Blog – tagged "Vegetarian Recipes" – Page 2


Cauliflower & Capers Ferment (with Omnivore Salt)

One of our favorite vegetable is cauliflower.  It belongs to the same family of vegetables (Cruciferae) as broccoli, and contains many of the same powerful phyto-nutrients that promotes vibrant health.

What's even better is that when cauliflower is fermented, all of its amazing nutrients mentioned above are amplified and become easier for us to absorb because of the probiotics developed during fermentation. 

fermented cauliflower with Omnivore Salt


1-1/2 Tablespoons Omnivore Salt
2-1/4 cups filtered water
12 oz. cauliflower florets (trimmed weight)
1/3 cup small (nonpareil) capers*, rinsed
2 sprigs fresh dill
3 - 4 cloves of garlic, peeled

1. Dissolve the Omnivore Salt in water.  Set aside.
2. Place the rest of the ingredients in a bowl and mix well.
3. Pack mixture into a quart-size, wide mouth mason jar and secure your Kraut Source unit on according to directions.
4. Place in a cool spot in your kitchen, away from direct sunlight, and allow to ferment for 7 - 10 days.
5. When ready, remove Kraut Source parts, place on the standard mason jar lid and ring. Store in the fridge.

* Did you know that capers are pickled flower buds?  They are picked from a shrub-like bush (Capparis spinosa), and has been a culinary
delicacy since the time of the ancient Greeks and Romans.  Because the buds are so small, they must be picked by hand.  After being picked, capers are sorted by size and then dried, put in brine or salted. The smallest, known as nonpareil, are the tastiest and most desirable.

Tabbouleh salad with tahini dressing with Omnivore Salt & Limone

Omnivore Limone and Omnivore Salt in tahini salad. Versatile seasonings for any kind of cuisinesINGREDIENTS:

  • 1 cup bulgur
  • 1 cup of water
  • 1/4 olive oil
  • 1/3 lemon juice
  • 1/3 tsp Omnivore Limone
  • 1/3 tsp Omnivore Salt
  • 2 cloves freshly pressed garlic
  • 1 scallion (finely chopped)
  • 1/2 cup of parsley (finely chopped)
  • 1/3 tbsp mint (finely chopped)
  • 1/2 cup cherry tomatoes cut in half
  • 1/2 cup marinated artichoke hearts, cut in quarters
Place the bulgur in a small bowl and cover with very hot (just off the boil) water by 1/2-inch. Set aside to soak until softened but still chewy, about 20 minutes.  
In the meantime chop and combine parsley and mint. When the bulgur is done, and let it cool down in a large bowl. Gently mix bulgur, parsley and mint till well combined.
Add tomatoes, scallion, artichokes, and season it with olive oil, lemon juice, Omnivore Salt and Limone to taste. 
Serve at room temperature with a dollop of tahini dressing (see recipe below). Flavors will improve in the fridge overnight.

This recipe is incredibly versatile. Less common but still wonderful is the addition of grilled asparagus!

  • 1/2 cup tahini
  • 2 cloves garlic (minced)
  • 1 1/2 lemons juiced (3-4 Tbsp)
  • Pinch each salt + black pepper
  • Hot water to thin
Whisk to combine, then add hot water to thin until pourable.

Asparagus and fresh peas soup with Omnivore Limone.

omnivore limonw with soup. Organic, gourmet seasonings by Angelo GarroINGREDIENTS:
  • 2 bunches of asparagus (finely chopped)
  • 1 cup fresh peas
  • 1 shallot (finely chopped)
  • 2 tbsp lemon juice and 1/2 tsp lemon zest
  • 2 cups vegetable stock
  • 3 tbsp unsalted butter (or coconut oil)
  • Zest of 1 lemon
  • Extra virgin olive oil
  • Omnivore Limone
  • White pepper
Caramelize the shallot with butter an olive oil, then add the asparagus and sautee them for 3-5 minutes. Add peas, vegetable broth, Omnivore Limone, white pepper. Bring to medium heat and simmer until the vegetables are tender (15-18 minutes). 
Puree the mix, using an immersion blender and add two tbsp of lemon juice. Adjust seasoning as needed, and finish with lemon zest and extra virgin olive oil

Angelo's poached eggs with ricotta and mustard greens!

This recipe perfectly represents the essence of Angelo's cooking, and our passion for easy, homemade food!

This dish works well for breakfast, brunch or a simple lunch or dinner. 

Angelo makes his own ricotta, but you can simply look for good-quality fresh ricotta from your favorite cheese purveyor. The prep for poaching eggs may be new to you. Angelo learned it from his grandmother; rotating the warmed, whole eggs in a pan helps the outer part of the white to coagulate perfectly.


  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, chopped or thinly sliced
  • 1 pound fresh mustard greens, coarsely chopped (may substitute peppery greens blend)
  • 4 large eggs
  • 4 wide slices crusty bread
  • 1/2 to 3/4 cup good-quality or homemade ricotta (see related recipe)
  • Balsamic vinegar
  • Omnivore Salt
  • Freshly ground black pepper
Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the garlic, stirring for 30 seconds. Add the greens and cook, stirring occasionally, for 4 minutes or until they are wilted and soft. Reduce the heat to the lowest setting, or cover and keep warm on the stove top but off the heat.


Meanwhile, bring 4 cups of water to a boil in a medium skillet over high heat. Place the (uncracked) eggs in a bowl and cover with hot tap water for 3 minutes.

Reduce the heat in the skillet to low; transfer the eggs from their bowl to the skillet, uncracked and still in the shell, shaking off the water. Cook for 1 minute, stirring the eggs around from side to side. Remove from the skillet (careful, as they will be a bit hot). Working with one at a time, gently crack each egg into the water in the skillet. Reduce the heat to medium; the water should be barely bubbling. Cook for 1 to 2 minutes or just until the whites are set but the yolks are still runny. Use a slotted spoon to transfer them to a plate.

Meanwhile, toast the bread until golden. Place a slice on each plate.

Top each slice of toast with 2 or 3 tablespoons of ricotta, then spoon the garlicky mustard greens onto the cheese. Place an egg on each portion and drizzle lightly with balsamic vinegar. Season lightly with salt and pepper; serve right away.


poached eggs with Omnivore Salt, Angelo Garro's recipe

Scott Suchman took the beautiful pic, and Kathy Gunst and Bonnie S. Benwick have included the recipe in the Washington Post' Food section.

Angelo's wild fennel cakes

It's fennel time! One of our favorite ingredients is finally in season and invading roadsides and hills!  
Angelo's famous wild fennel cakes are a must: easy to make, seasonal and absolutely delicious! Eat them freshly fried with a sprinkle of Omnivore Saltor at room temperature with Omnivore Sauce. Either way they are completely addictive!


4 cups of finely chopped tender fennel stalks
2 eggs
2 cup of Parmigiano ( finely grated )
1 cup of course bread crumbs ( made from day-old bread )
5 cloves of garlic ( finely minced )
1 pinch of crushed red pepper
1 cup of canola oil + 3 tbsp of extra  virgin olive oil
Omnivore Salt

Chop finely the stalks ( 1/8" inch ) and a handful of fennel fronds. Parboil the fennel in salted water for few minutes, then drain it. Mix in a large bowl fennel, bread crumbs, minced garlic and Parmigiano. Add the 2 eggs and mix together by hands. Take a rounded tablespoon and form to a cake. The mass should not be too dry nor very wet. Fry the cakes in oil until lightly browned on both sides and air dry on paper towels.  Sprinkle with Omnivore Salt and serve.
Buon Appetito!

Roasted fennel with Parmigiano!

When the sun shines in the sky, and the days get longer, we all want to spend as much time as possible outdoor. you have a quick and easy-to-follow recipe, that will satisfy even the laziest cooks!


6 fennel bulbs
1/2 cup of extra virgin olive oil
2 cups of bread crumbs
1/2 cup of Parmigiano ( finely grated )
1 cup of Italian parsley leaves ( finely chopped )
2 cloves of garlic ( finely chopped )
A pinch of Omnivore salt

Remove the stems of the fennel and slice the bulb in half lenghtwise. With the cut side down, slice the bulb vertically in ½ " thick-slices. Blanch the fennel in boiling water, (3 mins) and in the meantime, mix breadcrumbs, Parmigiano, parsley, and garlic in a bowl. Place the fennel in a roasting pan, coat with olive oil and add 1/4 cup of water to the pan. Sprinkle the breadcrumb mixture over the top of the fennel and a pinch of Omnivore Salt!

Bake until the fennel is brown and crisp (about 45 mins)