sandr077

This week for Meatless Monday I wanted to try Spaghetti Squash!  I googled around in search of a recipe- there were quite a few to choose from, but I landed on Herbed Spaghetti Squash !  It caught my eye as it uses all fresh herbs to flavor the squash.  I did change up the recipe a bit.... my adaptation is below!  It is important to note that I served this with a very generous tomato mozzarella salad so I could include protein (cheese).... the husband looked worried when I told him we were eating squash with herbs. :) Ingredients 1 small spaghetti squash, about 2 1/4 pounds 2 1/2 tablespoons  butter 2  tablespoons finely chopped basil 1 tablespoon of finely chopped cilantro 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 cloves of garlic, chopped 2 tablespoons pine nuts (toasted) Directions Preheat the oven to 375 degrees F. Pierce skin of Spaghetti Squash 5 or 6 times with a sharp knife.  Put squash in pan and bake for 1 hour 15 m...

Photo from Veggie 101 Meatless Monday is back!  I was on vacation in Rhode Island last week which allowed me to get my act together....well sort of.  I made this meatless but hearty pasta dish.... Eggplant Puttancesca and it was a hit with the husband.   As I mentioned, the husband also thinks if it does not have meat that it is not a full meal, but this was thick and hearty.  I almost felt like I was eating a meat sauce.  I have made a few tweaks to the recipe which I found on the Vegetarian Times website .  In the recipe below I cut back a bit on the red pepper flakes (my mouth is still on fire) and the capers (though there were just a twinge too many). The husband gave this recipe an 8 which is a high mark for a meatless meal! INGREDIENTS 4 Tbs. olive oil 1 medium-sized eggplant, peeled and cut into 1-inch cubes 1 cup sliced red onion 1 cup chopped green or red bell pepper 6 cloves garlic, minced (about 2 Tbs.) 1 cup chopped kalamata olives 1 28-oz. can ...

I have not cooked much in the past week- so I don't have a recipe for a full meatless meal.  But, I do have a yummy side dish for almost any meal.   I LOVE LOVE LOVE summer in New England largely because it is farmers market season.  I love to buy things that I have never seen before.   Recently I was examining pea tendrils at my local Saturday Farmer's Market.  The guy ripped me off a few stems and told me to taste them.  They were delicious.  It is a green with a subtle taste of pea .... which makes sense since pea tendrils are the plants that peas grow on.   I threw pea tendrils in my salads all week, but we still had a ton.  So, I googled for a recipe and found one for sauteed pea tendrils.  I made it with some fish.....lots of subtle flavor.  Cooked up the pea tendrils were reminiscent (in look) to spinach.   Check out the recipe! (from Bon Appetit ) 1 tablespoon canola oil 2 small garlic cloves, smashed 12 ounces fresh pe...

Okay, since being back at work and having a baby- time is limited!  VERY limited.  Dinner does not happen unless it is easy and unless it is planned.  As I mentioned before one thing that I do that works brillantly is that I roast a chicken every Sunday.  My favorite recipe is this one.  Roasting a chicken is great because you get two meals out of it.  The night after we roast the chicken I use the rest of the meat and put it in pasta.  I often put in in pasta with fresh pesto that I have stored in our freezer.  I got this idea from my co-worker LE who said her mom always makes her fresh pesto. For those of you that have tuned out thinking it is too difficult.  Making pesto is the easiest thing ever.  Seriously, it is!  You just need a food processor and before you know it... voila!    I make a ton and  freeze it in small plastic containers (portion sized for one meal) and throw them in the freezer.   If you don'...