vegetarian main course

Vegetable Ramen with Red Grapefruit Infused Broth  

Citrus makes a delicious addition to simmered broths and soup stocks. In this recipe, red grapefruit peel is used to infuse the broth for a hearty bowl of vegetarian ramen. This easy meal provides a burst of refreshing citrus flavor with each bite.


15 minutes prep, 30 minutes cooking.

1 tablespoon olive or vegetable oil
4 green onions, sliced, whites and greens separated
4 cloves garlic, minced
2 teaspoons miso paste
5 cups low-sodium vegetable broth
1 Paramount Citrus red grapefruit
2 tablespoons soy sauce

1 tablespoon olive or vegetable oil
8 to 10 cremini mushrooms, sliced
1 small head bok choy, sliced
¼ teaspoon salt
1/8 teaspoon ground black pepper

8 to 10 oz. ramen noodles, cooked per package directions
2 soft or hard boiled eggs


1.  In a soup pot, heat 1 tablespoon of oil over medium-high. Add the sliced whites of the green onions and the garlic. Cook for 2 to 3 minutes, until they begin to soften.

2. Stir in the miso paste and then add the stock. Bring to a boil.

3. Use a vegetable peeler to remove the peel from the grapefruit. Remove only the thin peel in large pieces, leaving the white pith behind.

4. Reduce the heat to medium, add the peel. Simmer for 15 minutes. Remove and discard the peel. Stir in the soy sauce.

5. While the broth simmers, prepare the vegetables. In a large skillet, heat 1 tablespoon of oil over medium-high. Add the mushrooms and cook for 2 minutes.

6. Add the bok choy and cook for 1 to 2 minutes, just until it begins to will. Stir in the salt and pepper.

7. To serve, divide the ramen noodles between 4 bowls, top with about 1 ¼ cups of broth. Arrange ¼ of the vegetables in the bowl over the noodles. Add some of the remaining green onions to taste and top with half of an egg.

Spinach, Cream Cheese Stuffed Pasta Shells

Larger pasta shells can be used to make stuffed pastas rather than an ordinary ‘pasta in sauce’ dish. They’re also easy and affordable to make, not to mention that they are also extremely filling!

You can also be creative with your stuffings! As long as you have a bit of sauce that goes with the pasta (pasta isn’t pasta without a sauce!), nothing, in my opinion, can really go wrong with this kind of dish!

Here’s an easy recipe you can follow for a vegetarian version of stuffed pasta shells!


  • 10 large pasta shell
  • 1 ½ cup chopped spinach
  • ½ cup cream cheese
  • 2 tbsp butter
  • 4 large mushrooms
  • Parmesan Cheese
  • 2 cups tomato sauce
  • salt & pepper


1. Dice the spinach and mushroom into smaller pieces. (Between coarsely chopped and finely diced)

2. In a pot, boil some water and add some salt to it. When the water boils, add in the shells and cook until they’re softened.

3. Meanwhile, mix the cream cheese, butter, and chopped spinach and mushroom in a bowl. Make sure everything is evenly mixed. 

4. Sprinkle some salt and pepper into the cheese mixture. 

5. When the pasta is cooked, drain from the water. Stuff the shells with the cheese mixture.

6. Layer some tomato sauce on the bottom of the baking dish. Then place stuffed pasta on top. 

7. To avoid the rims of the pasta from drying out - try not to place the pasta directly under the heat, or cover the pasta with 2 layers of tinfoil. Then bake at 200'C for about 10 minutes.

8. Sprinkle some Parmesan cheese on top when ready to serve! 


Summer is here, which means it’s time to fire up the grill!  We want to help make your barbecues hassle-free and healthy, so we’re sharing some easy alternatives to hamburgers and hot dogs.  These dishes all take less than 10 minutes to prepare and require just 5 ingredients or less, giving you plenty of time to kick back and relax all summer long.

1 - Pineapple

Prep: slice into rings and brush with honey + lime juice 

Grill Time: 2-3 minutes each side

Serve: as a dessert - either alone or on top of yogurt

2 - Romaine (or any other green)

Prep: coat with olive oil + sprinkle of sea salt 

Grill Time: 4-5 minutes

Serve: as a grilled salad 

3 - Citrus

Prep: slice in half, and lightly dip in coconut sugar (optional)

Grill Time: 1-2 minutes

Serve: in a beverage or salad dressing (use juice from the grilled citrus for these recipes)

4 - Bok Choy

Prep: coat stalks with olive oil, garlic powder, pepper + paprika

Grill Time: 3-4 minutes

Serve: as a healthy side dish

5 - Apricots

Prep: slice in half and brush lightly with olive oil 

Grill Time: 1-2 minutes (seed side down)

Serve: in a light salad with arugula, or for dessert with yogurt, honey + fresh basil

6 - Grilled Cheese

Prep: brush sliced bread with olive oil and pre-grill for 1 minute. Remove and place cheese on bread, then return to grill

Grill Time: 4-5 minutes

Serve: as a vegetarian option for a main course, or, slice into quarters and serve as an appetizer

7 - Banana

Prep: slice banana in half lengthwise while still in skin; drizzle with honey + cinnamon and let rest for 2 minutes before grilling

Grill Time: 2-3 minutes

Serve: as a dessert topped with fresh strawberries, chocolate chips + sliced almonds; or topped with marshmallows, graham cracker crumbs + chocolate chips

8 - Okra

Prep: place okra on skewer, drizzle with olive oil and sprinkle with cajun seasoning, pepper + salt

Grill Time: 2 minutes each side

Serve: as a healthy side or appetizer

9 - Watermelon 

Prep: slice into wedges and brush lightly with olive oil

Grill Time: 2 minutes each side

Serve: in a salad paired with a hard cheese, or on top of yogurt with fresh mint

Grilled Pizza with Garlic, Lemon and Greens

This pizza is the perfect seasonal treat! The tender crust absorbs a pleasant smoky flavor when baked with the grill. It’s topped with a rich lemon garlic sauce that also gives the delicious sauteed greens a light and refreshing flavor. It’s an ideal summer meal for your next cookout!

SERVINGS: 2 to 4 (2, 10-inch pizzas)

20 minutes prep + rising time, 40 minutes grilling.


Pizza dough:
1 cup warm water (105 to 110 degrees F)
2 teaspoons sugar
2 teaspoons active dry yeast
2 cups unbleached, all-purpose flour
1 tablespoon olive oil + extra to coat the bowl
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano

1 head garlic
1 tablespoon olive oil
1, ½-inch thick slice of onion
Zest of 1 Paramount Citrus lemon
Juice of 1 Paramount Citrus lemon
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped mustard greens
1 cup chopped kale leaves
¼ cup shredded parmesan cheese
¼ cup shredded asiago cheese


1. To prepare the pizza dough, stir the sugar and yeast into the warm water. Let sit 5 minutes until the yeast blooms.

2. Add the flour to the bowl of a mixer fitted with a dough hook. Add 1 tablespoon of olive oil and the bloomed yeast. Mix on medium until a dough forms. Mix in the salt, basil and oregano.

3. Turn the dough out onto a floured surface and knead the dough for 2 to 3 minutes until smooth and form a ball. Coat the dough ball and inside of the mixing bowl lightly with olive oil. Return the dough to bowl and let rise for one hour or until doubled in size.

4. Meanwhile, cut the top third off of the head of garlic. Place the garlic on a 3-inch square piece of aluminum foil. Coat the garlic head in 1 teaspoon of olive oil. Wrap in the foil.

5. Heat the grill to 475 to 500 degrees F. While the grill heats, place the garlic and slice of onion (keep the rings intact) on the grill and cook until tender (about 30 minutes for garlic and 15 minutes for the onion).

6. Transfer the onion, cloves of the grilled head of garlic, 1 tablespoon of the olive oil,  lemon zest, lemon juice, salt and black pepper to the bowl of a small food processor. Pulse until smooth and set aside.

7. Heat the remaining 2 teaspoons of olive oil in a medium skillet on the stove or on the grill. Cook the mustard greens and kale for 2 to 3 minutes, until slightly wilted. Add 1 tablespoon of the lemon garlic sauce to the greens and toss to coat.

8. Coat a flat surface with cornmeal. Divide the pizza dough in half and spread or roll the dough to two 10-inch circles.

9. Brush the grill lightly with olive oil and place the dough on the grill. Let cook for 2 to 3 minutes, until the bottom is browned. Flip and cook for 1 more minute. Transfer the crust with the less cooked side down on a platter or baking sheet.

10. Spread an even amount of the lemon garlic sauce on each pizza. Top each with an equal amount of the sauteed greens and two tablespoons of each of the parmesan and asiago cheeses.

11. Place the pizzas back on the grill for 60 to 90 seconds, until the cheese melts and the edges of the greens crisp and brown slightly. Serve warm.

Pasta with Lemon Cream, Basil and Walnuts 

This creamy pasta is balanced with the refreshing flavors of lemon and the crunch of toasted walnuts. It is quick and easy to prepare and makes the perfect meal for a special occasion.


10 minutes prep, 10 minutes cooking.

3 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
2 tablespoons fresh Paramount Citrus lemon juice
¼ teaspoon salt
1/8 teaspoon ground black pepper
8 oz. dry linguine, cooked to al dente
¼ cup shredded Parmesan cheese + extra for serving
1/3 cup toasted chopped walnuts
1 tablespoon Paramount Citrus lemon zest + extra for garnish
1 tablespoon chopped fresh basil
Additional salt and pepper to taste


1. Heat the butter and olive oil in a large, deep skillet over medium-high until melted. Add the garlic and cook for about 1 minute.

2. Pour in the cream and stir well. Add the lemon juice, salt and pepper. Bring the sauce to a simmer. Cook for 2 minutes, until the cream begins to thicken and coat the back of the spoon.

3. Reduce the heat to low, stir in the cooked pasta. Add the parmesan cheese and walnuts. Toss the ingredients to coat the pasta with cream sauce and evenly distribute the cheese and nuts.

4. Remove from the heat, stir in the lemon zest and basil. Add more salt and pepper to taste, if desired. Sprinkle with more lemon zest and Parmesan cheese before serving.


Cilantro Lime Gazpacho 

Cool gazpacho makes a refreshing addition to any summer meal. This version has the bright and zesty flavor of fresh lime combined with cilantro and hot sauce for a slightly spicy kick. Serve it with your favorite sandwich at lunch or as an appetizer for a summer dinner party.

SERVINGS: 4 to 6

15 minutes prep, 1 hour chilling.

6 Roma or plum tomatoes, chopped
2 cloves garlic, peeled
1 small sweet onion, chopped
1 Persian cucumber, chopped
1 red bell pepper, cored and chopped
½ cup fresh Paramount Citrus lime juice
1 tablespoon hot sauce
¼ cup fresh cilantro leaves
Zest of 1 Paramount Citrus lime
1 ½ teaspoons fine ground sea salt
¼ teaspoon ground black pepper


1. Add the tomatoes, garlic, onion, cucumber, bell pepper, lime juice and hot sauce to a large blender. Pulse 10 to 15 times until all the vegetables are chopped fine, but not fully pureed.

2. Add the cilantro, lime zest, salt and pepper. Pulse 5 to 10 more times to blend all ingredients and chop any remaining large pieces of vegetables.

3. Pour into a bowl or pitcher and chill for at least 1 hour before serving.