Daily Dish: Chef Mark Pollard’s meat-free recipes



Chef Mark Pollard with Ferguson Kitchen joins us in the kitchen with some healthy, light recipes that are vegetarian friendly.



Capellini Pasta with Spicy Zucchini Tomato Sauce

Serves 4

3 tablespoons olive oil

1 clove garlic, peeled and grated or pressed

1/4 teaspoon red pepper flakes

1/4 cup red wine

1 28-ounce can whole San Marzano tomatoes

1 tablespoon tomato paste

1 zucchini, diced

1/2 pound capellini pasta

1/4 cup basil, chiffonade

1/2 cup parmesan cheese, grated

  1. In a large skillet over medium heat add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Remove from the heat and add the red wine, then return to the heat. Crush the tomatoes into the skillet with your hands and add the juice as well.  Add the tomato paste and bring to a simmer, stirring occasionally, until slightly thickened, about 6-8 minutes.  Add the zucchini and cook until slightly tender, about 5 minutes.  Season to taste with kosher salt and freshly ground black pepper.
  2. Bring a large pot of salted water to a boil. TIP:  add enough salt to make the water like sea water.  Add the capellini and cook until “al dente” or “to the tooth”, about 8 minutes.  Drain and add the pasta to the sauce along with the basil to coat.  Top with freshly grated parmesan cheese.

Marinated Vegetable Ceviche in Parmesan Tuile Cups

Serves 6

Marinated Vegetable Ceviche in Parmesan Tuile Cups


1 cup cherry tomatoes, halved

1 yellow or red pepper: ribs and stems removed; thinly sliced

1/2 English cucumber, sliced into thin strips with a vegetable peeler

1/2 jicama root, peeled and julienned

1 cup snow peas, cut in half on the bias

1/4 red onion, peeled and thinly sliced

1/2 cup broccoli or cauliflower, broken into bite-sized florets and blanched

3 basil leaves, chiffonade

1 1/2 tablespoons cilantro leaves, chopped

Lemon juice, as needed

Ceviche Dressing (recipe follows)

6 Parmesan Tuile Cups (recipe follows)



  1. In a large mixing bowl, toss together the vegetables, herbs, and dressing. Season to taste with kosher salt, freshly ground black pepper, and lemon juice, as needed.
  2. Allow vegetables to marinate for 30 minutes at room temperature, or overnight in a refrigerator.
  3. To serve, use a slotted spoon to drain away excess dressing and place about 1/2 cup mixed vegetables into the parmesan cups. Serve immediately.

Ceviche Dressing


2 lemons, zested and juiced, plus more juice as needed

1 tablespoon orange juice

2 teaspoons tamari or traditional soy sauce

1 garlic clove, pressed or peeled and grated

1/2 inch fresh ginger, peeled and grated

1/2 teaspoon chile powder

Olive oil



  1. In a small mixing bowl, whisk together all the ingredients except the oil. While whisking rigorously, drizzle in about 3-4 tablespoons of olive oil.  See chef instructor for demonstration.  Season to taste with kosher salt, freshly ground black pepper, and lemon juice.

Parmesan Tuile Cups

6 ounces freshly grated parmesan cheese

2 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper


  1. In a small mixing bowl combine the cheese, flour and black pepper.
  2. Heat a nonstick sauté pan over medium heat.
  3. Drop about a tablespoon of the cheese mixture into the pan in a rough circle. Cook until the cheese is melted, about 30 seconds.  Flip over and cook about 5-10 seconds longer.  Remove from pan and place over a small bowl to form a cup.  See Chef Instructor for a demonstration. Cool completely before using.



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