“Time cools, time clarifies; no mood can be maintained quite unaltered through the course of hours.” – Mark Twain
Thursday, July 18, 2013
Vegetarian Weekend
Sometimes, without really meaning to, we have vegetarian weekends. This tends to happen most often during the hottest days in summer when we are looking for light, easy-to-cook meals. (Of course, BBQ is also an alternative.)
Last year, I think we went 5 or 6 days just eating veggie meals. This year, we just had a streak of 3 days.
Here are a few of the better recipes that we gravitate to:
- Italian Zucchini Pie
- Corn Fritters with Roasted Tomatoes and Lime Aioli
- Tomato Tart
- Zucchini Cakes with Diavolo Sauce
- Watermelon Gazpacho
- Mushroom Stroganoff with Goat Cheese
- Grilled Veggie and Humus Wraps
- For a veggie burger, try: Southwest Pinto Bean Burgers with Chipotle Mayonnaise
- This is refreshing for lunch by the pool: Strawberry and Arugula Salad with a Balsamic Dressing
- And, of course, dozens of other salads
For the Tomato Tart, for example, we just use store-bought puff pastry or make a simple savory pie dough then spread a little Dijon mustard on it. Add some grated Gruyere cheese and top with slices of fresh tomato. Salt and pepper on top and bake it. That's it. You can decorate it with some basil or parsley if you want. Simple is best. Of course, this basic recipe could use mushrooms instead of tomatoes, or even asparagus or caponata!
Or, put your favorite veggie ingredients on pizza dough and cook it on the grill.
Posted under: Food and Cooking • by Rick on 07/18/2013 at 11:55 AM
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