Eggplant Tian

Posted by Cooking with Sierra in Main Courses and tagged with basil, cup olive oil, dinner, eggplant, eggplant slices, eggplant tian, eggplants, executive chef, food, French Cuisine, french fare, french food, fresh mozzarella, Gruyere, Gruyere cheese, herb oil, kevin, kevin devries, martin, nuts, olive oil, parmesan, parmesan cheese, pepper, pine nuts, recipe compliments, regional far, regional fare, salt, salt and pepper, sauce, shredded parmesan cheese, sierra, sierra a. martin, sierra martin, stems thume, stems thyme, taosted, thyme, to taste, toasted, toasted pine nuts, tomato, tomato basil sauce, tomato sauce, tomatoes, vegetarian, vegetarian dishes September 18, 2012

Ingredients:

¾ oz. basil, plus ½ oz.
2 stems thyme, plus 2 stems
¼ cup olive oil, plus extra for drizzling
3 eggplant, cut into ¼-inch slices
1 cup light tomato basil sauce
1 ball fresh mozzarella, finely diced
2/3 cup shredded Gruyere
¼ cup shredded Parmesan
toasted pine nuts, for garnish
salt and pepper, to taste

Directions:

Preheat oven to 425°F. Create a herb oil by mixing together the basil, 2 stems of thyme in a food processor with the oil and salt and pepper for taste.
Toss the eggplant slices together with the herb oil so they are all equally coated. Spread into an even, if slightly overlapping layer, on two large baking sheets. Roast for 12 minutes. The eggplant should be softened and begin to tan. Set them aside.
Turn the oven down to 375°F. Cover the bottom of the dish in a single, slightly overlapping layer of eggplant. Season with salt and pepper, coat lightly with ¼ of the tomato sauce, top with a few basil and thyme leaves, then 1/3 of the mozzarella. Repeat 2 more times.
Finally, brush on the last bit of tomato sauce over the top layer, then cover the whole tian with the mixture of Gruyere and Parmesan. Bake for 30 minutes – the eggplant will be soft and the cheese should be brown. Allow to stand for 5 minutes before serving. Enjoy!

Recipe Compliments of Sierra A. Martin

Grilled Chickpea Burgers with Lemon Tahini Sauce

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with best grilling, best grilling recipes, best sauces, best vegetarian meals, burgers, cans chickpeas, chickpea, chickpeas, cloves, cloves garlic, cooking with siera, cooking with sierra, cucumber, cumin, cup lemon juice, dinner, english cucumber, executive chef, extra virgin, extra virgin olive oil, farmers market, flat leaf parsley, food, fresh lemon, fresh lemon juice, garlic, garlic cloves, go meatless, greek, greek burgers, greek cuisine, greek food, greek salad with saganaki, grilled burgers, grilled chickpea burgers, Grilled Chickpea Burgers with Lemon Tahini Sauce, ground cumin, harissa, healthy, healthy living, hot sauce, hot sauces, juice, lemon, lemon juice, lemon tahini sauce, martin, meatless, medium garlic cloves, medium tomato, oil, oil mixture, olive oil, parlsey, parsley, recipe compliments, salt and pepper, sauce, sauces, sierra, sierra a. martin, sierra martin, summer, summertime, tabbouleh, tahini, tahini sauce, tbsp water, tomato, tomatoes, tsp, vegan, vegan dinner, vegan dinners, vegan dish, vegan dishes, vegan main coureses, vegan meals, vegetables, vegetarian, vegetarian dinner, vegetarian dishes, vegetarian lunch, vegetarian main course, vegetarian main courses, vegetarian main dishes, vegetarian meals, vegetarian options, vegetarian sandwiches, virgin olive oil August 17, 2012

Ingredients:

1/4 cup extra-virgin olive oil
4 medium garlic cloves, sliced
2 tsp. ground cumin
4 six-inch pitas
2 cans chickpeas, drained and rinsed (cans 15.5 oz each)
5 tbsp. tahini
1/4 cup lemon juice
1 large egg
2 tbsp. flat-leaf parsley, chopped
2 tbsp. cilantro, chopped
1/4 English cucumber, thinly sliced
1 medium tomato, thinly sliced
hot sauce, optional
salt, to taste

Directions:

Prepare a grill on high heat.
Heat the oil, garlic and cumin in a small saucepan over medium-low heat for about 3 minutes. Until garlic is softened, but not brown. Set aside from heat.
Tear one of the pitas in half and toast until golden brown in a toaster. In a food processor, grind the pita into fine crumbs. Transfer the crumbs to a small bowl and measure out 1/2 cup. If necessary, repeat with another half of a pita until the 1/2 cup crumbs is reached.
In a food processor, purée 1 can of chickpeas with oil mixture, 2 tbsp. tahini, 1 tbsp. lemon juice, the egg and 3/4 tsp. salt until smooth. Add remaining chickpeas and pita crumbs, parsley and cilantro; pulse until chickpeas are coarsely chopped and mixture is well blended.
Put the remaining 3 tbsp. tahini in a small bowl and gradually whisk in 2 tbsp. water and remaining 3 tbsp. lemon juice. Shape chickpea mixture into 6 patties. Brush both sides with oil and grill, covered, until heated through and grill marks appear. This should take about 3 minutes on each side.
Cut the remaining 3 pitas in half and heat briefly on the grill. Later in burgers, cucumber and tomatoes in the pita and drizzle with tahini sauce and hot sauce. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin
The Edge Banquet and Conference Center

Greek Spinach Veggie Burgers

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with 2 eggs, best vegetarian recipes, best veggie burger recipe, buns, burgers, chopped spinach, clove garlic, cooking with sierra, crumbled, crumbled feta, crumbled feta cheese, cup feta cheese, cup olive oil, dill, dill weed, dillweed, dinner, dried dillweed, dried oregano, eggs, feta cheese, food, garlic, greek burgers, Greek Spinach Veggie Burgers, hamburger buns, martin, minced garlic, mix eggs, oil, olive oil, onion, oregano, peppers, plain yogurt, recipe compliments, red onion, red peppers, roasted red peppers, sierra, sierra a. martin, sierra martin, spinach, stuffing mix, toppers, toppings, tsp, vegetarian, vegetarian dinner, vegetarian dishes, vegetarian main course, vegetarian main courses, vegetarian main dishes, vegetarian meals, vegetarian sandwiches, veggie, veggie burger recipe, veggie burgers August 10, 2012

Ingredients:

1/4 cup olive oil
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. dried dillweed
1 cup herb-seasoned stuffing mix
2 eggs, lightly beaten
10 oz. chopped spinach
1/2 cup feta cheese, crumbled
4 whole-wheat hamburger buns, split and toasted as desired
Other desired toppings

**Tip from the Chef: I would recommend topping these Veggie-Burgers with plain yogurt, roasted red peppers, and red onion to compliment the Greek flavors!**

Directions:

Comine oil, garlic, oregano, dill weed and 1/4 tsp. pepper in a medium bol. Stir in stuffing mix, eggs, spinach and 1/2 cup feta cheese. Mix well. Shape into 4 equal sized patties, about 1/2-inch thick.
Heat a large skillet over medium heat and add patties. Cook for about 4 minutes, until browned and heated through. Serve on buns and finish with desired toppers. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Crispy Broccoli Rabe with Chickpeas and Ricotta

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with baking sheets, broccoli rabe, broccoli rabe with chickpeas and ricotta, bunch broccoli, chickpeas, cloves garlic, coarse salt, cooking with sierra, crushed red pepper, crushed red pepper flakes, dinner, extra virgin olive oil, food, fresh lemon juice, fresh ricotta, lemon juice, lunch, martin, oil, olive oil, rabe, recipe compliments, red pepper, red pepper flakes, ricotta, salt, sierra, sierra a. martin, sierra martin, vegetarian, vegetarian dinner, vegetarian dishes, vegetarian lunch, vegetarian main dishes, vegetarian meal, vegetarian meals, vegetarian options, vegetarian sides, virgin olive oil August 9, 2012

Ingredients:

1 bunch broccoli rabe, trimmed
15 – oz chickpeas, drained
3 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 cup ricotta
2 tbsp. fresh lemon juice
coarse salt
crushed red pepper flakes

Directions:

Turn on the broil. On 2 baking sheets, toss the broccoli, chickpeas and garlic with oil. Season lightly with salt.
Broil for 2 minutes. Flip the broccoli, continue to broil another 2 minutes.
Top with ricotta and crushed red pepper flakes. Drizzle lemon juice and additional olive oil, if desired. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Spaghetti with Artichoke Hearts

Posted by Cooking with Sierra in Main Courses and tagged with artichoke, artichoke hearts, artichokes, best pasta dishes, broth, butter, chicken broth, chives, cloves garlic, cup chicken broth, cup parmesan cheese, dinner, food, garlic, heavy cream, medium onion, minced garlic, nutmeg, oil, olive oil, onion, pasta, spaghetti, spaghetti sauce, summer, summer pasta, tbsp chives, tomato sauce, tomatoes, vegetarian, vegetarian dishes July 27, 2012

Ingredients

2 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can whole artichoke hearts (14.5 oz.) drained
1 can diced tomatoes with juice (14.5 oz.)
1 cup heavy cream
1/2 cup chicken broth
1/2 tsp. nutmeg
salt & pepper to taste
1 lb. thin spaghetti
1 cup parmesan cheese, grated
2 tbsp. chives, chopped

Instructions

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Cabbage & Carrot Stir Fry

Posted by Cooking with Sierra in Sides, Vegetarian and tagged with black peppercorns, cabbage, cabbage and carrot stir fry, cabbage stir-fry, canola oil, carrot stir fry, carrots, cilantro, cilantro sprigs, coriander, cracked black peppercorns, cumin, cumin seeds, cup cilantro, dinner, food, granulated sugar, grated carrots, green cabbage, ground coriander, ground cumin, juice, kosher salt, lime, lime juice, oil, peppercorns, recipe compliments, salt, stir fry, sugar, toasted cumin, tsp cumin seeds, vegetarian, vegetarian dishes, vegetarian side dishes, vegetarian sides, woik, wok July 24, 2012

Ingredients:

1 ½ tsp. cumin seeds
2 tbsp. canola oil
¾ tsp. ground coriander
½ tsp. cracked black peppercorns
½ jalapeño, finely chopped
6 cups cabbage, thinly sliced
2 cups carrots, grated
2 ½ tsp. salt
1 ½ tsp. granulated sugar
½ cup cilantro sprigs, finely chopped
3 tbsp. lime juice

Directions:

Toast 1 tsp. of cumin seeds in a small skillet over medium heat for 3-5 minutes. Transfer to a bowl to cool. Grind to a fine powder.
Heat the oil with the remaining ½ tsp. cumin seeds, coriander and peppercorns in a large wok. Cook about 2 minutes, until cumin is browned. Add jalapeño and cook briefly, no longer than 1 minute. Add cabbage and carrots. Stirring occasionally, cook until cabbage has wilted about 4 minutes. Stir in the ground cumin, salt and sugar. Cook for 30 seconds.
Remove wok from heat. Stir in cilantro and lime juice. Enjoy!
**Tip from the Chef: For a main course, use as filling for vegetarian enchiladas!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Brussels Sprouts Medley

Posted by Cooking with Sierra in Sides, Vegetarian and tagged with balsamic vinegar, brussels sprouts, cubed parmesan, dinner, executive chef, food, herb de provence, olive oil, onion, parmesan, penne pasta, quinoa, recipe compliments, sun dried tomatoes, sundried tomatoes, sweet onion, tomatoes, tsp, vegetarian, vegetarian dinner, vegetarian dishes, vegetarian main course July 23, 2012

Ingredients:

1 tbsp. olive oil
1 tbsp. balsamic oil (I prefer fig oil)
½ lb. Brussels sprouts
½ cup sun dried tomatoes
½ cup sweet onion
½ cup cubed parmesan
1 tsp. Herb de Provence

Directions:

Cut Brussels sprouts in half. Sautée in oil about 3 minutes. Add onion and tomatoes, cook for additional 2 minutes, or until onions are mostly translucent. Toss with cheese and add vinegar and serve immediately. Enjoy!**Tip from the Chef: Serve over quinoa or add penne pasta for an instant main course!**
Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Saffron Risotto Timbales with Grilled Tomato Sauce

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with arborio rice, basil leaves, best vegetarian meals, butter, chives, chopped chives, cup onion, cup parmesan cheese, cup tomato sauce, dinner, extra virgin olive oil, food, grilled tomatoes, medium saucepan, onion, parmesan cheese, parsley, pepper, plum tomatoes, risotto, saffrom, saffron, Saffron Risotto Timbales with Grilled Tomato Sauce, saffron threads, salt, salt and pepper, sierra a. martin, sierra martin, tomatoes, tsp saffron threads, turmeric, vegetable stock, vegetarian, vegetarian dishes, vegetarian meals, white wine July 23, 2012

Ingredients:

For Sauce:

2 lbs. plum tomatoes
1 tbsp. extra-virgin olive oil
½ small onion, finely diced
salt and pepper

For Risotto:

5 cups vegetable stock
3 tbsp. butter
½ cup onion, finely diced
¼ tsp. saffron threads
¼ tsp. ground turmeric
1 ½ cups Arborio rice, uncooked
½ cup white wine
½ cup Parmesan cheese, grated
3 tbsp. chopped chives
2 tbsp. Italian flat-leaf parsley, finely chopped
2 tbsp. fresh basil leaves; finely chopped
salt and pepper

Directions:

For Sauce:

Grill tomatoes over a preheated grill. Turn frequently, until skin is blistered and charred in some places. Remove from heat. Purée the tomatoes, including the skin. Set aside.
Heat oil over medium-high in a medium saucepan. Add the onion and cook about 8 minutes, until translucent. Add puréed tomatoes and cook until sauce thicken slightly, about 10 minutes. Season with salt and pepper.

For Risotto:

Preheat oven to 350°F. Bring stock to a simmer in a medium saucepan. Meanwhile, melt butter in a 4-quart oven-proof saucepan with a lid. Add onion, saffron and turmeric to melted butter. Cook over medium heat, stirring frequently, about 2 minutes, until onion softens. Add rice and stir. Add wine and continue cooking and stirring until wine has been completely absorbed. Remove from heat.
Stir in 2 cups of heated stock. Cover and place in the oven. Remove pan after 10 minutes, stir and add another 2 cups of stock. Return pan to oven for 10 more minutes, then place pan over medium heat on stovetop.
Taste the rice, if not done, add more stock in half-cup increments, stirring constantly until rice is slightly chewy. Stir in the Parmesan, chives, parsley and basil. Season with salt and pepper.
Ladle rice mixture onto plates and top with 1/3 cup tomato sauce. Garnish with basil. Enjoy!

Pot Stickers

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with all-purpose flour, asian cuisine, asian fare, best pot stickers, boiling water, cabbage, carrots, cornstarch, cup carrots, cup vegetable stock, dinner, food, fresh vegetables, ginger root, mushrooms, napa cabbage, oil, pot stickers, rice wine, scallions, sesame oil, sherry, shiitake mushrooms, sierra a. martin, sierra martin, soy sauce, sugar, tbsp soy sauce, tsp sesame oil, vegan, vegan dishes, vegan meals, vegetable oil, vegetable stock, vegetarian, vegetarian dishes, vegetarian main course, vegetarian meals, vegetarian pot stickers, water July 23, 2012

Ingredients:

For Filling:

5 shiitake mushrooms
2 scallions, chopped finely
1 ½ cups napa cabbage, shredded
1 cup carrots, finely chopped
1 tbsp. soy sauce
1 tbsp. rice wine
1 tbsp. cornstarch
2 tsp. sesame oil
1 tsp. ginger root, grated
½ tsp. sugar
For Dough:
3 cups all-purpose flour
1 1/3 cups boiling water
2 tbsp. vegetable oil
2/3 cup vegetable stock

Directions:

Soak mushrooms in warm water for 30 minutes; drain. Cut off stems; discard. Finely chop the caps. Combine mushrooms and remaining filling ingredients in a medium bowl; mix well. Set aside.
Measure the flour into a large bowl. Mix in boiling water, stir with fork until evenly moistened. Cover; let sit for 30 minutes. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Divide dough in half. Roll each half into a 14-inch cylinder, cut crosswise into 1-inch pieces. Shape each piece into a ball; cover with clean, damp dishcloth.
Flatten 1 ball of dough with a rolling pin (about 3-inch circle). Keep remaining dough covered. Place 1 heaping tsp. of filling in center of circle. Lightly moisten the edges with water. Fold in half to form a semicircle. Pinch the curved edges together to make pleats along the edge. Press to seal securely. Place pot stick seam side up; cover with clean, damp dishcloth while shaping the remaining pot stickers.
In a large, nonstick skillet over high heat, add 1 tbsp. oil to coat the pan well. Set half of pot stickers seam side up in the skillet. Cook until golden brown, about 2-3 minutes. Drain excess oil and lower heat to medium. Pour in 1/3 cup stock, cover and cook about 6 minutes, until liquid has mostly evaporated. Transfer pot stickers to serving platter; place in oven (at 200°F) or warming drawer while cooking remainder of pot stickers. Serve hot. Enjoy!
**Tip from the Chef: Dip these pot stickers in soy sauce or chili oil for some extra flavor!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Tomato and Rosemary Tartlets

Posted by Cooking with Sierra in Main Courses and tagged with active dry yeast, all-purpose flour, dinner, dry yeast, extra virgin olive oil, flour, food, kalamata olives, lb tomatoes, olive oil, olives, parmesan cheese, pepper, recipe compliments, rosemary leaves, rosemary sprigs, rosemary tart, salt, salt and pepper, tart, tartlets, tarts, tbsp rosemary, tomato, tomato and rosemary tartlets, tomato tart, tomatoes, vegetarian, vegetarian dishes, vegetarian meals, vegetarian options, virgin olive oil, yeast mixture July 23, 2012

Ingredients:

1 package active dry yeast
½ cup lukewarm water
¼ cup extra-virgin olive oil
2 cups all-purpose flour, plus more for kneading
½ tsp. salt
2 tbsp. rosemary leaves, finely chopped
2 tbsp. Parmesan cheese, grated
1 lb. tomatoes, thinly sliced
9 kalamata olives, pitted and quartered
1 tbsp. extra-virgin olive oil
salt and pepper, to taste
rosemary sprigs, for garnish

Directions:

Stir yeast into lukewarm water and set aside for 10 minutes, until foamy. Stir in 1/4 cup oil. Combine flour and salt in a large bowl. Make a well in the center and pour in yeast mixture.
Stir together to make dough.Turn dough out on lightly floured surface. Knead until smooth. Place dough in lightly oiled bowl, cover with plastic wrap and set aside for an hour.
Deflate the dough and divide into 6 equal pieces. Roll each piece into a smooth ball, cover with plastic and let rest 15 minutes. Roll each piece into a 6-inch circle about 1/8 in. thick; place on baking sheet.
Sprinkle 1/2 tsp. rosemary over each circle and press into dough. Scatter 1 tsp. cheese on top of each circle. Overlap 6 tomato slices on each circle, leaving a border about 1 inch wide around the edge. Divide olive among circles, and sprinkle remaining rosemary over top. Drizzle with 1/2 tbsp. oil and season with salt and pepper. Fold edge of dough over tomatoes. Crease every inch. Brush dough with remaining 1/2 tbsp. oil.
Preheat oven to 400°F. Bake tarts on lower rack about 20 minutes, until crusts are browned. Serve warm, garnish with fresh rosemary sprigs. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Cooking with Sierra

Cooking is like Love. It should be entered into with abandon or not at all. -Harriet Van Horne

Tag Archives: vegetarian dishes

Eggplant Tian

Grilled Chickpea Burgers with Lemon Tahini Sauce

Greek Spinach Veggie Burgers

Crispy Broccoli Rabe with Chickpeas and Ricotta

Spaghetti with Artichoke Hearts

Ingredients

Cabbage & Carrot Stir Fry

Brussels Sprouts Medley

Saffron Risotto Timbales with Grilled Tomato Sauce

Pot Stickers

Tomato and Rosemary Tartlets

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