Saturday, April 3, 2010

Weekend Cooking: A Vegetarian Easter Dinner

We celebrated last Easter quietly and low-key at home, instead of traveling to have dinner with family. In looking through my recipes and posts from a year ago, I happened to stumble upon an unpublished post about the vegetarian Easter dinner I made for the four of us. I thought I would share that with you for this edition of Weekend Cooking. 

(Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. For more information, see the welcome post.)

Apparently, last Easter I made Risotto with Peas and Broccoli. I'm guessing this was a recipe from the box or something because I didn't write it down.

We also had Asparagus Parmesan (found here on Allrecipes.com)

Ingredients:
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
salt and pepper to taste

Directions:
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

I also made Balsamic Roasted Red Potatoes (also from Allrecipes.com)

Ingredients:
2 tablespoons olive or canola oil (I used olive)2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion (I used regular onion)
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar (this was a little too much for our taste)
3/4 teaspoon salt
1/4 teaspoon pepper

In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

If you have a vegetarian at your table this weekend (or anytime this spring, really) maybe some of these dishes might be good ones to try. They're pretty basic, but together they made a nice meal.

Happy Easter to all who are celebrating. If you're not, I hope you have a great weekend too!

3 comments:

Beth F said...

That sounds like a wonderful Easter or general spring meal. But I love risotto any ole time and those potatoes and asparagus are both recipes I'll be trying. Thanks for adding your notes (as in the amt. of vinegar).

caite said...

throw a nice slice of roast lamb in there and I would be all set...lol

Margot at Joyfully Retired said...

I copied down the asparagus recipe. That looks especially good for this time of year.