Your Meatless Menu for June 2020
Spice up all 5 of your Monday’s this June with our list of #MeatlessMonday meals that are so hearty, tasty and satisfying you won’t miss the meat!
Both yellow squash and zucchini are seasonal for the spring and summer. They both do an amazing job taking on the flavors they are paired with, they are low in calories and carbs, and they don’t take long to cook. All done in a skillet, this recipe combines sautéed squash with lots of herbs and spices to create a rich pasta that is loaded with flavor, but not too heavy! Topped with lemon juice, basil, parmesan and pepper, it’s a great weeknight meal you can have ready in under 30 minutes!
Crunchy sweet potato fries, hearty vegetarian chili and melty cheese might be the last thing you would consider a healthy dinner, but this recipe will surprise you! Sweet potatoes are a superfood, filled with complex carbs for long lasting energy. The chili is simple and ready in 15 minutes with just bell pepper, garlic, onion, chopped tomatoes and seasonings before black beans are added. Black beans are a great source of fiber, plant-based protein and folate, not to mention super tasty in this chili. Topped with shredded cheddar and cilantro, the only thing this recipe is missing are some avocado chunks and a dash of hot sauce. 👌
Perfect for a rainy day, this summer-fied risotto is ready in under an hour. Using fresh corn, baby spinach, parmesan and basil with lemon, the end result of this recipe is a smooth, creamy, hearty risotto rich with Italian flavors with bursts of sweetness from the corn. Made entirely on the stove top, this dish is filled with power-packed carbs from the corn and rice, protein from the corn and parmesan, plus fiber and plenty of vitamins and minerals from the spinach. So though it may be a heavy meal, it’s still a nutritional home run!
Look out, this is one gourmet galette we can confidently call a “must-try”! The dough is an easy combination of flour, salt, butter and water, but you could forgo it for a pre-made pizza dough. The filling started with caramelized onions cooked until golden brown, about 30 minutes, followed by artichoke hearts, cream cheese, parmesan and some spinach wilted in at the end. From there, spread the filling onto the dough, leaving 2 inches to fold over into galette shape. Bake (or grill) for 25-30 minutes before plopping a ball of burrata in the center and topping with salt, black pepper, fresh basil, lemon zest, parmesan and crushed red pepper. Bellissimo!
If you like mushrooms, then you already know stuffed mushrooms are a win. Ready in just 15 minutes, this recipe is as simple as brushing your portobello caps with garlic butter, filling them with mozzarella and tomato, and grilling or broiling until cheese is melty and golden. Topped with basil and a drizzle of balsamic glaze, they are low carb, meatless, and excellent for lunch, dinner or even an appetizer if you use smaller mushrooms.
Have a #Meatless recipe we should know about? Tag us with #BestMarket, we would love to see!
May 20, 2020