Italian Vegetable and Gnocchi Soup

It has been a while since I have posted a recipe, but I have made this one so many times, I feel it is worth hitting publish, for sure.  A while back, my family started to participate with Meatless Mondays; Now, I just hope to have at least one meatless meal on any day of the week for both the health benefits as well as the environmental benefits.  (I am in my second year of teaching Environmental Science and I have learned how much reducing meat consumption can help reduce our carbon footprint.)  I enjoy a variety of protein sources too much to envision myself ever being a vegetarian, but I have also learned never to say never. 

This recipe has been one of my meatless favorites - I have probably made it twenty times at this point, and it never disappoints.  A hearty bowl of soup (and sometimes fresh bread on the side) is always a comfort to me, especially on the chilly  days we have been having lately.  It isn't difficult or time consuming to make, and the fact that there is always enough for a second meal (or at least lunches) is a bonus!

INGREDIENTS:

• 1 yellow onion
• 4 cloves garlic
• ½ cup chopped basil leaves, plus additional for serving if desired
• 15-ounce can chickpeas
• 2 tablespoons olive oil
• 2 pinches red pepper flakes
• 32 oz vegetable broth
• 3 x 15-ounce cans diced fire roasted tomatoes
• 1 teaspoon kosher salt
• Fresh ground pepper
• 1 ½ cups frozen (or fresh) cut green beans
• 1 pound gnocchi 
• 4 to 6 cups spinach leaves
• Parmesan cheese, for serving (optional)

DIRECTIONS:

1. Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
2. In a large pot, heat the olive oil over medium high heat. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute.   
3. Add the chickpeas, red pepper flakes, broth, all three cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
4. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
5. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

Difficulty: easy

Time: about 30 minutes

Source: https://www.acouplecooks.com/italian-vegetable-and-gnocchi-soup/

Veggie Fried Ramen

Eleven Mondays in and we are still on track with our household's 2021 #MeatlessMonday resolution.  And we are unexpectedly enjoying it!  This is a recipe that I have made a few times now that could easily be modified with some different protein sources if you want to add meat (chicken and shrimp would work great).  My kids are totally into Ramen at the moment - a college staple for me back in the day - but I am insistent on adding some nutritional value.  The veggies and eggs in this do the trick, and I leave out the packed seasoning in favor of some sesame oil and soy sauce to provide additional flavor.  Everyone is happy when this meatless dish pops up in the rotation!

INGREDIENTS:

• 
  2 green onions (I have omitted this ingredient and it turned out fine!)
  
• 2 large carrots, diced
• 2 colorful peppers, diced
• 1 cup of frozen peas
• 6 eggs
• 3-4 packages Ramen
• canola oil
• sesame oil
• soy sauce

DIRECTIONS:

1. Scramble eggs and cook in hot canola oil.  Move to a serving bowl.
2. In the same pan, heat additional canola oil and cook green onions, carrots and peppers.  Add peas after a few minutes and cook until all veggies are tender and hot.  Move to the serving bowl with the eggs.
3. Meanwhile, cook Ramen for 2 minutes in boiling water.  Drain.
4. Move the Ramen to the same pan that was used to cook the veggies, add some sesame oil and stir fry for a minute.  Add soy sauce to taste.  Transfer to the serving bowl; stir all ingredients together.

Difficulty: easy

Time: 20 minutes, total

Source: Modifications of several stir fry recipes

Cilantro Lime Farro and Veggie Bowl

As the New Year approached, I decided to commit to Meatless Mondays in 2021, and so far, so good.  In fact, I am kinda loving it.  To this date, I have not eaten any meat on Mondays this year.  Thankfully, I have some vegetarian friends who are helping me out with some recipe suggestions, but I am starting the figure out what works for my typically carnivorous family.  For the record, they have yet to complain and, in fact, are largely enjoying seeing what I come up with on Mondays.  Not every Monday has a meal like this one - we have had some quick meals of veggie burgers and fries, for example - but this is one of my favorites, for sure.

The first time I made this was actually last summer with some veggies from my CSA bag (this recipe also began my love affair with farro).  I have made it several times since, the most recent time being the first that I used queso fresco cheese as a topping.  As it stands, my kids like the queso fresco on this meal, but my husband and I both prefer the feta.  In my opinion, you never go wrong with roasted veggies, farro, and cheese...but add this cilantro, honey, lime drizzle and mmmmm...amazing.

INGREDIENTS:

• 
  3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 3/4 teaspoon ancho chile powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 1 red onion, chopped
• 2 red or orange peppers, chopped
• green onions, chopped
• 2 cups (uncooked) pearled farro
• 1 (15-oz.) can unsalted black beans, rinsed and drained
• 3 ounces queso fresco, crumbled (about 3/4 cup) OR Feta cheese
• 1 medium avocado, sliced
• Lime wedges

DIRECTIONS:

1. Preheat oven to 425 degrees F.  In a large bowl, toss chopped veggies (zucchini, squash, red onion, peppers, green onion) with some olive oil, salt and pepper.  Spread evenly (one layer, preferrably) on a parchment lined baking sheet.  Bake for 15 minutes. rearrange veggies and bake for 10-15 minutes more.
2. Meanwhile, cook farro as directed.  I use a pressure cooker: add 2 cups pearled farro, 4 cups water, 1/2 tsp salt to pressure cooker.  Set timer to 10 minutes.  Allow to naturally release for at least 5 minutes.
3. While farro and veggies are cooking, mix the first 7 ingredients in a large bowl.  Reserve about 1 1/2 T of the mixture.  Add cooked farro to the bowl; toss to coat.
4. Serve farro topped with grilled veggies, beans, avocado, cheese and the reserved sauce.  Garnish with a lime, if desired.

Difficulty: easy - but a decent amount of chopping involved

Time: about 15 minutes of prep and 30 minutes of roasting

Source: modified from https://www.cookinglight.com/recipes/farro-burrito-bowls

Couscous with Swiss Chard, Raisins, and Feta

Though Kelly has gotten fresh produce through a CSA for several years, this is the first summer that my family has signed up to participate in one.  I wanted to support local agriculture and enjoy some fresh-from-the-farm foods.  In addition, I knew that it would expand my family's food horizons, and I was looking forward to that, too.  It is really fun to see what is going to be in the basket when we pick it up.  Having never tried swiss chard before, my husband and I were astounded by how delicious this healthy, fresh recipe was.  I am hoping that we get more swiss chard in our basket this summer!  (Full disclosure:  My kids each had a bowl with little complaints, but I think that it will take a few tries before they enjoy it as much as my husband and I do.  As with all kids, it generally takes a couple exposures before they are totally accepting of new foods...but they get there eventually!)


INGREDIENTS:

• 2 Tbsp extra-virgin olive oil 
• 3 cloves garlic, chopped 
• 1 1/4 cups couscous (I used French)
• 1 14 oz can vegetable broth
• 2/3 cup golden raisins 
• Salt and pepper 
• 1 bunch swiss or rainbow chard, stems and leaves chopped separately 
• 1 15 oz can chickpeas, rinsed 
• 2 oz crumbled feta cheese 

DIRECTIONS: 

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. 
2. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt. 
3. While the couscous is simmering, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. 
4. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Difficulty: Medium
Time: 20-25 minutes total
Source: http://www.rachaelraymag.com/Recipes/

Meatless Monday Penne with Artichokes and Sun-Dried Tomatoes

"Meatless Monday" is a catch phrase that I have been seeing a lot of lately.  As a way to add variety to my meal plan, if not to eat healthier and find alternate sources of protein and fiber, I have been making an attempt at meatless meals every now and then.  Typically, my ventures remain somewhat safe and include pasta, and, admittedly, I am always a bit concerned that we will miss the meat or feel unsatisfied.  This pasta dish is perfectly filling and satisfying, and absolutely delicious.  My kids are beginning to enjoy artichokes, and my husband (our family's prime meat-eater) raved about it the first time I made it, leading me to add it to our regular rotation.  As a side note - I find that it is fine to skip the parsley, but you cannot skip the panko, which adds a lot to the flavor and texture of the dish (and is the part my kids like the best).

INGREDIENTS:

• 12 oz uncooked penne (use whole-wheat for additional health benefits)
• 2 Tbsp extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 1/2 cups no-salt-added vegetable broth
• 14 oz. can artichoke hearts, drained and quartered
• 15 oz can no-salt-added cannellini beans, drained
• 1 tsp dried oregano, crushed
• 1/2 cup oil-packed sun-dried tomatoes, drained well and chopped
• 1/2 tsp salt
• 1/2 cup whole-wheat panko bread crumbs (I use regular panko bread crumbs)
• chopped Italian Parsley (I omit this, generally)

DIRECTIONS:

1. Cook pasta in lightly salted boiling water according to package directions.  Drain pasta and return to pot.
2. Meanwhile, in a large skillet, heat 1 Tbsp oil over medium heat.  Add garlic and cook for 1 minute or until fragrant but not browned. Add broth, artichoke hearts, beans, and oregano.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 minutes.
3. Add artichoke mixture to pasta in pot.  Stir in tomatoes and salt.  Cover and keep warm.
4. Wipe out skillet.  Heat remaining 1 Tbsp oil in skillet over medium-high heat.  Add panko crumbs and cook, stirring frequently, for 3 minutes or until toasted.  Divide pasta mixture among serving plates; top with panko and parsley.

Difficulty: easy
Time: 20-25 minutes
Source: Parents magazine, January 2013, p 63

Savory Onion-Roasted Veggies

How is it possible that I like each new Gooseberry Patch cookbook better than the last?  I am not sure, but our latest giveaway, Weeknight Dinners, is absolutely fantastic.  Actually, in the time since Kelly and I were sent the cookbook to review, I have made so many of the recipes that I wasn't sure which to include here first!  After some thought, I decided to start with these amazing roasted veggies, because this is a recipe that I have come back to multiple times already.  It makes a perfect side dish, as the potatoes and veggies are both included.  I have served this side with pulled pork sandwiches, sloppy joes, steak, and chicken and have loved it with every pairing.  I love these veggies so much that I have been known to eat them cold out of the fridge as a snack the next day!

As for the book, this is a must have for busy families. It is divided into chapters that make meal prep simple: Meatless Mondays, Tex-Mex Tuesday, Italian Night Wednesday, Comfort Food Thursday, and Just for Fun Friday. Nearly all of the meals are quick and easy, and there is a huge variety in each chapter, including slow cooker recipes, desserts, soups, and more.  From the Meatless Monday chapter, I highly recommend the Spinach Stuffed Shells in addition to this recipe.  I also can't wait to share with you a recipe from the Just for Fun Friday chapter called "Stir Crazy Cake" - a cake from scratch that is mixed right in the pan!

We are sorry but the giveaway for this post has ended.

INGREDIENTS:

• 1.35-oz package onion soup mix
• 1 lb. potatoes, quartered or cubed
• 16-oz package baby carrots
• 1 red pepper, cut into chunks
• 1/3 cup olive oil
• juice of 1/2 lemon (I used 1-1/2 Tbsp)
• 2 Tbsp. fresh parsley, chopped
• garlic powder, salt, and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.  Spray a baking sheet with non-stick vegetable spray.
2. Combine all ingredients in a large bowl; toss to coat vegetables well.  Spread mixture evenly on baking sheet.
3. Bake for 40 minutes, stirring every 10 minutes or until potatoes are tender and other vegetables are golden and caramelized.

Difficulty: easy

Time: 5-10 minutes prep, 40 minutes to bake

Source: Gooseberry Patch's Weeknight Dinners, Copyright 2012

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Salmon and Dill Sauce

When I first got married and was beginning to really cook for my husband and myself, I was at a complete loss for ideas aside from the ones that my mom had put together in a recipe box for me as part of my shower gift.  I was shopping for produce one day around that time when I noticed a display of free recipe cards.  I grabbed one of each and tried them all.  Some of those recipes are still in my regular rotation, like this one.  The salmon is simple to prepare; it is the dill sauce that really makes this recipe a stand out.  It does make quite a bit of sauce, so I often halve the sauce recipe.

INGREDIENTS:

The parsley is not in the picture...sorry!  

• 4 salmon fillets
• oil
• salt & pepper

Dill sauce:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1-1/2 tsp dried dill
• 1-1/2 tsp lemon juice
• 1/4 tsp salt
• 2 Tbsp parsley, minced (I don't always include this)
• 1 scallion, minced
• 1/4 tsp ground white pepper

DIRECTIONS:

1. Coat the salmon fillets lightly with oil and season with salt and pepper.  Grill over a white charcoal fire or under a broiler, turning once, until the salmon is just cooked through - about 8-10 minutes.
2. In a medium bowl, combine mayo and sour cream, dill, parsley, scallion, lemon juice, salt and pepper.  Serve on the side of the salmon.

Difficulty: Very easy

Time: 15 minutes

Source: This recipe was from a recipe card that I got at a local grocery store many years ago.

Tomato and Asparagus Carbonara

I first made this yummy, meatless dish last September...I picked the basil from my garden and we ate on the deck.  We loved it; the quick prep and the fresh and simple ingredients made for a perfect late summer dish that was light and yet filling. Since that fall evening, I have made it numerous times - pretty much every time that asparagus has gone on sale at our local grocery store. It has been a hit every time!

INGREDIENTS:

• 1 T olive oil
• 1-1.5 lb diagonally cut trimmed asparagus
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup pecorino Romano cheese, finely grated
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 8 oz uncooked penne pasta
• 1/4 cup fresh basil leaves

DIRECTIONS:

1. Boil water for pasta; cook according to package directions.
2. Heat large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add asparagus; saute for 3 1/2 minutes.  Add garlic; saute for 1 minute.  Add tomatoes; cook for 6 minutes or until tomatoes are tender.
3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.  
4. Drain pasta and toss immediately with egg mixture.  Add tomato mixture, tossing until sauce thickens.  Top served pasta with basil.

Difficulty: very easy
Time: 20 minutes
Source: Cooking Light, September 2012

Black Bean and Quinoa Toss

Memorial Day will soon be upon us and then the end of the school year will be right around the corner.  Personally, I can't wait to dig into all of the picnic and outdoor party food that I get to eat during the summer, and this healthy and delicious dish will definitely be on my menu often.  It really makes a great side with burgers and grilled chicken, but it is goes just as well with a turkey sandwich or as a stand alone vegetarian dish. And it definitely makes enough to take to a neighborhood picnic or to as leftovers for lunch throughout the workweek.

INGREDIENTS:

Oops! Forgot to put the quinoa in the picture!

• 2 green peppers, cored, seeded and cut into quarters
• 1 cup quinoa, uncooked
• 2 cups water
• 1/4 tsp salt
• 3 Tbsp unsalted butter
• 1 onion, diced
• 15 oz can black beans, drained and rinsed
• 1/2 cup cherry tomatoes, sliced in half
• 1 cup of corn
• 2 Tbsp fresh basil, shredded
• 1/4 cup olive oil
• 1 Tbsp sugar
• 2 Tbsp white balsamic vinegar
• Salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 475. Place green bell pepper quarters in a baking sheet and roast for 7-10 minutes, until tender. Remove and set aside to cool.
2. In small sauce pan, combine quinoa with 2 cups of water and salt; bring to a boil and simmer for 10-15 minutes, until tender.  Transfer cooked quinoa into a shallow dish to cool (can be made ahead of time and stored in refrigerator).
3. In a skillet over medium-high heat, roast corn in butter for about 3-4 minutes until browned and slightly charred; allow to cool slightly.
4. Cut cooled roasted pepper quarters into 1/2 inch pieces.  In a large bowl, toss peppers with remaining ingredients and fold in cooled quinoa.  Season with salt and pepper to taste.  Chill at least 1 hour before serving.

Difficulty: Medium
Time: This takes me about 30-35 minutes to make;  Sometimes, I don't allow everything to cool completely to save time, though, and I feel like it is much easier when I do some of the steps ahead of time (like make the quinoa and/or roast the peppers while I am cooking dinner the day before).
Source: A weekly circular for Giant Eagle