Meatless Mondays

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We’ve been on a new kick lately, where we forsake meat on Mondays and opt instead for a vegetarian menu. It’s nice to come down from a weekend that’s typically jam-packed with meat. Don’t worry, it’s nothing permanent: We ♥ The Publican. And Jaimitos Al Pastor tacos… Yes, I know, meat is murder. Tasty, tasty murder. In any case, last night we tossed together a nice meatless dinner, so I figured I’d share.

First, a Greek salad with a twist: cucumbers, cherry tomatoes, red onion, red pepper, feta, and basil with a lemon vinaigrette. Add some oregano and/or Cavender’s Greek Seasoning if you have it. Substituting fresh dill for the basil is a nice option, too, and reminds me of the magic that is Artopolis.

For the main course, we went with roasted root vegetables, specifically carrots and parsnips. Sauté in olive oil with garlic until they’re buttery soft, add some fresh rosemary, and voila! To add some more substance, and make the dish more of a main course, I included some red potatoes. All in all, pretty straightforward, and pretty awesome.

Do you have a favorite Meatless Monday dish?