Recipe Course: Vegetables & Sides

Crispy Pumpkin Cutlets

  1. Slice the pumpkin into slices about 1/4 inch thick.
  2. Beat the eggs and dip the slices into the mixture.
  3. Coat the slices with a mixture of breadcrumbs, thyme, marjoram and finely chopped mint.
  4. Fry in hot Filippo Berio Extra Light Tasting Olive Oil and flip halfway through.
  5. Once golden, drain on kitchen paper and sprinkle lightly with salt.
  6. Garnish these crispy delights with a little mint and enjoy… you won’t be disappointed!

Charred Eggplant Dip With Fresh Mint

  • Preheat broiler to high; position rack in center of oven. Broil eggplants on foil-lined baking sheet for 2 to 3 minutes on each side or until charred and almost smoking. Reduce temperature to 375°F; bake for 25 to 30 minutes or until very tender. Let stand for about 15 minutes or until just cool enough to handle.
  • Meanwhile, in large bowl, stir together 1/4 cup olive oil, vegan yogurt, tahini, green onion, mint, lemon juice, garlic, salt, pepper and cumin. Set aside.
  • Split eggplants open and scrape pulp into bowl; mash with a fork. Fold gently into olive oil mixture. Spoon into a shallow serving bowl.
  • Drizzle with remaining olive oil. Sprinkle with parsley and red pepper flakes. Cover and refrigerate for at least 1 hour before serving.

Tips:

  • Serve dip with pita chips, warm flatbread, vegetable sticks, sliced tomatoes or grilled portobello mushrooms.
  • Substitute vegan sour cream for vegan yogurt if preferred.

Portobello Mushroom Jerky

  • Stir together vinegar, soy sauce, olive oil, brown sugar, smoked paprika, mustard powder, chili powder, garlic powder, onion powder and pepper in 13- x 9-inch baking dish. Toss with mushroom slices until well coated. Cover and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 250°F. Arrange sliced mushrooms in single layer, without overlapping, on 2 parchment paper–lined baking sheets, each fitted with wire rack.
  • Bake, rotating pans halfway through, for 1 1/2 to 2 hours or until mushrooms are dried and shrunken, and edges are crisp with a chewy texture. Let cool completely. Can be refrigerated in airtight container for up to 5 days.

Tip: Alternatively, use a dehydrator according to manufacturer’s instructions.

Muhammara Dip

  • Preheat oven to 450°F. Arrange red peppers on foil-lined baking sheet. Bake, turning occasionally, for 20 to 25 minutes or until charred all over. Transfer to heatproof bowl; cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers, discarding peel, stem and seeds.
  • In food processor, pulse roasted red peppers, walnuts, bread crumbs, 3 tbsp olive oil, lemon juice, pomegranate molasses, cumin, garlic, salt, pepper and red pepper flakes until smooth and combined.
  • Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Serve with crudités, crackers and flatbreads.

Tips:

– Substitute Filippo Berio Balsamic Glaze for pomegranate molasses if desired.
– For a gluten-free dip, use gluten-free bread crumbs.

Creamy Whipped Feta Dip

  • Whipped Feta Dip: In food processor, blend feta, yogurt, cream cheese, 1/4 cup olive oil, lemon zest, lemon juice, 1 tbsp dill, parsley, garlic, oregano, salt and pepper until light and airy.
  • Transfer dip to shallow serving bowl; drizzle with remaining oil. Garnish with sesame seeds, remaining dill and red pepper flakes.
  • Toasted Pita Wedges: Preheat oven to 400˚F. Brush pita breads with olive oil. Arrange on parchment paper–lined baking sheet. Sprinkle with salt and pepper. Bake for 5 to 8 minutes or until toasted. Cut each pita bread into 6 wedges.
  • Serve dip with crudités and pita wedges.

Tip: Alternatively, omit fresh herbs, red pepper flakes and sesame seeds; garnish the dip with a dollop of Filippo Berio Sun-Dried Tomato Pesto, Classic Pesto or Spicy Tomato Pesto.

Linguine with Pesto, Green Beans and Potatoes

  • Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
  • Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
  • Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.

 

 

Tip: Use French green beans if desired.

Spaghetti with Sicilian Eggplant Pesto Sauce

  • Cut eggplants into 1/2-inch cubes; transfer to colander set over bowl. Sprinkle with 1 tsp salt; toss well. Let stand for 20 minutes. (Salt will help draw out excess moisture and remove any bitterness in the eggplant.) Pat dry with paper towel.
  • Cook spaghetti according to package directions. Drain, reserving 1/3 cup cooking liquid.
  • Meanwhile, heat oil in large skillet set over medium heat; cook cubed eggplant for 3 to 5 minutes or until slightly softened. Stir in garlic and capers; cook for 3 to 5 minutes or until eggplant is tender. Stir in pesto, tomatoes, vinegar, remaining salt and pepper. Bring to simmer; cook for 3 to 5 minutes or until fragrant and slightly thickened.
  • Add spaghetti and reserved cooking liquid to pan, stirring until well coated. Stir in basil. Serve with Parmesan cheese (if using).

Grilled Vegetable Pesto Carbonara

  • Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid. In large bowl, whisk together Parmesan, pesto, eggs and egg yolks; set aside.
  • Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 4 minutes or until golden brown and crispy around edges. Transfer to paper towel­–lined plate.
  • Whisk hot cooking liquid into egg mixture; add pasta and pancetta to bowl, tossing to coat well. Sprinkle with parsley.

 

Tip: Sprinkle with freshly cracked pepper and serve with additional Parmesan cheese if desired.

Pesto Cauliflower Fried Rice

  • In food processor, pulse cauliflower, in batches if needed, until finely chopped into rice-size pieces.
  • Heat oil in wok or large skillet set over medium-high heat; cook onion, carrots and garlic, stirring often, for 6 to 8 minutes or until softened. Stir in cauliflower rice, salt and pepper; cook, stirring often, for 2 to 3 minutes or until cauliflower is slightly softened.
  • Stir in pesto, peas and tamari; cook for 2 to 3 minutes or until cauliflower rice is tender but not mushy. Sprinkle with green onions.

 

Tips:

  • For a keto version, substitute lower-carb veggies, such as asparagus, cabbage or kale, for peas and carrots.
  • For easy preparation, used store-bought prepared cauliflower rice.
  • Add tofu scrambled eggs to fried rice if desired.

Green Beans with Cranberries, Bacon and Goat Cheese

  • In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set aside.
  • Add the green beans to the pan using oil to coat the beans and pan. Sauté for 3-5 minutes, tossing occasionally until the green beans start to “char”. At this point, cover the skillet with a lid and let steam for another 5-7 minutes.
  • Remove the lid, add the cranberries and sauté for another 2 minutes until the cranberries are warmed through and starting to burst. Season with salt and pepper to taste.
  • Plate the green beans with the cranberries, crumble the goat cheese and bacon on top and serve warm.

 

Inspired by Running to the Kitchen