Vegetable Recipes              
Asparagus Risotto   |  Cucumber Soup   |  Roasted Tomato Vinaigrette
Gazpacho   |  Roasted Tomato Soup

We've selected a few of our favorite vegetarian recipes for you, please feel free to try them out and send them on to your friends. If you have any questions on preparation please don't hesitate to email us.

Asparagus Risotto              Printable version

Ingredients:
1 quart chicken stock
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
1 C Arborio rice
1/2 C dry white wine
1/2 C (3 handfuls) grated Parmigiano-Reggiano
¼ C heavy cream
Salt & Pepper to taste

Directions:
In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and sauté 2 minutes. Add Arborio rice and sauté, 2 or 3 minutes more. Add white wine and cook the liquid completely absorbed. Add several ladles of hot stock and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed. Finish with cream and cheese. Season with salt and pepper.

Cucumber Soup           Printable version

Ingredients:
1 English Cucumber, peeled, rough chop
1 Tbspn lemon juice
½ Tsp water
Salt & Pepper to taste

Directions:
Puree all ingredients in a blender until smooth. Season as needed. Garnish with pine nut puree, micro-greens, and/or petite vegetable salad. Enough for 8-10 ounces of soup.

Roasted Tomato Vinaigrette          Printable version

Ingredients:
3 Tomatoes, halved
½ Red onion
½ C Rice Wine Vinegar
1 Shallot, minced
1 C Canola oil
Salt & Pepper to taste

Directions:
Roast/Grill tomatoes and onion, and puree in blender until smooth. Add shallot and vinegar to incorporate. Emulsify with canola oil. Salt and pepper to taste.

Gazpacho          Printable version

Ingredients:
2 pounds, about 10 Roma tomatoes, cored and chopped
1/2 red bell pepper, cored, seeded, and chopped
1 English cucumber, peeled, seeded, and chopped
2 medium celery stalks, chopped
1/2-cup fresh flat-leaf parsley leaves
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra-virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika

Directions:
In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving.

Roasted Tomato Soup          Printable version

Ingredients:
14 Large red tomatoes, cut in quarters
½ C White Balsamic Vinegar
1 C of extra virgin olive oil
1 head of garlic (peeled, cloves left whole)
1 large yellow onion, chopped
2 C fresh basil
2 C Vegetable stock (or water)
Salt & Pepper to taste

Directions:
Preheat oven to 450 degrees. Blend tomatoes and garlic with olive oil and salt and pepper. Add to bake sheet and bake for approximately 40 minutes.  Meanwhile, sauté onions until caramelized. Add basil and sauté for 2 more minutes. Remove onions and basil from heat and reserve. After tomatoes roast and darken, remove all items and puree in a blender until smooth. Add all ingredients to large sauce pot and simmer for 15 minutes. Use hand blender if needed to adjust consistency. Season as needed.

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