OUR VEGETARIAN BLOG
Nutty Gorgonzola Roll-Ups
PREP: 40 minutes BAKE: 40 minutes OVEN: 375°F MAKES 8 servings 8 dried lasagna noodles 12 ounces cream cheese, softened 2 cups shredded Italian cheese blend (8 ounces) 1 cup crumbled Gorgonzola or other blue cheese (4 ounces) 1 cup chopped walnuts, toasted 2…
Chilly Veggie Pizza
PREP: 25 minutes BAKE: 8 minutes CHILL: 2 to 4 hours OVEN: 375°F MAKES 6 servings 1 8-ounce package (8) refrigerated crescent rolls 1 8-ounce package cream cheese, softened 1⁄3 cup mayonnaise or salad dressing 2 tablespoons thinly sliced green onion (1) 1⁄2 teaspoon…
Tomato-Olive Bread Pudding
PREP: 25 minutes BAKE: 1 hour STAND: 15 minutes OVEN: 325°F MAKES 6 servings 8 ounces crusty country Italian bread, cut into 1-inch cubes (about 8 cups) 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, drained 1 10-ounce package frozen chopped spinach,…
Summer Squash and Chard Gratin
PREP: 35 minutes BAKE: 30 minutes STAND: 10 minutes OVEN: 350°F MAKES 6 servings 2 cups chopped onions (2 large) 1 tablespoon olive oil 6 cloves garlic, minced 3 cups sliced fresh mushrooms (8 ounces) 11⁄2 pounds zucchini and/or yellow summer squash, thinly sliced (6…
Cheesy Spaghetti Squash
PREP: 35 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 350°F MAKES 6 servings 1 21⁄4 -pound spaghetti squash (1 medium) 1⁄4 cup water 2 cups sliced fresh mushrooms 3⁄4 cup chopped red or green sweet pepper (1 medium) 1⁄2 cup chopped onion (1 medium) 3 cloves…
Zucchini and Eggplant Bake
PREP: 35 minutes BAKE: 20 minutes STAND: 10 minutes OVEN: 350°F MAKES 6 to 8 servings 5 cups peeled and coarsely chopped eggplant (1 medium) 4 cups thinly sliced zucchini (3 medium) 2 cups coarsely chopped red sweet peppers (3 medium) 1 cup coarsely chopped onion (1…
Layered Potatoes and Leeks
PREP: 35 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 400°F MAKES 4 servings 1 pound potatoes (3 medium), sliced 1⁄4 inch thick 2 tablespoons olive oil or vegetable oil 3 cups sliced fresh mushrooms (8 ounces) 2⁄3 cup thinly sliced leeks (2 medium) 2 cloves…
Herbed Root Vegetable Cobbler
PREP: 35 minutes BAKE: 1 hour 12 minutes STAND: 20 minutes OVEN: 400°F MAKES 12 servings 1 pound Yukon gold potatoes, cut into 1-inch pieces 1 pound rutabagas, peeled and cut into 1-inch pieces 4 medium carrots, cut into 1-inch pieces 2 medium parsnips, peeled and cut…
Spinach Cannelloni with Fontina
PREP: 35 minutes BAKE: 25 minutes STAND: 10 minutes OVEN: 375°F MAKES 5 servings 1 cup chopped fennel (1 medium) 3 cloves garlic, minced 1 tablespoon olive oil 1 6-ounce package fresh baby spinach 1 egg, lightly beaten 1 15-ounce carton ricotta cheese 2⁄3 cup finely…
Corn and Polenta Bake
PREP: 25 minutes BAKE: 50 minutes OVEN: 325°F MAKES 12 servings 2 cups fresh corn kernels (4 ears) or frozen whole kernel corn 1 cup chopped green sweet pepper 1⁄2 cup chopped onion (1 medium) 2 cloves garlic, minced 2 tablespoons vegetable oil 2 16-ounce tubes…
Chilaquile Casserole
PREP: 20 minutes BAKE: 35 minutes STAND: 15 minutes OVEN: 375°F MAKES 8 servings 1 cup chopped onion (1 large) 2 cloves garlic, minced 1 tablespoon vegetable oil 12 6-inch corn tortillas, cut into 1-inch pieces 2 cups shredded Monterey Jack cheese (8 ounces) 2 4-ounce…
Chiles and Cheese Individual Casseroles
PREP: 25 minutes CHILL: 2 to 24 hours BAKE: 40 minutes STAND: 10 minutes OVEN: 350°F MAKES 4 servings 2 4-ounce cans whole green chile peppers, drained 1 cup fresh asparagus cut into 1-inch pieces or frozen cut asparagus, thawed 1 small red onion, quartered and thinly…