3 Delicious Vegetarian Lunch Recipes

1. Warm Roasted Cauliflower and Spinach Salad

List of Ingredients:

1. 3 tbsp. olive oil
2. 1 tsp. pumpkin pie spice
3. 1/2 tsp. ground cumin
4. 1/2 tsp. ground coriander
5. Kosher salt #1 small shallot
6. 1 large head cauliflower, cut into florets (about 2 lbs)
7. 1 14-oz can lentils, rinsed
8. 3 tbsp. white wine vinegar
9. baby spinach
10. 1 oz. pecorino cheese, shaved
11. 1/4 c. pomegranate seeds

How to cook

1. Heat oven to 425°F.
2. In a small saucepan, warm oil, spices, and 1/2 tsp salt just until hot.
3. Finely chop shallot and place in a small bowl.
4. Pour half of oil mixture over shallot and set aside.
5. On a large rimmed baking sheet, toss cauliflower with remaining oil mixture and roast until golden brown and tender, 20 to 25 minutes.
6. Add lentils and vinegar to shallot mixture and let sit 5 minutes.
7. When ready to serve, toss with spinach, pecorino, pomegranate seeds, and roasted cauliflower.

2. Heirloom Tomato-and-3-Cheese Tart

List of Ingredients:

1. All-purpose flour #
2. 3 tbsp. cornmeal
3. 1/2 tsp. salt
4. 5 tbsp. cold unsalted butter
5. 2 tbsp. sour cream
6. 2 tbsp. cold water FILLING:
7. 2 tbsp. olive oil
8. 1 large sweet onion
9. 1/2 tsp. Freshly ground pepper
10. 1/4 tsp. salt
11. 1 tbsp. cornmeal
12. 3/4 can shredded Parmesan cheese
13. 3/4 c. shredded Fontina cheese
14. 1 log herb-garlic goat cheese
15. 4 small heirloom tomatoes
16. 1/4 c. small fresh basil leaves

How to cook

1. In a food processor, pulse flour, cornmeal, and salt to combine.
2. Add butter and pulse until texture of meal, with some small pieces of butter remaining.
3. In a cup, mix sour cream with 2 tablespoons of the cold water.
4. Drizzle over flour mixture. Pulse until dough begins to come together in small pieces.
5. Drizzle with the remaining water by the teaspoonful, if necessary.
6. Turn dough out onto a piece of plastic wrap, gather into a ball, and press into a disc.
7. Wrap in plastic wrap; refrigerate 1 hour. Filling:
8. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat.
9. Add onion and cook 8 minutes, stirring frequently, or until softened and lightly browned. Stir in 1/4 teaspoon of the pepper and salt.
10. Turn onion out onto a plate to cool; when cool, toss with cornmeal. #4.
11. Heat oven to 400 degrees F.
12. On a lightly floured surface, with a floured rolling pin, roll dough into a 14-inch circle.
13. If dough cracks at edges, press together.
14. Drape dough onto rolling pin and place on a large cookie sheet.
15. Sprinkle dough with Parmesan cheese, up to 1 1/2 inches from edge.
16. Sprinkle Fontina cheese over parmesan top with onions. Set aside 1/4 cup of the goat cheese. Sprinkle the remaining goat cheese over onions.
17. Arrange tomato slices on top of onions, overlapping slightly in a random pattern.
18. Brush tomatoes with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon pepper.
19. Bake 30 minutes, until crust is browned and filling is bubbly at edges.
20. Sprinkle tomatoes with reserved goat cheese and let tart cool 10 minutes on cookie sheet.
21. Gently slide onto a wire rack to cool.
22. Serve warm or at room temperature.
23. Garnish with basil leaves before serving.

3. Roasted Red Pepper Sub

List of Ingredients:

1. 1 baguette, cut into 3 sub-size portions and then sliced open lengthwise
2. 2 tablespoons olive oil
3. 1 (8 ounce) can roasted red peppers, drained and chopped
4. 2 tablespoons creamy goat cheese
5. 2 teaspoons balsamic vinegar, or to taste
6. 1/4 cup arugula
7. 1/4 cup torn fresh basil leaves, or to taste

How to cook

1. Slice each baguette segment lengthwise.
2. Brush the cut sides with olive oil.
3. Toast in toaster to your preferred darkness, 2 to 4 minutes.
4. Heat red peppers in a saucepan over medium heat until hot, 2 to 3 minutes.
5. Spread thick layers of goat cheese onto the cut sides of each baguette piece.
6. Spread red peppers onto 3 of the baguette pieces.
7. Sprinkle balsamic vinegar over the red peppers; top with arugula and basil.
8. Place remaining baguette segments atop the fillings to finish the sandwiches.

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