Meatless Mondays
This article was originally published in March 2014
It feels easier to work plenty of vegetables into your diet in midsummer, but these easy weeknight menus will inspire you amidst March’s mud and wind.
This mix of eggplant, peppers and farro is a Mediterranean vacation on a plate. Served with pita chips and two delicious spreads, it’s a simple, flavorful feast.
Make it a meal
- PCC Feta and Sundried Tomato Spread
- PCC Hummus
- Stacy’s Multigrain Pita Chips
Immortalized in the song “That’s Amore,” pasta fazool has near infinite variations. This version is fairly dry rather than soupy, and has fresh aromatics to brighten the beans and noodles.
Make it a meal
- PCC Hearty Greens Ceasar
- The Essential Baking Company rosemary rolls
- Badia a Coltibuono “Bennone” Chianti Classico
Frittata with Oven-dried Tomatoes and Cheddar »
We’re months away from local tomatoes, but the oven-roasting step turns any tomato into a burst of intense, flavorful sweetness. They’re a great addition to this easy frittata.
Make it a meal
- Mama Lil’s Peppers
- PCC Artichoke and Greens Salad
- Wild Wheat Bakery Ciabatta
This quick stir-fry of tofu, mixed vegetables and buckwheat noodles has a great sauce that combines sweetness, spice, heat and tanginess.
Make it a meal
- PCC Marinated Kale, Seaweed and Cucumber Salad
- Bayern Pilsener
- Three Twins Vanilla Ice Cream
A mix of lentils and quinoa makes a delicious base for tacos. A tangy slaw and taco sauce keep things interesting in a remarkably healthy meal.
Make it a meal
- PCC Guacamole
- PCC Black Bean and Corn Salad
- Harvester Brewing Pale Ale