Category Archives: Meatless Monday

Meatless Monday: Penne Pasta Salad with Zucchini, Chickpeas and Olives

Easy Summer Cold Penne Pasta Salad Recipe with Zucchini, Olives, Chickpeas and Parsley | Greek | Gluten Free

Despite having spent every summer on Martha’s Vineyard for as long as I can remember, I’ve never had a whole lobster with my parents. I bring this up because earlier this week on the island, we were invited over to a friend’s house for a classic lobster dinner and asked to bring a pasta salad, something my family is a lot more comfortable preparing. The whole occasion was a treat for me. I love masquerading as a traditional American family, and I especially love doing so when wearing a bib is involved.

So before I tell you more about this Mediterranean penne pasta salad that I whipped up as our contribution, I want to talk a little bit about the magical display of lobster preparation and consumption that I witnessed on Monday.… Continue Reading

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Meatless Monday: Jalapeno Sweet Corn Salsa

Corn-Jalapeno Salsa

It feels sacrilegious to say it, but I don’t always love to cook. As lucky as I am to be able to go to work in my kitchen every day, sometimes mincing shallots or dekerneling corn is the last thing on earth I want to do. I wish my love of standing over a stove was an unflinching constant in my life. But sadly, I too am human, and there are very few well-loved activities that won’t go out the window when you have a class 5 earthquake happening in your head.

What’s in conflict with this is that I very rarely don’t want to eat a home cooked meal.… Continue Reading

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Meatless Monday: Greek Baked Stuffed Tomatoes with Rice (Yemista)

Greek Baked Stuffed Tomatoes Recipe with Rice (Yemista) | Vegetarian

I’ve never really been a huge fan of stuffed vegetable side dishes. They always just seemed a bit hokey to me. Sure, the visual is sometimes great – down right adorable, even. But it feels like a lot of extra work in a recipe to produce something that doesn’t really make the final dish taste that much better.

Consider the bread bowl. I ate many an Au Bon Pan (ABP, for connoisseurs) broccoli cheddar soup in one of these bad boys in my pre-autoimmune gluten renaissance. It’s not technically stuffed, but I think it’s a worthy example of how food vehicles are not always everything you hope and dream for.… Continue Reading

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Meatless Monday: Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)

Healthy Turkish Eggplant Casserole Recipe with Tomatoes (Imam Bayildi)

Fat’s gotten a bad rap for a long time in the wellness world. It’s not hard to understand why, given that its own name has become synonymous with muffin tops and cankles. But having been raised on olive oil fried eggs and the philosophy that an avocado a day keeps the doctor away, I’m glad that people are finally putting down the fat-free SnackWells cookies and starting to reevaluate their healthy choices according to a different barometer.

Despite this progress, I still get criticized all the time for slapping the word “healthy” on my recipes alongside a few tablespoons of butter.… Continue Reading

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Feeding Friends: Green Goddess Avocado Dip

Green Goddess Avocado Dip Recipe with Crudites | Healthy, Dairy-Free

After our epic July 4th in Rhode Island, in addition to a rosacea flair up on my forehead from too much rosé, I came home with lots of leftovers. There was the readily edible sort like Charlie’s pull and eat shrimp and my flank steak. But then there was the annoying sort, like random half bunches of herbs, a quarter head of cabbage, and enough limes for 500 coronas.

A side effect of a full weekend of host duty and the subsequent following week of full body exhaustion is that the last thing you want to do is cook.… Continue Reading

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Meatless Monday: Grilled Portobello Mushroom Burgers with Romesco and Arugula

Grilled Portobello Mushroom Burger Recipe with Romesco, Manchego Cheese, and Arugula | Easy Vegetarian Main

There are few occasions where being a vegetarian is particularly depressing, and most of them involve social gatherings around a grill. I don’t know from experience of being one. But I have dealt with the annoyances of having to cook for one in less than ideal, carnivorous circumstances like the Fourth of July.

In college, the vegetarians always stood out at a tailgate like the one token bisexual male in a women’s studies seminar. They’d come bearing a package of partially thawed Boca burgers in their book bag and patiently hover by the grill with hungry eyes, waiting for a spot to open up that wasn’t completely contaminated with burger residue.… Continue Reading

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