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For the past year, an ever-growing number of restaurant chefs have offered meatless dishes on Mondays. They are doing so to draw attention to the local farmers from whom they purchase their fruits and vegetables.
I support the idea of meatless Mondays. It is good, sound nutrition to follow the five-a-day recommendation. I prepare vegetarian dinners or lunches at least once a week. I use eggs, cheeses, butter and half-and-half. Heavy cream is authorized once in a while, especially if I am baking potatoes au gratin or a Brussels sprouts gratin.
Macaroni and cheese goes well with stewed tomatoes and a green vegetable. A mélange of Roasted Root Vegetables and a green salad will warm you up on a winter evening. I like to toss some beans in the salad for protein. Simply add a loaf of bread, your favorite wine and a piece of cheese. This makes for a complete meal.
Fruit desserts are featured on my table throughout the seasons. Apples and pears are the obvious choice right now because they are autumn/winter delights. I never make berry desserts during the colder months. I have tasted blueberries from Chile and they were tasteless. California strawberries are iffy because, more often than not, they taste like cardboard.
Of all the meatless choices, pasta heads the list. Vegetarian lasagna, baked eggplant and any type of pasta you prefer can be turned into a tasty meatless Monday dinner.
Roasted Root Vegetables
Ingredients:
6 whole red bliss potatoes
3 carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
2 turnips, peeled and cut into chunks
Olive oil, to slick the vegetables
Kosher salt and freshly ground black pepper, to taste
Sprinkling of Herbes de Provence
Directions:
Preheat the oven to 400 degrees.
Place the vegetables in a baking dish large enough to fit them in a single layer. Slick the vegetables with the oil and toss well. Add the salt, pepper and Herbes de Provence.
Roast the vegetables for one hour, turning them once or twice. The vegetables are done when a knife easily pierces the potatoes.
Serves six.
Note from Phyllis: Herbes de Provence is a mix of dry thyme, lavender, sage, marjoram, summer savory and basil. I found the blend at Whole Foods but you can make your own just by blending dry herbs you have on hand.
Gratin of Brussels Sprouts
Ingredients:
2 pints of Brussels sprouts, the smallest you can find, trim the ends (if large, cut them in half or quarters)
Vegetable spray
1 pint of heavy cream
2 cups of grated cheese of your choice such as Gruyere, Emmenthal, cheddar or a mix of cheddar, Monterey Jack and mozzarella
Kosher salt and freshly ground black pepper, to taste
Sprinkling of dried thyme
Bread crumbs, for topping
1/2 stick of unsalted butter
Directions:
Preheat the oven to 400 degrees.
Spray a baking dish with the vegetable spray.
Begin to build layers, first using the Brussels sprouts. Pour on some of the cream. Scatter some of the cheese all over the cream. Season with the salt and pepper.
Repeat the process and end with topping the gratin with the bread crumbs. Dot with the butter.
Bake in the oven for at least 25 minutes or until golden and bubbly.
Serves six.
Note from Phyllis: If you have a can of toasted onion ring pieces in your pantry, use it. I did just that and the topping was outrageous.
Winter Salad
Ingredients:
1 head of romaine, torn into pieces
1 head of Boston lettuce, torn into pieces
4 Belgian endive, sliced
1 small head of radicchio, shredded
1 carrot, peeled and shredded
2 cans beans of your choice such as garbanzo, black beans, red beans or Great Northern
1/2 pound cheese of your choice such as feta, Maytag Blue, Roquefort or Gorgonzola
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
Juice of 1 lemon
Directions:
Place all of the salad ingredients in a bowl. Toss well. Season to taste with the salt and pepper. Toss well.
In a small bowl, whisk together the oil and lemon juice. Pour over the salad and toss well.
Serves six.
Note from Phyllis: Feel free to add a little bit of coarse Dijon mustard to the dressing. SPR
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