by Maria Russo in Recipes, October 22nd, 2012
by Maria Russo in Recipes, October 15th, 2012
When autumn hands you a bounty of butternut squash, what do you do with it? You could caramelize it with butter, roast it until tender or serve it with pasta, but you might also puree it into a thick, hearty soup. Butternut squash pairs well with other flavors of fall, like pumpkin and cinnamon, and Michael Chiarello’s Roasted Butternut Squash Soup recipe combines them all to create an in-season bowl of comfort.
To prepare, Michael first roasts butternut squash with a sweet and tangy mixture of balsamic vinegar and molasses before adding it to a pot of sautéed vegetables, coriander and a single cinnamon stick. A pass through the blender before serving guarantees that this hearty soup will turn out thick and smooth every time. For added texture, top each bowl with a dollop of creamy mascarpone cheese and a few crunchy pumpkin seeds before enjoying. Be sure to swap in vegetable stock or broth for the chicken stock to keep this meal meatless.
by Maria Russo in Recipes, October 8th, 2012
‘Tis the season for all things pumpkin, right? This fall, Food Network Magazine is thinking beyond pumpkin bread and pumpkin seeds with a family-friendly recipe for Tortellini With Pumpkin Alfredo Sauce. It’s a go-to weeknight meal that’s as decadent and satisfying as it is quick to prepare. In just 20 minutes, you can combine Alfredo mainstays like cream and nutty Parmesan cheese with the seasonal flavors of nutmeg and pumpkin to create a rich, hearty sauce that pairs perfectly with bite-sized cheese tortellini. When you’re shopping for the ingredients to the make this recipe, be sure to pick up pure pumpkin, not pumpkin pie filling – the two cans can be scary-similar to one another, and the pie filling will be too sweet in this savory dish.
by Maria Russo in Recipes, October 1st, 2012
No longer confined to just meager veggie trays, cauliflower is a staple of fall produce that shines in bold, full-flavored dishes of the season. Since it’s a hearty, filling vegetable, it’s a go-to ingredient for those avoiding meat, as it can easily beef up salads, sides and main dishes alike. Think of cauliflower as the starting point to your dish and add other flavors and ingredients, like fragrant spices, fresh herbs, creamy cheeses and more, to take it to the next delicious level. Check out Food Network’s favorite three ways to enjoy cauliflower then tell us how you like to prepare it.
With just a handful of ingredients, Anne Burrell prepares Spice-Roasted Cauliflower and Jerusalem Artichokes (pictured above), a five-star side from Food Network Magazine with a crispy texture and warm flavors. She tosses the cauliflower and Jerusalem artichokes — root vegetables — with a mixture of cumin and cayenne pepper and slowly roasts them until they’re tender and golden brown. Just a scoop of these beauties will round out any fall-inspired meal.
by Maria Russo in Recipes, September 24th, 2012
Now that fall has officially arrived and the temperatures are starting to dip, it is time to dig into the rich, stick-to-your-ribs dishes that we have gone without all summer long. One of those hearty meals is risotto, an Italian-style rice dish featuring any combination of vegetables, herbs, cheeses and more. If you’ve never made from-scratch risotto, know that it takes a bit more TLC than your average weeknight meal, but that the results, the tender-firm rice, smooth sauce and comforting taste, are well worth the extra few minutes of cooking.
Food Network Magazine’s Mushroom and Squash Risotto is packed with in-season butternut squash, a mix of dried and fresh earthy mushrooms and plenty of nutty Parmesan cheese. The secret to this risotto is the mushroom broth, made by steeping mushrooms in hot water and adding to the liquid a bay leaf and fragrant cinnamon. When the rice is slowly cooked in the broth, it creates a thick, starchy sauce that’s deliciously creamy. Before serving, shower the risotto with additional cheese and season to taste.
by Maria Russo in Recipes, September 17th, 2012
Just when you think that there’s no way to improve upon the classic beauty of a traditional grilled cheese sandwich, Sandwich King Jeff Mauro puts his royal spin on this all-American favorite.
Made with in-season produce, richly flavored onions and plenty of cheese, Jeff’s Squash, Manchego and Balsamic-Onion Grilled Cheese (pictured above) from Food Network Magazine is a next-level sandwich that’s as comforting and deliciously gooey as the original. The secret to this grilled cheese is the balsamic-laced onions. Be sure to let them cook slowly on a low temperature for about 30 minutes so that they can concentrate their taste and become soft and sweet.
by Maria Russo in In Season, Recipes, September 10th, 2012
Many vegetarians struggle to track down filling sources of protein, since it’s most often found in meat. But maintaining a meat-free diet doesn’t mean that you have to gulp protein shakes in order to get enough of this essential food group. Quinoa is a go-to grain that’s packed with protein and easy enough to make on a weeknight.
Melissa d’Arabian makes a five-star Lentil Quinoa Salad (pictured above) that works well as a hearty side dish or a brown bag-ready lunch option. After combining tender quinoa with smooth lentils, she tosses the mixture with green onions and fresh cilantro and dresses it with a light mustard vinaigrette. Watch this video to see how Melissa prepares this simple-to-make salad.
Similar to other healthful grains like bulgur, barley and farro, quinoa is a blank canvas that can be dressed up with your favorite ingredients. Check out more quinoa recipes below, and experiment with different combinations of vegetables, cheeses, crunchy nuts, simple dressings and more to find what your family likes best.
by Maria Russo in Holidays, Recipes, September 3rd, 2012
When it comes to cooking in early September, things can get a bit tricky. After all, fall’s first apples are landing on grocery store shelves and you’re starting to crave comforting meals again, but it still feels like summertime outside. So how do you cook the season when you’re sweating it out in steamy temperatures even though signs of fall just can’t be missed? Our end-of-summer recipes are sure to get you through these last few humid weeks. Check out a few of our favorite vegetarian selections below, then tell us what your favorite in-season dish is these days.
Ina’s Zucchini Gratin (pictured above) combines the best of summertime ingredients while celebrating hearty textures that are so typical of autumn. She fills this five-star casserole with light, in-season zucchini, but mixes it with a warm, creamy sauce of nutmeg and milk before topping it with crunchy breadcrumbs and gooey Gruyere cheese. Just a few minutes in the oven is all it takes to turn out a completely meat-free side dish that’s at once flavorful and satisfying but not altogether rich, thanks to the filling of fresh produce.
by Maria Russo in Recipes, August 27th, 2012
Since today is Labor Day and the unofficial end of grilling season, it’s likely that platters of ribs, hot dogs or burgers will find their way to your picnic table. So how do you maintain a meatless meal when friends and family around you are indulging in meaty main dishes? There are indeed ways to keep your Labor Day menu flavorful, hearty and deliciously meat-free that don’t include eating around the chunks of chicken in the pasta salad or nibbling on fruit and carrot sticks all afternoon.
If you’re attending a backyard bash and the host has requested you bring a dish to share, reach for your favorite meatless one. The Pioneer Woman’s Baked Creamed Corn With Red Bell Peppers and Jalapenos (pictured above) is a five-star recipe from Food Network Magazine that feeds a crowd and can be made with just a handful of ingredients. This potluck-friendly classic is loaded with vegetables and pairs well with traditional cookout fare and meatless items alike.
by Maria Russo in Recipes, August 20th, 2012
If your usual Mexican dinner spread includes everyday veggie tacos or cheese quesadillas, try experimenting with chiles rellenos instead to add a new twist of flavor to your dinner. Traditional versions of this Mexican classic feature a soft cheese-stuffed poblano pepper that’s quickly deep-fried and bathed in tomato sauce. Marcela Valladolid, Food Network’s own queen of Mexican cuisine, has prepared her version of this authentic favorite. Check out how Marcela makes chiles rellenos below, and find easy-to-make side dishes to serve with her flavor-packed meal.
Just like traditional recipes, Marcela’s Chiles Rellenos (pictured above) boasts an oregano-Monterey Jack cheese mixture that fills warm, charred poblanos. She whips a light, airy egg-based batter to coat the peppers before frying them until they’re golden and crispy. Top each stuffed poblano with a smooth blended tomato sauce flavored with a touch of garlic and onion. Flip through this step-by-step gallery to see how Marcela prepares this authentic dish.
The goal of Meatless Monday is simple: Inspire one day of meat-free eating each week for the sake of our health and that of the planet. The point is not to convert happy meat eaters into the most die-hard vegans, but rather to make even the staunchest steak lovers occasionally think twice before passing up a salad or scoop of vegetables in favor of meaty alternatives.
That said, we know how difficult — not to mention downright boring — it can be to fill up on a plate of veggies alone. So this week we’ve rounded up three of Food Network Magazine’s heartiest, most flavor-packed vegetarian recipes to please even the most demanding of meat eaters.
One of the easiest meatless meals to make, pasta not only feeds a crowd but can be tweaked to your family’s tastes and needs. Pictured above is Cavatelli With Tomato Sauce and Ricotta, a dressed-up version of typical noodles with sauce that can be made in just 30 minutes. Cavatelli isn’t your average pasta; it’s thicker, since it’s often made with cheese, so it’s naturally more filling than traditional spaghetti or penne noodles. Here it’s tossed with a simple but robust tomato sauce, laced with garlic and red pepper flakes for a touch of heat. Before serving, top each bowl with a spoonful of creamy ricotta cheese.