Meat
Vegetables

Ramsay's Vegetarian Recipies

Roasted Root Vegetables with Crushed Pepitas

Ingredients

  • 3 parsnips, stems trimmed
  • 8 rainbow carrots, cleaned and halved
  • 2-inch knob of fresh ginger, peeled and sliced
  • Flaky sea salt and fresh cracked pepper, to taste
  • 6 tablespoons unsalted butter, divided
  • half cup chicken stock
  • 1 lemon, for zesting

    • Cooking Instructions

  • Preheat oven to 425˚F.
  • Prepare parsnips, slice thin tips from the parsnips to prevent from burning and discard. Slice parsnips into quarters, slicing fist in half and then again in half lengthwise to create 2-inch pieces.
  • Heat a 14-inch skillet over high heat and drizzle with oil, once hot sear vegetables in batches, starting with carrots followed by red onions, turnips, and parsnips. Season generously with salt, pepper, and drizzle with more olive oil to coat, continue cooking until caramelized.
  • To finish - toss vegetables with fresh chopped herbs and remaining butter. Enjoy warm.

    • Melted Brie Toast with Berries

    Ingredients

  • 3 cups mixed berries, divided
  • half cup (50g) sugar
  • Zest of half a lemon

    • Cooking Instructions

  • Macerate the Berries: In a medium bowl, lightly mash 1 cup of berries with a potato masher or wooden spoon. Fold in sugar, lemon zest and juice and stir until a syrup begins to form. Fold in remaining 2 cup of berries until everything is well coated, then let sit at room temperature for 1-2 hours.
  • Once berries are ready, preheat the broiler to high and move your top oven rack as close to the broiler as possible. Place toast slices on a baking tray and top with slices of brie, letting the edges hang off a bit. Broil for about 30 seconds, keeping a close eye so the cheese doesn't melt too much. Once brie is soft and lightly bubbling, remove from the oven and transfer toasts to plates.
  • Top with a smattering of macerated berries and serve immediately, along with plenty of napkins!

    • Candied Chickpea Snack Mix

    Ingredients

  • 15.5-ounce can of chickpeas, rinsed and drained
  • ½ cup pecans
  • ½ cup cashews
  • 2 tablespoons canola or avocado oil
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper

    • Cooking Instructions

  • Preheat the oven to 325˚F (160˚C).
  • Spread the chickpeas on a large kitchen towel and dry off as much as possible, discarding any skins that come loose.
  • Spread the dry chickpeas on a small rimmed baking sheet and bake for 30 minutes to dry them out. Remove from the oven and toss with 1 tablespoon of oil. Spread the pecans and cashews on a separate small baking sheet and toss with the remaining tablespoon of oil.
  • Bake the nuts for about 20 minutes until just golden then remove from oven. Increase the heat to 350˚F (175˚C) and let the chickpeas cook for about 25 minutes longer, until crispy and golden brown.

    • Miss Maple Braised Leeks

    Ingredients

  • 6 small leeks, trimmed, roots intact
  • 2 tablespoons olive oil
  • Flaky sea salt and fresh cracked pepper, to taste
  • one-third cup light miso
  • 2-3 tablespoons soy sauce
  • 2 tablespoons maple syrup

    • Cooking Instructions

  • Preheat oven to 425˚F.
  • Prepare leeks - trim dark green tops and remove tough outer leaves from leeks and slice in half lengthwise, running under cool water to clean, dry thoroughly.
  • Prepare miso - in a small bowl, mix together miso and hot water until smooth, adding more water as needed until mixture is smooth and drizzly.
  • Heat a large skillet over high heat and drizzle with oil, sear leeks until caramelized, seasoning generously with salt, pepper, and chili flakes. Flip and repeat on the other side.
  • Enjoy hot, straight from the pan, garnishing with lemon zest, chili flakes, and fresh cracked pepper.

    • Ricotta Gundi al Limone

    Ingredients

  • 2 pounds chicken wings, lollipopped
  • Flaky sea salt and fresh cracked pepper, to taste
  • 2 tablespoons canola oil
  • Freshly ground black pepper
  • Hot sauce of choice

    • Cooking Instructions

  • Preheat the oven to 375˚F (190˚C).
  • Pat chicken wings dry and add to a large bowl. Season the wings with garlic powder, smoked paprika and salt toss to combine.
  • Add wings to a large bowl, spoon on a few tablespoons of leftover pan sauce, a few splashes of hot sauce, a few knobs of butter, and toss, letting everything melt and form a glaze. Transfer to a clean dish to serve.

    • Ricotta Gundi al Limone

    Ingredients

  • 2 pounds chicken wings, lollipopped
  • Flaky sea salt and fresh cracked pepper, to taste
  • 2 tablespoons canola oil
  • Freshly ground black pepper
  • Hot sauce of choice

    • Cooking Instructions

  • Preheat the oven to 375˚F (190˚C).
  • Pat chicken wings dry and add to a large bowl. Season the wings with garlic powder, smoked paprika and salt toss to combine.
  • Add wings to a large bowl, spoon on a few tablespoons of leftover pan sauce, a few splashes of hot sauce, a few knobs of butter, and toss, letting everything melt and form a glaze. Transfer to a clean dish to serve.