Vegging Out on Father’s Day by Sarah De Heer in View All Posts, June 17th, 2011
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During this past Wednesday’s “Ask the Editor” feature on Food Network’s Facebook page, we received numerous questions about putting together a vegetarian menu for Father’s Day — ask and you shall receive.
Start the meal off with Spicy Thai-Style Pineapple Wraps: juicy pineapple is infused with classic Thai flavors like lime, chili paste, cilantro and peanuts. Next, knock the pescatarian dad off his feet with these Jumbo Shrimp stuffed with a flavorful mixture of garlic, jalapeno, scallions and cilantro, which adds vibrant color to this two-bite appetizer.
Bring the steakhouse home (vegetarian style) with these Grilled Portobello Burgers topped with a sweet onion jam flavored with thyme, honey and red wine. Anyone can serve a side of fries, so shake things up and try Giada’s Fried Zucchini sticks coated with Parmesan and panko breadcrumbs. For a foolproof side dish, Rachael Ray rubs this Mexican-Style Grilled Corn with a spicy jalapeno, lime, garlic and paprika butter.
If your Dad loves classic shows like Happy Days, bring him back to Arnold’s Drive-In with these Crunchy Chocolate Malt Cupcakes made with malted milk powder — it turns a regular cupcake into a nostalgic sweet treat.