vegetarian recipe

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Trying to eat more veggies, but tired of the same old dishes? I was feeling this way over the weekend, so I dreamed up a recipe for a roasted vegetable salad with feta that ended up being out of this world.

roasted vegetables

I started with a giant sweet potato, a yellow onion, a peeled eggplant, a bunch of carrots, and some butternut squash chunks, cutting and peeling everything as needed. After tossing them in oil, I put the carrots, sweet potatoes, and butternut squash into a 420 degree oven to get started while I prepped the dressing.

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red pepper flakes, coriander, cumin

The dressing was really full of flavors and textures which made this veggie dish so enjoyable. I used about a teaspoon of red pepper flakes, a teaspoon of coriander seeds, crushed, and a half teaspoon of cumin. I absolutely love coriander, so I kept some of the seeds whole, roughly crushing them in a bowl with the back of a spoon.

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One of the other key ingredients in the dressing was a fig jam that was in my swag bag from the Boston Food Blogger launch party.

fig jam

To a little bowl, I added a teaspoon of the jam, the spices, and about a half cup of balsamic vinegar. Then I streamed in olive oil until the dressing tasted just right.

balsamic and fig jam

When the veggies were soft and browned, roasted to perfection, I scooped them into bowls and poured some of the dressing over them, tossing to coat all of the warm vegetables.

roasted vegetables

I cut up a bit of Athenos feta to sprinkle over the top.

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And sat down with a glass of wine and a really satisfying dinner. I planned on heating up some chicken sausage with these veggies, but I ended up pretty full from them.

roasted vegetables

Do you like roasted vegetables? What are your favorite veggies to roast?

Tags: butternut squash, carrots, eggplant, feta cheese, healthy, healthy food, healthy recipes, onion, roasted vegetables, salad, spices, sweet potato, vegan option, Vegetarian, vegetarian recipe, veggies

Baked Potato Bar

Oh healthy day! If you are like me, you have had your fair share of cookies, cheese, wine, beer, and gravy over the course of the winter so far. And if you are like me, there will probably be some unhealthy “hibernating” food as we get snowed in tomorrow yet again. 

I love to eat creamy soups like the corn and crab chowder I am working on, indulge in cake like the flourless chocolate cake I am making this evening, and taste all sorts of delicious wines, but I only enjoy those things because of a careful balance. Healthy weekday meals are a major part of that balance. While I find my breakfast and lunch usually a little too mundane for blog fodder, I am pretty excited about some of the easy, healthy dinners that we have.

sweet potato

One recent, make ahead meal was a baked sweet potato bar. I knew we were going to be out of the house all day and until about 8 pm without a chance to grab dinner, so the night before I baked two large sweet potatoes all the way through. When dinnertime came, I just popped them in the microwave to heat up.

sweet potato

As you would imagine, baked stuffed potatoes of the regular variety are pretty big in Ireland, where they are called jacket potatoes, and some of my stranger baked potato combinations are actually things I have eaten there. One Galway restaurant I love to visit is called Couch Potatas, a cozy café where you can get potatoes stuffed with everything from curried vegetables to coleslaw, beans, and cheese. For some reason, there is a LOT of coleslaw in Irish cuisine. I generally like it, but it’s a bit much when you order the salad plate and every salad on the dish is covered in mayo. I have learned to ask over the years Smile

On this particular evening, I did decide to make my baked potato with the coleslaw, baked beans, and aged Kerrygold cheddar combination.

I pre-purchased the coleslaw from Market Basket which was a bad idea; it is much better to make this sort of thing on your own.

cole slaw

In my potato, I also used half of a can of vegetarian baked beans and a handful of shredded cheddar.

baked potato bar

I also ended up sneaking in a couple of scoops of homemade hummus, my own very simple blend of chickpeas, tahini, lemon juice, and garlic.

hummus

Baked potato bar nights are a favorite in our house because of the versatility of the toppings. From grilled chicken, to vegetarian chili, to tuna melt potatoes, baked potatoes are a fun, quick, and cheap way to get in a healthy meal after a long day.

What are your favorite baked potato toppings or ways to eat potatoes? I have a MAJOR weakness for some good French fries. . .

Tags: dinner, Food, healthy eating, healthy recipes, potatoes, quick recipes, recipes, vegetables, vegetarian recipe

Before today’s post, a couple of updates:

I have added a professional background page to my About page; check it out if you get a chance.

Today my first guest post on CRAVE Boston was published. It covers one of Boston’s best wine shops, The Wine Bottega, and you can check it out here:

http://thecravecompany.com/boston/2010/08/05/thewinebottegaboston/

 

Recreating my meal at zazu was what I had in mind when I started in on this Israeli couscous creation, and I must admit, I was quite successful. Minus, of course, the beautiful Santa Rosa scenery and TasteLive! friends.

zucchini, onions, tomatoes, couscous

On Saturday night, I opened the windows, put on some Grateful Dead, and got to cooking this delicious dish.

I cut 3 medium sized zucchinis into thin discs, then slowly sautéed them on a very low heat with a sweet farmers’ market onion. 

zucchini

In the meantime, I took an entire box of Israeli couscous and mixed it with a few teaspoons of olive oil, garlic powder, and black pepper and allowed it to start to toast over a low flame. Then I squeezed in the juice of three lemons (would use at least two more next time!) and then added a couple cups of hot water to allow the couscous to cook all the way through.

To the zucchini I added semi-cooked corn and raw heirloom tomatoes, then some olive oil, sea salt, and black pepper.

I squeezed half of a lemon over the cooking veggies, then combined everything and topped it off with a good pour of olive oil.

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lemony veggie couscous

Such an easy, flavorful, and filling vegetarian recipe. It was no zazu, but it was close and quite delicious. I will keep working on it to see if I can make it more up to zazu standards, but until then, I have a new vegetarian dinner in my repertoire, and you can’t beat that.

Do you have a favorite restaurant meal you have tried to recreate? Where was it from, and how did you do?

Tags: couscous, Food, garlic, heirloom tomatoes, Israeli Couscous, lemon, recipe, tomatoes, vegan recipe, vegetables, vegetarian recipe, zazu, zucchini

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