Meatless Meals
Below, please find some of our featured meatless main dish recipes. Got one of your own to share? Submit it here for consideration!
Summer Squash Vegetable Medley
Spinach Quiche
Stuffed Acorn Squash
Breakfast Strata
2 cups French bread, cut into 1-inch cubes
1/4 cup melted butter
2 tablespoons olive oil
1/2 cup sliced green onion
1/2 cup diced red pepper
4 eggs
1 cup milk
12 oz. (1 ½ c) ranch dip or French onion dip
Freshly ground pepper
1 cup shredded cheddar cheese
Spread the bread evenly in a buttered 8x8x2 inch baking dish, pour butter over bread and
set aside. Heat the oil in a saute pan, add the onion and pepper; saute 2 to 3 minutes until
tender. Let cool.
Put the eggs, milk and dip in a medium bowl and beat with an electric mixer until well
combined. Add pepper to taste. Stir in the sauteed onion and pepper mixture and pour
over the bread. Spread the cheese over the top of the strata, cover with plastic wrap and
place in the refrigerator over night. Bake uncovered in a 350 degree over for 1 hour or
until set and lightly browned.
Let stand 10 minutes before serving.
INGREDIENTS
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
DIRECTIONS
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3.In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4.Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
2 acorn squash, halved and seeded
1 (6 ounce) package dry corn bread stuffing mix
2 teaspoons butter
1 onion, diced 1 clove garlic, minced
1 cup mushrooms, chopped
1 cup long grain rice mix
2 sprigs sage, chopped
2 cups vegetable stock
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
2. Make the stuffing mix as instructed on the package, and set aside.
3. Melt the butter in a saucepan and cook. Stir the onion and garlic for about 10 minutes. Then stir in mushrooms, and cook for about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
4. Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash. Return the stuffed squash to the oven and bake until the squash are tender for about 15 more minutes.
Ingredients
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
Directions
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each
one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a
medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown
sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top
with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Summer Squash Vegetable Medley
2 yellow squash, sliced
2 zucchini, sliced
1 green bell pepper, seeded and sliced
2 small tomatoes, peeled and diced
1 small yellow onion, diced
1 clove of garlic, minced
olive oil
1/4 cup grated jack cheese
2 Tbsp fresh basil, chopped
salt and pepper to taste
Put onion, garlic, squash and bell pepper into a large saucepan with 2 Tbsp olive oil. Put on high heat and brown the vegetables slightly. Add chopped basil and mix. When vegetables are slightly browned, remove from heat. Add grated cheese and cover the pan.
In a separate pan, add 1/2 Tbsp oil and heat over medium-high. Add the tomatoes and cook for about 5 minutes, sitrring occasionally. Allow some of the juice from the tomatoes to evaporate. After 5 minutes, add the tomatoes to the rest of the vegetable mix and stir. Salt and pepper as needed.