Vegetarian Meals

 I get very excited by the rare client that I have that wants a 100% vegetarian menu. It is very exciting to me to serve a vegetarian meal for a wedding. I love to make a meal that is so exciting that the meat eaters will be just as charged at the end of the meal as they would, had they eaten an aged, sirloin steak. Here, I share a yummy vegetable meal that is perfect for the home cook. It is just good enough to make you believe that you can live without meat! Peas and Beans and HazelnutsI never get tired of this salad or some variation of it. In my kitchen, we call it the bean and pea salad. We use a lot of nigella seeds, so some times we go in a different direction and make it with nigella seeds, mustard seeds and minced red onions and tarragon. If you want it to be more of a salad, toss in arugula and red endive just before serving. 1 lb. sugar snap peas - blanched1 lb. French green beans - blanched1/4 lb. hazelnuts unskinned - oven roasted and lightly chopped1/8 cups minced chives3 tablespoon fresh tarragon Dressing1 garlic clove crushedzest of one orange3-4 tablespoons orange juice2 tablespoons hazelnut oil3 tablespoons orange juice2 tablespoons extra virgin olive oil Assemble the peas, beans, nuts chives and tarragon.Mix the garlic, zest, orange juice and oils and blend well.Just before serving, toss everything together.  Rice Zucchini and Cheese Gratin Serves 6This rice gratin is a wonderful recipe that is a classic Julia Child I've adapted over the years. It keeps super well, and can be frozen before cooking. Simply defrost and cook in the oven. Great as a go to side dish. Sometimes, I use wild rice or quinoa in place of the rice. Once, I used grated asparagus in place of the zucchini and while it was delicious, it was 4 bunches of asparagus! 3 pounds zucchini2 grated carrots (about 1 cup) 2  teaspoons sea salt1 cup plain, uncooked white rice1 medium onion, minced (about 1 cup)5 tablespoons olive oil, divided3 large cloves garlic, mashed or finely minced3 tablespoons garbanzo bean flour or gluten free flour1 cup grated Parmesan cheese, divided in halfSalt and pepper3 tablespoons butter for dish Wash zucchini and trim ends. Coarsely grate and place in a colander set over a bowl. Toss with salt. Let drain for 20 - 30 minutes.Squeeze all of the liquid out of the zucchini in handfuls. Blot dry on paper towels.Pour 3 cups zucchini water (add water is you do not have 3 cups) in a small sauce pan. and bring to a boil.  Add the rice and boil the for 5 minutes in the zucchini water.  Do not drain the rice, but set aside. Heat the olive oil in  skillet and  add the onions and garlic sand slowly cook until the onion is soft. Stir in the grated, dried zucchini and grated carrots. Toss well with onion mixture. Sprinkle in the flour and remove from heat. Add rice and liquid into the zucchini-onion mixture and all but 3 tablespoons cheese. Turn into a 3-quart baking dish. Sprinkle with reserved cheese and a few thin slices of butter. In a preheated  oven to 425 degrees. Bake in oven until bubbling and browned on top, about 25 to 30 minutes. The rice will absorb all the liquid. Serve immediately.  (This freezes very well- freeze it unbaked, then defrost and bake 30 minutes)