Trying to cut back on meat? Not sure what to do with your local Farmers Market produce? UM Go Green has compiled a list of popular vegetarian recipes for you. Check it out!
- 2 tablespoons olive oil
- 1 onion
- 2 bell peppers (any color)
- 1 – 2 hot peppers (optional)
- 1 zucchini
- 1 teaspoon cumin
- 1 teaspoon poultry seasoning
- ¼ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup frozen corn kernels (or fresh if it is in-season)
- 3 cloves garlic
- 1 28-oz can organic stewed tomatoes
- 1 8-oz can organic tomato sauce
- 2 – 3 cups chicken stock, depending on how “soupy” you like it
- Optional (but recommended) garnishes: avocado, grated cheese, sour cream, cilantro
- Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic.
- Heat the oil over medium heat in a large soup pot. Toss in the onions.
- After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften.
- Add the frozen corn (no need to defrost) and garlic since these don’t take as long to cook.
- After the corn heats up add the stewed tomatoes, tomato sauce, and chicken stock.
- Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat.
- Ladle into bowls, top with garnishes, and enjoy!
- olive oil
- 2 acorn squash, halved and seeded*
- 1/2 cup of Greek yogurt
- 1 small onion, finely chopped
- 1 tablespoon of unsalted butter, melted
- black pepper
- 1/4 cup of freshly grated parmesan cheese
- Preheat an oven to 350 degrees. Prepare a 1.5 quart casserole dish with a light layer of cooking oil.
- Brush the squash halves with olive oil to coat the inside flesh. Turn each squash cut side down onto a baking sheet. Transfer to the oven and roast for 30 to 45 minutes, or until the squash’s flesh is tender when pierced with a fork.
- Scoop out the squash’s flesh and transfer to a large mixing bowl. Add the yogurt, onion, and melted butter. Mix well, taking care to ensure the ingredients are evenly distributed. Season with pepper to taste.
- Transfer the squash mixture to the prepared casserole dish. Top the squash with the parmesan cheese. Bake for 25 to 30 minutes or until bubbly, and enjoy!
- 2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots … whatever you have on hand)
- 2 eggs
- 1 tablespoon whole-wheat flour
- ¼ teaspoon salt
- Olive oil for cooking
- Optional garnish: sour cream and/or applesauce
- Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
- Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
- Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
- Transfer cooked pancakes to a plate lined with paper towels.
Serve warm with sour cream and/or applesauce.
- 1/3 cup of fresh arugula
- 1/3 cup of fresh parsley
- 1/3 cup of fresh spinach
- 2 tablespoons of walnuts or toasted pinenuts
- 2 large cloves of garlic, smashed
- 3 tablespoons of olive oil
- 2 tablespoons of freshly grated Parmesan
- Blend first five ingredients together in a food processor. Add olive oil and Parmesan and blend again.
- Store ingredients covered in a refrigerator with a skim of olive oil covering the pesto to help preserve its freshness and color.
- Warm briefly in microwave (20 seconds) before using to bring out the flavor.
- Use on bread, crackers, sandwiches, or add to hot pasta.
- 2 cups of grated beets
- 2 cups of grated carrots
- 1 cup of cooked brown rice
- 1 cup of grated rBGH-free cheddar cheese
- 1 cup of toasted, sunflower seeds
- 2 large free-range eggs, beaten
- ½ cup of toasted sesame seeds
- ½ cup of grated onion
- ¼ cup of oil
- 3 tablespoons of all-purpose flour
- 3 tablespoons of chopped parsley
- 4 garlic cloves, finely chopped
- 2 tablespoons of soy sauce
- ground red pepper (cayenne)
- Preheat oven to 350 degrees.
- Generously grease a rimmed baking sheet.
- Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper.
- Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.
- 5 ears of fresh sweet corn, grilled, roasted, or boiled for a bare four minutes and cooled
- 2 cans of organic black beans, drained and rinsed
- 1 cubanelle pepper (or a sweet red or green pepper), chopped
- 1 fish pepper (or whatever kind of hot pepper your heart desires)
- 10 or so cherry tomatoes, halved, or a couple of small slicers, cubed
- handful of fresh cilantro
- some lime basil
- some chopped red onion or sweet onion
- ¼ cup of red wine vinegar
- ½ cup of olive oil
- lime juice
- 1 teaspoon of chili powder
- ½ teaspoon of cumin
- 1 teaspoon of adobo
- salt and pepper
- Cut the corn off the cob into a large bowl.
- Add beans, chopped peppers, tomatoes, onions, herbs, spices, and mix gently.
- Add the vinegar and oil and mix again. Salad will stay good in the refrigerator for several days, though it’s best the first two days.
- 1 cup of nonfat ricotta cheese
- 3/4 cup of nonfat vanilla yogurt
- 1 small cantaloupe, seeded and cut into chunks
- 2 peaches, pitted and thinly sliced
- 1/2 cup of strawberries, sliced
- 1/2 cup of blueberries
- 2 tablespoons of toasted sunflower seeds
- Mint sprigs (optional garnish)
- Put the ricotta in a small mixing bowl.
- Use a hand mixer to whip the ricotta until very smooth; then fold in the yogurt.
- Combine all the fruits except the blueberries in a medium-sized mixing bowl; then gently fold in the ricotta-yogurt mixture.
- Divide evenly among four serving bowls.
- Top with blueberries and sunflower seeds; then add a bit of mint for garnish.
- 15 ounce can of tomatoes
- 15 ounce can of tomato sauce
- 1 teaspoon of crushed oregano
- 1 teaspoon of crushed basil
- 1/8 teaspoon of pepper
- 1 large onion, chopped
- 1 ½ teaspoon of minced garlic
- 2 tablespoons of olive oil
- 2 small zucchini, chopped
- 8 ounces of sliced mushrooms
- 1 large carrot, chopped
- 1 green pepper, chopped
- 2 cups of ricotta cheese
- 1 cup of freshly grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 8 ounces of lasagna noodles, cooked, rinsed, drained
- 4 ounce can of sliced black olives, drained
- Combine the un-drained tomatoes, tomato sauce, oregano, basil, and pepper in a saucepan and mix well.
- Simmer over low heat until desired consistency, stirring occasionally.
- Sauté the onion and garlic in the olive oil in a skillet over medium heat until the onion is golden brown. Stir in the zucchini, mushrooms, carrot, and green pepper.
- Cook for five to 10 minutes or until the vegetables are tender, stirring occasionally. Stir the vegetables into the tomato mixture.
- Simmer for 15 minutes, stirring occasionally.
- Combine the ricotta, Parmesan, and mozzarella cheeses in a bowl, and mix well.
- Spoon one cup of the tomato mixture into an 8-by-12 baking dish. Layer with one half of the noodles, one half of the cheese mixture, and one half of the remaining tomato mixture. Top with the remaining noodles, remaining cheese mixture, and remaining tomato mixture. Sprinkle with black olives.
- Bake at 350 degrees for 30 to 45 minutes or until bubbly.
- Let stand for 10 minutes before serving.
University Farmers Market photos by Tracy Gnadinger