The Bored Vegetarian

Heirloom Tomato, Burrata Mozzarella & Basil Salad

Those oddly shaped tomatoes you see at the grocery store? Pick them up!  They’re full of deliciousness.  With creamy Burrata and fresh basil, this salad is as simple as you can get, while packing a lot of flavor and visual punch. 

Heirloom Tomatoes
Burrata Mozzarella
Fresh Basil
Sea Salt Flakes
Fresh Ground Pepper 

Remove the cores of the tomatoes and chop into wedges.  Carefully slice mozzarella (it’s filled with creaminess, so it won’t be perfect).  On a plate arrange tomatoes and put a few pieces of burrata on top.  Add lots of fresh basil and season with salt & pepper.  

I was planning on uploading some pictures from last weekend’s trip to Long Island, but I have to scoot to see Imperial Teen at the Knitting Factory.  I haven’t seen them live in something like 5 years and I love me some 90’s indie pop a little too much.  Remember their song Yoo Hoo from the Jawbreaker soundtrack?  

Next Friday at 7:00pm, I’ll be doing a Hungry on Spreecast with Shea of Hungry in Brooklyn.  We’re going to talk about vegetarian food and our favorite places to eat in Brooklyn!  You can participate too, so make sure to check it out!

Baked Pasta Shells Stuffed with Spinach, Squash, Ricotta & Basil, with Homemade Garlic Tomato Sauce

As I mentioned in my last post, my friends Patrice and Brittnee persuaded me to do a dinner/manicure trade this week.  

Pasta Shells (for 3-4 people who are gluttons)

15  large Pasta Shells
1 Tbsp Olive Oil
Salt

Bring water to boil in a pot with olive oil and a couple pinches of salt.  Add pasta and boil until al dente.  Set aside a cup of the pasta water and drain the pasta.  Set pasta aside. 

Garlic Tomato Sauce 

6 Roma Tomatoes, stem end/core removed 
4 cloves Garlic, chopped
1 yellow Onion, Chopped
2 Tbsp Olive Oil
3/4 cup Red Wine
1 cup Water from boiled pasta
Salt to taste

Bring water to boil in a large pot.  Add tomatoes and cook until the skins split.  Run under cold water until cook enough to handle.  Remove skins (should come off easily).  Add tomatoes to a blender or food processor and blend until smooth.  Add olive oil to a saute pan and saute onions and garlic until soft.  Add tomatoes, pasta water and begin to simmer.  As the sauce begins to reduce, add wine and continue to cook down.  Season with salt.  Remove from heat once you have a nice consistency. 

Spinach, Squash, Ricotta & Basil Filling

2 cups Spinach, stems removed, ripped into manageable pieces
1/2 cup Yellow Squash, chopped small
1/2 cup Green Squash, chopped small
2 cups Ricotta
Handful of Fresh Basil, stems removed, chopped
1 Tbsp Olive Oil
Salt & Pepper to Taste

In a saute pan, lightly saute squash & zucchini for a couple of minutes.  In a bowl mix ricotta, squash, spinach and basil.  Salt and pepper to taste. 

Assembly

2/3 cup shredded Parmesan Cheese

Preheat oven to 375 degrees.  In a square baking dish, layer the bottom with half of the tomato sauce.  Spoon ricotta mixture into each shell and add to the pan, forming one layer.  Top with remaining tomato sauce, covering the shells.  Spread parmesan cheese on top.  Cover with foil and bake for 15-20 minutes.  Remove foil and bake for another 3-5 minutes or until cheese on top has melted.  Everything should be hot and bubbly.  Remove from heat and allow to cool slightly before serving.

It’s been a strange week, topped off with one of my best friends moving to Boston today.  Sort of just feel like staring at a wall for the rest of the weekend…or at this bodega kitty (follow me on Instagram: boredvegetarian).  

Whole Wheat Gnocchi with Roasted Brussels Sprouts and Lemon Garlic Brown Butter

Brussels Sprouts season is pretty much over, so I thought I’d have one last hurrah.  Speaking of seasonal eating, I downloaded a free app called Locavore that tells you what’s in season, what’s coming up and where to shop for local produce.Now if only I could remember to go to the farmer’s market on Saturdays. Am I the only person who thinks Sunday is the best grocery shopping day?  Greenpoint is trying to get a Sunday market going in McGlorick Park. Crossing my fingers…

16 oz Whole Wheat Gnocchi
1 1/2  lbs Brussels Sprouts
4 Tbsp Butter
6 cloves Garlic with individual papers wrapping on
1 1/2 tsp Lemon zest
1/4 cup grated Parmesan cheese
3 Tbsp Extra Virgin Olive Oil
Salt & Pepper to taste 

Fill a sauce pan with water and bring to a boil.  Preheat oven to 350 degrees.  Chop brussels sprouts into fourths and toss with 1-2 Tbsp of olive oil until coated.  Spread onto a baking pan, one layer thick.  Sprinkle with salt and roast on bottom rack of the oven, stirring occasionally.  Cut the tops of the garlic cloves off.  Make a container out of aluminum foil, add garlic and drizzle with olive oil. Roast in the oven with the sprouts until soft.  Add gnocchi to boiling water and cook for a few minutes until they float to the top.  While they’re cooking, melt butter in a saute pan over medium heat, careful not to burn.  Remove roasted garlic cloves paper wrapper and stir into butter.  Drain gnocchi in a colander.  Once butter begins to brown, remove from heat and toss the gnocchi in the brown butter.  Add lemon zest and toss well.  Add roasted brussels sprouts and toss again.  Salt & Pepper to taste.  Serve immediately topped with fresh parmesan.