A Vegetarian Father’s Day Menu
June 4, 2012
•Le Cordon Bleu
•Miami
• 0 Comments
A Vegetarian Father’s Day Menu
A lot of dads want to have steak or some other hearty, meat-filled meal for Father’s Day dinner. But what if Dad has opted out of those aspects of the Miami culinary scene and is a vegetarian? We’ve put together this simple, three-course vegetarian dinner that combines the taste of the Southwest and your backyard grill that your vegetarian dad will love.
And what if dad isn’t a vegetarian and you would like him to start eating a little healthier? Well, he’ll never miss the meat with the bold flavors of this meal.
Southwest Salad with Avocado Lime Dressing
Salads are always sure bets for an appetizer, especially in the Miami culinary landscape. This slightly spicy southwestern salad will be made even better by organic ingredients purchased at your local farmer’s market.
Ingredients:
- 2 cups chopped romaine lettuce
- 1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
- 1 cup grape tomatoes, chopped
- 1/2 cup fresh or frozen corn kernels
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 ripe avocado
- 3/4 cup prepared (not chunky) salsa
- 1/2 cup low-fat sour cream
- 3 tablespoons lime juice
- 4 drops Tabasco sauce
- 1/3 cup crushed corn tortilla chips (about 20 chips), optional
Preparation:
- Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top
- Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce, and salt and pepper. Pour dressing over salad, toss well, and top with crushed corn chips
Grilled Baby Portobello Sliders
Don’t worry about the missing ground beef. These mini mushroom sandwiches are real treats fresh off the grill. They’ll taste like they’ve been made in a Le Cordon Bleu restaurant.
Ingredients:
- 8 baby Portobello mushrooms, stems removed
- 3 tablespoons olive oil, divided
- 2 tablespoonsof prepared barbecue rub
- 2 medium yellow or white onions, thinly sliced
- 1 teaspoon herbs de Provence
- 1/2 cup prepared barbecue sauce
- 2 oz. shredded smoked Gouda (3/4 cup)
- 8 mini challah rolls or dinner rolls
Preparation:
- In a large bowl, toss mushrooms with 1 tablespoon olive oil and the BBQ rub
- Heat remaining oil in a skillet over medium heat. Add onions, herbs de Provence, and salt and pepper and cook until onions began to caramelize and get crisp, about 15-20 minutes
- Heat grill on medium-high heat for 10 minutes. Rub grates with vegetable oil. Brush mushroom tops with barbecue sauce and grill stem side down for 3-4 minutes. Flip and grill for another 3 minutes
- Divide cheese among mushrooms and place in the center of each stem side. Grill until cheese has melted
- Toast the buns on the grill. Coat the bottoms with barbecue sauce and top with mushrooms and sautéed onions. Serve immediately
Grilled Pineapple a la Mode with Vanilla Rum Sauce
Grilled fruit is unusual but a delicious summertime treat that dad will love as a sweet finisher to Father’s Day dinner.
Ingredients:
- 1 (3 to 4 pound) pineapple
- 2 teaspoons butter
- 1/4 cup brown sugar
- 1/4 cup rum
- 1 pint vanilla ice cream
Preparation:
- Remove the top and bottom of the pineapple. Peel and cut into 8 rings approx. ½-inch thick. Use and apple corer to remove the core of each slice
- Heat grill for 10 minutes on medium heat. Rub grates with vegetable oil and cook pineapple slice for 2 to 3 minutes per side. Cooking in batches of four make the delicate fruit a little easier to handle
- Heat butter, rum, and sugar in a small saucepan over medium-low heat until the sugar is dissolved and sauces thickens a little, about two minutes
- Place a pineapple ring on a plate and top with ¼ cup of ice cream and drizzle with 2 teaspoons of sauce
This article is presented by Le Cordon Bleu College of Culinary Arts in Miami. Le Cordon Bleu College of Culinary Arts in Miami offers culinary arts and pâtisserie and baking training programs in the Miami, Florida area. To learn more about the class offerings, please visit Chefs.edu/Miami for more information.
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