CALLING ALL CHEFS!
MARINATED ZUCCHINI AND ROASTED PEPPER
Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad!
Makes about 1 quart plus extra liquid to make a salad dressing
Mo Fusilli Springs Pasta Salad
Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette!
Makes 17 cups
MASTERPIECE GRITS – GOAT
Considering it’s a masterpiece it didn’t take long, but is it ever good! I don’t know if food can be sublime, but we’ll make an exception with these grits – SUBLIME to the NINES! I don’t even like grits, but I love these. It makes a lot, so experiment with different ways to serve it.
You didn’t expect Tofu Grits. You also couldn’t have expected delicate textures and flavors in such a common dish! But that’s what it’s about! Okay, then we top with slow-cooked fresh sweet red peppers and sweet onion in extra virgin olive oil and garlic – done to perfection, just soft enough to bring out the natural sweetness! I say YES to grits – and instant at that! Does this ever end? No!!
Further, top with a dollop of tapenade (Kalamata olive paste), fresh basil strips and a drizzle of extra virgin olive followed by fresh cracked pepper and fresh grind black Himalayan salt (for an eggy flavor)!
AKA TOFU ROASTED PEPPER CHEEZY GRITS
Makes 9-1/2 cups grits
COLLARD GREEN, OLIVE AND CAPER SPREAD
Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place – the only place!
Makes 2-2/3 cups
GRILLED CHEESE GRINDER
Daiya dairy free block cheddar cheese layered with red roasted peppers, dill pickle planks and sliced onion on a steak and sausage six-inch grinder roll spread with veggie mayonnaise and prepared yellow mustard! Grilled in an oiled hot skillet till cheese softens and outside of roll hardens! Don’t forget the fresh grind black pepper!
Makes 1
PICKLED ROASTED YELLOW PEPPERS
Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious!
Pickles about 20 jumbo yellow peppers
IMPERIAL CREAMED SPINACH
A basic white sauce flavored with garlic, tarragon and nutmeg folded into fresh cooked, squeezed spinach, sauteed mushroom and sweet roasted pepper. The empress of all creamed spinach!
Makes 4-3/4 cups
SAFFRON ROASTED PEPPER CREAM SAUCE – GOAT
with sauteed mushroom, onion, and tarragon. Served over saffron and white truffle oil instant mashed potatoes! Easy and elegant! Out of this world delicious!
Makes 6 cups sauce and 8 servings mashed potatoes
LEMON HORSERADISH SAUCE
with chopped parsley, roasted peppers, garlic and tarragon! Serve over, or toss with, steamed veggies of choice, or over oven-roasted root vegetables after you take them from the oven!
Makes 2-1/2 cups
BAKED GNOCCHI AND MASHED POTATO CASSEROLE
Fresh potato gnocchi wrapped in mashed potatoes with extra virgin olive oil, petite peas, Kalamata olives, sweet red roasted peppers and fresh garlic. A must try!
Serves 9-12
GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH
Pan-fried in extra virgin olive oil and cracked pepper! A great grill cheese sandwich alternative!
Makes 1 sandwich
ARTICHOKE ANTIPASTO HORS D’OEUVRE
Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette!
Makes 1-1/2 cups
CHILI BEANS WITH ROASTED PEPPERS AND CORN
Sauteed sweet onion and red roasted peppers in extra virgin olive oil. Combined chili beans and corn. Seasoned with tarragon!
Makes 6 cups
CREAMY BASIL PESTO
Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special!
Makes 6-8 servings
VEGGIE SALAMI SLIDERS
Sauteed sweet cabbage and onion piled onto miniature potato rolls spread with spicy brown mustard and animal-free mayonnaise, with sweet red roasted peppers and pan-fried Veggie Salami Slices. A simple and delicious hors d’oeuvre sandwich!
Makes 12 sliders
HOMEMADE CAPONATA
Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta!
Makes 2 cups
SHARON’S CORDON BLEU SUBS
Pan-fried soy chicken patties with cracked pepper. Layered with pan-fried soy ham slices and heated sweet red roasted peppers on a broiled soft sub roll spread with Dijon mustard and soft Animal-Free Butter!
Makes 2 subs
