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Vegetarian Tuscan Buffet

Skewered Herb and Cheese Tortellini
with ginger basil pesto dipping sauce
Printable Version

Ingredients:

12 pounds cheese tortellini (preferably three colors)

Directions: Cook in boiling salted water until al dente. Drain and toss lightly with olive oil. Thread onto 6 inch bamboo skewers. May be covered and refrigerated overnight. Serve with dipping sauce.

Dipping Sauce
Printable Version

Ingredients:

1 tablespoon sesame oil

2 tablespoons olive oil

1/2 cup sun-dried tomatoes

1/2 tablespoon grated fresh ginger

1/2 teaspoon crushed red pepper flakes

1/2 cup red wine vinegar

1/4 cup fresh basil (chopped)

1/4 cup chopped toasted almonds

Directions: Pulse ingredients in food processor, until blended. Be careful to maintain a course texture. May be held in refrigerator for up to one week.

Caramelized Onion Foccacia Bites
Printable Version

Ingredients:

3 large yellow onions

1/3 cup olive oil

1/4 cup sugar

1/4 pound feta cheese (crumbled)

3 sprigs of fresh rosemary

1 loaf of foccacia flat bread (or purchased pre-baked pizza crust)

Directions: Preheat the oven to 400 degrees. Peel and slice onions into rings. Place onions on baking sheet and drizzle with the oil and sprinkle with the sugar. Place sheet in oven and bake for 15 minutes. Stir onions. Continue to roast onions for an additional 20 to 30 minutes until the onions are dark brown and caramelized. Stir as needed.

Cut foccacia into small squares or diamonds appropriate for appetizers. (If using purchased pizza crust, first brush crust with olive oil) Arrange a few rings of caramelized onions on top of foccacia and sprinkle with cheese. Garnish with rosemary sprig. Heat in 400 degree oven until cheese melts. May be served immediately or held at room temperature for 3 hours and served.

Polenta with Roasted Vegetables, Pesto and Marinara Sauce:
Polenta...
Printable Version

Ingredients:

7 1/2 cups water

2 teaspoon salad oil

2 cups medium cornmeal (polenta)

1/4 cup butter

1 cup smoked provolone (grated)

1 cup regular mozzarella (grated)

1/2 cup fresh parmesan (grated)

Directions: In a large saucepan, bring water and salt to a boil. Slowly add cornmeal in a steady stream, whisking constantly. Reduce heat and continue to simmer and stir for about 15 to 20 minutes until polenta is very thick. While polenta cooks, spray a rimmed baking sheet with cooking release. Spread polenta evenly into the prepared pan. Cool. Cut into 3 inch squares and arrange on heat-proof serving platter. If desired, the polenta may be covered with plastic wrap on the baking sheet and refrigerated for up to 3 days before cutting. May be frozen. Strip polenta with marinara sauce and pesto. Arrange roasted vegetables around polenta. Reheat polenta and vegetables in 350 degree oven for 15 to 20 minutes. Serve immediately.

Marinara Sauce and Pesto
Printable Version
Directions: See "Casual Couple Night" pasta bar.

Roasted Vegetables
Printable Version

Ingredients:

1 eggplant (cut into 1 1/2 inch chunks)

2 zucchini (sliced into 1 inch pieces)

2 yellow squash (sliced into 1 inch pieces)

1 red pepper and 1 green pepper (cut into 1 inch slices)

1/2 pound mushrooms

1 red onion (sliced into thick rings)

1/3 cup olive oil

salt and pepper

1/4 cup fresh thyme (chopped)

Directions: Preheat oven to 400 degrees. Place vegetable on baking sheets and drizzle olive oil and season with salt, pepper, and thyme. Toss. (May be refrigerated overnight at this point.) Roast in oven for approximately 25 to 30 minutes until browned and tender. Arrange vegetables over polenta and serve immediately.

Mediterranean Spinach and Romaine Salad
with fennel caper vinaigrette
Printable Version

Ingredients:

1 pound fresh spinach (washed and stemmed)

1 head romaine (trimmed and torn into pieces)

2 peeled pears (cored and cut in small chunks)

1/2 cup pine nuts (toasted)

1/2 red onion (peeled and thinly sliced)

Directions: Ingredients may be prepared several hours in advance and refrigerated. Combine and toss with vinaigrette. Serve immediately.

Fennel Caper Vinaigrette
Printable Version

Ingredients:

11 bulb fresh fennel

4 cloves garlic (peeled)

3/4 cup balsamic vinegar

3/4 cup red wine vinegar

2 cups olive oil

salt and pepper to taste

1/2 cup capers

Directions: Pulse fennel and garlic in food processor to chop. Add vinegars. Pulse. With machine running, slowly drizzle olive oil into vinegar mixture. Season with salt and pepper. Add capers. May be stored up to one week in refrigerator.

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