Vegetarian Bolognese Sauce
Рубрика: Vegetarian
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Lentil and Mushroom Stew with Roasted Vegetables
This hearty, generous vegetarian stew highlights legumes. In this flavourful dish, a variety of mushrooms, including shiitake, add an earthy depth. As a filling, bold flavours are concentrated with roasted peppers, black olives and goat cheese. It’s a versatile recipe that can easily be adapted with seasonal veggies.
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Greek Salad with Cheese Curds
Surprise your buffet guests with this twist on a Greek salad, prepared with cheese curds instead of feta cheese. And to ensure it keeps the texture you love, serve the salad at room temperature.
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Yogurt dip with Confit Tomatoes and Cashews
For a bold and texture-rich appetizer, try this yogurt and dill dip served with a bright garnish. Cherry tomatoes and celery bring freshess, whereas the seasoned cashews add a nice surprise, creating the perfect bite.
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Mushroom and Herb Puff Pastry Tarts
At a buffet, puff pastry tarts come in all forms and can be made in advance. Served warm or at room temperature, they can be topped in so many ways. In this version, we went with mushrooms, both chopped and cooked, and fresh and thinly sliced.
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One-Pot Pesto and Zucchini Orzo
The end of summer is the perfect time to use up the last of your garden zucchini. Add them to this orzotto recipe, in collaboration with Classico, a cross between an orzo dish and a risotto, with chicken broth, Parmesan cheese and pesto. The result is a pasta dish coated in a creamy sauce, garnished with cherry tomatoes and green olives. This meal comes together quickly and everyone around the table will be happy.
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Cold Sesame Noodles with Smoked Tofu
A cross between a pasta salad and an Asian-style power bowl, this recipe uses cold egg noodles topped with a green-onion and soy-sauce dressing. Add iceberg lettuce, julienned cucumber and radishes for a perfectly crunchy texture.
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Lemony Orzo Salad with Feta
Lunch in the park and pasta salad go very well together. In this recipe, make a lightly sweet and tangy dressing from lemons, raisins, maple syrup and cinnamon. Then pour it over some orzo and feta cheese. Pack everything in a sealed container and, before serving, add baby spinach, walnuts and a blend of herbs for a burst of freshness. It’ll be a guaranteed crowd-pleaser around the table.
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Confit Cherry Tomato Pasta with Gremolata
This spaghetti recipe is sure to become a summer staple. Instead of slowly simmering the sauce to coat the pasta, cook whole cherry tomatoes with garlic, tomato paste and a bit of hot pepper in a foil packet on the grill. Then toss the pasta with the confit tomatoes and their juices. For added wow factor, prepare a fresh, crunchy gremolata with parsley and pumpkin seeds that will hold up well against the heat of the dish.
