Cooking With Kay: Six Summer 2021 Vegetarian Recipes

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Image From: https://diethood.com/radish-cucumber-tomato-salad/

Kay Bauserman, News Editor

These recipes come from a variety of different magazines and sites focused on healthy eating. Here are six recipes that I’ve tried out. They are highly rated and not difficult to make. Whether you are a young chef in the making or learning how to cook, these recipes are for you!

 

1. Cucumber, Radish and Chopped Tomato Salad

Ingredients:

  • ½ a cup of mayonnaise
  • ½ a cup of crumbled feta cheese
  • A tablespoon of chopped chives, save some for a topping
  • A tablespoon of chopped dill, save some for a topping
  • A tablespoon of lemon juice
  • ¼ a teaspoon of salt
  • ¼ ground pepper
  • A diced cucumber
  • 1 bunch of diced radishes
  • ½ of a diced, medium size red onion

Cooking Instructions:

Get a large bowl and add in the mayonnaise, dill, feta cheese, chives, lemon juice, salt and pepper. Whisk them together and then add the cucumber, radishes, tomatoes, and onions. Add the extra chives and dill as a topping (optional).

 

2. Roasted Bell Pepper Salad with Mozzarella and Basil

Ingredients:

  • 4 medium size sweet bell peppers, cut into quarters and without seeds
  • 4 ounces of cut mozzarella cheese
  • 3 tablespoons of basil leaves
  • 1 ½ tablespoons of extra virgin olive oil
  • A tablespoon of balsamic dressing
  • ½ teaspoon of sea salt
  • 1/8 a teaspoon of ground pepper

Cooking Instructions:

Preheat a broiler to high. Then broil the peppers for ten minutes until they are soft and darkened slightly around the edges. When the peppers are soft enough add the mozzarella, basil, oil, balsamic dressing, salt and pepper to the top.

 

3. Spinach Blueberry Salad

Ingredients:

Dressing

  • ¼ a cup of raspberry vinegar
  • 2 teaspoons of Dijon mustard
  • ½ a cup of canola oil
  • A teaspoon of sugar
  • ½ a teaspoon of salt

Salad

  • 12 cups/ 10 ounces of baby spinach
  • 1 cup of blueberries
  • 1 cup of crumbled blue cheese
  • ½ a cup of chopped toasted pecans

Cooking Instructions:

Mix together the first five ingredients in oil until they have been blended. Then add in the salad ingredients.

 

4. Penne Pasta With Veggies and Black Beans

Ingredients:

  • ¾ a cup of uncooked penne pasta
  • 1/3 a cup of sliced zucchini
  • 1/3 a cup of sliced carrots
  • ½ of a small green pepper, sliced into thin strips
  • 4 medium sized mushrooms, sliced
  • A minced garlic clove
  • ½ of an onion, sliced into thin strips
  • ¼ a teaspoon of salt
  • 1/8 a teaspoon of pepper
  • ¼ a teaspoon of oregano, basil and thyme (separately)
  • 2 teaspoons of olive oil
  • A cup of black beans, rinsed and then drained
  • ¼ a cup of chopped tomatoes
  • 2 tablespoons of Parmesan cheese, shredded
  • 2 tablespoons of minced parsley

Cooking Instructions:

  1. Cook the pasta (based on directions provided on its packaging) while sauteing the zucchini, green peppers, garlic, carrots, mushrooms and onion in seasonings. This should be done in about one teaspoon of oil until the vegetables are a little bit crispy. Then add the beans.
  2. After draining the pasta, add the vegetable mix to it along with tomatoes and olive oil. The Parmesan cheese and parsley can be added as a topping.

 

5. Honeydew and Cucumber Salad with Burrata

Ingredients:

  • 1/4 a teaspoon of ground pepper
  • 4 cups of baby arugula
  • 1 ½ teaspoons of honey
  •  3 tablespoons of lemon juice
  •  1/4 a teaspoon of salt 1/4 chopped basil
  • 2 tablespoons of extra virgin olive oil
  • 4 cups of cubed honeydew melon
  • A burrata ball (about 3 ¾ ounces), sliced
  • 1 ½ cups of cucumber
  • ¼ cup of toasted pepitas

 

Cooking Instructions:

Put the lemon juice, honey, salt, oil and pepper into a bowl for whisking. After whisking has been completed add the basil. At this point the arugula should be placed in a large bowl and have the tablespoon of vinaigrette added to it.  The last step is to put the honeydew and cucumbers on it, as well as the burrata slices, pepita and any remaining vinaigrette.

 

6. Wraps with Mint Pea Hummus and Beetroot

Ingredients:

  • 20g chopped walnuts
  • 30g crumbled feta cheese
  • 4 tablespoons of yogurt
  • 160g frozen peas (defrost before using)
  • A handful of mint leaves
  • 160g, or two large cooked sliced beetroots
  • A large garlic clove
  • 85g of self raising flour (if your gluten free, buying a wrap from the store is easier then trying to make one with gluten free flour instead of the normal flour)
  • 1 teaspoon of rapeseed oil
  • A sliced small red onion
  • About two handfuls of baby leaf salad
  • A lemon, ½ of it should be cut into wedges and the other ½ should be juiced (this is an optional ingredient).

Cooking Instructions:

Put the flour in a small bowl and add the oil. Add in 60ml of warm water to make a soft dough which should be rolled out as flatly as possible to fill the bottom of a pan. The wraps should be in the oven for two minutes on each side. Once the wrap itself is ready it can be cut in half to make two wraps. Next the peas, lemon juice, garlic, mint and 2 tablespoons of yogurt should be added together and blended to make a puree. After spreading this puree onto the wraps, add the onion, salad leaves and beetroot. Place the feta, walnuts and leftover mint on top with the leftover yogurt. The lemons are optional but can be placed inside or drizzled overtop.