Theme Meal Plans: Veggie - Fireside Dinner
Caesar Salad | Pumpkin Tortellini | Peach Melba Sorbet
Caesar Salad
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Salad |
| Meal: | Veggie - Fireside Dinner (Theme Meal Plans) |
| 1 | head | lettuce, Romaine |
| 3 | Tb | oil, olive |
| 0.5 | medium | lemon, juice of |
| 2 | cloves | garlic, minced |
| 0.75 | cup | cheese, Romano, grated |
| 0.25 | small | baguette |
| 1 | spritz | PAM |
| 1 | pinch | salt and pepper to taste |
| |
In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.
Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.
Pumpkin Tortellini
Recipe Summary
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Vegetarian Entrée |
| Meal: | Veggie - Fireside Dinner (Theme Meal Plans) |
| 3 | Tb | oil, olive |
| 0.5 | small | onions, chopped |
| 3 | cloves | garlic, minced |
| 0.5 | tsp | salt, kosher |
| 0.25 | tsp | pepper, fresh ground |
| 1 | 15 oz can | pumpkin, canned |
| 0.25 | tsp | thyme, dried |
| 0.5 | Tb | sage, fresh |
| 0.25 | tsp | nutmeg, ground |
| 8 | oz | cheese, goat |
| 1 | packet | wonton wrappers |
| |
Heat olive oil in a small non-stick sauté pan. Chop onion into a fine chop. Add onion and garlic to pan, sauté until onions are soft. Add pumpkin, salt, pepper, nutmeg, chopped sage and thyme, stir, reduce heat to medium/low and simmer for 10 minutes; stirring every couple of minutes. Remove to a bowl and cool. Allow goat cheese to reach room temperature. Add cheese to pumpkin and blend until combined. Cut wonton wrappers into 3” X 3” squares. Place 1 heaping teaspoon of the pumpkin just off the middle of the wrapper. Wet edges with water, fold into a triangle and pinch edges to secure. Wrap the triangle around your finger, wet one edge and pinch the two ends together to form the tortellini. Cook in boiling salted water for 4-5 minutes until the tortellini float. Remove, plate and serve with Brown Butter Sauce with Figs and Toasted Hazelnuts. ( Recipe/Misc/Brown Butter…)
Shown here with Brown Butter Sauce with Figs and Toasted Hazelnuts.
Peach Melba Sorbet
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Dessert |
| Meal: | Veggie - Fireside Dinner (Theme Meal Plans) |
| 1 | lb | peaches, frozen sliced |
| 0.75 | cup | orange juice |
| 0.5 | cup | sugar, granulated |
| 6 | Tb | raspberry preserves |
| 6 | oz | Chambord Liqueur |
| |
Heat orange juice and sugar until sugar is melted, cool. Place frozen peaches in food processor, add cooled juice and process until smooth and semi-frozen. Scoop into martini glasses, top with raspberry preserves and add the Chambord.
May be frozen in airtight container. Thaw briefly in microwave for 30 seconds before using.
