Tag: meatless monday

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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Grilled Lasagna — Meatless Monday

by in Recipes, June 11th, 2012


Though grilling season is in full swing, you don’t have to forgo your favorite plates of pasta until the fall. Lasagna, in fact, can be cooked just as easily on the grill as it can in the oven. Just a few simple steps is all it takes to prepare traditional lasagna in a very nontraditional way.

Food Network Magazine’s Grilled Lasagna (pictured above) is made in easy-to-assemble aluminum-foil packets that are sturdy enough to hold the classic ingredients inside of them. No-boil noodles form the base of the lasagna, which is layered with sliced ripe tomatoes, fresh spinach and a garlic-laced mozzarella-Parmesan cheese mixture. Thanks to the steam cloud that forms in the pouch while it’s grilled, the noodles become soft, the cheeses melted and the spinach wilted. For an added dollop of indulgence, open the packet before serving and top each square of lasagna with creamy ricotta cheese and in-season basil.

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Spinach and Feta Frittata — Meatless Monday

by in Recipes, June 4th, 2012


Ready to enjoy in mere minutes, eggs are a go-to meatless meal option that are as versatile as they are easy to prepare. Though a quick scramble or plate of sunny-side up beauties are classic breakfast options, frittatas are hearty enough to be served as lunch or dinner dishes, too. Much like an omelet, frittatas are made by whisking eggs and are cooked with fresh vegetables, creamy cheeses, herbs and more, but there’s no flipping or folding required.

Food Network Magazine’s frittata (pictured above) boasts a healthful combination of baby spinach, whole-wheat breadcrumbs and tangy feta cheese, and is best finished with a side of just-roasted red pepper. Be sure to cook the frittata in an ovenproof skillet, since it needs to bake for just 15 minutes until golden brown and set on top.

Served with juicy plum tomatoes, nutty Parmesan cheese and fresh cilantro, Bobby’s light but filling Frisee Salad With Roasted Garlic Dressing is a simple accompaniment to the fluffy frittata.

Get the recipe: Spinach and Feta Frittata

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Cookout-Ready Side Dishes — Meatless Monday

by in Holidays, Recipes, May 28th, 2012


Though ribs, burgers and brats may be all the rage today, you can still maintain a meatless Memorial Day by opting for flavor-packed veggie side dishes that are as satisfying and hearty as mains. Our three simple sides below are bold, creative takes on traditional dishes, and are sure to star at your holiday cookout.

A classic picnic pick, potato salads are quick to prepare and guaranteed to feed a crowd. Spring Garden Potato Salad (pictured above) from Food Network Kitchens celebrates the season’s bounty and is made with such fresh ingredients as English cucumber, sweet cherry tomatoes, red-skinned potatoes and more. A no-fuss garlic-mayonnaise mixture dresses this colorful bowl, best finished with a squeeze of lemon juice.

Ready in only 15 minutes, Food Network Magazine’s Avocado Salad is filled with a bright, refreshing combination of mango, pineapple, creamy avocado and crunchy jicama, and is tossed in a sweet mix of lime and orange juices, shallots and fragrant cilantro. Be sure to season liberally with salt, as it marries the flavors and complements the sugars in the fruits.

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American Macaroni Salad — Meatless Monday

by in Holidays, Recipes, May 21st, 2012


Ready to eat in just 30 minutes, Food Network Kitchens’ creamy, vegetable-packed pasta salad (pictured above) is a no-fuss addition to your Memorial Day menu. This naturally meatless bowl boasts fresh parsley, crunchy celery and a touch of red onion and is tossed with a smooth mayonnaise-dry mustard-sour cream dressing. Easy to store, pack and serve, this traditional side dish is a must-have at holiday picnics or any other gathering.

If you’re hosting a backyard cookout or weekend get-together, complete your spread with Dave Lieberman’s grilled Veggie Skewers, strung with colorful bell peppers, fresh zucchini, squash and more. Before skewering, Dave marinates the vegetables in a simple olive oil-garlic mixture, allowing them to adopt that rich, bold flavor.

Get the recipe: American Macaroni Salad

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Tofu Tacos — Meatless Monday

by in Recipes, May 14th, 2012


Easy to find and simple to prepare, tofu can replace pork, beef, chicken and more in any number of recipes that you want to make meatless. Most tofu is sold plain (without added flavoring), though it can absorb any seasonings you add to it, similar to how meat adopts the flavor of a marinade. Whether you crumble it atop a salad, grill it with barbecue sauce or sear it and serve with Asian-style noodles, tofu is a hearty vegetarian ingredient whose uses are endless.

Food Network Magazine features firm tofu in 30-minute tacos (pictured above). To prepare, first slice the tofu, dust it with taco seasoning and sauté it until it is crispy and caramelized. From there, stuff the tofu in toasted tortillas along with lime-scented coleslaw, shredded mozzarella cheese and bright salsa verde.

Serve with Alton’s five-star Guacamole, made with fresh avocados, Roma tomatoes and pinches of cumin and cayenne, to complete this Mexican-inspired feast.   

Get the recipe: Tofu Tacos

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Family-Style Meals — Meatless Monday

by in Recipes, May 7th, 2012

macaroni and cheese
On busy weeknights, there’s just no time to fuss with intricate, individually plated meals or time-sensitive dishes. Instead, you want to reach for recipes that encourage simple, family-style eating, in which there’s a big-batch dish in the middle of the table and your family can help themselves. Check out our three rustic, wonderfully informal dinners below and let us know what you’re making for Meatless Monday tonight.

Ina’s classic, deliciously gooey Mac and Cheese (pictured above) is a five-star fan favorite with almost 700 user reviews. She prefers a combination of Gruyere and extra-sharp cheddar cheeses to form the basis of her family-friendly recipe — the rich, nutty Gruyere balances the bite of the cheddar. Before baking, she arranges sliced fresh tomatoes atop her pasta-cheese mixture and dusts it with white breadcrumbs to add a barely there crunchy texture.

Giada’s Vegetable Casserole is another family-favorite recipe that can feed a crowd. She tops a layer of hearty potatoes, carrots, yams and peppers with sweet onions, chopped zucchini and tomatoes, and bakes this healthful dish until the veggies are tender and the Parmesan cheese topping golden brown. A final sprinkle of fresh basil finishes the dish before serving.

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