Meatless Monday

Jul 24

(via Hearty Grilled Veggies | MyRecipes.com)

(via Hearty Grilled Veggies | MyRecipes.com)

Jul 07

Jul 01

[video]

takepart:

Are you ready for this week’s meatless monday??
Radish Green Pasta
Serves 6
Ingredients
For the pasta:
3 1/2 cups all-purpose flour
4 large eggs
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
For the radish green pasta:
4 bunches of radish leaves, chopped if large
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
8 ounces crumbled blue cheese
1 bunch radishes (without greens)
1/2 pound fresh pasta or 1 pound dried spaghetti
1 cup toasted breadcrumbs
Directions
Make the pasta: Place the flour on a work surface and form a well in the center. Crack the eggs into the well and add the salt. Stir with a fork, slowly incorporating the flour, until a dough forms. Kneed the dough until it is elastic, about 12 minutes. Wrap the dough in plastic wrap and let rest 1 hour. Divide the dough into 4 pieces and roll each piece out with a pasta machine until it is thin enough to see through, about setting #5 on some machines. Dust the pasta sheet with flour and loosely roll into a cigar shape. Cut the pasta into 1-inch pieces and unravel. Let the pasta dry at room temperature until ready to use, dusting with flour if it sticks together.
Make the radish green sauce: Cook the radish greens in a large pot of boiling salted water until just tender, but still bright green, about 1 minute. Transfer the greens to a colander using a slotted spoon and let cool to warm. Press as much water from the greens as possible. Bring the water back to a boil.
Cook the onion and garlic in the oil, along with 1/2 teaspoon each salt and pepper, stirring occasionally, until the onion is golden, 8 to 10 minutes. Remove the skillet from heat and stir in the radish greens and blue cheese.
Thinly slice the radishes.
Boil the pasta in the radish cooking water until al dente. Reserve 1 cup of the cooking liquid. Drain the pasta and toss with the radish green mixture in the skillet, adding some of the cooking liquid if the sauce is too dry. Season the pasta with salt and pepper to taste, then serve topped with the sliced radishes and bread crumbs.

takepart:

Are you ready for this week’s meatless monday??

Radish Green Pasta

Serves 6

Ingredients

For the pasta:

3 1/2 cups all-purpose flour

4 large eggs

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

For the radish green pasta:

4 bunches of radish leaves, chopped if large

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 onion, chopped

5 garlic cloves, minced

8 ounces crumbled blue cheese

1 bunch radishes (without greens)

1/2 pound fresh pasta or 1 pound dried spaghetti

1 cup toasted breadcrumbs

Directions

Make the pasta: Place the flour on a work surface and form a well in the center. Crack the eggs into the well and add the salt. Stir with a fork, slowly incorporating the flour, until a dough forms. Kneed the dough until it is elastic, about 12 minutes. Wrap the dough in plastic wrap and let rest 1 hour. Divide the dough into 4 pieces and roll each piece out with a pasta machine until it is thin enough to see through, about setting #5 on some machines. Dust the pasta sheet with flour and loosely roll into a cigar shape. Cut the pasta into 1-inch pieces and unravel. Let the pasta dry at room temperature until ready to use, dusting with flour if it sticks together.

Make the radish green sauce: Cook the radish greens in a large pot of boiling salted water until just tender, but still bright green, about 1 minute. Transfer the greens to a colander using a slotted spoon and let cool to warm. Press as much water from the greens as possible. Bring the water back to a boil.

Cook the onion and garlic in the oil, along with 1/2 teaspoon each salt and pepper, stirring occasionally, until the onion is golden, 8 to 10 minutes. Remove the skillet from heat and stir in the radish greens and blue cheese.

Thinly slice the radishes.

Boil the pasta in the radish cooking water until al dente. Reserve 1 cup of the cooking liquid. Drain the pasta and toss with the radish green mixture in the skillet, adding some of the cooking liquid if the sauce is too dry. Season the pasta with salt and pepper to taste, then serve topped with the sliced radishes and bread crumbs.

May 16

Today is Food Revolution Day! Help get kids excited about food by making a healthy, hands-on recipe like this Rainbow Salad Wrap from Jamie Oliver: http://bit.ly/1j2plUg

Today is Food Revolution Day! Help get kids excited about food by making a healthy, hands-on recipe like this Rainbow Salad Wrap from Jamie Oliver: http://bit.ly/1j2plUg

May 14

Let your slow cooker do the work on #MeatlessMonday  with these #vegetarian recipes: http://bzfd.it/1mYpebO

Let your slow cooker do the work on #MeatlessMonday  with these #vegetarian recipes: http://bzfd.it/1mYpebO

May 12

Veggie-fy your pizza pie this Meatless Monday with a recipe from our new e-cookbook! Download your free copy —> http://bit.ly/mmpizza

Veggie-fy your pizza pie this Meatless Monday with a recipe from our new e-cookbook! 

Download your free copy —> http://bit.ly/mmpizza

May 11

(via 10 Vegetarian Mother’s Day Recipes to Impress Mom | May I Have That Recipe)

(via 10 Vegetarian Mother’s Day Recipes to Impress Mom | May I Have That Recipe)

May 10

May 01