Your Meatless Menu For September 2020!
As summer time winds down, bold, warm and filling flavors are just winding up! Make each #MeatlessMonday of the month the best it can be with these super! amazing! wow! meat-free recipes!
Garlic bread is always a good idea, especially when it’s topped with grilled summer squash and ricotta cheese! Warm weather friendly, this recipe can be done entirely outside with a grill. The zucchini and summer squash are easy, just cut to ¼ inch thick lengthwise, coat with olive oil, salt and pepper and grill until charred and tender, about 3 minutes per side. From there just toast your sliced ciabatta bread, rub it with garlic and brush with olive oil before spreading ricotta on top followed by the squash, scallions and lemon zest. Ready in under 30 minutes, we wouldn’t be opposed to anyone who pairs this with marinara sauce or basil pesto!
Featuring sweet peaches, tangy goat cheese, creamy avocado, crunchy toasted almonds and superfood spinach, this salad is an astoundingly healthy AND delicious way to fill up for your #MeatlessMonday! No cooking required, the hardest parts of this recipe are toasting the almonds and putting together the homemade balsamic vinaigrette – a yummy combo of balsamic vinegar, olive oil, garlic, dijon mustard, salt, pepper and sugar if you want some sweetness. Feel free to add to this recipe too – blueberries, raspberries, walnuts, cranberries are just a few additions we would try!
Crispy skin and a fluffy inside make baked potatoes a filling, tasty and versatile meal. There is no shortage of veggies, cheese and spices to top baked potatoes with, but Greek combo with tzatziki sauce, feta cheese, tomatoes, olives and parsley is tasty and simple in all the right ways. Bake potatoes in the oven for a little over an hour at 375º F until they are fork tender, preparing the homemade tzatziki while you wait. Once the potatoes are done, let rest for 5 minutes before slicing them open wide and scooping some of the fluffy potato into a bowl to season with oil, salt, pepper and some oregano. Once refilled top with the tzatziki, parsley tomato, Greek olives and crumbled feta. YUM!
Get ready for an adventure in Mexican flavor, ingredients and satisfaction! Filled with bell peppers, corn, black beans and tortilla strips in a delectable combination of enchilada sauce and spices, this recipe is sure to please. Don’t hold back on adding your favorite taco toppings, and serving with a side or over some Mexican-style rice is another way to up-the-ante!
Tag us in your foodie fun with #BestMarket, we would love to see!
August 31, 2020