Recipes for Foods of the Day, Week, and Month

Vegetarian

PENNE PASTA WITH VEGETABLE SAUCE – October 17 – National Pasta Day and National Vegetarian Month

PENNE PASTA WITH VEGETABLE SAUCE – October 17 – National Pasta Day and National Vegetarian Month

INGREDIENTS: 2 medium potatoes, diced 2 medium carrots, diced 2 ounces green beans 1 tablespoons Salt 1 small red onion 1 pound dried penne 2 cloves garlic minced ¾ cup olive oil ½ cup minced parsley Black pepper Fresh grated Parmesan cheese Instructions: Dice the […]

 
VEGETARIAN LASAGNA – October 14 – National Vegetarian Month & National Italian – American Heritage Month

VEGETARIAN LASAGNA – October 14 – National Vegetarian Month & National Italian – American Heritage Month

Serves 4 Ingredients: 5 oven-ready lasagna noodles ½ butternut squash peeled, seeded and cut into ¼ inch thick pieces 1 medium zucchini sliced into ¼ inch thick pieces. 5 tablespoons olive oil ½ large yellow onion chopped ¼ teaspoon salt ¼ teaspoon pepper 2 cloves […]

 
FETTUCCINE ALFREDO – October 10 – National Pasta Month

FETTUCCINE ALFREDO – October 10 – National Pasta Month

Serves 4 Ingredients: 1 16 oz package of fettuccine noodles 1 tablespoon salt, plus 1 teaspoon for the sauce 1 cup milk 1 cup half and half ⅓ cup (3 oz) cream cheese 2 tablespoons flour 1 tablespoon butter 3 garlic cloves 1 cup grated […]

 
CORN CHOWDER – 2nd Monday in October – Columbus Day (Columbus brought Corn and Potatoes to the Europeans)

CORN CHOWDER – 2nd Monday in October – Columbus Day (Columbus brought Corn and Potatoes to the Europeans)

  Serves 4-6 Ingredients 2 cups half and half ¼ cup butter 2 tablespoon olive oil 4 slices of cooked bacon chopped or 2 tablespoons olive oil for a vegetarian dish 4 medium potatoes diced 2 stalks of celery chopped 1 yellow onion chopped 1 […]

 
POTATO AND CHEESE PIEROGI – October 8 – National Pierogi Day

POTATO AND CHEESE PIEROGI – October 8 – National Pierogi Day

Serves 4-6 Ingredients: 8 tablespoons butter 2 cups all-purpose flour, plus additional as needed 1 teaspoon salt, plus additional for filling and boiling 2 large eggs 1/4 cup sour cream, additional for serving 1/4 cup water Cooking spray 1 large russet potato 1 cup shredded […]

 
SPAETZLE DUMPLINGS

SPAETZLE DUMPLINGS

Serves 4 Ingredients: 2 quarts water 1 tablespoon olive oil 2 cups flour 4 eggs, lightly beaten ⅓ cup milk 1 tablespoon salt Cooking spray 1 tablespoon butter, melted Instructions: In a large saucepan add the water and oil and bring to a boil.  In […]

 
BROCCOLI CHEDDAR SOUP – October 3 – National Vegetarian Month

BROCCOLI CHEDDAR SOUP – October 3 – National Vegetarian Month

Serves 4 Ingredients: 2 cups half and half 1 tablespoon olive oil ½ medium yellow onion, diced 1 teaspoon salt ½ teaspoon black pepper 1 yellow potato, peeled and diced 1 bunch broccoli 2 cups vegetable broth 2 cups shredded sharp cheddar cheese 2 tablespoons […]

 
CHILI – First week in October – National Chili Week

CHILI – First week in October – National Chili Week

Serves 6-8 Prep Time – 10-15 minutes Cooking Time – 1 hour Total Time – 1:10-1:15 Ingredients: 1 pound ground beef (If vegetarian add an additional 1 can of kidney and 1 can of pinto beans) 2 tablespoons olive oil 1/2 medium yellow onion, chopped […]

 
VEGETARIAN STUFFED PEPPERS – September 22 – National Whole Grains Month

VEGETARIAN STUFFED PEPPERS – September 22 – National Whole Grains Month

Ingredients: 2 cups water 1 cup wild rice 1 tablespoon salt 1 tablespoon olive oil ½ onion, diced ½ can black beans, drained 1 medium tomato, diced 1 clove garlic, minced ½ tablespoon chili pepper (optional) 4 red bell peppers 1 cup cheddar cheese Instructions: […]

 
POTATO SOUP (LOADED) – September 19 – National Potato Month

POTATO SOUP (LOADED) – September 19 – National Potato Month

Ingredients: 8 Potatoes, cubed 1 Tablespoon olive oil 2 Stalks celery, diced ½ Medium onion, diced 1 Teaspoon salt 2 Cloves garlic, minced 6 Slices bacon, or ¼ cup butter ¼ Cup flour 2 Cups chicken stock 2 Cups half and half 1 Cup cheddar […]