When it's time to satisfy serious hunger and lingering chills, Tricia's Potato and Kale Gratin will do the trick. Layers of sliced potatoes, rich cream and kale - still with a bite - bake until bubbly. A topping of toasted bread crumbs create a crunchy layer to dig through on the way down. Though our gratins were prepared in individual ramekins, a large casserole could be used instead.
Cannellini Bean and Chard Toasts call for sauteeing greens with garlic and olive oil until barely crisp on the edges, then mounding them atop a herbed ricotta and bean spread, slathered on toast points. Cannellini beans can be soaked and cooked from a dried state or drained and pureed right out of the can for use in this recipe. The end result is a satisfying and simple appetizer.
From there, Tricia prepared two different grains - farro and quinoa - to bolster a pair of unique dishes that could double as side dishes or entrees, depending on the occasion. In her Quinoa Salad with Beets, Dates and Roasted Garlic Yogurt Sauce, Tricia topped cooked quinoa with all remaining ingredients, making sure beets were placed lovingly and last so as not to stain the entire dish! For the sauce, a head of roasted garlic was squeezed into a food processor and pulsed with plain greek yogurt, a dash of lemon and salt. Quinoa is one of the richest, meat-free protein sources available, making this a complete, tasty dinner idea for vegetarians or meatless Mondays.
Farro and Mixed Mushroom Medley with Herbed Goat Cheese hit all the right notes for a satisfying, warming meal. Meaty mushrooms added texture and bulk to farro, an ancient grain that cooks like pasta in boiling, salted water. Topped with balls of herbed goat cheese - a blend of cheese, fresh herbs, lemon, salt and pepper - the salad reaches a balance between tangy and toothsome. In our class, Tricia combined oyster, cremini, button and bella mushrooms in her medley, though choices can be easily interchanged.
As always, full recipes are listed below. So the next time a bitter wind begins to blow and dinner ideas are scattered, remember these quick, delicious vegetarian options.
Potato and Kale Gratin
Serves 6
Need casserole dish, or individual Gratin dishes
6 medium sized red bliss, or Yukon potatoes, scrubbed and sliced ¼ inch
1 bunch Kale, taken off stem and rinsed
2 cups heavy cream
1/2 cup bread crumbs
1 tsp nutmeg
Salt & Freshly Ground Pepper
Pre-heat oven to 400 degrees. Fill a heavy bottom stock pot with potatoes, cover with cold water. Add ½ tsp salt, bring water to boil, reduce to a simmer for 15 minutes. In a saucepan, heat heavy cream and nutmeg until, cream thickens slightly and reduces about 15 minutes. Season cream with salt and pepper. Pull potatoes out of water with small strainer, or slotted spoon. Set aside. While water is still simmering add Kale for 5 minutes or, until soft. Pull out Kale set aside. Layer potatoes and Kale in dish; pour in cream. Top with breadcrumbs – bake for approximately 30 minutes.
Cannellini Bean Spread & Chard Toasts
Makes 10-15 toasts
1 can of baby cannellini beans
Sprigs of thyme
½ fresh lemon
½ cup ricotta
6 peeled garlic cloves sliced
4 tablespoons olive oil
1 bunch swiss chard, leaves removed from stalks
1 baguette, or loaf of sliced Italian bread
Salt
Heat cannellini beans, when warm add to food processor with a little bit of liquid from the beans. Add juice of lemon, ricotta, salt and thyme leaves. Puree. Heat skillet with olive oil, sauté greens and garlic slices. Heat garlic toast up a little before meal. Spread with Cannellini bean mixture top with greens and sprinkle with a little kosher salt.
Quinoa Salad with Roasted Beets, Dates and Roasted Garlic Yogurt Sauce
Serves 6
1 cup quinoa
2 cups water
3 medium sized beets
6 dates, seed removed, chopped
1 tsp salt
1 fresh lemon
2 heads of garlic
1 cup plain greek yogurt
Heat oven to 400 – chop off top of garlic head to expose cloves, place face down in foil, wrap into package, cook until well roasted about 60 minutes. Wash beets, cut off most of top and bottom, wrap in foil with skin on roast while garlic is roasting. Beets are done when soft and skins rub off, chop & set aside. Remove garlic & let cool, squeeze roasted garlic into bowl. Mix with yogurt, salt and squeeze of lemon. Bring, quinoa, salt and water to a boil, reduce to simmer for approximately 10 minutes. Set aside off heat, fluff with fork before serving. Mix with chopped dates & beets, serve yogurt sauce on side.
Farro and Mixed Mushroom Medley topped with Herbed Goat Cheese
Serves 6
1 cup farro
3 cups water
2 cups mixture of mushrooms, cleaned and sliced
3-4 tablespoons olive oil
1 small log goat cheese
Handful of fresh herbs like parsley, or thyme, minced
Salt and freshly ground pepper
In a food processor mix goat cheese and chopped herbs, roll into small balls – keep in refrigerator. Cook farro in 3 cups of water boiling salted water until tender about 15 minutes – farro will have a little bite & texture to it. Drain and set aside. At the same time heat skillet with olive oil, sauté mushrooms until lightly browned, add generous amount of salt and ground black pepper, toss with farro in skillet. Top with goat cheese balls.
