Meatless Monday Recipe – Harvey School

Chef Lee’s Revved Up Macaroni and Cheese

This one sneaks in the veggies but maintains the cheesy deliciousness of traditional mac-n-cheese. The original recipe provided quantities to serve up to 170 people! So we have modified it using quantities based on our own homemade mac experience to serve 6-8.

Ingredients

  • 1 lb. Whole Grain Elbow Macaroni
  • Water

——————————————–

  • ¬ľ cup All-Purpose Flour
  • 3 cups 2% Milk
  • ¬Ĺ Tablespoon Shallots, peeled and minced
  • ¬ľ Tablespoon Garlic Cloves, minced
  • ¬ľ cup Unsalted Butter

——————————————–

  • ¬Ĺ cup Cauliflower, florets
  • ¬Ĺ cup Butternut Squash, diced
  • 1 large Carrot, grated
  • ¬ľ teaspoon Mustard, Dijon
  • 1 ¬Ĺ teaspoons Kosher Salt
  • ¬Ĺ teaspoon Ground Black Pepper

——————————————–

  • 1 cup. Cheddar Cheese, shredded
  • 3-4 Slices Sharp American Cheese
  • ¬ľ cup. Parmesan Cheese, Grated

——————————————–

  • 1 cup Panko Breadcrumbs
  • ¬Ĺ cup Cheddar Cheese, Shredded
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Italian Parsley, chopped
  • 4 Tablespoons Spinach, chopped

Cooking Spray, pan coating

 

Directions

  1. Cook macaroni pasta in boiling water for 10 minutes until al dente. Drain, cool and reserve
  2. In a large saucepan, melt butter. Add shallots and garlic and sauté until translucent. Add flour to make a roux; cook over medium low heat for about 5 minutes, stirring often. Do not allow flour to brown. Slowly add milk, whisking to avoid lumps. Bring to a slow simmer.
  3. Add butternut squash, cauliflower, carrots, Dijon mustard, salt and pepper and continue to simmer for 10 minutes until thickened. Puree with a hand blender and reduce heat to low.
  4. Add cheddar, Parmesan and American cheeses, stirring until fully melted. Remove from heat and keep hot.
  5. Melt butter, combine with panko, cheddar cheese, parsley and spinach. Set aside.
  6. Mix elbow macaroni with cheese sauce.

Spray casserole pan with cooking spray, put mac and cheese in pan. Top with breadcrumb mixture.

Bake in 350 degree oven until golden brown. About 20 minutes.

Click here to see more great Meatless Monday Recipes!

 

Meatless Monday Recipes Week 7

Use ’em up!

Stir Fry

Quickly fry chopped up vegetables in a small amount of fat over high heat, stirring constantly.

Tips:

Cut veggies into equally sized pieces

Vegetables need to be dry before adding to pan or wok

Pan should be hot (drop of water should vaporize in 1-2 seconds)

Use oil with high smoking point such as peanut or vegetable oil

Start with aromatic like ginger, onion, garlic

Cook denser vegetables first (carrots) and less dense last (spinach).

Peanut Sauce Peanut butter, brown sugar, soy sauce, lime juice and crushed red pepper. Sherry and Soy Sauce in second bowl.

Serve over rice or try “cauliflower rice.”

Fritatta

This Mark Bittman recipe calls for 4-6 cups of any vegetables: More-Vegetable-Than-Egg Frittata Recipe

 

Soup

Stone Soup…

 

Pasta

Vegetables, pasta…

 

Do you have a recipe you created trying to “use it up?” Post it on our Facebook page!

Ellen Calves submitted one her family loves: Artichoke Hearts, Pecans, and Garlic Pasta from GlutenFree

Meatless Monday Partners – Katonah Pasta and its 3 Sisters

One of the easiest standbys for Meatless Mondays is PASTA! Assuming that you are not mixing, rolling, and cutting your own, you can buy dry or fresh pasta and have dinner on the table in a little more than the time it takes to boil water! Click here for recipes for 48 vegetarian pasta dishes.

Katonah Pasta

If you are looking for delicious fresh pasta, “just like Grandma used to make,” stop in to Katonah Pasta¬†at 28 Valley Road in Katonah and check out the great varieties of fresh pastas, raviolis, and prepared takeaway dishes. The owners, Antonio and Alfredo Abbate also own the Blue Dolphin in Katonah, Le Fontane in Somers, and Bacio Trattoria in Cross River. Each has a unique atmosphere, but all serve delicious, Italian style, fresh food and offer meatless menu items. Open daily.¬†914-401-9045.

Blue Dolphin

photo from zagat.com

The The Blue Dolphin in on the main street in Katonah inside an old-fashioned, metal diner with some outdoor seating along the sidewalk when the weather is nice. Many are surprised that it is not actually a diner, but a refined Italian restaurant! Meatless dishes include a long list of pastas including Farfalle Ricche (asparagus, zucchini, pesto cream sauce) and Ziti Blue Dolphin(zucchini, black olives, garlic and oil).  We love seeing their Meatless Monday with Bedford 2020 poster on the door!

The Blue Dolphin is located at 175 Katonah Ave, Katonah. Opens Monday-Saturday at 11am, closed on Sundays. 914-232-4791 (does not take reservations).

Le Fonatne

Meatless Monday Partner Le Fontane offers equally great Italian food, extra vegetarian specials on Mondays, and a spectacular wine list. Giovanni Abbate, Restaurant Manager and Chef at Le Fontane, reached out to Bedford 2020 to join in the Meatless Monday effort and offered to host a Vegetarian Wine Pairing dinner on Thursday, March 22 at 7pm. We love that!

“I love the challenge that comes from a plant-based menu. It has to be based on what is available and fresh and that often allows for a lot of creativity,‚ÄĚ explained Giovanni who has created a six plant-based courses paired with four different wines for a special price of $45 in honor of our community-wide effort.

Giovanni Abbate, Manager and Chef at Le Fontane

‚ÄúWe are happy to respond to the interests of our customers and our community, and we encourage friends of Bedford 2020 and Meatless Monday to join us for this experience, ‚ÄĚ added Giovanni.

Le Fontane’s Vegetarian¬†Wine Pairing Dinner will be on Thursday, March 22nd at 7pm. ¬†Le Fontane is located at the corner of Rt. 100 and 39 in Somers. For reservations call¬†(914) 232-9619.

BaCio Trattoria

If your kids go to John Jay High School or Middle School, you probably pass by BaCio all the time. After last year’s renovation and expansion, they now have more seating and updated decor, but still offer the same warm atmosphere and great Italian food including several meatless options.

BaCio Trattoria is located at 12 North Salem Road, Cross River, NY. Opens at noon Tues-Sun and at 5pm on Mondays. 914-763-2233 (does not take reservations).

 For more Meatless Monday with Bedford 2020 Partners, visit our newsletter archive!

Meatless Monday Mount Kisco Partners

Grab and Go!

Looking for quick and easy meatless meals to bring home that are good for you and good for the planet? We have several Meatless Monday partners to come to your rescue! Mount Kisco based partners:

  • Siegel Bros. Marketplace
  • Ladle of Love
  • Skinny Buddha Organic Kitchen

All three have prepared foods that are delicious and available for pick up any day of the week.

Siegel Bros. Marketplace offer a new produce section and prepared vegetarian entrees. Jenni Mendez is the chef who made this delicious dish, Beth Nevins is in the middle, and Rona (left) is one of the cashiers.

Siegel Bros. Marketplace

This family owned Mount Kisco food seller is an ‚Äúold school food market concept for how people are eating today.‚ÄĚ

Offering many options for sustainable and seasonal eating, Siegel Bros. Marketplace sells fresh produce, meats raised on Hudson Valley farms without hormones and antibiotics, seasonally caught wild fish and sustainably-farmed seafood that is delivered daily, and among its array of prepared foods, offers several vegetarian entrees and sides available for carry out.

Quinoa with Roasted Vegetables: spinach, sweet potato, cremini and button mushroom, Brussel sprouts

Consider grab and go options: Broccoli Lasagna, Eggplant Parmigana, Kale Salad or Quinoa with Roasted Vegetables. ¬†There is a ‚ÄúMeals on the Go‚ÄĚ option you may order ahead with a Vegan Burger and choice of two sides that can be picked up in store, delivered curbside or to the Mount Kisco Train Station platform.

Visit Siegel Bros. Marketplace at 39 S. Moger Ave. in Mount Kisco Mon.-Fri. 9am-7pm or Sat. and Sun.10am-6pm. Or place your order at (914) 864-0690; marketplace@siegelbrosmarkets.com

 


Ladle of Love

As we featured in the Meatless Monday with Bedford 2020 Week 2 newsletter, Ladle of Love has a variety of vegetarian and vegan soups available every day! Ladle of Love is located at 11B South Moger Avenue in Mount Kisco. It is open 10 a.m. ‚Äď 7 p.m. Mondays through Fridays, 10 a.m. ‚Äď 6 p.m. on Saturdays, and closed Sundays.¬†Read more here!


Skinny Buddha Organic Kitchen

Chef Elyce Jacobson specializes in creating delicious, healthy food that is vegan, organic, and gluten-free in this Mount Kisco ‚Äúkitchen‚ÄĚ with counter seating, grab and go, or catering available. Skinny Buddha also offers ‚Äúmeal programs‚ÄĚ for cleansing, detoxification, weight loss, or just to simplify your life!

The entire menu qualifies for Meatless Mondays, every day of the week. Consider trying vegan burgers and toasts, green wraps, Buddha bowls, smoothies, acai bowls, soups, or entrees like the BBQ Vegan Meatloaf with Roasted Vegetables and Vegetarian meatballs.

Visit Skinny Buddha Organic Kitchen at 159 Lexington Ave., Mount Kisco (next to Pins and Needles)

Pick up window hours Mon-Fri 9am-6pm, Sat and Sun 9:30am-3pm.

For inquires and delivery call 914-358-1666. Place your order online at http://www.myskinnybuddha.com


Click here to see who else has partnered with Bedford 2020 for Meatless Mondays!

Meatless Monday Partner – The Whitlock

Located conveniently across from the Katonah train station, The Whitlock serves up several outstanding vegetarian options with a friendly and casual “farmhouse” feel. While they are not open on Mondays, they have partnered with Bedford 2020’s Meatless Mondays to help ¬†inspire plant-based eating any day of the week.

Christina and Matt Safarowic opened the Whitlock in the fall of 2017 with a dedication to creating a “hyper-local and authentic experience” in the heart of the Katonah. ¬†Their dishes they serve include “locally sourced, seasonal, fresh ingredients focused on the flavor and simple presentation.” ¬†They demonstrate their commitment to sustainably sourced food by purchasing produce and meats from local producers: Abma Farms, Blooming Hill Farm, CM Meats and Meadowland Farm.

On their menu, you will find a gnocchi with pesto and pistachios, a hearty veggie burger, and a selection of vegetarian appetizers like the roasted artichoke dip and the Willy Nick’s fried green beans. They have shared their veggie¬†burger recipe for this week’s Meatless Monday newsletter.

The Meatless Monday Pledge asks people to give up eating meat one day a week Рany day of the week that you would normally  eat meat. So, remember to mention Meatless Monday when you order vegetarian options at our partner restaurants on other days of the week, too!

Visit the Newsletter Archive for more.

Meatless Monday Recipes Week 4

The Whitlock’s Veggie Burger.

1/2 cup of instant oats
1/2 cup black beans
1/2 cup white onion
1/2 cup bbq sauce
1/2 cup red peppers
2 tbsp white wine
Salt and pepper to taste

Mix all ingredients.  Shape into patties.  Makes 4.  Serve with fresh avocado spread, lettuce and tomato on a brioche bun.

…or visit The Whitlock in Katonah and order one!

 

Click here to see our newsletter archive with more recipes being added each week!

Meatless Monday Recipes – Week 7 NWH

Chilled Peanut Noodle Salad

Northern Westchester Hospital provides this lunch recipe on their website along with other healthy recipes.

Ingredients:

  • 12 ounces dried, whole-grain spaghetti
  • 1 cup frozen, shelled edamame (green soybeans) (thawed)
  • 1/2 cup creamy, low-sodium peanut butter
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce (lowest sodium available)
  • 1 minced, peeled
  • 1/2 teaspoon garlic powder
  • 1 medium avocado (halved, pitted, diced)
  • 1 cup shredded carrots
  • 1/2 medium English, or hothouse, cucumber, diced
  • 2 tablespoons toasted sesame seeds

Directions:

  • Prepare the pasta using the package directions, omitting the salt. During the last minute of cooking, stir in the edamame. Reserve 1/4 cup pasta cooking water. Transfer the pasta mixture to a colander. Run under cold water to stop the cooking process. Drain well. Transfer to a large serving bowl.
  • In a small bowl, using a fork, whisk together the peanut butter, sesame oil, soy sauce, gingerroot, and garlic powder. Whisk in the reserved pasta water until combined.
  • Pour the sauce over the pasta. Stir together using tongs.
  • In a small bowl, gently stir together the avocado, carrots, and cucumber.
  • Sprinkle the sesame seeds over the pasta. Top with the avocado mixture.

Nutrition Facts: 1 1/2 cup serving size; 8 servings

Calories: 348

Protein: 13 g

Fat: 2 g

Carbohydrates: 41 g

Sodium: 144 mg

Courtesy of American Heart Association

Meatless Monday Recipes

Tried and True Recipes from B2020 Meatless Monday Committee Members

Notes from the Becker Family

photo from Elena Becker

Indian Influenced Lentil Soup

This lentil soup is a favorite in our house and the South Asian influence adds interest to what can sometimes feel like a tired standby. ¬†If the forecast is snow and I dread the thought of traipsing to the grocery store, I’ll pull out my heavy cast-iron pot, prepare the ingredients in 30 minutes and let it simmer away. ¬†The recipe is forgiving and if dried lentils are a standby in your pantry, can be made without much forethought. ¬†I’ve used peeled and cubed apples in lieu of sweet potato and in a pinch,

dried ginger can be used as a substitute for fresh.  If ginger is an item used infrequently, purchase a large piece, peel it and place it in the freezer in a zip-lock bag.  When needed, pull it out and grate the frozen ginger into your into your recipe.  It will provide a more pungent and flavorful alternative than the dried version.

Serve this dish with your favorite crusty bread and a hearty salad and you’ll wish for more snow days!¬†Click here for the Becker’s Indian Influenced Lentil Soup recipe.

Spinach Pot Pie

photo from foodnetwork.com

This spinach pie is a riff on an Ina Garten recipe that uses phyllo dough to top it off. ¬†It is gorgeous, but really, who has time to mess with phyllo dough on a week day? ¬†My version uses either a simple biscuit dough or (even easier) a package of croissant dough. I’ll often serve this with a simple carrot-ginger or Southwestern pumpkin soup as an appetizer. ¬†The colors of these pairings are beautiful and will brighten any table. Click here for the Becker’s Spinach Pot Pie recipe.

 

 

photo by Elena Becker

Becker Bismarck

A Bismarck, also known as a Dutch Baby, is essentially a giant pancake that bakes in the oven and rises like a popover. ¬† Traditionally it is served as a breakfast dish, but my boys love it for dinner. ¬†If there happens to be any left over, which is a rare occurrence, I slice it like pie and send it off to school the next day in their lunch boxes. ¬†The best part is that it can be prepared in one bowl! Click here for the Becker’s Bismarck recipe.


Notes from the Blachar Family

With three kids, and one who decided to become a vegetarian a few years ago, the Blachar Family has tried out a lot of family-friendly vegetarian recipes. Here are some of their favorites.

Smoky Sweet Potato & Black Bean Casserole

This was a BIG hit in our family. I added 2 teaspoons of chipotle peppers in adobo sauce. They ate it with avocado and happily had the leftovers for lunch in a quesadilla.

Click here for the Blachar’s Smoky Sweet Potato & Black Bean Casserole recipe.

Baked Southwestern Egg Rolls

This recipe can be served as an appetizer but we usually have it for dinner with some rice and a vegetable.

It can be prepared the night before and then baked the next day.

YUM!

Click here for the Blachar’s Baked Southwestern EggRoll recipe.


Notes from the Farr Family

Kale, Cannellini Stew with Farro

photo from bhg.com

Olivia Farr, co-chair of Bedford 2020’s Food and Agriculture Task Force has been inspired to eat vegetarian since we first set out to run this 12 week campaign. Farro is a gluten free grain that gives a heartiness to this stew, and it’s easy to make in the slow cooker!

Meatless Monday Recipes Week 3

Run by the local Sinapi family, Sinapi’s Pizza Rustica of Bedford Hills serves up full menu of delectable Italian food, caters and delivers! Here are a couple of popular vegetarian dishes they have shared for our Meatless Monday recipe collection.

Sinapi’s Eggplant Parmigiana

Ingredients

For the sauce:

  • 1/4 cup extra virgin olive oil
  • 1 onion peeled, halved and diced
  • 2 or 3 cloves of garlic
  • salt and pepper
  • 3 cans (28 oz) of San Marzano whole plum tomatoes

Eggplant:

  • 2 medium eggplants, washed and cut into 1/2 inch round or cut lengthwise¬†
  • 1/2 cup of flour
  • black pepper
  • 5 large eggs
  • 3 tablespoons of milk
  • 4 cups of breadcrumbs
  • 1 tablespoon of dry oregano and fresh or dried parsley
  • vegetable oil for frying as needed about 1/2 to 2 cups
  • 1 and half pounds of mozzarella cheese cut into thin slice or use shredded mozzarella
  • 1/2 cup of grated cheese¬†

photo from Bon Appetit

Directions

For the sauce:

Heat olive oil over medium high heat in a sauce pan.¬† Add onion and garlic and season with the salt and pepper.¬† Cook until the onions become translucent, about 3 to 5 minutes.¬† Add the canned tomatoes.¬† Use a wooden spoon to break up some of the whole tomatoes and cook for about 10 to 15 minutes.¬† Taste for seasoning and add more salt if needed.¬† If it’s to acidic add¬† a tablespoon of sugar. Set aside to cool down.

For the Eggplant:

You can cut the eggplant into rounds or lengthwise and place them in a single layer on baking sheets.¬† Sprinkle with salt on both sides of the slices.¬† This draws the liquid and bitter out of them. After about an hour tap them dry with a kitchen towel.¬† This step is optional and you don’t have to salt them.¬†¬†

Place flour in a bowl and season with the salt and pepper.¬† In another bowl, whisk together the eggs and milk and season with salt and pepper.¬† In the third bowl add the breadcrumbs and season with oregano and fresh parsley.¬† If you use seasoned breadcrumbs, then you don’t need to add the oregano and parsley.¬†

Dip each eggplant slice in the flour and shake off the excess flour, then dip into the egg mixture and then into the breadcrumbs coating both sides well. Arrange them in single layers on baking sheets.

In a large frying pan, pour enough oil to fill  1/2 inch of the bottom of the pan.  Heat the oil until it begins to smoke lightly.  Add a single layer of the eggplant into the pan.  Cook the until they are golden brown, about 2 minutes on each side.  Remove from the oil and transfer to a baking sheet fitted with paper towels so the eggplant can drain as the others cook. Remember to add more oil if needed and also make sure that the oil comes back up in temperature to fry again. 

Preheat the oven to 350 degrees.

To assemble

In a baking dish, spoon about 1/4 of the tomato sauce on the bottom.  Top with a layer of the fried eggplant, overlapping them slightly in order to fit in the dish. Top with the mozzarella slices.  Sprinkle some cheese.  Spoon sauce and repeat the layering 2 more times or more if needed.  End with the remaining mozzarella.  Press the layers down firmly into the dish once assembled.  Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, about 35 minutes.  Remove from oven, let it sit for a good 5 minutes and then serve.

 

Sinapi’s Stracciatella Soup

(using vegetable stock)

photo from Martha Stewart

Ingredients for the stock

  • 1 large onion
  • 2 celery stalks
  • 2 large carrots
  • 3 or 4 of garlic cloves
  • 8 springs of fresh Italian flat leaf parsley
  • 6 springs of fresh thyme
  • 2 bay leaves
  • 1 teaspoon of salt
  • 2 quarts of water

Directions

Chop scrubbed vegetables into about 1 inch chunks or larger.

Heat oil in a stock pot, add onion, celery, carrots, garlic, parsley, thyme, and bay leaves.  Cook over high heat or about 5 to 10 minutes, stirring frequently.  Once the onion is translucent, add salt and water and bring to a boil.  Lower the heat and simmer uncovered for about a half hour.Strain and discard the vegetables.

Ingredients for the Stracciatella Soup

  • The strained vegetable stock
  • 2 large eggs
  • 2 tablespoons of grated cheese
  • 2 tablespoons of chopped flat leaf parsley
  • 1 cup of lightly packed spinach leaves, cut in strips or a box of frozen chopped spinach
  • salt and pepper to taste

Directions

Bring the broth to a boil. Once it begins to boil lower to medium heat.¬† In a seperate bowl, whisk the eggs, cheese and parsley to blend.¬† While stirring the broth in a circular motion, slowly pour the egg mixture to the broth for about a minute. Stir in the spinach, add salt and pepper¬† if needed. Let it cook for about another 5 minutes and you’re ready to serve.

Meatless Monday Suggested Reading

Interested in learning more about eating or cooking a plant-based diet? Check out some of these suggested reads and let us know if you have more suggestions to add to this list.  Your local libraries have vegetarian cookbooks as well! Also, if you want to start a discussion group about any of these (or others), let us know!

 

For teens, check out:
Omnivore’s Dilemma: Young Reader’s Edition and
Smart Girl’s Guide to Going Vegetarian.
For kids, take a look at this great selection of books starring veggies!

 

VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good by Mark Bittman 

“If you‚Äôre one of the millions who have thought of trying a vegan diet but fear it‚Äôs too monotonous or unfamiliar,¬†VB6 will introduce a¬†flexible way of eating that you can really live with for life.”

 

 

 

The Reducetarian Solution: How the Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and the Planet

Brian “Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10% or more of the meat from one’s diet can transform the life of the reader, animals, and the planet.”

 

 

The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan

“What should we have for dinner?” To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore’s dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn’t–which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore’s dilemma has returned with an atavistic vengeance.”

 

MeatLess: Transform the Way You Eat and Live — One Meal at a Time¬† by Kristie Middleton

MeatLessoffers concrete rationale and easy steps for reducing animal products. Kristie Middleton, senior food policy director for The Humane Society of the United States, shares inspirational stories from people who’ve lost weight, reached their health goals, helped animals, and improved their environmental footprint through plant-based eating.”

 

Click here to see our newsletter archive for more tips and resources, recipes and more!