Vegetarian BBQ Sides for your Weekend

Brown Butter S’Mores Treats

Makes one 9x13 pan (16-24 bars)

Ingredients:

6 Tablespoons  unsalted butter, melted

2 ea. bags of mini marshmallows (10.5 oz each)

6 cups of Golden Grahams cereal

2 Cups of Cocoa puffs cereal

¾ cup of semi sweet or milk chocolate chips

Nonstick Vegetable oil spray for your 9 x 13 pan

1.       Add butter to heavy bottom pot on low heat to brown the butter for 8-10 minutes.

2.      Spray your 9 x13 pan (or grease the pan with butter) while the butter browning- Stay close to the butter on stove, so you don’t burn it.

3.      Add 1 ½ bags of the marshmallows and stir until melted

4.      Add both cereals to the melted mixture until incorporated.

5.      Fold in remaining marshmallows and chocolate.

6.      Press into the prepared pan.

7.      You can spray a piece of parchment or plastic wrap with pan spray to help press down the mixture.

8.      Cool for at least 60 minutes, remove from pan onto a cutting board and cut into bars.

Farfalle with Beets, Arugula and Blue Cheese

Serves 8-12

Ingredients:

1 pound of Beets, peeled and cut into matchsticks

1  Red onion, sliced thinly

3 Tablespoons of EVOO

¼ teaspoon of salt and black pepper

2 tablespoons of Lemon Juice (divided)

1 pound of Farfalle (Bow tie pasta)

5 oz of arugula (5 cups)

6 oz of Blue Cheese or Cheese of your choice (divided)

1 cup of walnuts, toasted and chopped

1.      Combine beets, onion, EVOO, salt, pepper and 1/3 cup of water in a non-stick pan with a lid.   Bring to a boil then reduce heat to medium place lid on pan and cook for 10 minutes.  Then remove lid and cook for 10-15 more minutes until the beets are tender.  Stir in 1 tablespoon of Lemon juice and set aside to cool.

2.      Cook Farfalle in 4 quarts of water with 1 tablespoon of salt and cook it to al dente.  Reserve ½ cup of pasta water then drain pasta and cool under cold water.

3.      Combine Beet mixture with cooked pasta and reserved lemon juice.

4.      Fold in arugula and ½ of the cheese.

5.      Top with remaining cheese and walnuts and serve.

Grilled – pan fried Zucchini with hot honey

Serves 6

3 tablespoons of Store bought hot honey (or regular honey)

3  zucchini, halved lengthwise

2 teaspoons of kosher salt

3 tablespoons of vegetable oil

1 green onion, sliced thin on a bias

1.       Using a sharp knive , score cut slides of the zucchini at 90 degrees about ¼ inch deep every ½ inch or so.  Then turn the zucchini the 90 degrees again and score again into a cross hatch pattern.

2.      Sprinkle the salt over scored halves then lightly rub the salt until almost dissolved.

3.      Place on paper towel lined plate, cut side down and microwave for 3 minutes.

4.      Put the oil in your skillet and place your zucchini cut side down.  Cover skillet and cook on medium high heat for 8-10 minutes, rotating the zucchini every 2 minutes to achieve even browning.

5.      Remove skillet from the heat and remove lid.  Turn zucchini cut side up and cook for 2- 3 minutes longer until you feel it is tender.  Place back on paper towel lined plate to drain for 5  minutes.

6.      Place zucchini on platter and top with hot honey and green onions and serve.

Quinoa, snap peas, strawberries and poppy seed dressing

Serves 8-10

8 ounces of sugar snap peas, strings removed and halved crosswise

12 oz of quinoa (1 ½ cups)

½ cup of sliced or slivered almonds, toasted

10 oz of strawberries, hulled and quartered

3 oz feta cheese, crumbled or other mild crumbled cheese

½ to ¾ cup of store bought poppy seed dressing

1.       Bring 2 quarts of water to boil and add 2 teaspoons of salt. 

2.      Have a bowl ready with ½ ice and ½ water to shock the peas after blanching.

3.      Add peas and cook for about 1 minute then transfer to ice bath with a slotted spoon.

4.      Once cooled place peas on paper towel to drain.

5.      Bring the same water to boil and Cook quinoa until tender and most or all the water has evaporated.  10-15 minutes

6.      Place on pan to cool or place in refrigerator.

7.      When you are ready to serve: Put cold Quinoa in a bowl and fold in half the almonds, peas, feta and strawberries.  Drizzle with poppyseed dressing to your taste.

8.      Place on serving platter and top with the remaining strawberries, peas, almonds and feta.  Add additional dressing is desired or serve on the side.

Roasted Corn Nachos

Serves 4-6

Ingredients:

·         4 ears of Corn, Grilled and Shucked ( or frozen corn sweet corn 16-20 ounces)

·         1 cup of Cherry Tomato, sliced in half

·         2 tablespoons of EVOO

·         1 teaspoon cumin powder

·         1teaspoon of chili powder

·         1 teaspoon of kosher salt

·         ½  teaspoon of blk pepper

·         3 tablespoons of Cilantro, chopped

·         1 tablespoon of Lime Juice

·         11 oz bag of Tortilla Chips, White or Blue Corn

·         1 ea 15 oz of black beans, drained and rinsed

·         2 cups of Montrey Jack Cheese, shredded

·         1 cup of Shredded Cotija Cheese

·         1 bunch of Green onions, Sliced on a bias

·         ½ cup of Sour cream to top (optional)

·         To taste, Pickled Jalapenos and/or Banana Peppers

Instructions:

1.      Preheat oven to 375 degrees.

2.      Place corn and tomato into a bowl and toss with EVOO, Chili powder, cumin, salt and pepper

3.      Place mixture on lined sheet pan and roast for 15-20 minutes and set aside.

4.      Put Tortilla chips on lined pan.  Add Black Beans, Corn tomato mixture, Cheeses and place in the oven for 10 minutes to melt the cheese. 

5.      Top with Green onions, jalapeno and banana peppers  and sour cream and serve.

Tofu Burnt Ends

Serves 4

• 1 pkg Extra Firm Tofu

• 1 Tbs Apple Cider Vinegar

• 2 Tbs Rub ((recipe below))

• Your favorite BBQ Sauce

Basic Rub(or Store bought BBQ rub)

• ¼ cup Paprika

• 2 Tbs Kosher Salt

• 2 Tbs Chili Powder

• 2 Tbs Brown Sugar

• 1 Tbs Black Pepper

• 2 tsp Garlic Powder

• 2 tsp Onion Powder

• ½ tsp Cayenne Pepper ((or more to taste))

Instructions

1.    Drain Tofu and slice it into 2 even blocks about 1" thick.  

2.    Press Tofu between paper towels for at least 30 minutes.  Place something flat on top to help the process.  

3.    While Tofu is pressing, preheat oven to 375 degrees F. 

4.    Mix all rub ingredients together until uniform and store in an airtight container until needed.  

5.    Once Tofu is finished pressing, slice each block into 12 equal cubes and place in a ziplock bag with the vinegar.  Shake gently. 

6.    Add 2 Tbs of the Rub to the bag and again, shake gently to ensure all surfaces of Tofu are covered. 

7.    Bake on a parchment-lined baking sheet in the 375-degree oven for 30 minutes. 

8.    The Tofu is now ready for the BBQ.  Place over indirect-heat and gently brush on your favorite sauce.  Turn frequently and continue basting until a nice bark has formed.