Question:

What are some vegetarian dishes?

Grilled Portabella Burger

Ingrediants:
4 large Portabella mushrooms
1/2 cup olive oil
1 1/2 oz. balsamic vinegar
1 Tbsp garlic puree
1 Tbsp shallot puree
1/4 tsp Kosher salt (to taste)
1/4 tsp white pepper (to taste)
4 each sesame seed buns
2 cups mesculin salad mix
1 medium red onion, sliced
1 medium vine ripened tomato, sliced
8 stalks asparagus, grilled
4 slices cheddar cheese (if desired)
1 Tbsp dill/shallot mayonnaise (if desired)

Dressing:
1 cup mayonnaise
2 Tbsp shallots, finely chopped
1 bunch chopped fresh dill

Directions:
Combine dressing ingredients. Set aside

Combine vinegar, garlic, shallot, salt and pepper. Slowly whisk in olive oil. Pour over mushroom tops (Do not wash mushrooms. To clean, brush the dirt from the tops). Let mushrooms stand in marinade for 20 minutes to 2 hours.

Grill mushrooms for 2 minutes, then place in a baking dish.

Bake at 375 degrees for 15 to 20 minutes until they are soft and juices have been released. Set aside.

Slice and toast buns. Slice mushrooms and place in bun. Top with Dill/Shallot Mayonnaise and/or Cheddar Cheese. Place one slice of onion and tomato on the mushrooms, a small amount of Mesculin salad mix and 2 asparagus. Drizzle with pan juices from the mushrooms and serve warm.

Sesame Salad Dressing

This salad dressing has some unusual ingredients for an outstanding flavor. The small amount of steamed zucchini gives the dressing some of its texture, and the combination of garlic, lemon juice, and soy gives the dressing its zip. It is great on a salad of Asian or baby greens. Or, try it over steamed asparagus or broccoli.

1/4 cup sesame seeds (buy raw hulled seeds and toast them in a dry pan over medium heat, stirring constantly)
1/4 cup sliced, steamed zucchini
4 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 tablespoons fresh Italian parsley
1 clove garlic, chopped

1. Toast the sesame seeds in a dry nonstick skillet over medium heat, stirring constantly until browned.

2. Combine the sesame seeds and remaining ingredients in a blender container. Blend until smooth.

Pasta with Asparagus lemon Sauce

1 pound fresh, medium thickness asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 pound penne, malfade, or preferred shape
1/2 cup grated Parmigiano-Reggiano

Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.

Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.