Recipe: Sweet Potato Swiss Chard Soup

This hearty but simple soup is packed full of the flavors of the fall harvest. With sweet potatoes, onions, and chard, you'll be in a fall veggie lover's dream with this easy and flavorful vegetarian soup! Just a few, simple, fresh ingredients make this a winner to make, and to eat. It's great as a side dish, or even as a main vegetarian course. Use chicken broth instead of vegetable broth for a different flavor as a non-vegetarian option.

Sweet Potato Swiss Chard Soup
(Serves 4 - 6 as a side dish.)

Ingredients:

1 large onion, coarse diced
1 Tbsp olive oil
1 garlic clove, grated
1 large sweet potato, peeled and diced
6 spring onions, chopped, include green tops
6 cups vegetable broth
1 lb Swiss chard, washed, trimmed, and coarse chopped
kosher salt and black pepper to taste

Directions:

• Put a big soup pot over medium heat, add the onion and olive oil and cook until onion softens, then add the garlic and cook for one minute more.
• Add the remaining ingredients to the pot, bring to a boil, then immediately turn heat to low and simmer gently for about 15 minutes or until the vegetables are all tender. 
• Taste and season with more salt and pepper as needed, and serve hot.

Recipe: Hearty Root Vegetable Stew

This recipe is the essence of fall in a pot! It makes a great side dish, or a vegetarian main dish, and is a quick and simple way to use up some of those fall and winter root veggies you just harvested.

Serve hot, with crusty bread and a fall salad like the one we shared on Wednesday, and you'll have a perfect meal for a cool fall evening!

Hearty Root Vegetable Stew
(Serves 4-6.)

Ingredients:

1 sweet potato
1 white potato
1 small rutabaga
2 onions
3 parsnips
4 regular carrots
6 cups vegetable broth
Kosher salt and black pepper to taste

Directions:

• Peel and dice all the vegetables, then add to a big soup pot with the vegetable broth. Add salt and pepper to taste.
• Put pot over medium heat, bring to a boil, reduce heat to low, lightly cover the pot and simmer gently for 15 to 20 minutes or until all the vegetables are fork tender, then serve hot.
• You may put this soup in the blender and puree for a creamy soup instead of a chunky soup, if you wish. Sprinkle chopped fresh flat leaf parsley on top of each serving if you wish.

Recipe: Sweet Maple Green Beans

Mmmmm...few summer vegetables are more delicious and healthy than fresh green beans. They're also easy to grow, so if you've got a hankering to try your hand at gardening, green beans are a great place to start!

This recipe makes a special treat out of green beans that the kids will absolutely love. Sautéing green beans in butter and maple syrup makes them tender, sweet and delicious.

Sweet Maple Green Beans

(Photo credit: Wikipedia)

Ingredients:

2 cups green beans
2 tablespoons butter
3 tablespoons maple syrup
Salt and pepper

Directions: 

• Steam green beans until starting to soften. 
• Melt the butter in a pan over medium heat. 
• Add the maple syrup and green beans saute for a few minutes. 
• Add salt and pepper to taste and serve warm.
• Makes a great side dish for a potluck or barbecue!

Recipe: Marinated & Grilled Portobello Mushrooms

While die-hard meat eaters may not find this a suitable replacement for steak, for most vegetarians, this marinated and grilled portobello mushroom will provide a very meaty and delicious experience. It's also a great summer side dish to serve with grilled meats if desired - perfect for your Memorial Day barbecue!

Grilled & Marinated Portobello Mushrooms

Ingredients:

4 large portobello mushroom caps
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 chopped cloves garlic
Salt and pepper

Directions:

• Remove the stems from the mushrooms and place them gill-side-up on a plate.

• Mix the olive oil, balsamic vinegar, garlic, salt and pepper in a small dish. Pour most of this marinade over the mushrooms. Brush the mushroom tops (which are touching your plate) with the remaining marinade. Let the mushrooms marinate for about an hour.

• Fire up your grill and grill, top side down for about 15 minutes. You can also bake in the oven for about 15 minutes at 400 F. 

Recipe: Easy Grilled Veggie Dinner

If you’re looking for a meatless meal that satisfies, look no further. This isn’t exactly a recipe, but is meant to inspire you for our next veggie-only dish. It's a great way to get creative and have some fun while creating a delicious meal! (If you're a meat-eater, this also makes a great side-dish for grilled meat of all kinds.)

1. Preheat your oven or grill to 350 F.

2. Chop up some veggies and toss in some olive oil. (Photo shows patty pan squash, peppers, onions and tomatoes.) Mushrooms, eggplant, potatoes, garlic and plenty of other veggies also work well.

3. Add some fresh herbs like basil, dill, parsley and oregano or whatever you like. 

4. Mix all your ingredients well and wrap everything in foil on a baking dish.

5. Place on the grill and cover, or bake at 350 F for about 40 minutes or so.

6. Drizzle with your favorite balsamic reduction and serve over rice, quinoa or just have it by itself.

If you're vegetarian, not vegan, you may want to sprinkle it with some cheese before serving. Feta goes great with dill, or try a nice mozzarella, Monterey Jack, or whatever you prefer!

Recipe: Simple Grilled Fennel

Fennel has a very distinct but mild licorice flavor, but and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss.  This delicious recipe is so simple, but has a gourmet flavor that will wow your guests at your next barbecue!


Simple Grilled Fennel

Ingredients:

Fennel bulbs
Olive oil
Salt
Pepper

Directions:

• Trim the tops off the fennel. The leafy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.
• Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.
• Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender. 
• Serve as an appetizer or with a meal as a side dish.

Recipe: Parmesan Baked Swiss Chard Stems

If you’ve ever admired the beauty of Rainbow Swiss chard and wondered what could be done with those fabulous looking stems, look no further. Here’s a recipe adapted from Kalyn’s Kitchen. It's super-simple, and super delicious!

Parmesan Baked Swiss Chard Stems

Ingredients:

Swiss chard stems (about 2 bunches), cut in 2-3" pieces
1/3 c. Parmesan cheese
Extra-virgin olive oil for misting
Salt
Pepper

Directions:

• Preheat your oven to 400 F.
• The stems are quite hard, so they need to be softened before baking them. Place them in a pot with boiling water and boil for about 5-6 minutes. 
• Drain the water and place the stems on a baking tray, sprayed lightly with olive oil. 
• Spray stems with an olive oil mister, then sprinkle with salt, pepper, and Parmesan or other hard cheese.
• Bake in a 400 F oven for about 15 minutes or until the cheese is melted and starting to brown. 
• Serve warm and eat as an appetizer or as an accompaniment with your meal.

Recipe: Oven-Baked Kale Chips

They may not be potato chips, but they’re a close second. These crispy and nutrition-packed chips are sure to be gobbled up quickly!

If you're looking for a Vegan for vegetarian snack, this super-simple recipe provides a healthy alternative you can make from scratch at home in just minutes.

Oven-Baked Kale Chips

Ingredients:

One bunch fresh organic kale cut in bite-sized pieces
Olive oil
Salt and pepper

Directions:

• Preheat your oven to 325 F.  Wash the kale thoroughly and rip it up into bite sized pieces, discarding the stems.
• In a large bowl, toss kale in olive oil, salt and pepper. You can get creative with the seasonings, if you’d like, and try things like garlic powder, curry powder, or other options. 
• Spread the leaves on a large baking sheet, being careful not to overlap the pieces. Bake for about 20 minutes or until they’re crispy. 
• Enjoy right away, or cool and store in an air-tight container for later.

Recipe: Warm Asparagus Spears with Pine Nuts

Nothing says spring like asparagus! Fresh from the garden, it's a true spring treat that is unlike anything else. Cooking it, however, can be tricky. The best way to do it is to keep it simple and let the unique flavor of the vegetable shine through.

Tender, but not overcooked asparagus is often a fine art. In these recipe, we steam the asparagus lightly before sautéing it with red wine vinegar. The final touch is chopped pine nuts sprinkled on top. Just a little goes a long way. This makes a great vegetarian side dish. If you're an Ovo-Lacto vegetarian, you can also vary the dish by adding a sprinkle of Parmesan cheese at the end.

Warm Asparagus Spears with Pine Nuts

Ingredients:

1 bunch of asparagus
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
Salt and pepper
Chopped pine nuts

Directions:

• Cut or snap off the tougher ends of the asparagus stems and steam the spears for about 3 minutes.
• After the asparagus has steamed, heat the olive oil in a skillet over medium heat. Add the red wine vinegar and asparagus and sauté for about 2 minutes. 
• When the asparagus starts to brown slightly it’s ready. 
• Season it with salt and pepper and topped with chopped pine nuts.

Recipe: Chunky Quinoa Veggie Stew

Nothing says stew like a cold winter night, and if you're watching your carbs, or avoiding gluten, quinoa can be a great alternative in your comfort-food-seeking menu. This recipe combines a number of healthy vegetables into a hearty and tasty stew packed full of flavor and nutrition. This one can easily work for vegetarians or those looking for a meatless recipe - just substitute vegetable broth for the chicken broth. Enjoy!

Chunky Quinoa Veggie Stew
(Serves 6.)

Ingredients: 
1 finely chopped sweet onion
1 red bell pepper, cut in half-inch pieces
2 teaspoons extra virgin olive oil
1 tbsp paprika
2 tsp coriander
1 1/2 tsp cumin
6 cups homemade chicken broth or stock
1 pound red potatoes, cut into half-inch pieces
1 cup red or white quinoa, well-rinsed
Salt and pepper, to taste
5 cloves fresh garlic, minced
1 cup frozen or fresh corn kernels
2 fresh ripe tomatoes, chopped coarsely
1 cup frozen (or fresh) peas
1/2 cup fresh cilantro, minced
1 avocado, cut into half-inch pieces

Directions:

1. Combine bell pepper, oil, onion, and pinch of salt in a Dutch oven.
2. Cover and cook on medium-low heat until vegetables are soft, stirring occasionally, around eight to ten minutes. 
3. Stir in paprika, coriander, cumin, and garlic. 
4. Stir in potatoes and broth, then bring to a boil; reduce heat and simmer ten minutes.
5. Stir in quinoa and continue simmering for an additional eight minutes. 
6. Stir in corn and continue simmering until potatoes and quinoa are just tender, around five to seven minutes. 
7. Stir in tomatoes and peas and cook for an additional two minutes.
8. Remove from heat, then stir in cilantro and season with salt and pepper as desired. 
9. Garnish bowls of stew with avocado before serving.

Recipe - Vegetarian Stroganoff

Here's one for you vegetarians who miss the taste of a delicious stroganoff, but want to avoid meat. Or for those who like to skip the meat once a week or so, or if you're just looking to bring a vegetarian side dish to a potluck, this is a tasty variation you may enjoy.

Vegetarian Stroganoff
(Serves 4)

Sautéing Mushrooms (Photo credit: Leptonist)Ingredients:
1 onion, finely sliced
2 garlic cloves, crushed
1 lb mushrooms of your choice, chopped
½ cup white wine
1 tsp paprika
1 tbsp red wine vinegar
2 tbsp fresh cilantro, chopped
3 tbsp natural yogurt or sour cream (if you're a vegan, you can also substitute some of the new vegan yogurts that are now available)
1 tbsp olive oil
Salt and pepper

Instructions:

• Heat the oil in a heavy-bottomed frying pan and sauté the onion until almost cooked. Then add the garlic and stir for a few minutes. 
• Increase the heat and add the mushrooms. 
• Season with salt and pepper, and sprinkle with paprika. 
• Sauté until the mushrooms are tender and brown. 
• Pour in the wine and vinegar. Stir well. 
• Reduce the heat and allow to simmer for a few minutes. 
• Stir in the yogurt and cilantro and adjust seasoning to taste.

Serve with mashed potatoes and steamed broccoli.

Recipe - Quick Fix Enchilada Casserole (Meatless)

Here is another great vegetarian recipe I came up with last week. If you are really strict on the "from scratch" designation, you might gripe at me for this one, as I used a Image via Wikipedialot of canned stuff, since I was in a hurry. However, you can just as easily cook the beans yourself; beans are easy to soak and cook ahead of time, so you can just make them the day before and keep in the fridge until you need them. (Or use home-canned corn, tomatoes, etc.)

Start to finish, this recipe probably takes 10 minutes to put together, and 15-20 to bake, so it's a pretty darn quick and yummy weeknight dinner. The spiciness of the chipotle is countered by the sweetness of the corn, and everything comes together nicely. Feel free to substitute other types of beans, cheese, or chilies. (Pinto beans would probably be great as well.) The leftovers (if there are any) also make a filling and tasty lunch the next day.

Sorry - I ate some before I remembered to take a picture!

Quick & Easy Vegetarian Enchilada Casserole (serves approx. 3-4)

Ingredients: 
1 (14-oz) can black beans, drained and rinsed (or 2 cups pre-soaked and cooked from scratch; this equates to a little more than 1 can, but that's okay!)
1 (14-oz) can whole-kernel corn, drained and rinsed
1 (14-oz) can diced chili-seasoned tomatoes (or plain diced tomatoes - add garlic powder, cumin, and chili powder to taste)
1 small onion, diced
1 TB olive oil
1/2 tsp salt
1 canned chipotle chili in adobo sauce, minced (+ 1 tsp sauce from can)
1/2 cup shredded Monterey Jack cheese (substitute soy-cheese if you are vegan)
1/2 cup shredded Cheddar cheese (substitute soy-cheese if you are vegan)
6 small (6-inch) corn tortillas
1/2 cup sliced black olives (optional)

Directions:

1. Heat olive oil in skillet until hot. Add onion and saute about 5 minutes, stirring occasionally, until soft.
2. Meanwhile, spread tortillas on a tray and bake in oven (or toaster oven) 3-5 minutes, until hot and flexible, but NOT crisp.
3. Add minced chipotle and sauce to onion and saute about 1 minute, stirring constantly. Add drained beans and corn, stir, and cover. Cook just until heated through.
4. Butter a 9-inch baking dish and spread a couple of spoonfuls of the hot bean mixture over the bottom. Place 2 tortillas on top (it is okay if they overlap. If you are really particular and want to trim them to fit, you may do so, and place the scraps around the sides).
5. Spoon 1/3 of the tomatoes over the tortillas, and sprinkle on 1/3 of the cheese, then olives (if using). Add half of the remaining bean mixture. Cover with 2 more tortillas.
6. Repeat one more time, ending with the last 2 tortillas, topped with the remaining tomatoes (be sure to spread all the way to the edges, and the rest of the cheese and olives.
7. Bake at 350 degrees for about 15-20 minutes. 
8. Serve hot, with a salad or steamed greens for a quick, healthy, and tasty meal.

(By the way, I didn't use olives, but later thought that would be a good addition.)