Category Archives: Vegetarian

December 19, 2023 · 8:06 am

Rigatoni With Grilled Veggies and Mozzarella

This pasta is perfect for dinner and a sunset. We ate this the first time we stayed in Maggie Valley on Rocky Top Road. Little did we know then that Maggie would become a second home. – Elizabeth Dronet and Pat Savoie – Original recipe from Southern Living

Ingredients

1 large (about 1 ½ lb.) eggplant, cut crosswise into ¾-inch-thick rounds
7 tablespoons olive oil, divided
2 tablespoons kosher salt, divided
2 ¼ pounds vine-ripened tomatoes, halved lengthwise through stems
1 pound uncooked rigatoni pasta
3 tablespoons capers
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced (about 1 Tbsp.)
1 (8-oz.) container small mozzarella cheese balls, drained, cheese roughly torn in half

Method

Preheat a grill to medium-high (400°F to 450°F). Arrange eggplant rounds on a large baking sheet; drizzle evenly on both sides with 3 tablespoons of the oil, and sprinkle with 1 tablespoon of the salt. Move eggplant to 1 half of baking sheet. Place tomato halves on other half of baking sheet; drizzle evenly with 1 tablespoon of the oil, and sprinkle with 1 teaspoon of the salt.

Place eggplant on unoiled grates. Grill, covered, until charred and softened, about 3 minutes per side. Remove from grill; set aside. Add tomato halves, cut side down, to grates. Grill, covered and undisturbed, until charred and softened slightly, 3 to 4 minutes. Remove from grill, and cool 5 minutes. Peel off and discard tomato skins. Cut tomato pieces into quarters; cut eggplant rounds into quarters.

Bring a large pot of water to a boil over high. Add pasta, and cook according to package directions.

Meanwhile, stir together capers, red wine vinegar, parsley, garlic, 1 teaspoon of the kosher salt, and remaining 3 tablespoons oil in a medium bowl to combine; set aside.

Drain cooked pasta, reserving ¼ cup cooking water. Return pasta to pot. Gently stir in eggplant, tomatoes, mozzarella, basil, caper mixture, and remaining 1 teaspoon salt. Stir in reserved cooking water 1 tablespoon at a time as needed until desired consistency. Sprinkle pasta with additional basil.

Rigatoni, a glass of wine and a sunset. Summertime perfection.

Leave a comment

Filed under Main Dish, Vegetarian

Tagged as , , , ,

December 16, 2023 · 8:34 am

Emily’s Carrot Salad

At our unit’s annual Thanksgiving potluck dinner Patricia Keykendall, a NICU nurse, brought this delicious side dish. The mild crunch left in the carrots makes it a different approach to a side salad. The bright orange color is makes for a beautiful plate. —Emily Savoie Sausley


Ingredients:

2 lbs baby carrots

1/2 cup green goddess salad dressing

1/2 cup zesty Italian salad dressing

1 tsp onion powder

1 tsp garlic powder

Salt & pepper

Method:

  1. Wash and cut carrots.
  2. Boil/blanch for 3-4 minutes, drain and place into serving bowl.
  3. Mix dressings and seasonings in a separate bowl and pour onto carrots. Stir to coat evenly. Best to let sit over night to soften carrots more and soak up dressing.
  4. Serve cold or room temperature.

Leave a comment

Filed under Salads, Side Dish, Vegetarian

December 16, 2023 · 8:28 am

Annabeth’s Roasted Brussel Sprouts

During Covid I decided it was time I learn how to cook some easy dishes to help out around the house. This was one of the first recipes I tried and I loved it! – Annabeth Dronet

Ingredients:

1 1/4 pounds Brussel Sprouts

2 tablespoons Olive Oil

Salt and Pepper to Taste

1/4 Balsamic Vinegar Glaze

Instructions:

  1. Preheat oven to 400 F. Trim and cut all brussel sprouts in half. Pieces should be around similar size for even roasting.
  2. Place brussel sprouts in baking tray (line with foil if you would like) and toss with oil. Season with salt and pepper to taste.
  3. Place in oven for 20 min, stirring/tossing halfway through, until lightly browned and crispy.
  4. At 20 mins, take brussel sprouts out of oven and coat with balsalmic vinegar glaze.
  5. Place back in oven and roast 10-15 min until crispy and browned.
  6. Serve and enjoy!

Leave a comment

Filed under Side Dish, Vegetarian

February 4, 2017 · 8:58 am

Cream of Chicken Gnocchi Soup


img_6332
You don’t have to be Italian to enjoy gnocchi. This recipe can be adapted  for vegetarians by substituting vegetable broth and baby portabella mushrooms for the chicken.

by Pat Savoie

Ingredients


6    chicken tenders
1   Tablespoon vegetable oil
4    Tablespoons butter
1    onion, chopped
2    ribs celery, chopped
1/2  bell pepper, chopped
4    Tablespoons flour
4    cups chicken broth (I like Better than Bouillon diluted with water.)
1  cup  Kale, chopped
1   cup carrots, chopped
1  16 ounce pkg potato gnocchi
1  cup heavy whipping cream
2    teaspoons Tony’s seasoning  (shake until it looks good)
1/4   cup green onions, chopped

Method

Season chicken tenders with 1 teaspoon of Tony’s seasoning and brown in vegetable oil then remove and set aside.

Add butter, onions, celery, and bell peppers to drippings in pot and saute until onions are clear.

Sprinkle flour over vegetables and cook for 5 minutes stirring occasionally, then add chicken broth and simmer for another few minutes

Add kale and carrots and simmer until carrots are tender.

In a separate pot of salted, boiling water, cook gnocchi for 1-2 minutes (until they float).  Remove from the water and drop into the soup.

Chop chicken into small pieces and add to the soup along with Tony’s seasoning.

Stir in whipping cream and sprinkle in green onions.

Serve with hot French bread.

Leave a comment

Filed under Soup, Vegetarian

September 19, 2015 · 8:29 am

Vegetarian Stuffed Bell Peppers

IMG_1149

Ingredients

3    cups cooked rice
4    oz can green chilies, chopped
1    cup corn
1    can black beans, rinsed
1    can diced tomatoes, drained
1   onion, chopped
4   green onions, chopped
2    Tbsp fresh parsley, chopped
1    clove garlic, minced
1/2   cup pepper jack cheese, grated
1/4   cup feta cheese, crumbled
1    tsp cumin
1/2  tsp chili powder
salt & pepper to taste
6 bell peppers, halved, seeded
bread crumbs
butter

Method

Saute onions until clear, then add garlic and cook another minute.

Combine all remaining ingredients, then spoon into halved bell peppers.

Sprinkle with bread crumbs and place a small piece of butter on top of each bell pepper.

Bake in a foil lined pan at 350 degrees for 25-30 minutes.

by Pat Savoie

IMG_1150

Leave a comment

Filed under Main Dish, Side Dish, Vegetarian

September 16, 2014 · 4:22 pm

Smoky Lentil Soup With Kalamata Olives

IMG_9801Soup is one of my favorite meals. The best part is that you can freeze the leftovers for a quick supper when you are in a bind. This recipe was inspired by Post Punk Kitchen. 
submitted by Elizabeth Savoie Dronet

Ingredients

1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced or pressed
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried red lentils
4 cups vegetable broth (I use 2 cubes Knorr vegetable bouillon)
2 cups water
Fresh black pepper
2 cans diced fire-roasted tomatoes
2-4 cups fresh spinach hand-torn
1/2 cup drained and roughly chopped kalamata olives (or buy kalmata pieces)

Method 

In a soup pot, saute onions in oil. Add garlic, thyme and paprika and cook for another minute.

Add the lentils, broth, water, and pepper. Cover and bring to a boil. Boil over medium low for about 25 minutes. Add the tomatoes.  Simmer for another 20 minutes until lentils are tender.  Add spinach and olives and stir until spinach is wilted. Add water to thin, if necessary and salt to taste if needed. (The broth and olives have already added salt.)

Refrigerate or freeze leftovers.

Leave a comment

Filed under Freezes Well, Soup, Vegetarian

September 9, 2014 · 11:28 am

Mushroom and Leek Galette

img_0538A galette is a rustic tart with hand-folded edges.  I used my mother’s pie crust recipe that always comes out flaky and tender.  The mushrooms and leeks form a savory filling that is full of flavor.  

By Pat Savoie

Ingredients

1 pie crust dough

1 Tbsp olive oil

1 lb leeks, sliced into thin rings and washed

1 lb  baby bella mushrooms, sliced

1 tsp fresh thyme, minced

2 Tbsp sour cream

1 Tbsp Dijon or Creole mustard

Salt and pepper

3/4 cup Aged Provolone cheese or Gorgonzola cheese, grated

1 egg, slightly beaten

Kosher salt

Method

Saute the leeks in olive oil until tender and beginning to brown, about 5 minutes.

Add thyme and mushrooms and cook another 2-3 minutes

Remove from heat and stir in sour cream, mustard and salt and pepper

On a sheet of parchment paper, roll out your dough into a roughly 14-inch diameter circle-ish shape, about 1/8-inch thick.  

Brush dough with olive oil.

Spread half of filling over the dough leaving a 2 inch border.  Sprinkle with half of the cheese.  Top with remaining filling and top with remaining cheese.

Fold up outer edge of the dough forming small pleats all the way around.

Brush dough with beaten egg and sprinkle with kosher salt

Slide galette on parchment paper onto a cooke sheet and bake at 375 for 35 to 45 minutes

Cool on a baking rack for 10 minutes.  Loosen from parchment paper and slide onto a cutting board.  Slice and serve.

Leave a comment

Filed under Main Dish, Vegetarian

May 26, 2014 · 8:09 am

Orzo with Sugar Snap Peas

img_0534

This beautiful spring salad was vibrant on the Easter table. Because it is meatless, it would also work well for Lenten Fridays. Even Elizabeth, who claims she doesn’t like peas, cleaned her plate! If you are invited to a salad luncheon, consider bringing this orzo salad to give the buffet some variety.
by Pat Savoie

Ingredients 

8 oz    orzo pasta
2 tsp    lemon zest
1/2 cup    lemon juice (may add more before serving to brighten the flavor)
2    Tbsp    olive oil
1/2 tsp    salt
1/2  tsp     pepper
1 Tbsp    Dijon or Creole mustard
1/4 cup    shallots or onion, diced
1 cup    frozen peas
8 oz   sugar snap peas, chopped
2 Tbsp     parsley or mint, chopped
1/2 cup     almonds, toasted, chopped or sliced

Method

Cook orzo according to package directions in salted water.

Combine lemon juice, olive oil, salt, pepper, mustard and shallots.

Toss together pasta and lemon mixture.  Cover and refrigerate overnight.

Toss together lemon zest, peas, sugar snap peas, parsley and almonds with chilled pasta.

Add additional salt, pepper and lemon juice to taste. We also added freshly grated parmesan cheese before serving.

 

 

Leave a comment

Filed under Holidays, Lunch Box, Salads, Showers or Teas, Side Dish, Vegetarian

November 10, 2013 · 8:43 am

Pumpkin Soup with Pumpkin Seed Pesto

IMG_0100Mom served this soup to a crowd of witches at her Halloween pokeno party. She had all of them wondering what was the secret ingredient in her concoction:  frog’s eyes, newt’s toes, spider’s webbing? Just as Ms. Terry predicted, they never guessed that there’s honey and curry mixed in the brew. Serve this soup with or without Pumpkin Seed Pesto garnish. Either way, they’ll be coming back for a second and third cup. 
Recipe by Ms. Terry, Elizabeth’s neighbor

Ingredients

1             onion, chopped
1 lb        mushrooms, chopped fine
1/2 c     butter
1/3 c     flour
2 qts     chicken stock or broth (sub. veggie broth for vegetarian version)
2 c         pumpkin
2 c          heavy whipping cream
2 Tbsp honey
1 tsp     curry
Salt and pepper to taste

Method

Saute onion in butter until clear.  Add mushrooms and cook a few more minutes.

Stir in flour and cook forming a blond roux.

Add stock, pumpkin, honey, curry, salt and pepper.

Simmer 30-45 minutes.

Stir in cream and heat, but do not boil.

Garnish with Pumpkin Seed Pesto

For extra flair, make a spider out of puff pastry to top the soup.

For extra flair, make a spider out of puff pastry to top the soup.

Pumpkin Seed Pesto:

1             garlic
1/3 c     fresh mint
1/8 tsp Kosher salt
1/4 c     olive oil
1/4 c     pumpkin seeds, roasted, salted

Leave a comment

Filed under Holidays, Soup, Vegetarian

Tagged as , , , , ,

June 28, 2013 · 1:20 pm

Veggie Bars

IMG_1430

If you are overloaded with cherry tomatoes from the garden, this is a great recipe to use them up! It’s a cool appetizer for those summer gatherings and picnics.

Recipe by Pat Savoie

Ingredients

2 tubes    Crescent rolls
16 oz     cream cheese
3/4 cup    Miracle Whip salad dressing
1/2 cup    sour cream
1 pkg    Ranch dressing mix

Suggested toppings:

Tomatoes
celery
bell pepper
carrots
grated cheese
pepperoni
ham

Method

Flatten crescent rolls on a cookie sheet lined with parchment paper.  Press into one large crust.  Bake 375 for 10-12 minutes.  Cool

Mix cream cheese, Miracle Whip, sour cream and ranch dressing mix.

Spread on cooled crust.

Top with vegetables and/or meat.  Chill.  Cut into squares.

Leave a comment

Filed under Appetizer, Showers or Teas, Vegetarian