinach and cook for 2 to 3 minutes, until wilted. Set aside.
  3. Brush the zucchini, squash, eggplant, and mushrooms with the remaining 1⁄4 cup olive oil and season with the garlic powder and salt and pepper. Place the vegetables on the grid. Close the lid of the EGG and grill for 2 minutes per side. Transfer the vegetables to a rimmed sheet pan and let cool slightly.
  4. Using the Grill Gripper and Pit Mitt BBQ Glove or Grilling Mitts, carefully remove the grid and add the ConvEGGtor. Lower the temperature to 350°F/177°C.
  5. Dice the zucchini, squash, eggplant, and mushrooms into 1⁄2-inch cubes and place in a large bowl. Add the bell peppers and spinach and stir to incorporate. Combine the ricotta cheese, goat cheese, egg, basil, and thyme in a small bowl. Season with salt and pepper and mix well. Set aside.
  6. Mornay Sauce Instructions
  7. To make the Mornay sauce, melt the butter in a small saucepan on the stove top. Add the flour and cook on low heat for 3 minutes, or until the roux is bubbly and the flour is no longer raw. Using a whisk, add the milk. Simmer for 5 minutes, or until thick. Remove the pan from the heat and add the cheese, nutmeg, and pepper. Stir well to combine.
  8. Reserve 2 cups of tomato sauce and keep warm in a small saucepan on the stove top over low heat. To assemble the lasagna, spread 1 cup of the tomato sauce over the bottom of the Stone. Add layers, starting with one-third of the noodles, then adding one-half of the grilled vegetables and 1 cup of the tomato sauce. Make 1 more layer and top the layer of tomato sauce with the remaining noodles.
  9. Pour the Mornay sauce evenly over the lasagna ingredients and sprinkle with the mozzarella cheese. Place the baking stone on the cooking grid and close the dome of the EGG. Bake for 45 minutes, or until the cheese is melted and the lasagna is thoroughly heated. Remove the baking dish and allow the lasagna to rest for 10 minutes.
  10. Cut into 3 by 4-inch pieces and serve with the remaining heated tomato sauce.
  1. Recipe Courtesy of Big Green Egg®
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