Meatless Monday

Greek Pasta Salad

June 30, 2014
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It’s officially Summer! And you know what that means, right? Vine ripe tomatoes and cucumbers filling the gardens and farmer’s markets along with fresh herbs. And cold summer salads, one of my favorite things to eat. I love a traditional Greek Salad with briny olives, sweet tomatoes and earthy feta and combining those flavors with some pasta makes it a treat good enough to bring to a summer picnic and hearty enough for a Meatless Monday meal. The salad would also be a delicious accompaniment to grilled chicken, lamb kabobs or grilled fish.

This recipe could not be easier. If you can’t find tiny grape tomatoes or Sweet 100′s just dice up the sweetest tomatoes you can find. Fresh oregano is delicious, but dried will also work in a pinch.

Give it a try and let me know what you think!



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Greek Pasta Salad

Yield: 6 Cups

Ingredients

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Baked Eggs with Tomatoes, Garbanzos and Feta

November 9, 2013
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Months ago when I was researching for a series on eggs, I came across this recipe for eggs poached in tomatoes. While I didn’t include it in the series, it stuck with me as something I wanted to try, having seen similar versions on my travels in Turkey and Morocco. In Turkey this dish is called Menemen (where the eggs are usually scrambled) and in most of North Africa and Israel it’s called Shakshuka.  Even Italy has its version called Uova al Purgatorio (but without the garbanzos). 

It’s not hard to have almost every ingredient on hand to make this dish on the fly; canned tomatoes and garbanzos are staples in my pantry, as are the spices. Onions, eggs, and even feta cheese are almost always in my ‘fridge. I’ve adapted the recipe slightly, cutting it in half to serve two, and adding a few spices (the …

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Garlic Sesame Udon Noodles with Fried Tofu

October 28, 2013
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I never thought I’d like tofu. Really. There was a time in my life that I sneered at tofu as something only eaten by the tie-dyed birkenstock wearing wanna-be hippies in my university. We even had a student run food co-op on campus. So admittedly I was a little biased against tofu. I’m not sure what changed my mind. It might have been travel to places like China and Thailand and Japan. It might have been experimenting with eating vegan for 21 days (the tofu tacos are something I still eat, even though I chose not to remain vegan). Whatever it was, one day I realized, hey, this stuff is actually pretty good. When cooked right, properly seasoned, or fried with a crispy exterior and creamy interior, tofu can be a thing of beauty. Or at least an excellent vehicle for flavorful sauces and a good source of protein.…

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Roasted Asparagus Gremolata

June 3, 2013
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Some recipes are are so brilliantly simple you want to slap yourself for not thinking of it first.

This is one of those recipes.

I’m fortunate to work with a few talented chefs from whom I gain inspiration every day. I’ve made classic gremolata for osso bucco dozens of times, and even used orange zest in lieu of lemon, for the gremolata garnish on a cannellini bean and beef soup. But it never occurred to me to add olive oil and turn it into a dressing for asparagus (d’oh!) until I tried it one day at work and I knew I had to make my own version. The punch of flavor from the gremolata takes ordinary asparagus from “nice” to “I want to put this on my head, it’s so good” as my friend Jessica likes to say.

Traditional gremolata is lemon zest, minced garlic …

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French Green Lentil, Brown Rice, Tomato and Feta Salad

January 7, 2013
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It’s that time of year again isn’t it? When we all start wondering why our jeans are just a little too tight, feeling that post-holiday letdown, and seeing the ads for gym memberships, weights and exercise outfits. Everyone is ready to get fit, get lean, and start eating healthy, myself included.

I learned a long time ago to stop buying those gym memberships (I know myself all too well) but I do know how to eat healthy when I want to. For me that includes lots of vegetables, whole grains and lean proteins. A great start includes adding salads like this to the meal planning. They are tasty and filling and can do double duty as either a Meatless Monday main course, or side dish. For more salads like this check out a few other Simple Sunday Salad recipes.

If you’re not familiar with French green lentils you can read …

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Quinoa and Black Bean Burger and a “Grain Mains” Book Giveaway

September 10, 2012
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The media is awash in the benefits of “whole grains” these days. So much that the big food companies have jumped on board touting “whole grains” in everything from cookies to crackers to Cheerios. While my guess is that those products might be slightly better for you than their more processed counterparts, I can’t help but feel this is a bit akin to greenwashing.

This is why I find myself trying to cook with whole grains in their original form more and more. The benefits are clear; whole grains are good for the body. They fill you up with soluble and non-soluble fiber which encourages you to eat less and aids in digestion. They are a heart healthy food, scouring the body of cholesterol and can help cut the risk of diabetes. In addition, not only do they taste good, but they are easy on the wallet, especially when …

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