A collection of various vegetarian dishes

Vegetarian

• Adrienne's Curry Dip

  Daughter Adrienne treated me to this dip with roasted beet chips when I visited her a few years ago-quite tasty and goes with veggies, crackers or crostini.

• Angry Penne with Tomatoes and Spicy Goat Cheese

  Penne Arrabiata is one of my favorite pasta dishes. Janet Fletcher, author of Planet Cheese and some great cookbooks, posted this recipe featuring summer’s best fruit-tomatoes-along with tangy Goat Cheese.

  Wine Pairing: Friends Red Sonoma Classico

• Arugula and Melon Salad with Crisp Prosciutto

  Melon is so refreshing and the flavors of peppery arugula pair well with the crispy prosciutto.

• Avocado Toasts with Arugula Pesto and Crisp Cucumber

  This is an easy Saturday lunch or brunch sandwich. Here's a hint: you can easily turn these into crostini by toasting a baguette thinly sliced and downsizing the portions-a pleasing party platter!

• Baked Goat Cheese with Warm Red Cabbage

  This Baked Goat Cheese with Warm Red Cabbage is a winter-time take in this version usually seen on top of fresh greens. I included it with permission from Janet Fletcher of my favorite cheese newsletter Planet Cheese.

• Baked Ricotta Stuffed Zucchini

  A great recipe found on Janet Fletcher's enewsletter Planet Cheese. The recipe is from My Calabria by Rosetta Costantino with Janet Fletcher (W.W.Norton).

• Bread & Mushroom Soup

  This is a great take on mushroom soup with the added addition of bread to thicken the texture. From one of our favorite Sonoma County chefs Michele Anna Jordan.

• Broiled Feta with Garlicky Cherry Tomatoes and Capers

  A tasty way to use up some of those cherry tomatoes-use different colors for a striking appetizer. 

• Butternut Squash Soup by Chef Tomm

  For more recipes by Chef Tomm go to: www.cheftomm.com

• Butternut Squash, Green Olive, Kale and White Bean Stew

  A vegetarian stew with some great components, from a favorite source: epicurious.com

• Cauliflower Custard

  With some rich flavors of ginger and turmeric blended with cream this recipe from Chef Michele Anna Jordan makes it a perfect pairing with our Chardonnay.

• Chilled Zucchini Soup

  Zucchini recipes are good to have in your back pocket especially during the summer. And this is a chilled soup-perfect for hot days. A recipe by Whitney Otawka, Southern Living Website.

• Chilled Zucchini Soup with Julienne Zucchini and Turmeric Creme Fraiche

  Perfect for the waning summer days and the fall (or anytime you have extra zucchini) this recipe has wonderful flavors and texture. 

• Couscous Salad

  Couscous plain and simple with fresh herbs and good veggies!

• Couscous Salad with Eggplant, Zucchini, Tomatoes & Chickpeas

  This recipe was developed by Michele Anna Jordan, writer for the Food & Wine column in the Press Democrat, specifically for our Bushnell Vineyard Zinfandel.

• Creamless Creamy Tomato Soup

  No cream in this soup? It doesn't need it! So flavorful and rich-add a bit of brandy if you are feeling adventurous.

• Creamy Corn Soup with Roasted Red Peppers

  A two color-soup reflecting the rich flavors of fall in this delicious soup.

• Escarole & Comté Salad with Walnuts

  This comes from Janet Fletcher's e-newsletter, a great cheese resource!

  The recipe is adapted from The Cheese Course by Janet Fletcher (Chronicle Books). Janet writes the weekly e-mail newsletter Planet Cheese (www.janetfletcher.com).

• Farro Salad

  Move over rice pilaf--here is a flavorful side dish that you could make entirely vegetarian by using vegetable broth instead of chicken broth.

• Feta & Pasta Frittata

  A great recipe that can double as breakfast for dinner or brunch. From Janet Fletcher's newsletter Planet Cheese, used by permission. 

• Fettucine with Wild Mushrooms and Cream Sauce

  Local chef Michele Anna Jordan combines the ingredients for a tasty and quick pasta dish with deep flavor and a rich creamy sauce.

• Flaky Cheddar Chive Scones

  This pairs with the Turnip and Turnip Greens Soup by the same author who is Janet Fletcher. She writes a great cheese-focused newsletter called Planet Cheese and her cookbooks can be found at www.janetfletcher.com

• Focaccia Bread Pudding with Mushrooms & Goat Cheese

  A great side dish for winter and fall menus this combines the texture of focaccia with earthy mushrooms and goat cheese for tang.

• Fruit Salad with Balsamic and Red Wine Reduction

  A grown-up version of fruit salad

• Green Chile Chowder

  Another tasty dish from local chef Michele Anna Jordan who is author of the new "Good Cook’s" series. Email her at michele@micheleannajordan. com and visit her blog at pantry.blogs.pressdemocrat.com.

• Green Salad with Dijon Vinaigrette

  A simple side salad with lots of flavor usually lets the main dish shine. And this salad goes well with our Chardonnay!

• Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette

  The 'Barney' of the vegetable family eggplant is always abundant-make this to pair with grilled chicken or pork.

• Grilled Three-Cheese Sandwiches with Mustard Aioli

  These delicious sandwiches are easy to make and layered with flavor-perfect for a lunch or light dinner.

• Grilled Watermelon Salad with Balsamic Vinaigrette

  Here's a sweet-savory salad with grilled watermelon, something different for your table.

• Herby Barley Salad with Butter Braised Mushroom

  Earthy, buttery and lots of fresh herbs make this side dish truly appealing.

• Kitchen Sink Slaw

  If you have preferences make the changes-this is an easy way to use up what's in your veggie drawer!

• Lentil Salad with Roasted Vegetables

  For vegetarians or those Meatless Mondays, here is a great recipe with lots of flavor and color.

• Mac & Cheese with Fresh Peas, Cauliflower and Toasted Garlic Breadcrumbs

  A tasty recipe from Discover CA Wines-a great way to change up the Mac and Cheese game.

• Marinated White Bean Salad

  An easy and delicious summer salad.

• Mathilde's Tomato Tart

  Barb Carriger, a friend from Minnesota, sent me this recipe using those delicious tomatoes from our summer gardens. Originally from Smitten Kitchen https://smittenkitchen.com/ 

• Mediterranean Couscous Salad

  Couscous is one of the fastest ways to prepare grains for a salad and this one features salty feta and tasty chickpeas.

• Mushroom and Fontina Frittata

  Our family always enjoyed frittatas for dinner especially when zucchini were in season. I'd add a few zucchini to the mix on this great recipe-or other vegetables you like-the more the merrier.

• Orzo Pasta Salad

  A delicious mixture and layers of flavor make this a great anytime pasta salad.

• Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary

  A great combination of flavors. Perfect cold weather fare.

• Panzanella Caprese

  A bread salad using those tasty tomatoes and a kick of capers.

• Pappardelle with Greens and Ricotta

  Spring greens and fresh ricotta make this a simple and delicious pasta dish.

• Pasta Salad with Broccoli and Olives

  Fresh and easy.

• Pasta Salad with Walnut Pesto, Tomatoes and Snap Peas

  A refreshing pasta salad combination from Tasting Table's Test Kitchen. tastingtable.com

• Pasta with a Tomato, Almond and Caper Pesto

  A tasty combination with tomatoes and capers adding their own 'zing'. Recipe by permission from Janet Fletcher of Planet Cheese.

• Pasta with Morel Mushrooms and Asparagus

  An easy pasta dish with layers of flavor. From Susan Selasky in the Press Democrat.

• Penne with Grilled Portabellas and Pecorino

  A great combination of flavors and easy to put together.

• Polenta with Slow-Roasted Tomatoes and Teleme

  A recipe from food writer Janet Fletcher brings together three delicious ingredients when long cooked and slow roasted. This reminds me of the polenta my grandmother used to make!

• Portobello and Parmigiana Salad

  I made this salad for a wine dinner and paired with our Pinot Noir-a nice match.

• Quinoa Stuffed Portobello Mushrooms

  An easy mid-week dinner or make it for a Meatless Monday.

• Red Wine Risotto

  From one of our favorite wine country chefs Michele Anna Jordan who is the author of more than twenty books, including Vinaigrettes & Other Dressings, More Than Meatballs and the upcoming Good Cook's Book series. Find her at saladdresser.com and follow her @saladdresser.

• Rice with Chickpeas, Lemon and a Bouquet of Herbs

  In this recipe, by local chef Michele Anna Jordan, she brings together a touch of sweetness for a side dish with both carrots and the maple syrup-just a touch to bring out the umami of roasting the veggie along with the deep flavor of bacon. 

• Roasted Carrot Soup with Toasted Coconut

  A yummy soup with layers of flavor from the roasted carrots and the unusual topping of toasted coconut. By local chef Michele Anna Jordan

• Rosemary Pasta with Black Olives & Carrots

  From food writer Georgeanne Brennan

• Sautéed Mushrooms Over Parsnip, Celery Root, & Potato Purée

  This trio of root vegetables with sautéed mushrooms over the top says autumn is here. by local Sonoma County chef Michele Anna Jordan

• Seitan Skillet with Peppers & Onions

  A recipe sourced from #CookingChat and they paired it with our friends.red! A tasty and vegan dish for a quick weeknight supper.

• Sesame Fried Rice with Spring Vegetables & Egg

  Cooking and chilling the brown rice a day ahead will make this a quick mid-week dinner! From Elise Krieger

• Shaved Asparagus Salad with Ricotta

  Asparagus shaved in this salad is a unique way to serve it and along with artisan ricotta this is spring in a bowl! From Chef Julie Logue-Riordan via Janet Fletcher's Planet Cheese enewsletter.

• Soupe Au Pistou

  A delicious bean soup enhanced by the 'pistou' or pesto in Italian. 

• Southwest Black Bean Soup

  Black beans are the base for this flavorful soup-use vegetable broth to make it vegetarian!

• Spaghetti Squash with Persillade & Lemon

  Michele Anna Jordan, Sonoma County chef, cookbook author and resident, wrote about parsley in The Press Democrat for springtime dish ideas. This is one of three.

  You may read about her other recipes and projects here: http://pantry.blogs.pressdemocrat.com/

• Spaghettini with Yellow Tomatoes, Green Olives, Chevre and Capers

  A great recipe for using up summer's tomatoes--use red ones or a mixture of heirloom if you like. By Michele Anna Jordan pantry.blogs.pressdemocrat.com

• Spaghettini with Zucchini Noodles, Wax Beans & Basil

  This easy mid-week recipe combines great summer veggies with a touch of basil for a satisfying and tasty pasta dish. 

• Spinach Salad with Mushrooms, Croutons, and Warm Lemon Dressing

  The warm lemon dressing perks up this spinach based salad-and the woodsy cremini mushrooms add their own charm.

• Spring Tabbouleh Salad with Ruby Grapefruit Vinaigrette

  From Michele Anna Jordan comes a nice spring-y salad with lots of crunch. A great companion to our Dry Rosé of Zinfandel.

  Michele Anna Jordan is the author of more than twenty books, including Vinaigrettes & Other Dressings, More Than Meatballs and the upcoming Good Cook's Book series. Find her at saladdresser.com and follow her @saladdresser.

• Sweet Pepper Tart

  From local Sonoma County chef Michele Anna Jordan this is a rich subtly sweet tart with the focus on red bell peppers and emmentaler cheese.

• Sweet Potato Curry with Fresh Spinach

  A tasty combination with some great add ins like golden raisins and chutney. From local Sonoma County chef Michele Anna Jordan.

  Wine Pairing: Friends White

• Thai Butternut Squash Soup

  With lemongrass and coconut this is a delicious take on butternut soup-by Sonoma County chef Jennifer Emory

• Tomato Soup With ‘Grilled Cheese’ Frichi

  I have very fond memories of Campbell’s Tomato Soup with grilled American cheese sandwiches-I hope you do too. This is a lighter version from Joe Yonan who adapted it from a Bobby Flay recipe so you know it’s delicious.

• Vegan Moroccan Harira

  In my internet wanderings I found this on one of my favorite recipe sites: Tasting Table. Ed and I make a meatless meal at least once a week-we really enjoyed it and shared it with my vegetarian sister Joanna who liked it as well. By Phoebe Lapine.

• Vegetable Biryani

  A great dish, aromatic and vegetarian. A nice wintertime meal. Found on the foodista.com website.

• Vegetable Lasagna

  A delicious way to use up your summer garden vegetables.

• Vegetarian Cassoulet

  A hearty and flavorful dish with a tasty vegetable combination.

• Zucchini Noodles with Pistachio-Parsley Pesto

  Another favorite from the recipe website known as The Kitchn. Enjoy zucchini in a different form-as pasta!

• Zucchini, Tomato and Red Onion Bake

  We made this for some visitors this summer and it is a great year-round side dish using just a few vegetables. Add your favorites to make it your own.