Vegetarian Selections
Spinach Polpetti with Tomato Sauce
Recipe from the Canadian Food Network
Tomato Sauce:
- In a saucepan over medium heat, soften a small onion and 2 cloves of chopped garlic in 1/4 cup of olive oil.
- Add 1 can of crushed tomatoes.
- Bring to a boil, reduce the heat and simmer for about 10 minutes.
- Season with salt and pepper.
- In a large skillet or wok over medium-high heat, wilt 1/2 pound of fresh spinach in olive oil.
- Transfer to a sieve, drain well and let cool.
- In a food processor, purée the spinach, 1 clove of crushed garlic, 1 pound of ricotta, 1/2 cup of grated Parmigiano-Reggiano and 2 eggs.
- Add 3/4 cup of flour and pulse to combine.
- Season with salt and pepper.
- Using two tablespoons, shape about 2 tablespoons of dough into an oval dumpling. Repeat until all the dough is used up.
- Drop the dumplings, about 10 at a time, into salted simmering water.
- Cook for 5 or 6 minutes. Drain and coat lightly with oil.
- Transfer to a plate and keep warm.
- Transfer the sauce to a large, shallow serving bowl.
- Set the dumplings on the sauce.
- Garnish with Parmigiano-Reggiano shavings and basil leaves!
Tabbouleh
Recipe from the Canadian Food Network
- Boil ¾ cups of water. Place 1/2 cup of cous cous in a heat proof dish and pour 3/4 cup of boiling water over top.
- Cover and leave to soak for 15 minutes.
- Remove cover from couscous and fluff with a fork.
- Place in the refrigerator to cool.
- Once cooled, add 1 1/2 cups of chopped and seeded plum tomatoes, 1 cup of chopped parsley, 4 chopped green onions, 2 tablespoons of freshly chopped mint, 1/2 of a chopped and peeled cucumber, 4 chopped radishes, 1 tablespoon of olive oil. Toss gently.
- Halve 3 peeled avocados and drizzle liberally with fresh lemon juice & balsamic vinegar.
- Preheat the grill to 250°F.
- Oil the grill. Grill avocado halves for 1 minute face down.
- Cube and add to the salad.
- Drizzle the salad with dressing.
