Paul Mccartneys Super Vegetable Salad Recipes

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BIG GRILLED VEGGIE SALAD



Big Grilled Veggie Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

8 ounces small cremini mushrooms, stems trimmed, halved
1 medium zucchini, cut into 1/2-inch-thick half-moons
1 medium squash, cut into 1/2-inch-thick half-moons
1 orange bell pepper cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small red onion, halved, then cut into sixths
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, or to taste
1/4 cup plus 3 tablespoons olive oil
2 lemons, zested and juiced
6 ounces crumbled feta
1/4 cup fresh oregano
1/4 cup fresh mint
1/4 cup fresh parsley

Steps:

  • Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
  • Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
  • Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
  • Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

PAUL MCCARTNEY'S SPINACH TART



Paul Mccartney's Spinach Tart image

This recipe was featured in a magazine recently. It is from his new Meat Free Monday Cookbook. It is just lovely as it is. The only thing I changed was to use fat free half and half instead of cream. I will submit it with that change so I have the updated nutritional values.

Provided by Bren in LR

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

9 in. tart pan lined with pie dough
9 ounces Baby Spinach
4 tablespoons butter
1 onion, finely chopped
2 cups grated cheddar cheese
2 whole eggs, plus 2 egg yolks
2/3 cup fat-free half-and-half
1 teaspoon Dijon mustard
salt
fresh ground black pepper

Steps:

  • Preheat oven to 400.
  • Place lined tart pan in oven, bake for 10-15 minutes.
  • Gently cook spinach with half the butter, until wilted. Drain and chop finely.
  • Heat rest of butter and cook onions until soft.
  • Spread spinach and onion over bottom of pie crust.
  • In processor or blender blend eggs, yolks, cream, mustard and seasonings.
  • Stir in cheese then pour over spinach and onion and return to oven for 20-25 minutes, until top is golden.
  • Turn off heat and leave in oven for 5 miutes (may leave oven door ajar to prevent over browning).
  • Serve.

Nutrition Facts : Calories 2462.9, Fat 168, SaturatedFat 53.9, Cholesterol 184.9, Sodium 2716, Carbohydrate 194.2, Fiber 16.8, Sugar 4.5, Protein 45.5

PAUL MCCARTNEY'S SUPER VEGETABLE SALAD



Paul McCartney's Super Vegetable Salad image

Paul McCartney says, "This is a fantastic salad that can accompany whatever you like-here it's served with tofu, but could just as easily serve it with veggie burgers or vegetarian sausages, as well as fries and new or mashed potatoes. You can also vary the steamed vegetables according to what's in season." From The Meat Free Monday Cookbook; A Full Menu for Every Monday of the Year. Paul, along with numerous other luminaries, started the Meat Free Monday campaign to address pollution, better health, and the ethical treatment of animals and global hunger..

Provided by Sharon123

Categories     Salad Dressings

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

28 cherry tomatoes
12 green beans, 1 inch lengths
2 carrots, peeled and sliced into one inch pieces
3 heads broccoli, cut into florets (4 cups)
1 head lettuce (like romaine)
3 green onions, minced
2/3 cup cornmeal
1/2 cup chopped herbs (like parsley, basil, tarragon, or cilantro)
2 tablespoons olive oil
9 ounces firm tofu, cut into slices (or extra firm)
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard (optional)
2 teaspoons maple syrup (optional)

Steps:

  • Salad:.
  • Preheat oven to 400*F.
  • Roast tomatoes on large baking sheet 10 minutes.
  • Fill saucepan with 1 inch cold water, place steamer above it. Put green beans and carrots in steamer. Turn heat on high and steam about 15 minutes. Add broccoli 3 minutes before other vegetables are done occasionally prodding carrots with fork to check for desired crispness or tenderness.
  • Meanwhile, toss together lettuce leaves and green onions.
  • Combine cornmeal and herbs in a bowl.
  • Heat oil in large skillet over medium high heat. Coat tofu slices in cornmeal mixture, and cook 3-5 minutes per side, or until golden brown. Transfer to paper towel lined plate to drain.
  • Dressing:.
  • Whisk together all ingredients in small bowl.
  • Assemble:.
  • Arrange lettuce on a serving plate, followed by warm vegetables, and finally tofu.
  • Pour dressing over salad, and serve immediately.

Nutrition Facts : Calories 509.9, Fat 25.8, SaturatedFat 3.7, Sodium 221.2, Carbohydrate 59.1, Fiber 18.1, Sugar 14.3, Protein 22.8

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