During Lent, I post Meat Free Fridays recipes over on my cooking blog along with my semi-regular Meatless Monday posts. That means you get TWO great meatless recipes each week until Easter! Here are two of the recipes I shared recently. If you’d like to see more, go to http://islandtearoom.wordpress.com and click on the “Meatless Meals” category.
1 butternut squash, peeled and cubed
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 cups cubed potatoes (peel if you like but i just scrub well)
3/4 cup thinly sliced red onion
1/2 cup milk
salt and pepper to taste (I don’t use salt as I find the cheese gives enough salt for me)
1 cup shredded cheese (I used a Cheddar/Mozzarella blend but there are so many other options)
1/2 cup crumbled feta cheese
Cook the squash in the microwave (put in a dish and cover with plastic wrap, leaving one corner open; cook on high for about 5 minutes, until tender). Drain away any liquid that forms. Stir in the spinach, potatoes, and onion. Place this mixture in a lightly greased 9 by 13 baking dish. Whisk the eggs and milk together and pour over the mixture in the dish. Season with salt and pepper if desired. Sprinkle the cheeses over top and bake in a 400 degree oven for 30-40 minutes, until the eggs are set.
Fruity Quinoa Salad
1 cup quinoa, rinsed
1/2 cup slivered almonds
1/2 cup chopped apple (I don’t peel it- I love the colour it adds – you can make it any colour apple you like or use a mixture)
1/2 cup chopped pear (or you can use a dried fruit here like dried peaches or apricots)
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup raisins
2 T. chopped fresh mint (optional)
1/2 cup maple vinaigrette (see below)
Cook quinoa as per package instructions. Add remaining ingredients and toss!
Maple vinaigrette: To make 1/2 cup: whisk together 1/6 cup maple syrup, 1/8 cup cider vinegar (I found balsamic delicious here too), 1/8 cup honey mustard, 1 T. olive oil