Simple 6 . . . VEGETARIAN
Vegetarian recipes for decadent meals with 6* ingredients or less. 
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Butternut Squash Rissotto
  • 4 Tbsp butter
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 1/2 tsp salt
  • 3 cups vegetable broth
  • 1 cup Stonewall Kitchen Butternut Squash Pasta Sauce 
  • 1/4 - 1/2 cup Parmesan cheese

Over medium-high heat melt the butter in a medium-sized saucepan. Add the arborio rice and sauté 1-2 minutes. Add the white wine and salt. Stir until liquid boils and is absorbed. In a separate pan heat the chicken broth. Add the chicken broth in 1 cup increments to the rice. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth allowing each time for the broth to almost completely be absorbed for a total cook time of about 20 minutes. Rice should be creamy and tender. Stir in Butternut Squash Pasta Sauce. Place in a serving dish and top with Parmesan cheese. Serve hot.

Serves 4

. . . Recipe & Photo from Stonewall Kitchen

Strawberry Romaine Salad
  • 1 head romaine, Boston or other leaf lettuce
  • 1/4 pint strawberries, sliced
  • 1/4 cup Monterey Jack cheese, shredded
  • 1/4 cup walnuts or pecans, chopped
  • BRIANNAS Blush Wine Vinaigrette

Tear lettuce into bite-sized pieces. Toast the chopped nuts 3–4 minutes in a 300-degree oven. Combine the lettuce with cheese, nuts and strawberries. Shake BRIANNAS Blush Wine Vinaigrette well and add 1/4 bottle to salad. Taste to see if lettuce is coated enough to your preferences; add more if you prefer. This recipe can be doubled and more than one type of lettuce can be used. A handful of baby spinach or mesclun leaves added to the romaine or Boston lettuce brings depth of color.

​Serves  4

. . . Recipe from the Good Friends Great Tastes® cookbook by Debbie Meyer. Photo from BRIANNAS
Apple, Walnut & Endive Salad
  • 2 small Belgian endive, cored and julienned
  • 1/4 cup radicchio
  • 1-2 Granny Smith or other tart apples, cored and julienned
  • 2 ounces slivered walnuts, lightly toasted
  • 2 ounces Manchego or Fontina cheese, diced
  • 4-6 Tbsp Stonewall Kitchen Roasted Garlic Vinaigrette
  • Salt and pepper to taste

​Combine endive, radicchio, apple, walnuts, Manchego cheese, and 4 Tablespoons of the Roasted Garlic Vinaigrette in a bowl and toss to blend. Season with salt and pepper and add more dressing if desired. Line two salad plates with lettuce leaves and divide salad between them.

​Serves  2

. . . Recipe & Photo from Stonewall Kitchen
Chilled Blueberry Soup
  • 1 (12-ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam 
  • 1 cup heavy cream (or light if you prefer)
  • 2 Tbsp chardonnay (or similar white wine)
  • 2 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 cup water
  • Dash of cinnamon

Heat the Wild Maine Blueberry Jam over low heat in a medium sauce pan until melted. Transfer jam to a medium bowl. Add the remaining ingredients to the jam and mix until uniform. Chill in the refrigerator. This soup can be made a day in advance. Stir before serving and add a little more water if too thick. Garnish with a dollop of whipped cream, sour cream, small blueberries, or fresh grated lemon peel if desired.

​Serves  4

. . . Recipe & Photo from Stonewall Kitchen
* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.