ARTICLES For Meatless Monday
BLACK-EYED PEAS GREEK SALAD
![](https://snfd.wpenginepowered.com/wp-content/uploads/2018/09/black-eye-pea-greek-salad-800x800-300x300.jpg)
WITH 5 COMMENTS
I discovered this black-eyed-peas dish on a recent trip to Greece and fell in love with this traditional Greek dish. Loaded with fresh vegetables and olive oil, this is an excellent dish to expand your healthy Mediterranean diet.
KALE AND LENTIL CHOPPED GREEK SALAD
![](https://snfd.wpenginepowered.com/wp-content/uploads/2018/07/Kale-and-lentil-chopped-greek-salad-800x800-300x300.jpg)
WITH NO COMMENTS
This modern version of a Greek salad was inspired by a salad I ate at Asteras Beach Club on the coast of Glyfada, which is known as the Athens Riviera. It is fresh uber healthy and a perfect example of the Mediterranean diet. I find it quite filling as is, but you can add some grilled chicken or salmon if you desire more protein.
QUICK SOUS VIDE MUSHROOMS WITH BALSAMIC VINEGAR
![](https://snfd.wpenginepowered.com/wp-content/uploads/2018/04/sous-vide-mushrooms-800x800-300x300.jpg)
WITH NO COMMENTS
These umami-rich sous vide mushrooms can be used in so many ways to make your meals delicious. They take 10 minutes of active time to prepare and 30 minutes in a sous vide bath. Prepare multiple bags at a time and store them in the fridge for later use.
MINTED SOUS VIDE CARROTS WITH BALSAMIC VINEGAR AND GOAT CHEESE
![](https://snfd.wpenginepowered.com/wp-content/uploads/2018/01/Sous-vide-carrots-800x800-300x300.jpg)
WITH 2 COMMENTS
The best sous vide vegetables are root vegetables. These sous vide carrots are fresh, rich and delicious. They are cooked at a relatively high sous vide temperature of 183 degrees F and then briefly sauteed in a pan to create a glaze. The prep is simple and you can ignore them for an hour while they hang out in the sous vide bath. Sous vide carrots cook in their own juices giving them a dense carrot flavor and great texture.
KALE SALAD WITH APPLES, DATES AND POMEGRANATES
![](https://snfd.wpenginepowered.com/wp-content/uploads/2017/10/kale-salad-with-apples-dates-pomegranates-800x800-300x300.jpg)
WITH NO COMMENTS
This uber healthy salad can be partially prepared a in a day in advance. Loaded with goodness, kale, apples, dates, pomegranates and pecans will do your body good.
SUGAR KISS MELON GAZPACHO
![](https://snfd.wpenginepowered.com/wp-content/uploads/2017/07/sugar-kiss-melon-gazpacho-800x800-300x300.jpg)
WITH 6 COMMENTS
A delicious and refreshing chilled melon and avocado gazpacho that uses the best of late summer and early fall ingredients. A pomegranate, pepitas and feta cheese garnish balances the sweetness of the soup and provides texture and contrast.
MANGO, BLUEBERRY AND MACADAMIA NUT SALAD
![](https://snfd.wpenginepowered.com/wp-content/uploads/2017/07/mango-blueberry-macadamia-nut-salad-800x800-300x300.jpg)
WITH NO COMMENTS
This mixed green salad is laden with fresh mango, blueberries, crispy cucumbers, fragrant mint and basil and garnished with chopped macadamia nuts.
OTTOLENGHI’S BRUSSELS SPROUT RISOTTO
![](https://snfd.wpenginepowered.com/wp-content/uploads/2016/01/brussels-sprout-risotto-800x800-300x300.jpg)
WITH 5 COMMENTS
A comforting risotto packed with healthy brussels sprouts and finished with blue cheese. This simplified recipe is based on the recipe published in Ottolenghi's Plenty More cookbook.
MAPLE ROASTED ACORN SQUASH WITH BURRATA
![](https://snfd.wpenginepowered.com/wp-content/uploads/2015/11/maple-acorn-squash-800x800-300x300.jpg)
WITH NO COMMENTS
Easy, healthy, delicious and gorgeous. This may be your new favorite winter recipe for company or an uncomplicated weeknight meal.
ORANGE AND BITTERS GLAZED SWEET POTATOES
![](https://snfd.wpenginepowered.com/wp-content/uploads/2015/11/orange-sweet-potatoes-800x800-300x300.jpg)
WITH NO COMMENTS
These delicious sweet potatoes are a mashup based on Ottolenghi and Ruth Reichl's recipes. Roasted in an orange juice, marmalade and angostura bitters glaze, they remind me of an Old Fashioned cocktail without the booze.