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

Linguine with Braised Mushrooms

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with best pasta dishes, braised mushrooms, cook pasta, cooking with sierra, cup water, dinner, food, fresh thyme, linguine, linguine with braised mushrooms, linguine with mushrooms, martin, meals, mushrooms, pasta al dente, pasta and mushrooms, pasta water, pasta with mushrooms, pecorino cheese, recipe compliments, salt and pepper, shiitake mushrooms, sierra, sierra a. martin, sierra martin, thyme, vegetarian, vegetarian main courses, vegetarian main dishes, vegetarian meals, vegetarian pasta, whole wheat, whole wheat linguine August 9, 2012

Ingredients:

2 cups Braised Mushrooms
1/2 cup water
2 tbsp. thyme
4 cups whole-wheat linguine
sat and pepper to taste
1/4 cup Pecorino cheese, grated

Directions:

In a large pot, bring 8 cups well-salted water to a boil. Cook pasta al-dente. Drain, reserving pasta water.
In a large pan, prepare the Braised Mushrooms. Add in 1/2 cup water and 2 tbsp. thyme. Cook for an additional 30 seconds.
Stir together the linguine and mushrooms together. Add 1/4 cup reserved pasta water. Toss until combined well. Season with salt and pepper. Garnish with Pecorino cheese. 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

Grilled Vegetable Sandwich

Posted by Cooking with Sierra in Main Courses and tagged with california veggie sandwich, cloves garlic, cloves garlics, cup mayonnaise, dinner, feta, feta cheese, focaccia, focaccia bread, foccacia, food, garlic, mayonnaise, onion, place cheese, recipe compliments, red bell peppers, red onion, sandwich, sierra a. martin, sierra martin, squash, vegetarian, vegetarian main course, vegetarian main dishes, vegetarian sandwiches, yellow squash, zucchini August 3, 2012

Ingredients:

1/4 cup mayonnaise
3 cloves garlic, minced
1 tbsp lemon juice
1/8 cup olive oil
1 cup red bell peppers, sliced
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

Directions:

In a bowl, mix the mayonnaise, garlic and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side and the grate of the grill. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mix on the cut sides of the bread, and sprinkle each one with feta. Place cheese side up on the grill, and cover with lid for 2 to 3 minutes. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open-faced grilled sandwiches. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Goat Cheese and Artichoke Pizza

Posted by Cooking with Sierra in Main Courses, Vegetarian and tagged with artichoke, artichoke hearts, artichoke pizza, artichokes, basil, basil leaves, dinner, food, fresh mushrooms, Goat Cheese, goat cheese and artichoke pizza, goat cheese pizz, goat cheese pizza, individual pizza, italian seasoning, mushrooms, onion, personal pizza, pizza, pizza crust, pizza crusts, recipe compliments, small onion, tomato, vegetarian, vegetarian dishes, vegetarian main dishes, vegetarian meals, vegetarian pizza July 23, 2012

Ingredients:

8 individual pizza crusts
¼ cup crumbled goat cheese
16 basil leaves
7 artichoke hearts, sliced
¾ cup fresh mushrooms, sliced
2 small onion, cut into thin rounds
1 large tomato, cut into 8 slices
¼ cup Italian Seasoning

Directions:

Preheat oven to 400°F.
Spread 1/2 tsp. goat cheese on each pizza crust. Layer 2 basil leaves, a few mushrooms, 1 tbsp. artichoke hearts, 1/2 tbsp. onion, slice of tomato and 1/2 tbsp. Italian seasoning.
Place pizzas on a cookie sheet and bake for 10 minutes. Enjoy!
Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Summer Rolls

Posted by Cooking with Sierra in Main Courses and tagged with avocado, basting brush, bell pepper, carrot, cilantro, cloves garlic, cucumber, daikon, daikon radish, dinner, english cucumber, food, fresh ginger, garlic, garlic clove, ginger, lime juice, mint, red bell pepper, red pepper, red thai chile, sesame oil, sesame seeds, sliced water chestnuts, soy sauce, summer rolls, tablespoon cilantro, tbsp sesame oil, thai chile, vegan, vegan dinner, vegan dinners, vegan dish, vegan dishes, vegan meals, vegetable rolls, vegetable summer rolls, vegetarian, vegetarian appetizer, vegetarian appetizers, vegetarian dinner, vegetarian dishes, vegetarian lunch, vegetarian main dishes, vegetarian meal, vegetarian meals, veggie rolls, veggie summer rolls, wasabi, water chestnuts July 16, 2012

Ingredients:

▪ 1 Daikon Radish

▪ 1 English Cucumber

▪ 1 Red Bell Pepper

▪ 1 Carrot

▪ 1 Avocado

▪ 1 Can Sliced Water Chestnuts

▪ 2 Tbsp. Fresh Ginger

▪ 2 Cloves Garlic; Minced

▪ 1 Red Thai Chile, seeded and minced

▪ Sesame Seeds

▪ 5 Tbsp. Cilantro

▪ 2 Tbsp. Mint

▪ 1 Tbsp. Sesame Oil

▪ 1 Tbsp. Wasabi, mixed thin

▪ 1/2 Cup Soy Sauce

▪ 3 Tbsp. Lime Juice

Directions:

Soften the rice papers by sliding a sheet into a skillet of warm water and submerge for 15 to 30 seconds.
Line up the ingredients on the lower third of the rice paper.
For sauce: Mix soy, sesame oil, 1 tablespoon cilantro, 1 clove minced garlic, lime juice, and chile together and set aside.
Julienne the red bell pepper, carrot, ginger, avocado and water chestnut. Place in a bowl and toss with remaining garlic clove and cilantro, 1 tablespoon of the sauce, and a heavy pinch of sesame seeds. Set aside.
Peel the daikon and cucumber and julienne them.
Start by the laying down the moistened rice paper and, using a basting brush, paint a line of the wasabi down the center. Place vegetable along the bottom fourth of the roll.
To Fold: starting from the edge closest to you, begin rolling the wrapper up and over the ingredients. Stop after the first turn and tuck in everything snugly in the wrapper. Fold in the right and left sides closing the ends.
Spoon the sauce over the rolls or just have individual dipping bowls.

**Tip from the chef: Add shrimp or grilled chicken if you’re looking to add a little extra protein!**

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Spinach and Wild Mushroom Lasagna

Posted by Cooking with Sierra in Main Courses and tagged with all-purpose flour, black pepper, butter, cheese, cooking wine, dinner, dry wine, flat leaf parsley, flour, food, fresh spinach, garlic, garlic cloves, ground nutmeg, kosher salt, lasagna, lasagna sheets, lb ricotta cheese, lbs spinach, milk, mushroom mixture, mushrooms, nutmeg, parmesan cheese, parsley, pecorino romano cheese, pepper, quart milk, ricotta, ricotta cheese, spinach, spinach and mushroom lasagna, spinach and wild mushroom lasagna, spinach lasagna sheets, spinach mixture, vegetarian, vegetarian dinner, vegetarian dishes, vegetarian lasagna, vegetarian main dishes, vegetarian meal, vegetarian meals, vegetarian pasta, white wine, wild mushroom lasagna, wild mushrooms, wine July 16, 2012

Ingredients:

1 cup unsalted butter
3 garlic cloves, minced
5 lbs. spinach, stems removed
1 lb. ricotta cheese
2 tbsp. salt
1 3/4 tsp. black pepper
3 lbs. wild mushrooms, rinsed and cut into 1 inch pieces
3/4 cup white wine
1/2 cup flat-leaf parsley, chopped
1 quart milk, plus 1/2 cup
1/2 cup all-purpose flour
1/2 tsp. ground nutmeg
1 cup Pecorino Romano cheese, grated
1 lb. spinach lasagna sheets

Directions:

In a large saucepan, melt 1 tbsp. butter over medium heat. Add the garlic, cook about 2 minutes. Add half the spinach, cover and stir occasionally, cook for about 5 minutes, or until wilted. Drain the spinach in a colander. Repeat with the remaining spinach and another tbsp. of butter. Squeeze out remaining liquid from spinach into a medium-sized bowl. Add ricotta, 2 tsp. salt and 1 tsp. pepper.
Melt 2 tbsp. butter in a large saucepan over medium heat. Add 1/3 of the mushrooms and season with 1 tsp. salt and 1/4 tsp. pepper. Cook about 10 minutes, until mushrooms have softened. Pour 1/4 cup wine into the skillet with the mushrooms. Cook until most liquid has evaporated. Transfer mushrooms to a medium-sized bowl. Repeat this step with another 1/3 of the mushrooms; reserve the remaining mushrooms and wine for the topping. Add 2/3 of the parsley to the bowl of mushrooms and stir.
In a medium saucepan over medium heat, heat the 1 qt. milk. Melt 1 stick of butter (8 tbsp) in a separate saucepan over medium heat. Once butter bubbles, add flour; cook, always whisking, for about a minute. Add in the warmed milk slowly, continuing to whisk until mixture becomes thick. Remove from heat. Add in 2 tsp. salt, 1/4 tsp. of pepper, the nutmeg and 1/2 cup grated cheese.
Preheat oven to 350°F. Set aside 1/2 cup sauce.
Assemble lasagna: spread 1/2 cup sauce in bottom of roasting pan (9X13). Place a layer of lasagna sheets in pan; trim to fit if necessary. spread 1 cup of spinach mixture, 1 cup mushroom mixture and 1/2 cup of sauce on top of the sheets. Repeat layers several times. For last layer, place lasagna sheet later on top; spread 1/2 cup of sauce over sheets. Sprinkle with remaining 1/2 cup grated cheese. Bake until top is golden brown, about 1 hour. Let stand 20 mins. before serving.
Just prior to serving, melt last 2 tbsp. butter in skillet. Add remaining 1/3 mushrooms; season with 1 tsp. salt and 1/4 tsp. pepper. Cooking about 10 mins, until tender. Add remaining 1/4 cup wine, and remaining parsley.
Combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Whisk until warm over medium heat. Spoon cooked mushrooms over the lasagna and serve with sauce. Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

Asparagus with Garlic Custard

Posted by Cooking with Sierra in Main Courses and tagged with 2 eggs, asparagus, asparagus with garlic custard, black rice, brown rice, bunch scallions, dinner, eggs, food, fresh asparagus, fresh vegetables, garlic custard, healthy, heavy cream, lb asparagus, parsley, pasta, Pasta Dishes, peas, recipe compliments, rice, roasted garlic, scallions, vegetable oil, vegetable stock, vegetarian, vegetarian main dishes, vegetarian meals, vegetarian pasta June 12, 2012

Ingredients:

For Asparagus

1 lb asparagus, peeled if thick, bottoms trimmed
6 tbsp butter
4 oz vegetable stock
1 tbsp parsley

For Rice

3 tbsp vegetable oil
2 eggs, cracked and whipped
1 bunch scallions, sliced into thin circles
1 cup cooked black rice
1 cup cooked brown rice
1/2 cup cooked peas
4 tbsp vegetable stock

For Garlic Custard

3 eggs
1 cup heavy cream
4 tbsp roasted garlic

Directions:

Asparagus:

Heat a large sauté pan on medium heat; add 2 tbsp of the butter and when it melts, add half the asparagus and a pinch of salt. Cook the asparagus, shaking the pan occasionally, for 3 minutes.
Add half of the stock, bring to simmer and remove from the pan.
Do the other half of the asparagus with 2 tbsp of the butter, and when the stock comes to a simmer, add cooked asparagus, adjust seasoning with salt and the remaining butter and cook until the stock has glazed. Mix in parsley and reserve.

Rice:

In a small sauté pan, heat 1 tbsp of oil over high heat. When the oil is hot, add the whipped eggs and scramble until cooked through, about 4-5 minutes. Chop the eggs up with the spatula and set aside.
In a large pan over medium-high heat, add remaining oil and get it hot. Add the scallions and cook for 1 minute. Add the rice and peas and sauté for another minute; add stock and cook until it is evaporated. Season with salt and stir in egg. Split on to four warm bowls or plates, top with asparagus.

Garlic Custard:

Add all the ingredients in a container and blend well. Place the mix into sprayed 4-oz molds. Place the mold into a baking dish with cold water, cover with plastic and foil and cook in a 325° F oven for 20-30 minutes until set. Unmold on pickup. Serve on side.

Enjoy!

Recipe Compliments of Executive Chef Sierra A. Martin

The Edge Banquet and Conference Center

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Cooking with Sierra

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

Tag Archives: vegetarian main dishes

Grilled Chickpea Burgers with Lemon Tahini Sauce

Greek Spinach Veggie Burgers

Linguine with Braised Mushrooms

Crispy Broccoli Rabe with Chickpeas and Ricotta

Grilled Vegetable Sandwich

Goat Cheese and Artichoke Pizza

Summer Rolls

Spinach and Wild Mushroom Lasagna

Asparagus with Garlic Custard

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