Tag: meatless monday

Meatless Monday for Meat Eaters

by in Recipes, August 20th, 2012


The goal of Meatless Monday is simple: Inspire one day of meat-free eating each week for the sake of our health and that of the planet. The point is not to convert happy meat eaters into the most die-hard vegans, but rather to make even the staunchest steak lovers occasionally think twice before passing up a salad or scoop of vegetables in favor of meaty alternatives.

That said, we know how difficult — not to mention downright boring — it can be to fill up on a plate of veggies alone. So this week we’ve rounded up three of Food Network Magazine’s heartiest, most flavor-packed vegetarian recipes to please even the most demanding of meat eaters.

One of the easiest meatless meals to make, pasta not only feeds a crowd but can be tweaked to your family’s tastes and needs. Pictured above is Cavatelli With Tomato Sauce and Ricotta, a dressed-up version of typical noodles with sauce that can be made in just 30 minutes. Cavatelli isn’t your average pasta; it’s thicker, since it’s often made with cheese, so it’s naturally more filling than traditional spaghetti or penne noodles. Here it’s tossed with a simple but robust tomato sauce, laced with garlic and red pepper flakes for a touch of heat. Before serving, top each bowl with a spoonful of creamy ricotta cheese.

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Breakfast Anytime — Meatless Monday

by in Recipes, August 13th, 2012


Who says that you must eat breakfast only in the morning? After all, it’s the most important meal of the day and you should be able to enjoy it whenever you want. Spice up your usual lunch or dinner routines by cooking up breakfast-style dishes for late-day meals. Check out Food Network’s collection of sweet and savory breakfast plates that will wow your family in the morning, afternoon and nighttime.

Though some breakfast dishes, like bacon and eggs and corned beef and hash, revolve around their meaty ingredients, vegetarian breakfasts can be hearty, too, especially when they consist of more than just cereal and toast. Ina’s Roasted Vegetable Frittata from Food Network Magazine, for example, is deliciously rich but still light and fluffy, made with a batter of whipped eggs and a splash of half-and-half. Speckled with soft, sweet roasted zucchini and bell pepper, this easy-to-do frittata offers fresh bites of summertime flavors laced with nutty Gruyere cheese. Perhaps the best part of frittatas is that they don’t need to be flipped like omelets do. You can avoid potentially messy flops by first cooking the eggs on a stovetop then baking them until golden brown and puffy. Since the eggs will move straight from the stove to the oven, it’s important to cook the frittata in an ovenproof pan for an easy transition.

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3 Courses in 40 Minutes — Meatless Monday

by in Recipes, August 6th, 2012

fettuccini with summer vegetables
Even on the most hectic of weeknights, you shouldn’t have to settle for basic, boring meals simply because they’re easy to make. Believe it or not, in just 40 minutes — the time it takes to fix everyday chicken, meatloaf or burgers — you can whip up a three-course meal without breaking a sweat. Though multi-course meals can be heavy and rich, this one is light and seasonal, featuring a veggie-packed pasta dish, simple side salad and fresh, fruity dessert. Check out Food Network’s meatless menu below and surprise your family with this satisfying meal tonight.

Ready to enjoy in just 25 minutes, Food Network Magazine’s Fettuccine With Summer Vegetables and Goat Cheese (pictured above) is a creamy but light pasta that’s filled with good-for-you ingredients, like tomatoes, squash and wax beans. The beauty of this dish is that it requires hardly any cooking. Though you need to boil a pot of water, there’s no additional pan needed. The noodles and beans are cooked in the same water and the tomatoes and squash are left raw until they’re topped with the hot ingredients. The heat of the pasta warms the veggies, slowly melts the cheese and creates a silky-smooth sauce that perfectly coats each noodle. For added decadence, stir in nutty Parmesan and finish each bowl with extra dots of goat cheese.

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Appetizers for Summer Entertaining — Meatless Monday

by in Recipes, July 30th, 2012


Though back-to-school commercials are already flashing on our television screens and Halloween candy has somehow landed on store shelves, there’s still plenty of summer left to be enjoyed and more than enough time to plan a summer party. Whether you’re hosting a casual cookout for friends and family or organizing a neighborhood-wide barbecue, you’ll want to serve a selection of easy-to-eat appetizers and pre-dinner snacks at your get-together. Check out a few of Food Network’s favorite party-perfect appetizers below, and serve them up at your next backyard bash. 

Instead of reaching for tired carrots and ranch dressing, prepare a platter of Food Network Magazine‘s Crudite With Infused Olive Oil and Balsamic (pictured above). A fancy name for raw vegetables that have been cut for simple munching, crudités make the ultimate party appetizer since they involve zero cooking. They can be served with straight-from-the-bottle olive oil and vinegar, though this recipe takes those classic pairings one step further by infusing the oil and balsamic. Over low heat, fragrant fresh herbs and garlic are steeped in olive oil, while brown sugar, red pepper flakes and light citrus zest are warmed in balsamic. Once cool, serve both the olive oil and vinegar in shallow bowls for easy, delicious dunking.

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New Ways to Enjoy Watermelon — Meatless Monday

by in Recipes, July 23rd, 2012


Light, bright and naturally sweet, juicy watermelon is an in-season fruit that fills you up without weighing you down. Though it’s most common on breakfast and brunch tables, it shines in meals any time of day, pairing well with sweet and savory dishes alike. Check out a few of Food Network’s favorite new ways to cook with and serve watermelon, then tell us your favorite way to enjoy watermelon.

Food Network Magazine’s Watermelon and Haloumi Salad (pictured above) is a simple, satisfying dish that takes just 20 minutes to make. What in the world is haloumi? Great question. It’s a Greek cheese that’s mild in flavor and fairly firm in texture, so it easily can be fried or grilled without melting. This recipe mixes golden-fried haloumi with sweet chunks of melon, a few slices of crunchy celery and a tangy vinaigrette.

If you’ve never tasted cooked watermelon, give it a try in Claire Robinson’s Grilled Watermelon Salad. She cooks the melon for just a few minutes on an indoor grill pan then adds it to a bed of peppery arugula and tops it with goat cheese and a balsamic syrup. With just five ingredients, this seasonal plate is a must-try recipe.

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Cooking With Corn — Meatless Monday

by in Recipes, July 16th, 2012


“Knee-high by the Fourth of July.” That’s the saying farmers go by when they’re judging the success of their corn crops. Well July Fourth has come and gone, which means it’s high time to enjoy the fruits of the farmers’ labor.

Though nothing is better than picking up a sweet corncob and chomping into as the warm butter drips down your chin, there are other ways to cook and enjoy this summertime classic. Pair corn off the cob with in-season ingredients and let it shine among other fresh, simple flavors. Check out three of Food Network’s favorite corn-based recipes below, then tell us your favorite way to enjoy corn.   

Food Network Magazine’s summer-fresh pasta of Pappardelle With Corn (pictured above) is a light but satisfying dinner that’s easy enough to make on a weeknight. To prepare the sauce, sauté sweet grape tomatoes with butter, garlic and tender corn kernels, then toss with pappardelle noodles — long, flat, wide ribbon-shaped pasta — and add fragrant scallions, nutty Parmesan cheese and basil. The recipe calls for chicken broth, but you can substitute vegetable in order to maintain a meatless meal.

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Broccoli-Cheddar Pockets — Meatless Monday

by in Recipes, July 9th, 2012


Similar to a calzone, sandwich pockets consist of a light, delicate dough that’s filled with any number of sweet or savory combinations and baked in the oven. Food Network Magazine’s Broccoli-Cheddar Pockets (pictured above) are an easy, cheesy dinner solution that can be made in just 35 minutes. To prepare, roll out store-bought bread dough, stuff with a vegetarian mixture of blanched broccoli, sour cream, shredded cheddar and chives, and then bake until the pastry is crispy and golden brown. Check out this step-by-step photo gallery to find out the best way to fold the dough and prevent ingredient leakage. These hand-held beauties are a sure-fire way to get picky eaters to enjoy veggies, so try experimenting with other good-for-you fillings.

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20-Minute Timesavers — Meatless Monday

by in Recipes, July 2nd, 2012


If the weather where you are anything like what we’ve been experiencing in the Northeast, chances are you’re a bit sweaty right now. On days when the temperature is inching toward triple digits, the last thing you want to do is turn on the stove, preheat the oven and spend hours preparing a hot meal in an even warmer kitchen. This summer, beat the heat with Food Network’s menu of 20-minute meals that will have you in and out of the kitchen in no time. Check out our favorite quick-cooking recipes below, then tell us your go-to weeknight picks.

Built on a crusty, crunchy grilled baguette, Food Network Magazine’s Open-Faced Tomato Grilled Cheese (pictured above) features sweet ripe tomatoes, creamy provolone cheese and a touch of garlic. Brush the bread with oregano-seasoned olive oil before grilling so that it adopts the warm flavor and fragrance of the herb. These five-star beauties are impressive enough to serve to company but can be eaten casually with your hands.

In just 15 minutes, Rachael Ray preps a no-cook Chickpea Salad that is as light as it is satisfying. She combines tender chickpeas, crunchy celery and mild red onions, and adds a sprinkle of red pepper flakes for heat. Complete this salad with a seasoned red-wine vinaigrette and serve as a fuss-free side dish or quick lunch.

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Basil Pesto — Meatless Monday

by in Recipes, June 25th, 2012

basil pesto
A fresh, no-cook sauce that takes just moments to prepare, basil pesto is a must-have summer sauce that’s most traditionally made with bunches of fresh basil leaves, plenty of garlic, crunchy pine nuts, mounds of Parmesan cheese and fruity olive oil. If you’ve never made homemade pesto before, start with Food Network Magazine’s Basil Pesto (pictured above) — it’s an easy, versatile recipe that the whole family will enjoy. Though pesto is often featured atop pasta noodles, it can shine in salads, soups, appetizers and more. Check out Food Network’s pesto-based recipes below and let us know your favorite way to enjoy pesto.

With a smooth sauce and rich flavor, Food Network Magazine’s five-star Pesto Cream Tortellini is a go-to weeknight dinner that features tender tortellini — pillow-like pasta that is stuffed with either meat or cheese — and good-for-you broccoli. Pick up a package of store-bought tortellini to save time in the kitchen.

Giada’s Farro With Coarse Pesto is an Italian-style salad that can be featured as a hearty side dish or healthful light lunch. When making the pesto, Giada processes the basil mixture just until it’s coarse — the uneven texture will stand up well to the hefty weight of the grains. Be sure to boil the farro in vegetable broth or water, instead of chicken broth, to maintain a meatless dish.

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Farmers’ Market Salads — Meatless Monday

by in Recipes, June 18th, 2012

Summer cooking is all about choosing the lightest, brightest, most in-season ingredients and letting them shine in simple recipes. Whether you shop at a farmers’ market or neighborhood grocery store, look for the freshest summer produce and let that determine what you make for dinner. Check out a few of Food Network’s favorite summer salads below and visit our Summer Produce Guide for more fresh ideas.

With only a handful of ingredients, Food Network Kitchens’ Fresh Corn Tomato Salad (pictured above) is a refreshing no-cook dish that can be made in only 30 minutes. Because the cherry tomatoes and husked corn are eaten raw, they’ll pop with deliciously juicy sweetness and that just-ripened taste. Add chunks of cool mozzarella cheese for an indulgent bite and dress with a simple vinaigrette and lots of torn basil before serving.

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