Vegetarian Holiday Feasts Save Money, Provide Health Benefits

WASHINGTON, DC - (October 30, 2008) - According to the U.S Census Bureau, roughly 271 million turkeys are raised in this country each year, and the average American consumes around 13.3 pounds of turkey per year. Of that, a good portion of it is eaten during the holiday season. With an average retail price of a $1.01 per pound for frozen whole turkey, some families may be looking for ways to save money, this holiday season, without sacrificing flavor.

One route to consider is opting for a vegetarian holiday. Generally speaking, vegetarian meals are considered more cost-efficient. They are also healthier, as they tend to be lower in fat, calories, and cholesterol. The good news is that there is no sacrifice of taste, because there are many good vegetarian recipes that can be made, especially during the holidays.

"You don't have to be a vegetarian to enjoy a meatless holiday," explains Enzo Febbraro, co-owner and executive chef of Washington D.C.-based D'Acqua Ristorante. "There are some wonderful vegetarian meals that you can make during the holidays. Not only are they filling, but they won't break the bank. It gives people a chance to step out of the ordinary and try something different."

To create a vegetarian holiday, people can either take some of their traditional recipes and find ways to replace the meat with a vegetarian alternative or they can try something new to really make the meal special. Here are a few of Chef Febbraro's favorite vegetarian recipes that will add an Italian flair to any holiday meal:

ARTICHOKE AND POTATO BAKE

Ingredients:
· 2 potatoes, boiled and peeled
· 4 artichokes
· A bunch of parsley
· 2 cloves garlic
· An egg
· 1/4 cup (50 g) unsalted butter
· Béchamel sauce (about a cup; see link to instructions below)
· 4 tablespoons olive oil
· Salt & pepper to taste
· The juice of one lemon

Preparation:
Preheat your oven to 350 F (175 C)
While your potatoes are boiling, fill bowl with water and add the lemon juice. Next, trim away the tough outer leaves of the artichokes, and also their stems, which you will want to peel and add to the water bowl (see instructions). Cut the prepared artichokes in half, discard any fuzz they may contain, and then sliver them and put them in the acidulated water to prevent them from darkening.

Lightly butter an oven dish. Slice the potatoes and put down a layer of potatoes. Season the potatoes with salt and pepper and cover them with the shredded artichokes. Drizzle a little olive oil over them, and season lightly with salt and pepper. Mince the parsley with the artichoke stems and the garlic. Combine the mixture with the egg and the béchamel sauce and heat briefly over a brisk flame in a non-stick pan. When the sauce has thickened, pour it over the artichokes. Bake them for about an hour, and they're ready.

ASPARAGUS AND PECORINO CHEESE

Ingredients:
· 1 pound (500 g) asparagus
· 4 eggs
· A couple of ounces (about 50 g) of Pecorino Romano, shredded
· Salt

Preparation:
Boil the asparagus spears for about 3-5 minutes in lightly salted water. Do not overcook them. While they're cooking, soft-boil (3 minutes) the eggs, or, if you'd rather, poach them. Divide the asparagus spears among your plates, place an egg on each (cut it in half if it's soft-boiled), and sprinkle with the Pecorino flakes. Serve at once.

SICILIAN CAPONATINA

Ingredients:
· 2 1/4 pounds eggplant
· 1/2 pound green olives packed in brine, pitted
· 6 ounces salted capers, rinsed
· 1 1/4 pounds celery ribs
· 1 cup tomato sauce (optional)
· 2/3 pound onions
· 2/3 pound tomatoes
· 1/3 cup vinegar
· 2 tablespoons sugar
· Basil
· 3/8 cup pine nuts
· Olive oil
· Salt

Preparation:
Begin by stripping the filaments from the celery sticks, then blanch them in lightly salted water for five minutes. Drain them, cut them into bite-size pieces, sauté them in a little oil, and set them aside.

Wash the eggplant, dice them, put the pieces in a strainer, sprinkle them liberally with salt, and let them sit for several hours to draw out the bitter juices. While they're sitting, blanch, peel, seed and chop the tomatoes.

Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté them in olive oil; once they have turned translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the fire.
While the tomatoes are cooking, heat a second pot of oil and fry the diced eggplant in several batches, to keep the oil from getting chilled. When the last batch is done, return the tomato pot to the fire and stir in the eggplant, together with the previously sautéed celery. Cook for several minutes over a low flame, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evaporated, remove the pot from the fire and let it cool.

PEPERONATA

Ingredients:
· 3 Bell peppers in a variety of colors
· 2 onions
· 2-3 tomatoes
· Olive oil

Preparation:
Take bell peppers in a variety of colors, seed them, and rib them. Thinly slice one or two onions, depending upon the number of peppers, and blanch, peel, seed, and crumble a couple of tomatoes. Mince and sauté a little bit of the onion in olive oil, and when it begins to brown add the remaining onion and the peppers. Cook covered for a few minutes over a medium flame, just long enough for the peppers and onion to wilt without browning. At this point remove the cover and cook, stirring gently, until the liquid evaporates. Next, add the crumbled tomatoes; when they have wilted but aren't completely cooked, the peperonata is ready: You'll end up with a dish that's somewhat cooked and somewhat raw, and which can be eaten hot, as a side dish, or spread cold over slices of toasted bread as a snack."

Not only does a vegetarian holiday meal give families an option to save money, but it's also very tasty and nutritious," adds Febbraro. "Plus, people may just like the way they feel after eating a vegetarian holiday meal. No retiring to the couch for hours in the hope of feeling better. This type of meal will energize you and get you going!."

About D'Acqua Ristorante
D'Acqua Ristorante, owned by Chefs Enzo Febbraro and Francesco Ricchi, is located at 801 Pennsylvania Ave. NW in Washington, D.C. The restaurant, which features a coastal Italian menu with a seafood emphasis, was opened by the two highly acclaimed chefs in 2006, and has quickly earned great reviews. Enzo, a native of Naples, Italy, has traveled throughout Europe, preparing dishes at high-end restaurants and hotels. Francesco, a Florentine native, owned a number of award-winning establishments, and has also hosted President George W. Bush. The restaurant is a popular political dining establishment that is frequented by the Washington elite, including senators, members of congress, and White House staff. To learn more about D'Acqua Ristorante, visit the Web site at www.dacquadc.com.

sources:
American Dietetic Association. A Vegetarian Lifestyle.
U.S. Census Bureau. Facts for Features: Thanksgiving 2008.