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Category: Meatless Mondays

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells

I don’t think I ever cooked a stuffed shell until I saw this recipe. This wonderful vegetarian dish is made up of a host of ingredients.  Boursin Cheese and Cannellini beans give the filling of these shells their creaminess. The subtle heat comes from Calabrian…

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by Monte Mathews
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0 Comments
Creamy Tortellini Soup

Creamy Tortellini Soup

I would be hard-pressed to find a recipe any easier than this one. As easy as it is, it delivers a wonderfully creamy rich soup so packed with cheese tortellini and fresh spinach and carrots, I’d be tempted to call it a stew.  The secret…

30 Minute Dinners, Cheese Dishes, Cheese Soups, Creamy, Creamy Tortellini Soup, Culinary History Tortellini, Dotta Confraternita del Tortellino, Food in Italy, Fresh Tortellini with Asparagus, Italian Cooking, Italian Cuisine, Italian food, Italian-American dishes, Kid-Friendly food, Meatless Meals, Meatless Mondays, One Dish Dinners, One Dish Meals, One Dish Pastas, Pasta, Pasta Dishes, Soup, Soup Making, Soups, Spinach Recipes, Tortellini, Tortellini Chicken Soup, Vegetarian, Vegetarian Dishes, Vegetarian Soups, Vegetarian Stews, Weeknight Suppers
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by Monte Mathews
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0 Comments
Ina Garten’s Crunchy Noodle Salad

Ina Garten’s Crunchy Noodle Salad

Ina Garten is one of those Food Mavens who can do no wrong. The Barefoot Contessa has by far the most popular posts on Chewing The Fat. Three of her recipes are in the Top Ten.  And they’re never the same three—varying by the season. …

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by Monte Mathews
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0 Comments
Fettucine with Shiitakes and Asparagus

Fettucine with Shiitakes and Asparagus

A Vegetarian Pasta kicks off Asparagus Season with a twist. The first asparagus of the season is something we can’t wait for.  Asparagus has become a virtually year-round staple, imported off-season from South America. But nothing compares to the home-grown variety. We love asparagus so…

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by Monte Mathews
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0 Comments
Spicy Baked Pasta with Cheddar and Broccoli

Spicy Baked Pasta with Cheddar and Broccoli

 All that pasta you just bought put to very good use indeed. In New York City where I live, the supermarkets have been stripped bare of many items. But I have to say the complete absence of pasta is quite stunning.  That may well be…

Alison Roman, Alison Roman's Spicy Baked Pasta with Cheddar and Broccoli, Baked Pasta, Bon Appetit, Bon Appetit's Spicy Baked Pasta with Cheddar and Broccoli, Broccoli, Broccoli and Cheddar Baked Pasta, Cheddar and Broccoli Baked Pasta, Cheddar Cheese, Italian American Cooking, Italian Cooking, Italian Cuisine, Italian food, Leeks, Meatless Meals, Meatless Mondays, Pasta, Pasta Dishes, Spicy Baked Pasta with Cheddar and Broccoli, Vegetarian, Vegetarian Dishes, Vegetarian Pastas
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by Monte Mathews
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0 Comments
From “Sheet Pan Suppers*” Roasted Salmon with Asparagus and Pistachio Gremolata

From “Sheet Pan Suppers*” Roasted Salmon with Asparagus and Pistachio Gremolata

The Sheet Pan: A great way to cook because it can be used to roast, bake or broil. For Christmas, one of Andrew’s gifts to me was Molly Gilbert’s book (Workman Publishing 2014). The asterisk is because the book also puts Breakfasts, Desserts, and Snacks…

"Sheet Pan Suppers*", 30 Minute Dinners, 30 Minute Meals, Asparagus, Atlantic Char, Atlantic Salmon, Cherry Tomatoes, Dinner, Gremolata, Meatless Meals, Meatless Mondays, Molly Gilbert, Molly Gilbert's Roast Atlantic Char with Asparagus and Gremolata, One Dish Dinners, One Dish Main Courses, One Dish Meals, Roasted Salmon with Asparagus and Gremolata, Salmon, Seafood, Seafood Dishes, Sheet Pan Cooking, Sheet Pan Suppers, Weeknight Dinners Fish
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by Monte Mathews
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2 Comments
Melissa Clark’s Mushroom Bourguignon

Melissa Clark’s Mushroom Bourguignon

A Meat Lover’s Dream recipe…Mushroom Bourguignon from Melissa Clark As New Year’s resolutions go, the one about eating less meat in 2020 has a lot of traction. And for good reason. Not only is it good for you, but it’s also good for the planet. …

"Mastering the Art of French Cooking", Auguste Escoffier, Beef, Beef Bourguignon, Bourguignon, Braises, Braising, Culinary History Beef Bourguignon, Dinner, Food History, French Food, History of Beef Bourguignon, Julia Child, Mastering the Art of French Cooking, Meatless Meals, Meatless Mondays, Melissa Clark, Melissa Clark's Mushroom Bourguignon, Mushroom Bourguignon, Mushroom Recipes, Mushrooms, New York Times, New York Times Mushroom Bouguignon, Stews, Vegetable Dishes, Vegetables, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Stews, Winter Recipes
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by Monte Mathews
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5 Comments
Shrimp Linguine with Herbs, Corn and Arugula

Shrimp Linguine with Herbs, Corn and Arugula

Bring a dish of Summer Sunshine to your Winter table in under 30 minutes flat. I nominate this dish for being a great big bowl of happy colors, great flavors, and almost instant gratification.  It comes together in under 30 minutes. That alone qualifies it…

"Back Pocket Pasta", 30 Minute Dinners, 30 Minute Meals, Arugula, Colu Henry, Corn and Arugula, Gulf Coast Shrimp, Herbs, How to buy Shrimp, Italian American Cooking, Italian American Food, Italian Cuisine, Italian food, Italian-American dishes, Meatless Meals, Meatless Mondays, New York Times, New York Times Shrimp Linguine with Herbs, One Dish Dinners, One Dish Main Courses, One Dish Meals, One Dish Pastas, Pasta, Pasta Dishes, Seafood, Seafood Dishes, Shrimp, Shrimp Dishes, Shrimp Linguine with Herbs, Weeknight Dinners, Weeknight Dinners Seafood
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by Monte Mathews
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0 Comments
It looks like a Burger with Fries. But you can eat this one on Meatless Monday. It’s the Beyond Burger.

It looks like a Burger with Fries. But you can eat this one on Meatless Monday. It’s the Beyond Burger.

We ate our first Beyond Burgers this month. Here’s our review: When you live near an all-American town like Sag Harbor, New York, you know you’re going to find a great burger.  I love the burgers at Dockside, a local institution that’s an improbable tenant…

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by Monte Mathews
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0 Comments
Come to Bali and meet a new Chef who has invented a whole new recipe for Bouillabaisse.

Come to Bali and meet a new Chef who has invented a whole new recipe for Bouillabaisse.

A year ago March, I had the good fortune to travel to Bali.  I stayed at both Four Seasons Resorts Bali, one high in the mountains near Ubud and the other on the shores of the Indian Ocean at Jimbaran Bay.  Recently a new Executive…

Asian Bouillabaisse, Asian Cooking, Asian Flavors, Asian Food, Bali Travel, Balinese Bouillabaisse, Balinese Cooking, Bouillabaisse, Chef Phillip Taylor, Chef Phillip Taylor's Bouillabaisse, Culinary Bali, Culinary Travel, Culinary Travel Bali, Culinary Vacations, Fish, Food in Bali, Four Seasons Bali, Four Seasons Jimbaran Bay, Meatless Meals, Meatless Mondays, One Dish Dinners, One Dish Main Courses, One Dish Meals, Review of Four Seasons Bali, Scallops, Seafood, Seafood Dishes, Shellfish
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by Monte Mathews
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0 Comments
Savory Roasted Tomato Tarte Tatin

Savory Roasted Tomato Tarte Tatin

        A couple of years ago, I read a very detailed recipe for a tomato Tarte Tatin in Bon Appetit. I worked with the recipe and came up with two versions of the dish. Now that Tomato season is in full swing, I revisited this…

Appetizers, Brunch Dishes, Culinary History Tarte Tatin, French Food, French Pastry, History of Tarte Tatin, Lunch Dishes, Meatless Meals, Meatless Mondays, Monte's Tomato Tarte Tatin, Savory Pastries, Savory Pies, Savory Roasted Tomato Tarte Tatin, Tarte Tatin, Tarts, Tomatoes
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by Monte Mathews
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6 Comments
Cumin-Lime Shrimp with Ginger and Garlic Fried Rice

Cumin-Lime Shrimp with Ginger and Garlic Fried Rice

My friend Lorna said she thought I should focus some attention on seafood cookery. She’s convinced that most people don’t have a clue how to move beyond their one recipe for sword fish. Or tuna. Or flounder. That, when confronted with any other fish, they…

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by Monte Mathews
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2 Comments
Ribollita, Tuscany’s gift to the Winter Table

Ribollita, Tuscany’s gift to the Winter Table

Ah, Ribollita…the Tuscan soup that’s a perfect antidote to winter.  Hearty and robust, it’s packed with vegetables and day-old bread making it far more a stew than a soup.  Its origins are precise.  Its roots are in the peasant foods of Tuscany particularly in the…

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by Monte Mathews
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0 Comments
Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times

Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times

This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to.  However, the…

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by Monte Mathews
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2 Comments

PRODUCT NEWS YOU CAN USE

Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us.  Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.

Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”

“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sisters and I would go on weekly outings with my dad to stock up on apples and cider"

"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.

Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:

https://crotontrading.com

Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:

1 ½ tablespoons olive oil, divided

4 (6-oz.) bone-in pork chops

¾ teaspoon kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

 ½ cup unsalted chicken stock (such as Swanson)

1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)

1 tablespoon chopped fresh sage

1 ½ teaspoons chopped fresh rosemary

1 small red onion, thinly vertically sliced

Chopped Parsley for garnish.

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.

In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.  Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.

https:/www.crotontrading

For Everything You Want to Know About Cruises,see www.AllThingsCruise.com

PLEASE JOIN ME ON AN UNFORGETTABLE TRIP TO BORDEAUX MAY 4 TH TO MAY 11 TH 2020 WITH TOUR DE FORKS

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