Spicy Corn, Peach and Burrata Salad

This is perfect for summer.  Original recipe found on Half Baked Harvest.

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Spicy Corn, Peach and Burrata Salad
Course salad
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course salad
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat grill. Grill corn turning every 2-3 minutes. Cook until lightly charred all over. Remove and let cool. Remove the kernels add to salad bowl. Add the olive oil, jalapeno, oregano, basil, lemon juice, zest, lime juice and salt. Stir in peaches. Break the burrata cheese over the salad, drizzle olive oil over salad.

Tinfoil Vegetarian Packets

This is a flavorful combination of vegis grilled.  You could add sausage slices or other vegetables you enjoy.

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Tinfoil Vegetarian Grilled Packets
This is a great way to use extra vegetables to make a simple dinner.
Course Vegetarian
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Vegetarian
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat grill Combine all ingredients in bowl and mix thoroughly. To assemble tear off a large piece of tinfoil, you want it at least 16 inches long. Fill the center and then you want to fold two center pieces over and then fold over at seam. Take ends and fold over. I used a smaller secondary pieces to cover the seams while cooking in order to keep the packet together. Takes about 30 minutes to cook on a low flame covered grill.

Cauliflower Shawarma

This is quick and easy and packed full of flavor.   Original recipe found on Half Baked Harvest.

 

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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Instructions
  1. Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Artichoke Ricotta Flatbread

Very flavorful. Original recipe found on Half Baked Harvest.

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Artichoke Ricotta Flatbread
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Instructions
  1. Preheat oven to 450. Grease a baking sheet with olive oil. On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden. While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette. To make the vinaigrette mix all ingredients together.

Cherry and Leek Couscous

Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well.  Original recipe found in Cooking Light.

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Cherry and Leek Couscous
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed. Place couscous in bowl. Heat olive oil and saute the leeks. Should take about 5 minutes. Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
Recipe Notes

For the leeks I cut off the tops and bottom.  Slice in half and open the leek up and wash the layers.  There is dirt that is in between and I have found this is the easiest way to clean.