Vegetarian Menu

This four-course meatless menu will delight everyone at the table. Each course builds on the last, ending in a crescendo of complex flavors and interesting spice combinations. They’ll never miss the meat!

Vegetarian Menu

Appetizer
Kalamata-Basil Cream Cheese Spread
Dessert
Decadent Chocolate Almond Torte
Entree
Spicy Pasta Provençal
Side
Roasted Beet & Mandarin Orange Salad

All the ingredients you need for: vegetarian menu

McCormick Herbs & Spices
2 teaspoons McCormick Gourmet™ 100% Organic Italian Seasoning
1/4 teaspoon McCormick Gourmet™ 100% Organic Red Pepper, Crushed
1 teaspoon McCormick Gourmet™ Basil Leaves
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Grind
1/4 teaspoon McCormick Gourmet™ Garlic Powder
1/2 teaspoon McCormick Gourmet™ Oregano Leaves, Mediterranean
1/4 teaspoon McCormick Gourmet™ Nutmeg, Ground
1 teaspoon McCormick Gourmet™ Parsley Flakes
1/4 teaspoon McCormick® Pure Almond Extract
2 teaspoons McCormick® Pure Vanilla Extract

Produce
4 small beets
1 pint cherry tomatoes
4 cups mixed greens
2 green onions
2 cloves garlic
2 tablespoons chopped parsley
Raspberries (optional)

Dairy & Refrigerated
2 sticks butter
5 eggs
1 package (8 ounces) Neufchâtel cheese, 1/3 less fat than cream cheese
1/4 cup orange juice
Heavy cream for whipping (optional)

Grocery
8 ounces spaghetti
1 can (11 ounces) mandarin orange sections
1 cup Kalamata olives
2 tablespoons capers
1/2 cup olive oil
1 tablespoon cider vinegar
1/2 cup slivered almonds
1/4 cup chopped walnuts
6 ounces bittersweet or semi-sweet baking chocolate
2/3 cup sugar
Crackers
Salt

Bakery
1 loaf French bread

Specialty Cheese
1/2 cup grated Parmesan cheese

Perfect Timing

Use this master plan to help you cook the Vegetarian Menu perfectly. Instructions for all recipes have been expertly divided out so you know what to do when.

prep time

1¼ Hrs

Total time

2¾ Hrs

Dinner serves 4

appetizers

[Kalamata-Basil Cream Cheese Spread]

3¹/₂ hrs

Mix 1 pkg. (8 oz.) Neufchâtel cheese, 1/3 less fat than cream cheese, softened, 20 pitted Kalamata olives, finely chopped, 1/4 cup finely chopped green onion, 1 tsp. Basil Leaves, 1/2 tsp. Oregano Leaves and Garlic Powder in medium bowl until well blended. Refrigerate until ready to serve.

desserts

[Decadent Chocolate Almond Torte]

3 hrs

Preheat oven to 350°F. Butter 9-inch round cake pan. Line bottom of pan with wax paper.

Microwave 6 oz. bittersweet or semi-sweet baking chocolate, coarsely chopped, and 2/3 cup butter in medium microwaveable bowl on HIGH 1 1/2 minutes, stirring after 30 seconds. Add 1/4 tsp. Pure Almond Extract; stir until chocolate is completely melted and smooth.

Beat 5 eggs, 2/3 cup sugar, 2 tsp. Pure Vanilla Extract and 1/4 tsp. Ground Nutmeg in large bowl with electric mixer on high speed 8 minutes. Gently stir in melted chocolate and 1/2 cup slivered almonds, coarsely chopped. Pour into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out mostly clean. Let cake in pan stand on wire rack until ready to serve. (Cake will fall in center slightly during cooling)

sides

[Roasted Beet & Mandarin Orange Salad]

2 hrs

Preheat oven to 375°F. Trim 4 small beets, leaving 1 inch of stems and roots; rinse well.

Place beets, 2 tsp. olive oil and 1/4 tsp. Coarse Grind Black Pepper in large resealable plastic bag; toss to coat. Place beets on shallow baking pan. Roast 40 to 45 minutes or until fork tender.

Toast 1/4 cup coarsely chopped walnuts in oven with beets for 5 minutes. Cool beets. Peel and cut into 1/2-inch wedges.

Mix 1/4 cup orange juice, 1 tbsp. each olive oil and cider vinegar, 1 tsp. Parsley Flakes, 1/4 tsp. each Coarse Grind Black Pepper and salt, and 1/8 tsp. Garlic Powder in small bowl with wire whisk until well blended.

Set beets, walnuts and dressing aside at room temperature.