Easy Vegetarian Supper Hash
Serves 4

Sunday was a day of utter exhaustion for me, which led to the creation of this “cheater” meal. It was mighty tasty, so I suppose that is the silver lining? I chose to use a frozen veg mix from Trader Joe’s that I am currently obsessed with. It contains green beans, carrots, corn, and peas, but any combo of your favorites will do nicely. The potatoes can be cooked up to a day ahead and kept covered in the refrigerator until ready to use as a way to save prep time on cooking day.

INGREDIENTS

1 pound Yukon gold potatoes, scrubbed (halved if large)

1 pound Trader Joe’s “Organic Foursome” frozen vegetable mix

3 tablespoons olive oil

1 small yellow onion, diced

2 large garlic cloves, minced

1 can (15-ounces) kidney beans, drained and rinsed

1/4 cup fresh lemon juice

1/4 cup chopped fresh dill

sea salt and fresh ground black pepper

INSTRUCTIONS

Step One: Bring a large pot of water to boil. Add potatoes and cook until fork tender (about 12 minutes). Drain potatoes and allow to cool before handling. Once cooled, chop potatoes into large pieces

Step Two: In the same pot, prepare frozen vegetables according to package instructions.

Step Three: While frozen vegetables are cooking, heat oil over medium in a large pan. Add onion and garlic and sauté 4 minutes. Add garlic and potatoes and continue to sauté until potatoes begin to brown, about 8-12 minutes.

Step Four: Add cooked vegetable mix, beans, and lemon juice. Season with salt and pepper and allow to cook until beans are heated through. Remove from heat, stir in dill, and serve.

Source: A Robot Heart Recipes Original.

Lentil “Meatballs” with Homemade Marinara
Serves 4-5

When I came across this lentil “meatball” recipe while poking my nose around the Internet for delish dishes to post on my new recipe sharing blog, Veg Nation Celebration, I knew I had to make them right away! While the lemon pesto used as a sauce in the original post sounds lovely, I am always looking for an excuse to make my favorite marinara. My intention was to create a full-on mock spaghetti and meatballs using spaghetti squash as the “pasta.” But alas, too many things going on in the kitchen at once led to majorly overcooked squash. Don’t let the long ingredient list and numerous steps fool you. I promise that both the sauce and the balls were easy to prepare. The sauce can certainly be made a day or two ahead of time, in fact it usually tastes better that way.

INGREDIENTS

Sauce

1 1/2 tablespoons olive oil

1 1/2 cups chopped yellow onion (about 1 1/2 medium)

1/2 tablespoon sugar

1 1/2 tablespoons minced garlic (about 3 cloves)

1 teaspoons salt

1 teaspoons dried basil

3/4 teaspoons dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon fennel seeds, crushed

1 tablespoons balsamic vinegar

1 cups no-sodium, organic vegetable broth

1 1/2 (28-ounce) cans no-salt-added crushed tomatoes

“Meatballs”

2 cups cooked lentils

2 eggs, lightly beaten

3/4 cup part-skim ricotta

1/4 cup fresh-grated Parmesan cheese

1 large garlic clove, minced

1/2 teaspoon fennel seed, crushed

2 tablespoons finely chopped fresh parsley

hefty pinch of dried or fresh thyme

1 teaspoon each kosher salt and fresh ground black pepper

2/3 cup breadcrumbs (fresh or panko, preferably)

INSTRUCTIONS

Step One: For the sauce, heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.

Step Two: Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

Step Three: For the “meatballs,” in a food processor, pulverize the lentils into mush. Place lentils in a large mixing bowl. Add the beaten eggs, ricotta, Parmesan, garlic, fennel seed, parsley, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes.

Step Four: Preheat the oven to 400°F. Check the lentil mixture by rolling a 1” round ball between your palms, it should hold together fairly well. If it seems too wet and/or falls apart, stir in another tablespoon or two of breadcrumbs until the mixture forms balls that easily stay together.

Step Five: Line a baking sheet with parchment paper. Roll the mix into balls and line them up on a baking sheet (they don’t need lots of space between, they won’t spread). If you like a bit more of a crust, brush them with olive oil.

Step Six: Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly.

Sources: Sauce from “Basic Marinara,” Cooking Light, October 2007. Lentil meatballs from “Lentil ‘Meatballs’ in Lemon Pesto” Sprouted Kitchen. View the sauce recipe on CookingLight.com. View the Lentil “Meatball” recipe on Sprouted Kitchen.com.

Arugula Salad with Olive Oil, Lemon, Parmesan Cheese, and Roasted Garlic Croutons
Serves 4

I wanted a nice light salad to accompany the heavier, lentil-based main dish. I found this recipe and thought that the pepperiness of the arugula would play well against the similar flavors in the lentils. I loved the simplicity of it, but much like the marinara mentioned above, I am also always down for anything that gives me reason to make my favorite croutons, so I opted to throw them into the mix.

INGREDIENTS

Croutons

1/4 cup olive oil

4 cloves roasted garlic

1 tablespoon fresh lemon juice

1 medium loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite sized pieces

1/4 teaspoon salt

Salad

2 bunches arugula, washed, dried, and torn

1/4 cup extra-virgin olive oil

1/2 lemon, juiced

kosher salt and freshly ground black pepper

a chunk of Parmigiano-Reggiano

INSTRUCTIONS

Step One: For the croutons, Preheat oven to 425°F. Wrap garlic cloves in foil and place in oven. Allow to roast until soft, about 30 minutes.

Step Two: Reduce oven heat to 400°F. In a large bowl combine olive oil, roasted garlic and lemon juice. With a fork or immersion blender mash or blend the roasted garlic till creamy.

Step Three: Add torn bread and toss to coat each piece with the garlic/oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt if desired and bake for 12 to 14 minutes until golden brown. Toss the croutons twice during baking. Remove from oven and cool croutons on baking sheet.

Step Four: For the salad, in a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano-Reggiano over the top and add croutons.

Sources: Croutons from “A Really Decent Caesar Salad,” Post Punk Kitchen. Salad from “Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese,” by Tyler Florence for the Food Network’s “How to Boil Water.” View the crouton recipe on ThePPK.com. View the salad recipe on FoodNetwork.com.

Roasted Asparagus, Tomato, and Mushroom Medley
Serves 4-5

Yes, it is accurate that this was the dinner I prepared on Sunday, and it is currently Friday and I am just now getting around to posting it. But, give a girl a break, I haven’t been feeling so hot. This dinner on the other hand is “dancing screaming itching squealing fevered feeling hot hot hot!!!” (Sorry about that. Spring weather always puts The Cure into heavy rotation on my playlists). But really, this was a mighty tasty meal, even if that means a big ol’ toot on my own horn. Plus, it doesn’t get much easier than a dinner composed almost fully of roasted ingredients—your oven does all the work for you!

INGREDIENTS

2 bunches asparagus (2-pounds), tough stems removed

1-pound large crimini mushrooms, cut into quarters

1 medium red onion, cut into half-moons

10-ounces golden cherry tomatoes

3 tablespoons olive oil

2 tablespoons Balsamic vinegar

1 tablespoon fresh squeezed lemon juice

1 tablespoon fresh squeezed orange juice

kosher salt and fresh ground black pepper

1 can (15-ounces) cannellini beans, drained and rinsed

1/2 cup sliced sun-dried tomato halves (not packed in oil)

1/2 cup crumbled goat cheese

INSTRUCTIONS

Step One: Heat oven to 425°F. In a large roasting pan, combine asparagus, mushrooms, onion, and tomatoes. Add olive oil, vinegar, and citrus juices. Stir gently to coat vegetables. Season with salt and pepper.

Step Two: Roast for 20-25 minutes (stirring halfway through) or until vegetables are just tender and beginning to brown. Add cannellini beans and roast an additional 5 minutes.

Step Three: Remove from oven and transfer to a serving platter. Top with sun-dried tomatoes and goat cheese.

Source: A Robot Heart Recipes Original.

Unfortunately I didn’t get the best photos this week. (I was in a hurry because I didn’t want to miss my new TV addiction—the Discovery Channel’s “Frozen Planet”). However, I still wanted to share because it was a tasty meal!

Vegan Corn and Potato Chowder
Serves 4

I made a couple of small changes to this simple yet delicious soup recipe. I veganized, downgraded the amount of dried thyme, and swapped out parsley for dill. The version below is mine. You can access the original via the link at the bottom. This is a nice, hearty soup without being too heavy, and the prep is a cinch!

INGREDIENTS

2 tablespoons olive oil

1 large shallot, chopped

1 tablespoon flour

4 cups low-sodium vegetable broth

1 teaspoon dried thyme

4 medium yukon gold potatoes, diced

2 cups corn, frozen thawed and drained

1/2 cup unsweetened plain almond milk

kosher salt and fresh ground black pepper, to taste

2 tablespoons chopped fresh dill

INSTRUCTIONS

Step One: In a large pot over medium high heat, add oil and sauté  shallots for about 5 minutes, until tender. Mix in flour; add vegetable broth and whisk until smooth. Bring to a boil.

Step Two: Reduce heat and add thyme and chopped potatoes. Simmer for about 20 minutes until potatoes are tender. Mash about half of the potatoes to create additional thickness.

Step Three: Stir in corn and almond milk. Season with salt and pepper and cook for an additional  5-7 minutes. Ladle soup into bowls and garnish with fresh chopped dill.

Source: Slightly modified from “Corn and Potato Soup,” from Wishful Chef. View the original recipe on WishfulChef.com.

Grapefruit and Asparagus Salad
Serves 4

Our neighbor has a friend who runs some sort of produce business. Every once in awhile he comes over with a huge box of random fruits and veg for us. The most recent delivery contained four gigantic grapefruits. I had become so used to by Ruby Red grapefruit that I forgot how much I like the standard variety. Now I’m a little grapefruit obsessed. This salad was a nice way to be able to appease my fixation during dinner. You could likely make a nice vegan version of the dressing by substituting agave for honey and silken tofu for the yogurt.

INGREDIENTS

Dressing

1 large grapefruit

1/2 teaspoon grapefruit zest

1 teaspoon Dijon mustard

1 tablespoon honey

1 clove garlic, pressed

1/2 teaspoon fresh ground black pepper

1/4 cup lemon yogurt

Salad

1/2 a bunch of asparagus, tough ends removed

4 cups mixed butter and red leaf lettuces, torn

1/3 cup clover sprouts

1/2 cup frozen peas, thawed and drained

2 tablespoons sunflower seeds, toasted

INSTRUCTIONS

Step One: For the dressing, cut the peel and white pith from the grapefruit. Holding the grapefruit over a medium bowl to catch the juice, cut between the membranes to release the segments and allow them to drop into the bowl. Squeeze the membranes to release any juices into the bowl. Transfer the segments to a plate with a slotted spoon. Reserve 3 tablespoons juice in the bowl.

Step Two: Whisk in the zest, mustard, honey, garlic, and pepper into the grapefruit juice. Whisk in the yogurt until well combined.

Step Three: For the salad, cut asparagus stalks on the diagonal into 2-inch pieces. Fill a medium pot with 2-inches of water and bring to a boil. Place asparagus pieces into a steamer basket, add to pot, cover, reduce heat to medium-low and steam for 4-7 minutes, or until asparagus is tender. Remove from pot and place into an ice bath. Allow to cool then pat dry.

Step Four: Place lettuces, sprouts, peas, and sunflower seeds into a large serving bowl. Top with grapefruit segments and asparagus pieces. Serve with dressing on the side.

Sources: Dressing slightly modified from “Grapefruit Spinach Salad with Creamy Dressing” from Organic Gardening. View the original recipe on OrganicGardening.com. Salad mixture A Robot Heart Recipes Original.

I originally put this menu together as a nod to St. Patrick’s Day and intended to cook it on Saturday. However, my health had other ideas in mind so it ended up becoming Sunday Night Dinner instead. It may appear that there are a lot of components, but trust me when I say that all three of these items are extremely easy to prepare. In my current lackluster state I wouldn’t have been able to get it accomplished otherwise. I cheated by purchasing pre-cut mushrooms and bagged spinach to make things even easier on myself. The cabbage and ‘tates roast at the same temp, so that is a time saver as well.

Vegetarian Reubens with Russian Dressing
Serves 2

I’ve always loved the flavor profile that a Reuben sandwich has going for it. However, I have typically been underwhelmed by vegetarian versions with the except of one bar that I frequented when living in Portland, Oregon that made an outstanding veg Reuben. My distaste may come largely from folks trying too hard to make it taste “meaty.” That being said, I was super intrigued when I came across this little monster that ditches the fake meat altogether. It was packed with flavor and ooey, gooey goodness!

INGREDIENTS

Dressing

2 tablespoons reduced-fat mayonnaise

2 teaspoons ketchup

2 teaspoons chopped capers

1 teaspoon chopped pickle, or relish

Sandwiches

3 teaspoons extra-virgin olive oil, divided

1 small red onion, thinly sliced

1 cup sliced mushrooms

5 cups baby spinach

freshly ground pepper, to taste

4 slices rye bread

1/2 cup shredded reduced-fat Swiss cheese (2 ounces)

1/2 cup sauerkraut

INSTRUCTIONS

Step One: To prepare the dressing, whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).

Step Two: To prepare sandwiches, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.

Step Three: Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Source: The Essential Eating Well Cookbook, (Countryman Press, 2004). View the book on Amazon.com. View the recipe on EatingWell.com.

Roasted Green Cabbage
Serves 2-4

I love roasted veggies, plain and simple. In my opinion, roasting is the way to go in regard to bringing out the best in our little vegetable friends. Case in point, roasted cabbage—delish!

INGREDIENTS

1 small head of green cabbage

1-2 tablespoons olive oil

salt and pepper to taste

INSTRUCTIONS

Step One: Begin by washing your cabbage. Once washed thoroughly, cut in half lengthwise with a sharp knife.  Cut each half into four quarters, making eight pieces total.

Step Two: Preheat your oven to 425°F and grease a baking pan. Make a single layer of cabbage wedges on the baking pan and drizzle them with olive oil. Salt and pepper the cabbage to taste and roast for 30 minutes, flipping once halfway through.

Source: Clean Eating Chelsey. View the recipe on CleanEatingChelsey.com.

Salt and Vinegar Potato Bites
Serves 8 (1/2 cup serving each)

Why I do declare, bestill my potato loving heart! These monkeys are out of control!! Roasted deliciousness? Check! Potato perfectness? Check! Sweet and tangy balance? Check! Granted, I am a bit biased considering that I haven’t met many potatoes that I didn’t like in my life. But this recipe really knows what it’s talking about. I opted to reduce the sauce down quite a bit while the ‘tates were roasting. Then I drizzled it on for the last 10 minutes or so of oven time.

INGREDIENTS

6 medium red or yellow potatoes, cut into 1-inch cubes (3 cups)

2 tablespoons vegetable oil

1 cup malt vinegar

3 tablespoons sugar

INSTRUCTIONS

Step One: Soak potatoes in large bowl of cold water 30 minutes. Drain, and pat dry.

Step Two: Preheat oven to 425°F. Toss potatoes with oil on baking sheet, and spread in single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. Season with salt and pepper, if desired.

Step Three: Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15 to 20 minutes, or until liquid is reduced by half, stirring occasionally. Serve malt sauce on side for dipping, or drizzle over potatoes.

Source: Vegetarian Times, March 2011. View the recipe on VegetarianTimes.com.

Roasted Vegetables with Crispy Polenta and Cheater’s Marinara
Serves 4

This dish was inspired by one that I recently ferociously gobbled down during a work event at one of my most beloved local restaurants. Any of your favorite veggies will do just fine if you’re not a fan of the ingredients I used. You could certainly also make your own polenta or a fancier sauce, but I was trying to keep things on the simpler side.

INGREDIENTS

Sauce

2 tablespoons olive oil

4 garlic cloves, minced

3 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes with basil

1/8 teaspoon fennel seeds, crushed

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 tablespoon balsamic vinegar

1/8 teaspoon crushed red pepper flakes

kosher salt and fresh ground black pepper

Veggies & Polenta

1 (18-ounce) log prepared polenta

5 tablespoons olive oil, divided

1/2-pound large crimini mushrooms, cut into fourths

2 medium zucchini, halved lengthwise and cut into chunks

1 large yellow squash, halved lengthwise and cut into chunks

2 cups mini sweet peppers, deribbed and chopped into chunks

1 large red onion, cut into large half-moons

1 tablespoon balsamic vinegar

kosher salt and fresh ground black pepper

1 (15-ounce) can butter beans, drained and rinsed

1 (15-ounce) can colossal black olives, drained

1/4 cup grated Parmesan cheese (optional)

INSTRUCTIONS

Step One: For the sauce, heat oil in a saucepan over medium heat. Add garlic, and cook, stirring constantly, about 1 minute or until pale golden. Add tomato paste, and cook, stirring constantly, 1 minute. Add crushed tomato, fennel, thyme, oregano, vinegar, and crushed red pepper. Season with salt and pepper and simmer 10 minutes. Remove from heat and cover. Gently reheat about 5 minutes before vegetables are finished roasting.

Step Two: Heat oven to 450°F. Cut polenta lengthwise into 1/2-inch slabs, then cut slabs into squares. Brush each side of polenta squares with olive oil and place on a small baking sheet.

Step Three: Place mushrooms, zucchini, yellow squash, sweet peppers, and red onion into a large roasting pan. Toss with 3 tablespoons olive oil and balsamic vinegar; season with salt and pepper. Place polenta and vegetables into the oven with veggies positioned on the lower rack, and polenta on the upper rack. Bake for 15 minutes. Remove polenta, flip each square and return to oven. Remove vegetables, add beans and olives, stir, season with additional salt and pepper if needed, and return to oven. Bake an additional 10-12 minutes, or until vegetables are tender and lightly golden.

Step Four: Cover vegetables with aluminum foil and move to top rack, placing polenta on lower rack. Continue to bake another 5-6 minutes until polenta is crispy on outer edges. Place polenta squares on individual serving plates, top with vegetables, sauce, and a sprinkle of Parmesan cheese (if desired).

Sources: Sauce modified from “Quick Marinara Sauce,” Cottage Living 2008. View the original recipe on MyRecipes.com. Remainder of the dish A Robot Heart Recipes Original.

Spinach, Three-Bean, and Roasted Garlic Soup with Parmesan Crisps
Serves 6

Holy mother of all that’s good in a bowl! This soup is delishtastic! Now admittedly there is a bit of work to deal with here because the tomato base comes from homemade marinara sauce. But the idea is that you use leftover sauce from some other scrumptious dish that you have previously whipped up. For instance, I had the perfect amount of marinara remaining after making last week’s Baked Spaghetti Squash Casserole.

And oh, it gets better folks. Why not garnish this deletable soup with wondrous little crispy Parmesan delights!? I was first introduced to these genius little devils on a salad at one of my favorite local restaurants. A quick Internet search provided me with a recipe that is simple as can be. A total, “Why didn’t I think of that!?!”

INGREDIENTS

Soup

1 whole garlic head

1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided

1 teaspoon chopped fresh rosemary

1 tablespoon olive oil

4 cups reduced-sodium organic vegetable broth

2 cups Basic Marinara*

1 teaspoon freshly ground black pepper

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can pink beans, rinsed and drained

8 cups spinach leaves

rosemary sprigs (optional)

Crisps

3/4 cup freshly grated Parmesan cheese

1/2 teaspoon dried thyme

1 grind of black pepper

INSTRUCTIONS

Step One: Preheat oven to 350° F. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° F for 45 minutes; cool 10 minutes.

Step Two: Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until paste-like. Stir in chopped rosemary; set aside.

Step Three: Heat olive oil in a Dutch oven over medium heat. Add remaining Great Northern beans, broth, and next 6 ingredients (through spinach); bring to a simmer. Reduce heat, and simmer 20 minutes. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving.

Step Four: For crisps, reheat oven to 350° F and line a baking sheet with parchment paper. Mix Parmesan, thyme, and pepper in a small bowl.

Step Five: Using a tablespoon measure, spoon cheese mixture in mounds 3-inches apart on the baking sheet. Flatten with the back of the spoon. Bake for 7 to 8 minutes, or until golden. Remove from the oven and leave on the baking sheet until cool. Place soup into individual serving bowls and garnish with rosemary sprigs, if desired. Serve with Parmesan crisps.

*Note: The “Basic Marinara” link above will take you to my recipe for Baked Spaghetti Squash Casserole. The ratios for the sauce recipe listed there yielded exactly enough marinara for both the casserole and the soup. You can also view the full “Basic Marinara” recipe here.

Source: Soup modified from “Escarole, Three Bean, and Roasted Garlic Soup” from Cooking Light, October 2007. View the soup recipe on MyRecipes.com. Parmesan Crisps from Cooking Lessons blog by Sally Pasley Vargas. View the Parmesan Crisps recipe on SallyPasleyVargas.com.

Baked Spaghetti Squash Casserole
Serves 6

After making Baked Spaghetti for my best friend and her son a couple of weeks ago, I have been hardcore craving something along the same lines for myself. I decided to use the same theory, but replace pasta with spaghetti squash. Boy George am I glad I did! I don’t like to toot my own horn, (who am I kidding, I totally love giving myself props!) but this mama is mouthwateringly delicious! Don’t be intimidated by the long list of ingredients. Both the sauce and the casserole “innards” are easy to prepare.

INGREDIENTS

Sauce

1 1/2 tablespoons olive oil

1 1/2 cups chopped yellow onion

1/2 tablespoon sugar

1 1/2 tablespoons minced garlic (about 3 cloves)

1 teaspoons salt

1 teaspoons dried basil

3/4 teaspoons dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/8 teaspoon dried red pepper flakes

1/4teaspoon fennel seeds, crushed

1 tablespoons balsamic vinegar

1 cups no-sodium, organic vegetable broth

1 1/2 cans (28-ounces each) no-salt-added crushed tomatoes

Spaghetti Squash

3 pounds spaghetti squash

1 tablespoon olive oil

2 cups crimini mushrooms, sliced

1 tablespoon marsala wine

1 large zucchini, cut lengthwise into fourths and chopped

4 cups spinach leaves

kosher salt and fresh ground black pepper

1/2 cup part-skim ricotta

2 cups grated mozzarella and Parmesan blend

1/4 cup grated sharp cheddar cheese

INSTRUCTIONS

Step One: For the sauce, heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.

Step Two: Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

Step Three: For the spaghetti squash, preheat oven to 375°F. Carefully cut squash in half lengthwise and scrape out seeds. Place squash flesh down in a shallow baking pan large enough that both halves lay flush. Add 1/2-inch of water, cover, and bake until squash is easily pierced with a fork, about 50 minutes. Remove from oven and allow to cool before handling.

Step Four: While spaghetti squash is cooking, heat 1 tablespoon olive oil over medium-high heat in a large pan. Add mushrooms and sauté until juices have released and mushrooms are lightly browned. Stir in marsala and sauté an additional 1-2 minutes. Add zucchini and sauté an additional 3 minutes. Add spinach; cover and cook until spinach has wilted. Season with salt and pepper to taste; remove from heat and set aside.

Step Five: Keep oven at 375°F. Use a fork to separate spaghetti squash strands into a large bowl. (Use a pot holder to handle if necessary). Spread 1/4 cup sauce on the bottom of a 3-quart baking dish. Spread half of spaghetti squash on top of sauce. Top squash with vegetable mixture, spreading evenly. Pour another 1/4 cup sauce on top of vegetables and layer ricotta on top sauce. Add remaining squash and top with desired amount of sauce and the grated cheeses. Bake until cheese is golden brown and edges are bubbling, about 25-35 minutes.

Sources: Sauce from half recipe of “Basic Marinara” Cooking Light, October 2007. View the recipe on MyRecipes.com. Remainder of casserole A Robot Heart Recipes Original.

Olive Garden-esque Salad
Serves 4

I’m definitely not a mainstream, chain restaurant type of girl. In fact, it’s been at least a year or more since I’ve eaten in one. That being said, on the rare occasion that I have dined at The Olive Garden, I have very much enjoyed their salad. This was my attempt at an “Olive Garden-esque Salad.”

INGREDIENTS

Dressing

6 1/2 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

2 garlic cloves, chopped

1 teaspoon dried basil, crumbled

1/4 teaspoon dried crushed red pepper

pinch of dried oregano

pinch of sugar

kosher salt and fresh ground black pepper

Salad

6 cups butter lettuce, torn or cut into pieces

1/2 cup grape tomatoes, halved

1/2 cup black olives, halved

4 pepperoncinis, thinly sliced

1/4 of a medium red onion, sliced into thin rings

2 tablespoons grated Parmesan cheese

INSTRUCTIONS

Step One: For the dressing, combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.

Step Two: Place lettuce in a large serving bowl, top with tomatoes, olives, pepperoncinis, onion, and Parmesan. Serve with dressing on the side.

Sources: Dressing modified a teeny bit from “Basic Italian Salad Dressing,” Bon Appétit, December 1992. View the recipe on Epicurious.com. Salad inspired by “Garden Fresh Salad” from The Olive Garden restaurant.

Mediterranean Spaghetti Squash
Serves 4

You know how most of us always tend to want exactly what we can’t have? Such has been the case since I have been on a super restricted diet. I’ve been craving things that I don’t even typically eat much of under normal circumstances, like chocolate and pasta. This dish was an attempt to squelch my pasta desire. It worked—this mix is no frills while still being extremely packed with flavor. I personally love spaghetti squash as a pasta replacement so much that I don’t feel deprived in the least.

INGREDIENTS

1 medium spaghetti squash, halved and deseeded

2 tablespoons olive oil

1/2 medium onion, thinly sliced, lengthwise

2 garlic cloves, thinly sliced crosswise

1/4 cup white wine vinegar

1 can artichoke hearts, drained, rinsed, and quartered lengthwise

1/3 cup pitted kalamata olives, quartered lengthwise

1 pint cherry or grape tomatoes, halved lengthwise

1/2 cup fresh basil leaves, torn

INSTRUCTIONS

Step One: Preheat oven to 375°F. Place squash halves flesh down in a shallow baking pan large enough for both halves to lay flush. Add 1/2-inch of water, cover, and bake until squash is easily pierced with a fork, about 50 minutes. Remove from oven and allow to cool before handling.

Step Two: Use a fork to separate spaghetti squash strands into a large bowl. (Use a pot holder to handle if necessary). Set aside.

Step Three: In a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add vinegar and cook until evaporated, about 2 minutes.

Step Four: Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add spaghetti squash strands to skillet. Stir in remaining tomatoes, oil, and basil.

Source: Adapted from “Mediterranean Pasta with Artichokes, Olives, and Tomatoes,” Body+Soul, April/May 2007. View the recipe on WholeLiving.com.

Baked Spaghetti
Serves 6

Admittedly a lot of the recipes that I post would not register very high on a scale of kid-friendliness. However, I put this puppy together specifically with kiddos in mind. I created this dish for my best friend’s birthday dinner and fed it to both her, and her son. I didn’t eat a single bite because it was packed with items that are currently on my “restricted list,” but there was a whole lot of “yum,” “mmm,” “this is delicious!” and “this is SO good!” being thrown around, so I think it’s safe to assume it was a hit! This is a great “make-ahead” dish. I assembled the whole casserole and then brought it to my BFF’s house to bake.

INGREDIENTS

Sauce

1 1/2 tablespoons olive oil

1 1/2 cups chopped yellow onion (about 1 1/2 medium)

1/2 tablespoon sugar

1 1/2 tablespoons minced garlic (about 3 cloves)

1 teaspoons salt

1 teaspoons dried basil

3/4 teaspoons dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon fennel seeds, crushed

1 tablespoons balsamic vinegar

1 cups no-sodium, organic vegetable broth

1 1/2 (28-ounce) cans no-salt-added crushed tomatoes

Spaghetti

1 tablespoon olive oil

1 large carrot, peeled and chopped (about 3/4 cup)

2 cups broccoli florets

1 large zucchini, chopped (about 2 cups)

4 cups spinach leaves

kosher salt and fresh ground black pepper

3/4 pound spaghetti

1/2 cup part-skim ricotta

2 cups grated mozzarella and Parmesan blend

1/4 cup grated medium cheddar cheese

INSTRUCTIONS

Step One: For the sauce, heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.

Step Two: Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

Step Three: For the spaghetti, heat 1 tablespoon olive oil over medium-high heat in a large pan. Add carrot and sauté 5 minutes. Add broccoli and zucchini and sauté an additional 3 minutes. Add spinach; cover and cook until spinach has wilted. Season with salt and pepper to taste; remove from heat and set aside.

Step Four: Prepare spaghetti according to package instructions. Drain and return to pot. Combine cooked pasta with sauce and 1/2 cup of the mozzarella and Parmesan blend, reserving 3 tablespoons of sauce.

Step Five: Preheat oven to 375 degrees. Lightly oil a 3-quart baking dish. Spread reserved sauce on the bottom of the dish. Spread half of spaghetti on top of sauce. Top pasta with vegetable mixture, spreading evenly. Layer ricotta on top of vegetables; then add remaining pasta and top with grated cheeses. Bake until cheese is golden brown and edges are bubbling, about 25-30 minutes.

Sources: Sauce from half recipe of “Basic Marinara” Cooking Light, October 2007. View the recipe on MyRecipes.com. Remainder of casserole A Robot Heart Recipes Original.