Tag: meatless monday

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.

More Meatless Monday recipes

Greek Night — Meatless Monday

by in Recipes, April 30th, 2012

spinach and feta pie recipe
Celebrate the flavors of the Mediterranean by cooking up a Greek-inspired feast tonight. Our meatless menu below is a three-course meal that mixes traditional tastes with new interpretations of classic recipes, including a cheesy vegetable pie, healthful salad and more.

Food Network Kitchens’ Spinach and Feta Pie (pictured above) is a contemporary take on a classic Greek favorite, spanakopita. Made with white rice, Swiss chard and golden raisins in addition to classic ingredients like garlic, spinach and tangy feta cheese, this savory pie is built atop layers of store-bought phyllo dough and baked until the crust is crispy and the filling warm.

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Cheese-Stuffed Portobellos — Meatless Monday

by in Recipes, April 23rd, 2012


An ingredient nearly as beefy as meat, portobello mushrooms are hearty, earthy vegetables that can be roasted, grilled, sautéed and more. Once you break off their stems, portobello mushroom caps are roughly the same size and shape of the average pancake, and can hold their form when cooked. This durability means that they are often treated like meat patties. Paula features them in her Portobello Mushroom Burger, finished with a pesto mayonnaise and peppery arugula.

Food Network Magazine’s stuffed mushroom (pictured above) boasts a filling of vitamin-rich spinach, fresh tomato and pecorino and mozzarella cheeses. After the caps are quickly broiled, they are topped with the spinach mixture and creamy ricotta cheese, and are cooked again until the stuffing is warm. Serve each mushroom with a refreshing celery salad for a quick but satisfying weeknight dinner.

Get the recipe: Cheese-Stuffed Portobellos

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.

Asparagus and Cheese Tart — Meatless Monday

by in Recipes, April 16th, 2012


Whether you like them savory or sweet, studded with fresh vegetables or ripe fruit, tarts are easy to make and as versatile as they are tasty. Crispy, golden brown and deliciously cheesy, Food Network Magazine’s tart (pictured above) is built atop store-bought puff pastry dough, saving you time in the kitchen and guaranteeing a light, flaky crust. To assemble, brush the dough with a shallot-fontina-egg mixture and arrange on top blanched in-season asparagus. Finish with a sprinkling of grated lemon zest to perfume the tart as it comes out of the oven.

Paula’s Fresh Fruit Tart is made with colorful berries and kiwi, and is ready to eat in less than an hour.

Get the recipe: Asparagus and Cheese Tart

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.

Polenta With Roasted Tomatoes — Meatless Monday

by in Recipes, April 9th, 2012


Let’s talk polenta. Less coarse than grits but grainier than mashed potatoes, polenta is made from cornmeal and boiled with water or stock until thick and combined. From here you can add any number of ingredients — like cream, butter, cheeses, fresh vegetables and herbs — to transform it into a hearty, rich dish. You could also let the polenta cool completely then shape it and bake or deep-fry it. Giada’s Fried Polenta fingers are deliciously warm and cheesy, and when dunked in marinara sauce, they mimic classic mozzarella sticks.

Food Network Magazine’s polenta (pictured above) is traditional and rustic, cooked on the stove until it becomes soft and creamy. This Italian-inspired recipe calls for instant polenta, which tastes the same as the original but cuts down on long cooking times. Before serving, top each comforting bowl with tender Swiss chard, sweet roasted tomatoes and mild, crumbly farmer cheese.

Get the recipe: Polenta With Roasted Tomatoes

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.

Pasta Primavera — Meatless Monday

by in Recipes, April 2nd, 2012

Celebrate the bright colors and bold flavors of spring by cooking this light and fresh pasta dish. After adding sweet cherry tomatoes to al dente noodles, sugar snap peas, crunchy carrots and a bell pepper, gently mix in chopped mint, nutty Parmesan and silky goat cheese until combined. Ready to eat in just 30 quick minutes, this seasonal recipe guarantees that you can get dinner on the table in a flash.

Complete your Italian-inspired dinner by serving Food Network Magazine’s Almond Caesar Salad, featuring red-leaf lettuce tossed with a garlic-Dijon dressing and cheesy baked croutons.

Get the recipe: Pasta Primavera from Food Network Magazine

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.

Easy Appetizers — Meatless Monday

by in Recipes, March 26th, 2012


A no-fuss appetizer that dresses up any get-together, crostini are two-bite toasts that can be topped with any number of creative or classic ingredients, such as rich cheeses, sweet roasted vegetables, olives and more. In just 10 minutes, you can prepare Food Network Magazine’s Asparagus Crostini (pictured above), which features toasted baguette slices spread with creamy ricotta cheese and finished with vibrant asparagus and fruity olive oil.

To complete your pre-dinner snack spread, serve Sandra’s Sun-Dried Tomato Artichoke Buttons, made by topping artichoke bottoms with soft roasted tomatoes, a mini mozzarella ball and pesto, or Alton’s Citrus Marinated Olives from Food Network Magazine. He submerges green olives in a lemon juice-red wine vinegar mixture with spicy red pepper flakes then refrigerates them before serving.

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.

Vegetable Tarte Tatin — Meatless Monday

by in Recipes, March 19th, 2012


Typically made with fruit (apples, pears and peaches work well), a tarte tatin is a French-style dish that boasts seasonal produce baked beneath a light, buttery pastry then inverted to reveal the soft, caramelized fruit on top.

Food Network Magazine’s Vegetable Tarte Tatin (pictured above) is both sweet and savory, featuring alternating layers of gooey caramel and roasted potatoes and parsnips. Garlic, thick-cut onion rounds and sprinklings of fresh herbs and creamy mozzarella cheese are added to the tarte before it is covered with a thin sheet of store-bought puff pastry. The sugary caramel does not overpower the earthiness of the vegetables — it merely brings out their natural sweetness.

Serve this beauty of a dish as a hearty brunch or lunch option or with a Spring Green Salad for a light supper.

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.

Savory and Sweet Soufflés — Meatless Monday

by in Recipes, March 12th, 2012

With a slight puff and a golden, crispy crust, Food Network Magazine’s Grits-and-Cheese Soufflés (pictured above) are unquestionably impressive, but quickly prepared in just 40 minutes using everyday ingredients. Ensure that your soufflés rise properly by beating the egg whites until you see medium peaks and incorporating them slowly into the grits-corn-cheese batter — the air inside will puff them up as they bake and yield light, soft results.

A special after-dinner treat, Sandra’s sweet Lime Souffle features zesty lime curd and creamy vanilla pudding. Each dessert is baked in an individual-sized ramekin, so serving becomes a cinch and guests can enjoy their own pre-portioned dish.

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.

Vegetarian Pot Pie — Meatless Monday

by in Recipes, March 5th, 2012


Every bit as warm, comforting and hearty as its chicken-filled counterpart, Aida‘s Vegetarian Pot Pie boasts a creamy, veggie-packed center baked until bubbly underneath a flaky, buttery crust. Make sure that your crust achieves the same glossy golden hue as Aida’s by lightly brushing the top of the dough with an egg-water mixture before baking. Ready to enjoy in just 50 minutes, this filling dish is a go-to dinner option for those hectic weeknights.

Though the pot pie can be an entire meal in itself, serving Food Network Magazine‘s Simple Green Salad or Pesto Bean Soup in addition to it would balance out your dinner in a flash.

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.

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