A Recipe You’ve “Bean” Waiting For!
We want to be sure that vegetarian meals are provided for our guests or those attending events that prefer them. But often I simply enjoy just experimenting with fresh, garden ingredients. Here’s a new dish that is both vegetarian and gluten free. It also contain legumes – a wonderful and healthy source of protein. With lovely vegetables being harvested from our gardens, why not be creative? A friend in our community was my taste tester and she told me she couldn’t wait for me to post this recipe. It has all the flavors of summer with the basil, tomato and lemon. Buon appetito!
Vegetarian Cauliflower Steaks
- Cut a head of cauliflower into 1/2 inch ‘steaks’ from top to bottom
- Put cauliflower on a parchment lined tray and brush with olive oil and sprinkle with onion salt. Roast at 425 degrees F for 35 min or until golden brown and tender.
- Meanwhile, add 2 Tbsp of olive oil to a sauté pan and heat. Add diced red onion and sauté over medium low heat until soft. Add the garlic, parsley, basil and tomato and cook for another minute. Add the white wine and juice of one lemon and simmer until liquid is reduced. Season with salt and pepper.
- Add the legumes and lemon zest - taste and adjust seasonings.
- When ready to eat, spoon the bean mixture over your roasted cauliflower steaks and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve warm with a drizzle of balsamic glaze and garnish with a sprig of fresh basil. Enjoy!
This lovely and simple dish can be made with any size of eggplant! The inspiration for this dish came from a Facebook recipe video (with Russian directions) shared on Facebook by Peter Jermihov, the conductor for the recently released All Night Vigil, a collaborative recording between our choir, Gloriæ Dei Cantores, and members of three additional choirs. Facebook and Pinterest offer a wonderful way to connect with friends and to find recipes from different countries and cultures.
At this time of year, our garden is bursting with mini eggplants. Earlier in the season at planting time we received a donation of seeds for this specialty vegetable and it has indeed been a bumper crop. This dish can be prepared with a single eggplant for a personal size serving, or in a cast iron or ovenproof dish for a family as you see below. You may enjoy watching the video below which offers three additional ways to serve eggplant. Although the directions are in Russian, the pictures are universal! Once you have made the dish, you may want to share your picture with your Facebook fans and friends!
- Heat oven to 400 degrees F.
- Starting at the thin end of the eggplant, slice each eggplant into 5 or more slices, leaving the eggplant connected at the top, to make a ‘fan.’
- Place several tablespoons of oil in the bottom of the skillet or dish and arrange the eggplant in a pinwheel pattern (see photo!).
- Slice buffalo or regular mozzarella thinly and place between each eggplant slice.
- Slice tomato thinly and add that to the mozzarella between each eggplant slice.
- Sprinkle salt and pepper over whole dish. Fresh basil (chop or chiffonade) can be added here if desired.
- Drizzle olive oil over the dish.
- Sprinkle shredded parmesan over entire dish.
- Bake at 400 for 15 - 25 minutes or until eggplant is soft and cooked through.
One of the most popular events offered to the public here at the Community of Jesus at this time of the year is our summer dinner theatre.
Interest in this continues to increase every season, which is not surprising. Eating a splendid, perfectly prepared meal out on the patio overlooking the harbor, just in itself, provides a most enjoyable and memorable evening, but having that as well as a spectacular dramatic performance in Paraclete House following it is an exceptional experience in every way.
Today one of the cooking sisters has been perfecting a recipe for the appetizer course of this week’s dinner menu. I came upon her in the kitchen as she was carving up a magnificent watermelon to go into this zesty chilled gazpacho, a refreshing flavorful creation. You yourself may want to consider serving for some meal in the near future!
This delicious meal will accompany Elements Theatre Company’s performance of Sylvia by A.R. Gurney. Follow this link to learn more about the show, and reserve your tickets! https://elementstheatre.org/sylvia/
- Coarsely chop cucumbers, yellow pepper, red onion, basil and parsley. Combine with cubed watermelon and cherry tomatoes.
- Working in batches, put a few cups of ingredients in the blender or food processor to combine. An immersion blender works for this process as well!
- Blend ingredients until just before gazpacho is completely smooth—there should be small pieces of pepper, tomato and herbs visible in the gazpacho.
- Chill overnight or in the freezer for an hour, stirring occasionally. This can be served with a garnish of diced yellow peppers on top. Serve chilled and enjoy a refreshing twist on a summer classic! We recommend pouring the gazpacho into bowls and chilling the bowls in the refrigerator prior to serving.
The Sisters have been rising with the sun over the past couple of months to get our gardens going for summer. We have six different vegetable gardens in plots of land all over our community. Some cover acres of land and others are smaller plots, but they all need the love and care it takes to get them going. As we were working this morning, putting the last of our basil seedlings in the ground, I was getting excited about the prospect of harvesting and cooking some of my favorite dishes. Who doesn’t love a big bowl of steamy pasta tossed in pesto and sprinkled with parmesan cheese?
This recipe is one of my favorites for pesto. It’s a bit lighter and more of a sauce. It’s loaded with flavor and makes an elegant dish when used with tortellini, fettucini or one of the other heartier pastas that can stand up to pesto. It introduces the aromatic flavor of parsley with the basil and the lemon juice helps keep the herbs vibrant. If you’re making a regular pesto, I was taught in Italy to throw an ice cube in when blending the basil as this also helps keep the color bright and green. This can be refrigerated or frozen indefinitely for future use; just warm it up at room temperature – do not cook or heat.
- Put all the ingredients except the basil into a blender and grind thoroughly.
- Add the basil and grind until creamy texture is achieved. No cooking is needed.
- This amount of sauce is enough for 1 pound of pasta of your choice.
Beautiful zucchini and yellow summer squash continue to come in from the gardens every day, and while they do it would be a shame not to have a nice stuffed zucchini boat meal before the season slips by. This is what last night’s convent cook thought as she prepared to make our dinner. She wanted to do something a little different from what we usually do and she turned out a meal that brought applause from the entire sisterhood even though we have had quite a few zucchini meals this summer. Using a combination of sweet and hot Italian sausage and a generous mixture of favorite Italian cheeses she succeeded in satisfying even the most discriminating pallet that evening.
The two things, I think, that put this dish over the top was the combination of cheeses (she used Parmigiano-Reggiano, Pecorino, Asiago and Gorgonzola) any of which give a distinctive taste, and then the generous use of fresh garden herbs like basil, oregano and Italian parsley.
Italian Sausage Stuffed Zucchini Boats
- Preheat oven to 350 degrees Fahrenheit.
- Blanch the zucchini in a large pot of boiling water, 7 minutes, then place in cold water 5 minutes. Cut zucchini in half lengthwise, then scoop out all but ¼ inch of flesh. Brown the sausage in a small skillet, breaking the pieces into small bits, 5 to 6 minutes, then remove the meat from the skillet.
- In the same skillet, on medium heat, add the onion and sauté until soft. Add garlic and sauté 1 additional minute (add a little bit of olive oil if the pan is dry). Add the meat back to the skillet along with the cream cheese, zucchini pulp and bread crumbs and stir until the cheese has melted. Taste and add salt and pepper or other seasonings as desired; fresh basil, oregano and parsley are nice.
- Place the zucchini boats on a small sheet pan, sprinkle with salt and pepper, then fill with the meat mixture. Top with tomato halves and grated cheese.
- Place in oven and bake 25-30 minutes until the cheese melts and starts to brown. Garnish with basil.
This is a glorious time of the year for garden lovers. 5:30 am finds sisters weeding, tilling the soil and harvesting “fresh from the earth” vegetables. We have been enjoying beautiful varieties of lettuce, scallions, snow peas and chard for a while, and now zucchini and yellow squash are rapidly rolling in every day.
One of our enterprising Sisters turned out a quick and easy way to prepare a zucchini dish that met with lots of happy responses from the Sisters at last night’s dinner. Who would not love their vegetables prepared like this? Beautiful to behold! Scrumptious to eat! You absolutely must give this prize winner a try and there could not be a more perfect time to do it than right now.
Garlic Parmesan Zucchini and Tomato Bake
- Preheat oven to 350 degrees Fahrenheit and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- Sauté onions in 1/2 c oil. Add sautéed onions and the additional 1/2 c oil to the rest of the ingredients, except fresh basil or parsley, and mix well before baking.
- Transfer to a prepared baking dish and bake uncovered for 35 minutes. Check for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with fresh basil or parsley and serve hot/warm.