I hate to waste food. So after a recent party instead of just tossing the leftovers, I made an effort to to come up with a meal that utilized the crudites that were left.

I didn’t want another raw food meal or a stir fry rice thingy.

This reminds me a little of pot roast; vegetarian style , of course.

It kind of looks like that, don’t you think?

I just sauteed the vegetables as they were, added them to some linguine added feta cheese, balsamic vinegar and Ghee. You could also use butter.

This was a complete meal and quite different from the ingredients original incarnation.

My secret ingredient ? Live music in my kitchen!

Check out this video performance of “Summertime” by Dolinar Spahija!

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!

Winter lentils are full of vegetables, spices and flavor.

This protein packed legume is loaded with nutrients and fiber.

I like to make this thick, however, you can always add liquid to make it more soupy if you wish.
The white wine adds richness and depth of flavor.

Ingredients:

2 cups green lentils
2 Tbsp olive oil
1 shallot
4-6 cloves garlic
1 medium onion
1 red pepper
5-6 carrots
5-6 stalks celery
2 tsps ground sage
1/2 cup pecans
1/2 cup raisins
3 cups vegetable stock
salt and pepper to taste
1/2 cup white wine (optional)

Method

Chop and sautee the vegetables in the olive oil.

Add nuts and raisins and sage and white wine.

Add the lentils and vegetable stock and allow to simmer on low until the liquid is absorbed and the lentils and vegetables are tender.