vegetarian

Zucchini Ricotta Roll-ups

September 3, 2020 by Gretchen Blazer Thompson

Zucchini is hands down one of my favorite, if not my favorite vegetable. I love how versatile it is and how it takes on the flavor of however you prepare it. It’s one of those vegetables that I always have in the fridge because I can throw it in tacos, soups, pasta, or just roast it in rings and eat it straight off the pan (guilty…).

This recipe truly highlights just how versatile it is. It’s one of Rich’s and my favorite dishes and while it’s good all year long (hello cozy comfort food), it’s particularly amazing now when zucchini is at it’s peak. Just make sure you make plenty – it’s one of those dishes that everyone wants seconds and it makes amazing leftovers for lunch the next day.

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Black Bean Veggie Burgers with Cilantro and Jalapeño

August 25, 2020 by Gretchen Blazer Thompson

I like to think I’m a bit of a veggie burger connoisseur. I’ve ordered countless ones at restaurants over the years and tried even more recipes. It’s amazing how many bad veggie burgers there are out there! Many of the ones I’ve made have been the wrong texture or bland, until these.

These are hands down the best veggie burgers I’ve ever made. They’re flavorful, hearty, and the perfect texture. Dare I say these will even satisfy the carnivores in your life? Perfect for your next cookout or an easy weeknight dinner!

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Eggplant Rollatini

August 13, 2020 by Gretchen Blazer Thompson

I love eggplant and whenever I see it as the farmer’s market, I always reach for it. This summer I made it point to try different eggplant recipes. My default is roasted eggplant with sauteed cherry tomatoes and goat cheese, which is delicious but it was time for some new recipes. That’s when I came up with my roasted eggplant caprese and finally decided to attempt to make eggplant rollatini. I hadn’t made it before because it seemed intimating, but lucky for me (and you!) it’s deceptively easy to make!

This is one of those perfect summer meals that is sure to please vegetarians and carnivores. It’s hardy without being heavy and would make an impressive main course for your next dinner party!

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Roasted Tomatoes and Burrata

August 7, 2020 by Gretchen Blazer Thompson

As an appetizer, lighter summer dinner, or snack, roasted tomatoes and burrata are the epitome of summer. It’s quick, easy, and highlights ripe tomatoes at their peak.

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Roasted Eggplant Caprese

July 28, 2020 by Gretchen Blazer Thompson

This roasted eggplant caprese is a play on one of my favorite dishes from Giuseppe’s Ritrovo, one of the best Italian restaurants in Columbus. Giuseppe’s has since taken it off the menu, but they used to have an eggplant caprese stack that I always ordered instead of a salad.

Since they took it off the menu I’ve been on a mission to recreate it. The method I landed on is a little different that the original, but in the best way. I spoon garlic oil on the eggplant when it’s almost done roasting. The eggplant soaks up the flavorful oil resulting in my new favorite way to cook eggplant!

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Summer Burrata Pasta

July 21, 2020 by Gretchen Blazer Thompson

This weekend the farmers market had the most gorgeous deep ripe tomatoes that I couldn’t resist. Tomatoes this time of year are good on anything, toast with a little goat cheese, just sliced with olive oil and crunchy sea salt, or my personal favorite with burrata and pasta.

I’ve been making a version of this pasta for years, but this version is definitely my favorite. Using the best ingredients at the peak of the season make this simple dish exceptional! The burrata starts to melt into the tomatoes and olive oil to create the most delicious sauce. The best part, it’s super simple and quick, perfect for hot summer days when you want to spend as little time in the hot kitchen as possible.

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