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May 29, 2015
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Meatless Mondays

Meatless Monday: White Asparagus ‘Tagliatelle’

Monday, May 18th, 2015

 

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Despite its appearance, this dish couldn’t be simpler. This faux pasta only requires a vegetable peeler and a microwave (yes, a microwave) to get the job done. Simply create thin ribbons of white asparagus (green is fine, too) and steam 30 seconds, then dress with fresh lemon juice, lemon zest and nutty argan oil. Don’t have that precious bottle just lying around? Primo olive oil or another nut oil will taste delicious, too. Season with salt and pepper and garnish with quality Gruyere cheese. Get the recipe for this fast, fancy weeknight meal here.

 

-photo by Carmen Troesser

Meatless Monday: Strawberry Grilled Cheese

Monday, May 11th, 2015

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Add a taste of spring to a childhood classic. Sliced strawberries and fresh mint brighten smooth, ultra-creamy Marcoot Quark cheese, and a drizzle of honey adds a touch of sweetness. Melt it all into gooey submission between two slices of Companion brioche, slice and serve. Get the recipe here.

-photo by Dee Ryan 

Meatless Monday: Cold Noodle Salad with Spicy Sesame Sauce

Monday, May 4th, 2015

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Banish winter’s heavy noodle soups and turn instead to a refreshing, flavorful noodle salad. Pressed tofu is tossed with udon noodles, bright carrot rings and crunchy romaine lettuce. Douse the mixture liberally with a spicy dressing made of sesame oil, rice wine vinegar, Sriracha and minced garlic. Refrigerate to let the flavors marry and chill, then slurp on the patio with a glass of white wine. Get the recipe here.

 

-photo by Beth Styles 

Meatless Monday: Fruit and Gorgonzola Flatbread

Monday, April 27th, 2015

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Make fruit the star of the show tonight with a flatbread topped with pears, dried cherries and creamy Gorgonzola. An Anjou pear and dried cherries are soaked in a mixture of white balsamic and agave, then scattered over homemade flatbread dough (No time? Pick up your favorite pizza dough at the grocery and save an hour.) Add pungent Gorgonzola and grill the flatbread over open flame for a smoky base. Serve as a vegetarian starter or slice like a pizza for a delicious Meatless Monday main. Get the recipe here.

-photo by Kristi Schiffman

Meatless Monday: Crispy Shaved Asparagus

Monday, April 20th, 2015

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Make one of the earliest spring vegetables even better with a swim in the fryer. Use a potato peeler to shred a pound of trimmed asparagus into a mountain of thin strips, then flash-fry them in a pot of hot vegetable oil. Toss them with your favorite salad for an unexpectedly delightful crunch. Need inspiration? We have a hundred or so to get you started. Get the recipe for Crispy Shaved Asparagus here.

-photo by Jonathan Gayman

Meatless Monday: Crispy Grain Salad with Spiced Yogurt

Monday, April 6th, 2015

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We’ve stuffed ourselves all weekend with Passover brisket, Easter ham and all the chocolate bunnies we could get our hands on. Time to hit the bulk food section on your way home and stock up on healthy grains, crunchy seeds and bright herbs with this Crispy Grain and Seed Salad with Spiced Yogurt Dressing from Josh Charles of Elaia and Olio. Sorghum, kamut and freekeh are cooked and then crisped in grapeseed oil, followed by sunflower seeds, pepitas, chia seeds and sesame seeds. Toss it all together with preserved lemons, apple cider vinegar and olive oil, then serve over a dollop of ras al-hanout-spiced yogurt and garnish with fresh herbs. This filling yet healthy supper is just the thing after a weekend of heavy holiday feasting. Get the recipe here.

-photo by Carmen Troesser

Meatless Monday: Fried Brussels Sprouts Salad

Monday, March 30th, 2015

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Meet the recipe that will convert even the most virulent sprouts hater. Cup after cupful of quartered Brussels sprouts are skillet-fried to golden perfection, then tossed with toasted garlic, sweet pears, Bibb lettuce and creamy garlic aioli. Then gild the lily with an unearthly burnt honey dressing, made by boiling the golden liquid multiple times until it takes on a dark amber luster. Just try to tell us you hate Brussels sprouts after this Meatless Monday meal. Get the recipe for the Fried Brussels Sprouts Salad here and the Burnt Honey dressing here.

 

photo by Jonathan Gayman

Meatless Monday: Pasta with Zesty Horseradish-Tomato Sauce

Monday, March 23rd, 2015

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We know, this recipe’s title seems a little weird; horseradish and pasta shouldn’t be a killer combo. But hear us out: we all like a good dollop of the spicy root in our bloody marys, right? The same idea applies here, when  a bowl of your favorite pasta is dressed up with a simple homemade tomato sauce (swap canned for fresh in these early spring months) and a handful of crunch toasted breadcrumbs and walnuts. Add as much or a little horseradish as you desire, then toss it all together and enjoy the subtle interplay of bright, spicy and crunchy. You just might start placing the jar of horseradish next the Parmesan every time you serve pasta. Get the recipe here.

Meatless Monday: Grilled Ratatouille

Monday, March 16th, 2015

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It’s 80 degrees, and we’re firing up the grill on Meatless Monday. This recipe for Grilled Ratatouille tosses just about every grill-able vegetable over the coals – zucchini, summer squash, eggplant, red and yellow bell peppers, onions and tomatoes. Roughly chop them with a medley of fresh herbs and garnish with grated cheese, then enjoy it on the patio and soak up the sunshine while it lasts. Get the recipe here.

 

-photo by Carmen Troesser

Meatless Monday: The Reuben sandwich, 2 ways

Monday, March 9th, 2015

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Corned beef is about to pop up on tables all over town, and while everyone else piles leftovers high between two slices of rye, vegetarians are stuck with a bowl of leftover boiled potatoes and some pickled cabbage. Not this year. Enter the vegetarian Reuben, made two ways. In Version A, we broil Fuji apples slices, then stack them with Thousand Island dressing, sauerkraut and Gruyere cheese. Version B sees roasted red peppers making friends with fig jam, Emmentaler and kraut. Try them both in preparation for St. Paddy’s Day, and rest assured that whatever you choose, they both go nicely with an Irish pint.

-photo by Carmen Troesser

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