Courier Cookbook Meatless Mondays

Meatless Mondays are almost as popular as Taco Tuesdays. Perhaps after an over indulgent weekend, a little break from meat is welcome. Any day of the week, these recipes will please as either a main course or side dish.

Next week we will move on to Wicked Wednesdays. By the time Wednesday rolls around, you might be ready to indulge in something heavenly wicked. What are your secret indulgences? Send them to editorial@lhvc.com.

THE BEST FRIED RICE

Submitted by Alyson Varvel Bell

Adapted from https://www.gimmesomeoven.com/fried-rice-recipe/

Ingredients:

3 tablespoons butter, divided

2 large whisked eggs

2 medium peeled and diced carrots

1 small diced white onion

1/2 cup frozen peas

3 cloves garlic, minced

salt and black pepper

4 cups cooked and chilled short grain white rice (but any work fine)

3-4 tablespoons soy sauce, or more to taste

2 teaspoons oyster sauce (optional)

1/2 teaspoons toasted sesame oil

Directions:

Heat 1/2 tablespoon of butter in a large pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up on the bottom. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.

SHEET PAN GNOCCHI

Submitted by Alyson Varvel Bell

Adapted from https://www.bonappetit.com/recipe/sheet-pan-gnocchi

Ingredients:

½ large red onion, cut into ½"-thick wedges

2 large unpeeled garlic cloves

2 pints cherry tomatoes

1 17.6-oz. package shelf-stable or refrigerated potato gnocchi

4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 tsp. kosher salt, divided, plus more

Freshly ground black pepper

1 Tbsp. fresh lemon juice

2 cups baby arugula

1 cup basil leaves, large leaves torn

2 oz. shaved Parmesan

Directions:

Place a rack in the middle of the oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and kosher salt on a rimmed baking sheet to coat. season generously with pepper and toss again to combine. Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt. Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed. Add arugula, basil, and Parmesan to the baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.

QUINOA SALAD

Submitted by Elise Marylander

This is really a whole meal with hearty quinoa and a variety of vegetables. Use any dressing you like including balsamic, oil and vinegar, Italian. They all work. You can always add shredded chicken on days you are feeling the protein craving.

Ingredients:

1 cup quinoa, cooked according to instructions on the bag/container (use vegetable broth instead of half the water if desired)

1 chopped cucumber

½ bunch of chopped green onions

1 can well drained and patted dry garbanzo beans (other canned beans work fine)

Cherry tomatoes cut in half

Shredded carrots

Sliced mushrooms

1.2 cup frozen peas and/or corn, drained and patted dry

1+ cup blanched and roughly chopped green beans

¼ cup toasted (if you have time) pine nuts or sliced almonds

1 chopped red pepper (roasted is better if you have time)

Lightly toss together.

Dressing:

1 tsp. crushed garlic

1 1/2 tsp. Herbes de Provence (or Italian parsley, basil, parsley, oregano)

pepper to taste

½ tsp. salt

¼ tsp.sugar

2 T. lemon juice

¼ cup olive oil (or more)

½ cup vinegar of your choice - balsamic, red wine, champagne, white wine, apple cider, or sherry)

Shake well. Dress the salad and enjoy.