Tag: meatless monday

Quinoa Salad with Apricots, Basil and Pistachios — Meatless Monday

by in Recipes, April 4th, 2016

Quinoa Salad with Apricots, Basil and PistachiosIf the shift to warmer temperatures outside has you craving all manner of cool, light eats inside, then look no further than a simple salad — but not just an everyday green salad. In addition to fresh, leafy greens, try adding other good-for-you picks, like hearty grains, beans or quinoa, a protein-packed superfood.

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Giada’s 30-Minute Pasta with Mushrooms and Asparagus — Meatless Monday

by in Recipes, March 28th, 2016

Creamy Farfalle with Cremini, Asparagus and WalnutsThe beauty of pasta is that, like a pizza crust or a slice of bread, it’s a culinary blank canvas just waiting to be dressed up with your choice of flavors. The usual standbys, like marinara and Alfredo sauces, may be go-to picks for topping noodles, but there’s nearly no limit to the ingredients you can use to create a sauce all your own.

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Chunky Egg Salad — Meatless Monday

by in Recipes, March 21st, 2016

Chunky Egg SaladWhere there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.

Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.

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Weeknight Dinner Workhorse: Giada’s Easy Marinara Sauce — Meatless Monday

by in Recipes, March 14th, 2016

Marinara SauceSimple recipes are good, but an easy recipe that serves multiple purposes is even better, and there’s perhaps no other culinary workhorse quite like marinara sauce. From baked eggs and eggplant Parmesan to pizza and pasta, there’s no shortage of ways to put this quick-fix sauce to work.

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Root Vegetable Slab Pie — Meatless Monday

by in Recipes, March 7th, 2016

Root Vegetable Slab PieSavory slab pie: Consider this the pot pie’s dressed-up cousin. Just like the traditional version you know and love, the slab pie features a creamy, savory filling surrounded by a base and topping of flaky, golden pastry, but instead of being built in a round pie pan, it’s spread out slab-style and cooked on a baking sheet.

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Soft Scrambled Eggs with Brie — Meatless Monday

by in Recipes, February 29th, 2016

Soft Scrambled Eggs with BrieOn their own, scrambled eggs can satisfy a craving for simple comfort food, and since they take just minutes to prepare, they’re often a go-to pick for speedy meals any time of day. But when you take just a bit more care about exactly how they’re scrambled and then dress them up just a bit, the results are anything but ordinary.

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Broccoli Pesto Pizza — Meatless Monday

by in Recipes, February 22nd, 2016

Broccoli Pesto PizzaHomemade pizza in 30 minutes — yes, it’s possible, and it’s shockingly easy to pull off. The key to any speedy pie is a ready-to-go pizza dough so you’re not waiting on the yeast to rise. After that, it’s all about layering the sauce and toppings and baking it for just a few minutes.

In this go-to recipe for Broccoli Pesto Pizza, a store-bought whole-wheat dough provides the crust for this fuss-free pie, while a blanket of no-cook broccoli-basil pesto serves as the base layer of flavor on top. When it comes to the cheese, opt for a creamy, crumbly goat cheese for a welcome tangy bite in place of the usual mozzarella, and add fresh tomato slices for brightness. After just a quick bake in the oven, finish this top-rated pizza by sprinkling it with nutty Parmesan, fragrant basil and red pepper flakes for subtle heat.

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Vegetarian Sloppy Joes — Meatless Monday

by in Recipes, February 15th, 2016

Vegetarian Sloppy JoesGround beef may be the usual centerpiece of a classic sloppy joe, but these family-friendly favorites can indeed be made meatless. All it takes is one key ingredient: tofu. Even if you think you’re not a fan of tofu or if you’ve simply never tried it before, we’re here to tell you that it’s just what you need to use in these hearty, flavor-packed Vegetarian Sloppy Joes from Food Network Magazine.

Since tofu on its own is mild, it picks up the taste of whatever you cook it in; think of it as a blank culinary canvas. And when you opt for the extra-firm tofu, which this recipe calls for, it can be crumbled and sauteed just like ground meat. Here it’s simmered in a homemade sloppy joe sauce studded with fresh vegetables and laced with bold chili and garlic powders, plus tangy ketchup and a splash of chili sauce. For added taste and texture, finish each sloppy joe with a slice of gooey cheddar cheese and crunchy pickles, then round out the dish with a tried-and-true sloppy joe side dish: golden Tater Tots.

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Rice Bowls with Fried Eggs — Meatless Monday

by in Recipes, February 8th, 2016

Rice Bowls with Fried EggsAs with soup and tacos, there aren’t exactly rules when it comes to creating a rice bowl, just a set of loose guidelines that you can follow to craft your ultimate finished product. Rice will provide a blank-canvas base, much like broth in a soup and a shell in tacos; then it’s up to you to pick the veggie add-ins and a protein. The options are seemingly endless — not to mention convenient. If you find yourself with a refrigerator full of strays, like that half-full container of prepared rice, those two random carrots and a handful of black beans, you’re well on your way to a complete dinner. Food Network Magazine utilized a similar approach in its recipe for Rice Bowls with Fried Eggs, which is easy enough that you can execute it on even the busiest of weeknights in just 30 quick minutes.

Featuring a hearty base of ready-to-go brown rice, these fuss-free bowls are topped with earthy shiitake mushrooms and tender broccoli, as well as bright snow peas. Sauteing the veggies in a mixture of tangy teriyaki sauce and a squeeze of Sriracha ensures that there will be plenty of flavor and a bit of subtle spice throughout. To bring even more heft to the bowl, finish the dish with a sunny-side-up egg for a boost of protein, and drizzle with more Sriracha for added heat.

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Winter Layered Salad with Beets and Brussels Sprouts — Meatless Monday

by in Recipes, February 1st, 2016

Winter Layered Salad with Beets and Brussels SproutsTake it from the chefs in Food Network Kitchen: When it comes to salad, “Layered is the new chopped.” And when it comes to building a satisfying bowl of greens, it’s all about keeping you interested in what’s on your plate — or, in this case, what’s in the bowl. Think beyond lettuce and dressing — but don’t lose sight of them — and add bright pops of colorful ingredients, add-ins with plenty of texture, and a mix of fruit and vegetables. To keep the visual appeal in play, try layering all of the ingredients to show off each one’s distinct look.

Stacked with a whopping seven ingredients, not including the Dijon-laced vinaigrette, Food Network Kitchen’s Winter Layered Salad with Beets and Brussels Sprouts offers the best in seasonal fare, including juicy pink grapefruits, as well as hearty pearled barley to keep you full. “We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa,” the chefs in Food Network Kitchen note. They add, however, “Don’t skip the walnuts — the toasty-nutty little guys are our favorite part.”

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