Meatless Monday! Spinach and Feta Stuffed Portobello Mushroom Burger

004 spinach and feta stuffed portobello burger PD

Meatless Monday! is gaining momentum! And for good reason. Protein is everywhere! We can afford to give the planet a break at least one day a week.

Portobello mushrooms stuffed with spinach and feta were amazing!

Nutritious mushrooms are yummy and good for you.

Delicious olive oil drizzled on everything created a rich and filling burgeresque sandwich.

007portobella burger PD

I dug out the stem and brushed the tops with olive oil and broiled for about 10 minutes.

Cooking makes them meatier and tastier so don’t hesitate to brown them well for maximum flavor!

010spinach and feta stuffed portobella PD

I blanched spinach for about 5 minutes and added feta cheese and mixed well, then stuffed the mushrooms, drizzeled olive oil on top and broiled them until them until things started to bubble and smell good.

020portabello mushroom burger PD

I also broiled the whole wheat buns with a little bit of olive oil until toasty!

014portobella mushroom burger PD

Tomato and red onion added the final touch.

016portobello mushroom burger

Yogurt sauce would have aslo made a nice condiment compliment but we were ravenous!

We couldn’t wait to dig in!

portabello burger PD

  

Meatless Monday! Broccolini Soup and Quinoa, Black Bean Salad

044meatless monday PD

Meatless Monday! Broccolini soup and quinoa salad were the perect combo.

Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.

Olive oil and lemon dress the salad with salt to taste.

Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.

Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.

012broccoli soup

I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.

I boiled until tender then pureed in the food processor.

015broccoli soup

I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.

021broccoli soup

Then 1 cup of half and half and 2 cups milk.

My girls wanted cheddar so I added about 3/4 of a cup.

029broccoli soup

I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.

035quinoa salad

Warm and creamy with light and bright.

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These tomatoes were the best. The juicy brightness set off the quinoa just right.
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Meatless Monday! Goat Cheese Purses in Pesto with Asparagus and Roasted Red Peppers and Arugula Salad

017meatless monday goat cheese purses

Lots of pesto and olive oil!

I sliced french bread and brushed it with olive oil and broiled for a few minutes to get crunchy, crusty goodness!

I also toasted some pine nuts and served them on the side to garnish everything!

006asparagus with crushed garlic

008meatless monday arugula salad

Arugula dressed with fresh squeezed lemon and olive oil is simple, clean and delicious!
005meatless monday goat cheese purses

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015meatless monday asparagus with roasted red pepper and garlic

016meatless monday goat cheese purses

018meatless Monday

meatless Monday

A great bottle of red wine and Brownies a la mode definitely make this a Meatless Monday to remember!

No one feels deprived. Not even the most serious of meat eaters.

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Meatless Monday! Madness!

MARIO-BATALI-MEATLESS-MONDAYS

No stranger to boar sausage, or to a finely braised veal shank, Mario Batali however isn’t the first name that pops to mind when you think about vegetables. And that’s what’s so interesting about his decision to embrace Meatless Monday in all of his 14 restaurants across the country.

“The fact is, most people in the U.S. eat way more meat than is good for them or the planet,” maintains Batali. “Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet, and support the farmers who raise their animals humanely and sustainably. That’s why I’m such a big believer in the Meatless Monday movement.”

Read Chris Elam’s article in Huffington Post for more on the enthusiasm and momentum that Meatless Monday! is gathering throughout the country.

When the likes of Mario Batali and Lydia Bastianich go meatless you know it’s time to get on the bandwagon!

  

Meatless Monday! Spinach Fettuccine with Roasted Tomatoes and Garlic with Eggplant and Fresh Mozzarella

053eggplant and fettucine

Meatless Monday! Fried Eggplant and spinach fettuccine is easy and fresh!

Fresh mozzarella puts the finishing touch on thinly sliced eggplant lightly coated in Italian breadcrumbs.

Roasted garlic and roasted cherry tomatoes add rich flavor to spinach fettuccine.

With all this flavor, who misses the meat?

Top with shredded parmesan and enjoy!

022roasted tomatoes pd

Toss tomatoes in olive oil and roast on 400 degrees until they pop open! and smell delicious!

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042eggplant and mozzerella

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Beautiful beaujolais makes dinner…beautiful!

034eggplant

Egg and water then bread crumbs go into frying pan with hot oil for a quick, light frying.

Mash up roasted garlic with a fork and mix in about 1/4 cup olive oil to create a “sauce”.

Add salt to taste.
038spinach fettucine ansd spinach PD

Just throw in fresh baby spinach to the last few minutes to boiling pasta to add flavor and nutrition.

045fettucine and eggplant PD

  

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