Colorful vegetarian menu crosses bridge to spring
As much as I pride myself in being culinarily adventurous, this winter found me stuck in a dinner rut: a rotating variation of meat, potatoes and a green vegetable.
Alas, one can eat chicken breast, baked sweet potatoes and a side salad only so many times. Slow cooker roasts too, while delicious, can feel heavy and tiresome as the days become longer and (hopefully) warmer.
Inviting company for a shared meal is a surefire way to kick my kitchen creativity into a higher gear. So when my mother-in-law agreed to come for a visit, I turned to my cookbooks and favorite food blogs, seeking recipes that could bridge the gap between winter and spring.
In this season before the cold weather breaks and local veggies arrive, but past the time when we yearn for stews and soups to warm our souls, a nourishing vegetarian casserole coupled with a nuanced salad felt just right. And as a reward for breaking the old supper routine, a chocolaty affair made for a worthy finale.
Proving that meatless meals can be satisfying and flavorful, Butternut Squash and Black Bean Casserole is a colorful dish that superbly straddles hearty and light. Layers of soft corn tortillas, sautéed vegetables, baby spinach and cheddar cheese are accented with just the right amount of spicy red salsa to be pleasantly cooled by a dollop of plain yogurt. Garnish options are endless; our favorites were avocado, cilantro and tomatillo sauce.
Departing from Mexican flavors, this meal’s accompanying salad is no less exciting than the main dish. Making the most of this season’s fleeting apples and pears, sweet and tart fruit nestle with crumbled Gorgonzola and toasted pecans atop a bed of mixed spring greens. While this pairing is by no means radical, the dressing is the real show stopper.
Bright yellow with hits of ginger, lemon and garlic, this homemade Turmeric and Almond Butter Vinaigrette was inspired by a similar Trader Joe’s version that recently appeared on the grocery chain’s shelves. The versatile blend could even double as a marinade for grilled fish or sautéed tofu. Don’t fear its intense color; turmeric has a warm and mild flavor and is famous for its anti-inflammatory benefits.
I wasn’t quite ready to bid sweet potatoes adieu for the season, so I decided to use their deep, almost caramel-like sweetness as the base for a grain-free brownie (buckwheat is technically a seed). The sweet potato’s powerful honey-like quality when roasted combines brilliantly with almond butter and raw cacao powder to create a rich, yet nottoo-sweet square of heaven. Thinking back now, I wish I had paired these with Purple Door’s Salted Caramel ice cream.
If you’ve also become a little stagnant with your dinner routine, kick your meat-and-potatoes scene to the curb, invite over some hungry friends and whip up this gratifying spread.