Vegetarian Recipes

Grilled Purple Sprouting Broccoli with Tahini Dressing

Purple sprouting broccoli is a gorgeous and nutritious treat that graces our tables in the spring. As a member of the brassica family, it has detoxifying properties and is a great way for your body to cleanse. The deep purple color indicates a unique antioxidant profile and will also add some color variety to your plate. Additionally, it is an excellent source of vitamin C, which supports your immune system as the season shifts.

purple sprouting broccoli

Grilled Purple Sprouting Broccoli with Tahini Dressing

1 bunch of Nash’s purple sprouting broccoli
2 Tbsp. olive oil, plus extra to serve
½ clove garlic, crushed with a little salt
2 Tbsp. light tahini, stirred
½ lemon, zest finely grated, juiced
½ orange, juiced
½ tsp. clear honey
Sea salt and freshly ground black pepper
1 Tbsp. olive oil

For the dressing, put the garlic in a small bowl with the tahini, lemon zest and juice, orange juice, honey and a grind of black pepper. Stir well. Thin down by whisking in water, a tablespoon at a time, till the dressing has a creamy consistency. Gently stir in the oil and season to taste.

Trim the broccoli, removing any tough ends; slice any thick stems lengthwise. Steam over boiling water for three minutes, until just starting to soften but not fully tender. Or cook in boiling water for four minutes, until not quite tender, then drain well. The broccoli will be cooked further in the grill pan, so you want it under-done at this stage.

Put two tablespoons of olive oil and some salt and pepper into a bowl. Add the broccoli, toss it in the seasoning and oil. Heat a ridged cast-iron grill pan over a high heat. When hot, add the broccoli and sear for five to seven minutes, turning from time to time, until tender and patched with dark brown char marks. Transfer to a warm dish, trickle over some of the dressing, add a little more salt and pepper, and an extra dash of olive oil, and serve.

We thank theguardian.com for this recipe.

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Spicy Kale Raab and Onion Puree

One bunch of green kale raab, against a background of Nash boxes

Green kale raab — just one of many raabs that appear all-too-briefly in the springtime.

Try this spread on soft flour tortillas!

2 Tbsp. extra virgin olive oil or coconut oil
1 small red or yellow onion, peeled and chopped
3-4 cloves of garlic, minced or pressed
1 jalapeño, seeded and finely chopped
6 cups kale raab (or other seasonal green)
½ cup water, stock, or dry white wine
Juice of ½ lemon
2 Tbsp. cashew or peanut butter
2 Tbsp. white miso

Heat a heavy skillet over medium heat. Add olive oil, onion, garlic, and jalapeño. Stir and cook until onions are soft and garlic is lightly browned. Mix in raab, stir and add ½ cup of water. Cover and cook for 20-25 minutes, or until greens are very soft. Check every once in a while to make sure there is enough water. Add only a very small amount if needed. Remove from heat and place in a blender, add lemon juice, cashew butter, and miso and puree until smooth and creamy.

Recipe from Local Vegetarian Cooking by Debra Daniels-Zeller.

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Purple Sprouting Broccoli with Garlic and Sesame

Purple Sprouting Broccoli in the field

Purple broccoli is only a few more days away!

1 bunch Nash’s purple sprouting broccoli
2 Tbsp. safflower or sunflower oil
2 Tbsp. toasted sesame oil
5 garlic cloves, peeled and very finely sliced
1 Tbsp. toasted sesame seeds

Trim off any hard ends from the broccoli stalks, as well as any very coarse leaves. Bring a large quantity of salted water to a boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.

Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil. Serve immediately with the sesame seeds sprinkled over the top.

We thank bbcgoodfood.com for this recipe.

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Cilantro Pesto

cilantro1 cup packed fresh cilantro leaves
1⁄2 cup almonds
3 large garlic cloves
1⁄4 cup grated Parmesan cheese
1⁄4 cup olive oil
1⁄2 teaspoon salt

Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the Parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve. It’s a dynamite addition to a sandwich, too.

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Roasted Brown Butter Honey Garlic Carrots

Sweet, sweet carrots!

2 pounds large carrots, cut into 2 inch pieces
½ cup butter
3 Tbsp. honey
2 garlic cloves, chopped
Salt and pepper
Parsley or cilantro, chopped for garnish

Preheat oven to 425°F. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.

In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.

Bake for 15-20 minutes or until carrots are tender. Transfer to a serving dish and garnish with parsley or cilantro. Serve immediately.

Recipe from therecipecritic.com.

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Beet Salad with Ricotta Salata and Hazelnuts

1/4 cup lemon juice (from Meyer lemons, if possible)
1/4 cup hazelnut or olive oil
1/2 tsp. salt
1/4 tsp. pepper
6 small beets, peeled and sliced very thin
1/2 cup crumbled ricotta salata cheese
1/4 cup torn mint leaves
1/2 cup roughly chopped toasted hazelnuts

Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients and serve.

We thank myrecipes.com for this recipe.

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Honey-Roasted Rainbow Carrots

rainbow carrots

So many carroty colors!

1 lb. rainbow carrots, cut into 3-inch pieces. Cut fatter carrots in half lengthwise
1 Tbsp. honey, melted
2 tsp. extra virgin olive oil
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
A few pinches of pepper
Dried thyme

Preheat oven to 425F. Place ingredients except thyme in a bowl and stir well to coat carrots evenly. Place in rimmed baking sheet in one layer and bake for 25-30 minutes until tender. Turn halfway through. Remove from oven and sprinkle with thyme.

We thank lizshealthytable.com for this recipe.

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Roasted Sunchoke Salad

sunchokes handful⅓ cup fresh or thawed frozen blueberries
1 small clove garlic
1 sliver ginger (equal to the size of the garlic clove)
2 Tbsp. balsamic vinegar
½ cup oil
¼ tsp. salt, divided
4 to 5 sunchokes, cleaned and sliced into ½-inch strips
1 Tbsp. olive oil
1 bunch spinach, thinly shredded
8 ounces feta cheese, thinly sliced

Place blueberries, garlic and ginger in a food processor and process until liquified. While the food processor is still running, slowly add in the vinegar and ½ cup oil. Transfer to a mason jar, add ⅛ teaspoon salt, and shake to combine.

Preheat oven to 375° F. Place sunchoke slices in a pan, drizzle with olive oil and sprinkle with remaining salt. Cover and bake for 25 to 30 minutes, or until sunchokes are tender enough to easily be pierced with a fork. Allow sunchokes to cool.

Prepare plates with spinach shreds. Place 4 to 5 sunchoke slices on top of each spinach bed. Place sliced feta on top of sunchoke slices and drizzle with blueberry vinaigrette.

Original recipe by Virginia Newman , RDN.

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Baked Parsnip Fries

Parsnips on a bed of kale2 1/2 pounds parsnips and/or carrots, peeled, cut into about 3” strips
1 Tbsp. finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 Tbsp. olive oil
Salt and freshly ground pepper
1/2 tsp. ground cumin, more to taste

Preheat oven to 450°F. Mix parsnips/carrots, chopped rosemary, garlic, and oil in a large bowl. Season with salt and pepper and toss to coat. Spread out in a single layer on a rimmed baking sheet. Scatter rosemary sprigs over.

Roast for 10 minutes; turn and roast until parsnips/carrots are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle with cumin. Season to taste with salt, pepper, and more cumin, if desired.

We thank Epicurious.com for this recipe.

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Nature’s Flu Shot

Week 16 small CSA box

This week’s small CSA box came with carrots. Maybe yours are destined for juice?

It’s that time of year! Load up on immune-boosting nutrients to stay healthy through the change of season.

2 large carrots, halved
½ small onion, halved
1 clove garlic
1 parsnip, halved
1 orange, peeled and halved
Pinch of ground turmeric
Pinch of black pepper
½ cup of cold water
Handful of ice

Wash and prep your veggies and fruit. Feed the carrots, onion, garlic, parsnip and then the orange through your juicer. Stir in the ground turmeric, black pepper and water and then pour over ice and enjoy!

We thank HealthAmbition.com for this recipe.

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