A Meatless Mondays Recipe

It’s August in New Jersey, and that means hot, humid, days and nights, chilled summer meals, and a bounty of available fresh vegetables.  No-cook vegetarian fare is the perfect answer to meatless Mondays in the summer.  This is the perfect recipe to make ahead for lunch, dinner, or to take as a side to your next barbecue.

 

Caprese Salad with Beans and Arugula

2 cups tomatoes, quartered (NatureSweet Cherubs)
3 oz. fresh mozzarella (pearl size)
1 can white beans, rinsed and drained (small white beans or Great Northern)
15 fresh basil leaves, chopped
1 clove garlic, minced
black pepper, freshly ground
1/4 teas. salt or to taste
olive oil (about 1 tbs.)
balsamic glaze (sweet vinegar reduction)
baby arugula

Combine the tomatoes, mozzarella, beans, basil, garlic, pepper, and salt in a bowl. Lay bed of arugula on serving plate.  Spoon the tomato mixture over arugula.  Drizzle with olive oil and balsamic glaze.

Farro with Cucumbers, Feta, and Sun-dried Tomatoes

Great for Meatless Mondays

If you haven’t heard of or tried this ancient grain before, you can read about it here.

The recipe, by Gina at Skinnytaste.com is a delicious dish you can make early in the day and serve chilled later. The prep time took me 30 minutes.  I popped it in the fridge around noon and now don’t have to worry about interrupting my afternoon writing session to stop and make dinner.

The recipe, nutritional information and Weight Watchers points can be found here at Skinnytaste.com. There are great vegetarian recipes on Gina’s site, and well as non-vegetarian recipes. It’s the first site I check when looking for a new recipe.

It’s also great leftover – already looking forward to my lunch tomorrow!

This recipe for Vegetarian Tuscan White Bean Couscous will show you how delicious and easy it is to maintain a vegetarian lifestyle. You’ll never miss the meat. You can substitute brown rice or whole wheat couscous for the regular couscous shown in the recipe picture.  This is one of my favorite vegetarian recipes.  You can make the vegetable/bean mixture ahead of time and toss it with the couscous at the last minute.  Great leftovers for lunch.

I adapted this recipe from the Nutrition Action Healthletter. It is published by the Center for Science in the Public Interest (CSPI), a non-profit organization dedicated “to educate the public, advocate government policies that are consistent with scientific evidence on health and environmental issues, and counter industry’s powerful influence on public opinion and public policies”.  Consider joining and getting the monthly Healthletter.

Vegetarian Tuscan White Bean Couscous

2 Tbs. olive oil
5 garlic cloves, chopped
1 cup chopped mushrooms
1 zucchini, chopped
1 yellow pepper, chopped
1 tomato, chopped
1  1/2 cups canned cannellini or other white beans, rinsed and drained (I use small white beans)
1/4 cup chopped fresh basil
1/2 tsp. black pepper
1 cup vegetable broth
1/2 cup water
1 cup couscous
3 Tbs. lemon juice (fresh squeezed)
1/2 cup grated Parmesan cheese

Heat olive oil in a large skillet over medium-high heat.  Add the garlic and mushrooms and saute until the mushrooms are tender (about 3 min). Add the zucchini, yellow pepper, tomato, and beans, saute until the vegetables are just tender, about 5 minutes. Stir in the basil and black pepper.

Meanwhile, bring the broth and water to a boil in a medium saucepan.  Stir in the couscous and cover, remove from heat, and allow to stand for 5 minutes. Fluff the couscous with a fork and drizzle with lemon juice.  Stir the vegetables into the couscous and top with Parmesan before serving. Serves 6.

Penne Fantastica

Penne Fantastica *

1 lb. penne pasta
3 oz. sun-dried tomatoes, diced (dry, not in oil)
1 small jar roasted sweet red peppers, drained and chopped (about 7.5 oz)
11 oz. fresh baby spinach
7 oz. pesto sauce (I use Buitoni Pesto with Basil)
1/2-1 c. vegetable broth (as needed when wilting spinach)
1/8 teas. cayenne pepper
olive oil
salt to taste
grated Parmigiano Reggiano cheese

1. Cook pasta according to package directions (al dente). Drain and set aside.
2. Meanwhile, chop tomatoes and peppers. In a large pot heat olive oil (enough to coat the bottom).  Add tomatoes, peppers, and cayenne.  Saute about three minutes or until heated through.
3.  Add pasta, pesto, and salt to taste.  Heat, stirring constantly.
4.  Add broth and spinach.  Cook, stirring frequently, for about five minutes or until spinach is wilted.
5. Top with grated cheese.

*Recipe adapted from Sodexho Services