Tag Archives: Meatless Monday

Strawberries in Red Wine and Black Peppercorn Sauce

A jar of these strawberries makes a unique and  fantastic Christmas or hostess gift!

Strawberries in Red Wine and Black Peppercorn Sauce

  • 2 quarts fresh strawberries
  • 1 bottle dry red wine
  • 2 cups sugar
  • 1 T fresh lemon juice
  • Zest from 2 lemons
  • Zest from 2 oranges
  • 2 cinnamon sticks, approximately 3” long
  • 10 whole black peppercorns
  • Pinch of kosher salt
  • Vanilla ice cream or whipped cream, for garnish

Clean strawberries and cut into desired size.  In a heavy saucepan combine wine, sugar, lemon juice, lemon zest, orange zest, cinnamon sticks, peppercorns and salt.  Cook over medium high heat, stirring occasionally, until the sauce is reduced by at least one-half, about 15 minutes.  Strain and serve warm or at room temperature over the strawberries and garnish with vanilla ice cream or whipped cream.

Makes 8 servings.


Meatless Monday

Coconut and Macadamia Tart with Chive Chevre

  • 8 oz. sugar
  • 1-pound butter, unsalted
  • 1 ¾ cups all-purpose flour
  • 1 egg
  • 1 yolk
  • Pinch of salt
  • 2 oz. coconut, grated
  • 2 oz. Macadamia nuts
  • Tart pans
  • Pan spray

Preheat oven to 350 degrees. Place macadamia nuts on cookie sheet in oven for fifteen minutes until golden brown. Remove and cool. Coarsely chop nuts and set aside. Cream sugar and butter until smooth. Add remaining ingredients to creamed mixture until well incorporated. Wrap in plastic. Place in freezer for 30 minutes. Remove and roll out to a little less than ¼ inch. Spray tart pans and cut dough to fit tart pans. Dock (prick) and weight dough (prevents bubbles from forming in pan). Bake until golden brown edges 12 to 15 minutes. Remove and cool. Store in airtight container.

Chive Chevre

  • 8 oz. log of Chevre cheese
  • 2 tbsp. chives, minced
  • piping bag

Remove chevre from refrigerator and allow to soften. Mix in chives when chevre has softened and place in piping bag. Pipe in shell just before serving.

Plating/Serving Suggestions: Place filled tart shell on top of 2 ounces of baby greens. Serve with rocket greens and baby red arugula (which is a peppery green widely available in the herb section of finer markets.)

Eggplant-Tomato Gratin

Enjoy this on your Meatless Monday…
  • 3 medium leeks, white and tender green only, thinly sliced and thoroughly rinsed
  • 2 cloves of garlic, minced
  • 1 fresh bay leaf, optional
  • salt & pepper
  • 1 T. butter
  • 2 T. olive oil
  • 1 large globe eggplant (about 1 lb.)—see note below
  • 3 tomatoes (about 1 1/2 lbs.)—see note below
  • 2 to 3 T. roughly chopped fresh herbs (winter savory, thyme, marjoram, and/or oregano)
  • Extra virgin olive oil for drizzling
  • 2 to 4 T. Toasted breadcrumbs or grated Parmesan or Pecorino

In a large sauté pan set over medium heat, wilt the leeks in the butter and olive oil with the garlic and bay leaf.  Season with salt and pepper.  When the leeks are tender and their liquid has evaporated (after 20 to 30 minutes), remove from the heat spread in an even layer in the bottom of an oiled gratin or 2 1/2 quart shallow baking dish (discard the bay leaf); set aside.  (Leeks may be wilted up to 24 hours ahead.  Bring to room temperature before building the gratin.)

Slice the eggplant and tomatoes into ¼-inch thick rounds.  Arrange the eggplant and tomatoes on top of the leeks in overlapping rows of alternating slices of eggplant and tomato.  Each slice should cover the previous slice by at least two-thirds.  Season generously with salt and pepper and scatter the herbs over all.  Drizzle generously with olive oil and cover with foil.

Bake in a preheated 400° oven until the eggplant is tender—about 45 minutes.  Remove the foil and, if using, cover the gratin with the toasted breadcrumbs.  Continue to bake until the juices are reduced and thickened—another 10 to 15 minutes.  Remove from the oven.  If using cheese instead of breadcrumbs, scatter over the gratin at this point.  Let the gratin rest for at least 5 to 10 minutes before serving.  Serve hot or tepid.


Serves 6



Try and select eggplant and tomatoes that are roughly the same circumference.  In some cases this may mean using 2 or 3 Japanese eggplant instead of the globe eggplant.

Mediterranean Quinoa Salad

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 cloves garlic, crushed
  • 1/2 cup chopped scallions
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 cup radish, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons coriander / cilantro, chopped
  • 1 cup finely chopped parsley
  • 1 cup spinach, chopped
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 cup black olives, sliced
  • salt and pepper, freshly ground to taste
  • 1/2 cup feta cheese (optional)

1. Bring quinoa and water to boil, cover and simmer on a low heat for 20 mins. Let quinoa cool to room temperature, then transfer to a serving bowl.

2. Mix the garlic and scallions thoroughly with the quinoa and add the remaining chopped herbs and vegetables. Stir in the lemon juice and extra virgin olive oil. Finally, mix in the olives and season with freshly ground salt and pepper.  Add feta cheese if desired.

3. Set aside for at least 30 mins before serving to allow the flavors to develop and blend.

Serves 4

Fresh Vietnamese Spring Rolls

Enjoy Meatless Monday with this amazing recipe…

(Makes 24 servings)

  •  6 ounces thin rice stick noodles or vermicelli
  • 24 round rice paper wrappers
  • 1 ½ heads Boston lettuce
  • 2 carrots, shredded or grated
  • ¾ cup mint leaves, coarsely shredded
  • ¾ cup cilantro leaves, coarsely shredded
  • Peanut sauce

1.  Bring 3 quarts of water to boil. Add noodles, swish around and cook 1 minute. Drain, refresh under cold running water and drain again.

2.  Remove core from lettuce. Separate leaves, rinse and drain well, then press each leaf to flatten. Spread out a cotton dishtowel on a work surface. Place noodles, lettuce leaves, carrots, mint and cilantro within easy reach.

3.  Fill a wide dish or pan with hot water. Dip one wrapper in hot water several seconds, until beginning to soften. (Wrapper may be stiff but will soften as you work.) Spread wrapper on towel. Place a lettuce leaf over the bottom third of the wrapper. Top with about 2 T. rice noodles and 1 T. carrots. Add mint leaves and cilantro. Arrange 2 or 3 shrimp halves, cut side down, in a row across the top of the folded section. Roll into a tight cylinder. Place on platter and cover with a moist towel.

Serve cold with Peanut Sauce.

Spicy Peanut Sauce
Makes ¾ cup

  • 2 T. smooth peanut butter
  • 1 ½ t. tomato paste
  • ¼ cup hoisin sauce
  • 1 t. sugar
  • 1/3 c. water
  • 1 t. safflower or corn oil
  • 1 ½ t. minced garlic
  • 1 t. crushed red pepper

In a small bowl, combine peanut butter, tomato paste, hoisin, sugar and water. Blend until smooth. Heat a small heavy saucepan over medium-high heat. Add oil, heat until hot and add garlic and red pepper. Fry 5 seconds. Add peanut butter mixture, stir to blend and cook 3 to 4 minutes, until thickened. Remove from heat. Cool slightly. Serve warm or at room temperature. Can be covered and refrigerated for up to a week. Note: Chopped peanuts may be sprinkled on top.


Stuffed Eggplant

Enjoy this Meatless Monday feature recipe:

4 servings

  • 8 Eggplant slices
  • 1 pound of cooked angel hair pasta
  • 10 oz. tomato sauce
  • 2 teaspoons of Ricotta cheese
  • 3 oz. heavy whipping cream
  • 3 oz. fresh chopped basil
  • Kosher salt
  • 8 oz. mozzarella cheese
  • Romano Cheese

Step 1:     Preheat oven to 350°
Step 2:     Take 8 thin slices of eggplant and sauté in olive oil
Step 3:     When the eggplant is cooked, place on  a towel or rack to drain any excess oil. Season each piece with a pinch of kosher salt and
Step 4:     In a large bowl, add your cool cooked pasta, tomato sauce, ricotta cheese, heavy whipping cream, and Romano cheese.  Mix thoroughly.
Step 5:     Place 2 oz. of mixed pasta in the center of the eggplant slice and
place in a casserole pan.
Step 6:     Lightly top with tomato sauce and sprinkle with mozzarella cheese and fresh basil
Step 7:     Bake in an oven 350° until cheese is melted and the stuffing is

Grilled Asparagus Pesto

  • 1 pound asparagus
  • 1/2 cup fresh basil leaves
  • 3 cloves garlic, chopped
  • 2 tablespoons pine nuts, toasted
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup hard tangy cheese (Pecorino Romano, Parmigiano Regianno or similar)

Grill  asparagus until al dente. Combine the grilled asparagus, basil, garlic and pine nuts in a food processor and pulse a few times to coarsely chop. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper to taste and add cheese, pulsing only to barely mix. Spread on grilled bruschetta, crackers, pizza etc. or mix into your favorite pasta and top with additional cheese. Keep refrigerated.