For today’s Meatless Monday, we start with the bounty from Nathan’s solo trip to the Farmer’s Market.
Saute the onion in about a tablespoon of butter.
Add the asparagus, chopped up.
Add the mushrooms, also coarsely chopped. Let cook until the asparagus is almost soft to your liking (think like al dente for pasta).
While the veggies are cooking…
Mmmm. Smoked mozzarella. Shred this in a bowl. Preferably one with a spout. It makes later steps easier.
Add a tub of cottage cheese to the mozzarella.
More Farmer’s Market bounty. 8-10 eggs. Scramble them up. Add them to the cheeses.
Mix all the cheeses and eggs together. Add the veggies, salt, and pepper.
Pour the mixture evenly into 2 9-inch pans sprayed with cooking spray. I topped one of them with sliced tomatoes. (I didn’t put tomatoes on the other one because I’ll freeze it for lunch leftovers.) Bake at 400 for 45-50 minutes.
Let rest 10 minutes before slicing.
Mmmm. We love Meatless Mondays.
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I’m looking for some new ideas for Meatless Mondays. Anyone have any ideas for me? Send me a link and I’ll try it! But, be warned. I’ll leave out the celery. Celery makes me angry.
I’m excited to see what you send me!
I don’t have a link but I have a suggestion: just buy a spaghetti squash, cut it in half length-wise and scoop out the seeds. Bake upside down around 375F about 30 minutes (until tender) then flip it over and you can put a little oil on it but I just leave it alone and let it bake about 10 more minutes. Then you take it out and add some kind of pasta sauce. So far I’ve used only marinara. Then put some delicious mozzarella cheese on it and some italian seasoning or whatever kind you want and you eat it on a plate straight out of it’s skin. We don’t eat the skin but I guess you could as long as you washed it well. The best part is when you put your fork inside the flesh of the gourd and twirl it around, it comes out in strands like spaghetti. Of course, plain spaghetti is also meatless, but not nearly as entertaining! Plus there are those nutrients and what not in the squash.
pizza. my favorite being caramelized onion and gorgonzola cheese. but there are endless variations of veggie pizza!
My favorite is a big bruised kale salad. You shred the kale, add olive oil, lemon juice, and salt and massage until the acids break down the raw kale and it is tender. Then you add chopped roasted beets, a bit of good spicy mustard, pine nuts (toasted) and parmesan or goat cheese. To make it a center of the meal add some quinoa or barley. It is absolutely amazing. Thanks for this recipe, it looks divine!
jen
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