Chef and restaurateur Greg Baxtrom of Olmstead restaurant in Brooklyn, New York stops by the kitchen TODAY to share some of its favorite seasonal vegetarian recipes. He shows us how to make a fennel Caesar salad topped with savory granola and delicata squash vases filled with ricotta.
Caesar salad with fennel by Greg Baxtrom
One of the reasons I love this recipe is that it’s bursting with familiar flavors – who doesn’t love a Caesar salad? You can make this recipe with any solid vegetable, like Brussels sprouts or carrots, but I’m choosing fennel here simply because it’s one of my favorites. A traditional Caesar salad has no vegetables, so this version is a great way to make the dish more vegan. If you have leftover granola, snack on it throughout the day.
Ricotta Stuffed Delicata Squash with Prosciutto by Greg Baxtrom
Ricotta Stuffed Squash is a lovely dish to prepare when you entertain at home, and you can easily prepare and plate it ahead of time. Delicata squash and ricotta make a delicious pairing, which we love to eat when it’s cold outside. This dish offers a new way to experience this flavor profile.
If you like these fresh recipes, you should also try these:
Root Vegetable Salad with Crispy Quinoa by Skyler Bouchard
Golden Root Vegetable Pie by Antoni Porowski
This article was originally published on TODAY.com
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