Tags
appetizer, deviled eggs, eggs, green goddess, pizza, side dish, spring, vegetarian, vegetarian meals, veggies
Spring has sprung! And thank God, because as much as I enjoy winter festivities, I am just OVER the snow. Done, over, nope! Bring on gardening, pitchers of sun tea, and trips to the ice cream shop near the beach! Hallelujah!
What better way to pay homage to Mother Nature’s fresh spring handy work than with some garden-centered vegetarian dishes? Here are 3 great ones perfect for springtime events like baby or bridal showers, and of course, like most of the recipes featured in my blog, they are kid friendly!
Eggplant Mini Pizzas
1 large eggplant
1 Tbsp salt
2 Tbsp extra virgin olive oil
10 large fresh basil leaves, coarsely chopped
2 tsp extra virgin olive oil
3 garlic cloves, minced
1 – 14.5 oz can petite diced tomatoes
8 oz shredded mozzarella cheese
1/2 tsp oregano
Preheat oven to 375 degrees F. Slice eggplant into ¾” thick slices and throw away the ends. Place two layers of paper towels on a cookie sheet and lay the eggplant slices on top. Sprinkle both sides generously with salt. Let eggplant sit for 30 minutes so the salt can draw out as much water as possible.
While the salted eggplant sits, prepare the sauce!. In a small sauce pan, heat 2 Tsp. oil over medium heat. Add garlic and saute until fragrant, being careful not to burn. Add the diced tomatoes and oregano. Let simmer, breaking up tomato chunks with a spoon, until thickened.
After 30 minutes, wipe some of the salt off the eggplant slices and press them with dry paper towels to remove excess water. Remove the paper towels from the sheet pan and lightly brush with oil, lay eggplant slices. Brush tops of the eggplant with olive oil roast for about 25 minutes. Remove from oven and raise the temperature to broil.
Spoon sauce evenly over the tops of each eggplant slice. Sprinkle with chopped basil and top with shredded mozzarella. Place sheet pan under the broiler and broil until the cheese has melted and started to brown. Serve hot!
Brocc Tots
1 large head of broccoli, cut into small florets
1/4 cup scallions, thinly sliced
2 large garlic cloves, minced
2/3 cup shredded cheddar cheese
1 egg, beaten
2/3 cup breadcrumbs
Salt
Preheat oven to 400 degrees. Fill a medium saucepan with water and a good deal of salt, bring to a boil. Blanch the broccoli in boiling water for about two minutes. Drain and transfer the florets to a cutting board, and finely chop the cooked broccoli. In a medium bowl, add broccoli, scallions, garlic, cheddar, egg, and breadcrumbs. Mix well and chill in the refrigerator for 15-20 minutes.
Spray a nonstick baking sheet with butter flavored cooking spray. Begin taking large spoonfuls of the broccoli mixture one at a time and shape each into a tot. Place each brocc tot on the baking sheet without touching the one next to it. Bake for approximately 8 minutes. Flip and then bake for an additional 8 minutes on the other side until golden brown. Salt to taste before serving. (Great served with ranch dressing!)
Green Goddess Deviled Eggs
12 hard boiled eggs
1/2 ripened avocado
3 Tbsp mayo
2 Tbsp plain greek yogurt
1 Tbsp chopped fresh tarragon
1/2 tsp of salt
Remove the shells from the eggs and cut them in half lengthwise. Scoop out yolks and transfer to a small bowl. Place the halves on a platter, cover and refrigerate.
In a medium bowl, mash the avocado with a fork, then add the yolks and mash to a smooth consistency. Stir in the mayo, greek yogurt, chopped tarragon and salt and mix until smooth. Add salt to taste.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. If you don’t have pastry bags on hand, simply fill the eggs with a spoon, dividing the filling evenly. Top each egg with a dash of paprika before serving.
Yum!
#spring #vegetarian #vegetarianmeal #veggies #garden #greengoddess #partyfood #appetizer #sidedish #food #foodnetwork #cookingchannel