Posts tagged with Meatless Mondays
Did you manage to get to the Lawrence Farmers’ Market this weekend?
If you did, let’s hope you got your hands on some of the yummy local greens area farmers have this time of year, because, we’ve got the perfect recipe for them. Between those soft baby greens, crunchy celery and the last-of-the-season honey tangerines (or those little Cuties you see everywhere) and you’ve got yourself quite the salad.
No Farmers’ Market greens? No problem, they’re cheaper at the store this time of year and area grocery stores are carrying the farmers’ same greens you missed out on this weekend. Get a bag and enjoy!
Celery Citrus Salad with Balsamic and Feta
5 honey tangerines, murcotts or satsumas
1 ounce (about 1/4 cup) feta cheese crumbles
2 tablespoons balsamic vinegar
4 cups (about 1/4 pound) mixed salad greens
1 cup roughly chopped celery leaves
3 cups sliced celery
Squeeze juice from one citrus fruit into a large bowl. Add feta cheese and vinegar and mix with a fork, mashing the cheese to make a dressing. Peel remaining citrus and separate into segments. Transfer to bowl with dressing. Add salad greens, celery leaves and celery and toss well. Serves 4.
— Recipe and photo from www.wholefoodsmarket.com.
Happy National Fondue Day! Now, fondue isn’t exactly a dinner, but if you add a salad to this, it makes for a fun Monday night meal.
This fondue is pretty basic and can be made on the stove for those of us without a special fondue pot. Enjoy it with Granny Smith apples as per the recipe or try it with carrot sticks or thick bread. Anything goes.
Festive Cheddar Fondue
3 tablespoons butter 3 tablespoons flour 1 cup whole milk 2 cups sharp cheddar cheese 4 Granny Smith apples (medium-sized) Simply melt butter in a fondue pot (or heavy saucepan over low heat). Slowly whisk in flour and mix well. Gradually whisk in warm milk and stir until thickened. Add diced sharp cheddar cheese, and mix until melted.
Serve with sliced Granny Smith apples. Enjoy!!
— Recipe from www.organicvalley.coop.
Oooh, it’s cold all of a sudden (again). Boo.
Well, we might as well embrace it and have some chili.
The best thing about this particular chili, besides its warming effect, is that it takes less than an hour to make. Much better than waiting all night to eat.
Cheer up, it’s supposed to be warmer tomorrow!
8 cups low-sodium vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
2 (15-ounce) cans no-salt-added diced tomatoes
1/4 cup chopped cilantro
Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve. Serves 8.
— Recipe from www.wholefoodsmarket.com.
Warm pizza dough filled with three types of cheese and a surprising veggie punch? Yes, please.
This recipe uses fun spring veggies — spinach and fennel — to create a dish so hearty even your household’s most carnivorous eater won’t object. Serve with a Italian-dressing topped salad and you’ve got yourself a meal.
Even better: It's a nice warm meal on a day where there's snow on the ground and an ice-cold void where college basketball had been 24 hours before. Time for some comfort food!
Spinach, Fennel and Three-Cheese Calzones
1/2 cup (2 ounces) dried tomatoes
3 tablespoons olive oil
1 1/2 cups chopped onion
1 bulb fresh fennel, thinly sliced and chopped
1 tablespoon minced garlic
10 ounces fresh spinach leaves, cleaned, stemmed, and coarsely chopped
2 tablespoons chopped fennel leaves
8 ounces provolone, shredded (2 1/2 cups)
1/2 cup ricotta
1/2 cup shredded parmesan
2 six-ounce packages pizza crust mix
2 tablespoons chopped fresh basil
1 egg, mixed with 1 tablespoon water
To make filling: Soak tomatoes in a little hot water for 20 minutes. Heat oil in a large skillet; add chopped fennel, onions, and garlic. Cook over medium heat 10 minutes, stirring often. Drain the tomato-water into skillet, raise heat and boil until liquid is syrupy. Add spinach and chopped fennel leaves; cook, stirring often, until liquid is evaporated. Cool the mixture. Chop the drained tomatoes. Stir tomatoes, provolone, ricotta and Parmesan into the spinach mixture. Season with pepper to taste.
To fill calzones: Heat oven to 450 degrees (with baking stone inside, if using.) Sprinkle a wooden pizza paddle with cornmeal or grease a large baking sheet. Combine crust mix, basil, and 1 cup very warm water; beat 1/2 minute. Cover bowl; let stand on stovetop 5 minutes. Turn dough onto floured surface, roll it lightly in the flour; divide into 4 balls. Roll each ball into a 7-inch circle, place a quarter of the filling in center, and brush egg-water mixture around edges. Fold dough over filling; crimp or roll edges to form a tight seal.
To bake: Place calzones on paddle or baking sheet; brush tops with egg mixture. (If using baking stone, slide calzones from paddle to hot stone.) Bake 25 minutes. Let stand 5 minutes and then serve them up.
— Recipe from Terese Allen for www.organicvalley.coop.
It’s Monday night, there's snow on the ground (Boo!), the NCAA Tournament is moving in fast (Yay for a No. 1 seed!) and chances are you don’t want to do much too much in the kitchen tonight.
To Meatless Monday, that’s not a problem at all.
Spend just a few moments creating these easy pita bread sandwiches and throw some baby carrots on the side. It’s like a picnic dinner, except prepared in about 5 minutes and enjoyed at home.
Easy, efficient and healthy. Happy Monday!
Veggie Pita Bread Sandwiches
2 pita bread, halved
Plain or red pepper hummus, as needed
3 small cucumbers, diced
1/2 pound tomatoes, chopped
3 small cans sliced black olives, drained
2 cups romaine lettuce, chopped
Salt and pepper, to taste
Open up the 4 halves of pita to create a pocket. Spread desired amounts of hummus in each pocket. Fill each pocket with equal parts of the remaining ingredients. Season to taste.
— Recipe adapted from www.melissas.com.
It’s getting warmer and spring’s (supposedly) on the way. So, why not get in the mood for those yummy spring greens that are just now germinating?
Using canned beans, this White Bean and Spinach Salad is a quick and hearty-but-not-heavy weeknight meal. Perfect for a Monday, don’t you think? Plus, it takes ingredients that you might even have on hand. Score!
White Bean and Spinach Salad
3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans beans, drained and rinsed)
1 small red onion, quartered and thinly sliced
4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
1 teaspoon Italian seasoning
In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.
In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use. Serves 4 to 6.
— Recipe from www.wholefoodsmarket.com.
The snow is almost gone. Hopefully, by tonight the only white stuff left should be those big melting mounds in cleared-off parking lots.
But, in case you're not totally over the cold, we've got a warm Meatless Monday recipe sure to make you toasty from the inside out: Collards with Lentils, Tomatoes and Indian Spices. It's inviting, hearty and super easy.
A recipe for a good Monday thaw-out, if you ask us.
Collards with Lentils, Tomatoes and Indian Spices
1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15-ounce) can no-salt-added diced tomatoes
1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons
1 cup red lentils
Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve. Serves 4.
— Recipe and photo from www.wholefoodsmarket.com
Happy President’s Day, Meatless Monday folks! In the spirit of the day, we thought we’d pick a recipe featuring one of our current president’s favorite foods.
So, ready or not, we’ve chosen a soup featuring President Obama-approved arugula, along with yummy soup mainstays bread and potatoes.
Now-president Obama got a lot of flack for mentioning arugula while running for the presdiency, a food choice that seemed a bit high brow to some pundits.
But you know what?
It’s good stuff and it’s good for you too. According to NutritionData.com, 100 grams of the leafy green veggie has 47 percent of your daily vitamin A, 25 percent of your vitamin C and only 25 calories.
Those are numbers you can’t argue. So, eat up and warm up with this easy soup. Oh, and an added bonus? This recipe is from Lidia Matticchio Bastianich, aka the Lidia of Lidia’s in Kansas City.
Bread, Potato and Arugula Soup
3/4 pound potatoes (baking) peeled and cut into 1/2 inch thick slices
7 cups water
Salt to taste
1 pound arugula (2 - 3 large bunches)
1/2 cup Italian bread, a day old or toasted with crusts removed and diced 1/2 inches
1/4 cup extra virgin olive oil
6 cloves garlic, crushed
1/2 cup Romano cheese, freshly grated
1/2 teaspoon crushed red pepper
In a deep, heavy 4-5 quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the heat to medium-high and cook the potatoes, covered, until they are tender but still hold their shape, about 18 minutes.
Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut it into 2 inch lengths.
Stir the arugula and bread into the pot and let boil for another 10 minutes.
Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic cloves and crushed red pepper and cook, stirring, until the garlic is golden, about 3 minutes.
Scrape the contents of the skillet into the soup pot and stir well. Season the soup with salt to taste and serve in warm bowls, sprinkled with the grated cheese.
— Recipe from by Lidia Matticchio Bastianich for www.melissas.com.