Meatless Mondays

Recipes

Stuffed Shells with Ricotta, Spinach and Kale Recipe

By Allana Mortell | March 8, 2012

Stuffed shells - Allana

Photo: Allana Mortell

Having a child who despises vegetables and prefers sweet and salty over nutritious and delicious could be considered a parents worst nightmare.  With that said, it’s always a fun treat to stumble upon a dish that combines the best of both. Stuffed pasta shells are like ravioli, but so much better.  The advantage of this dish is that you can combine more than one ingredient (hello, vegetables!) into the inside of the shell, resulting in a flavor-packed and health-conscious dish.

Kale is a member of the cabbage family and simply put, one of the healthiest vegetables around. It’s antioxidant and anti-inflammatory nutrients are beneficial to your health in more ways than one and also helps in an individual’s detox process, regulating the detox activity in cells.  The antioxidants in spinach are proven to help with one’s vision, skin tone and additionally, help lower blood pressure. Combine these two vegetables with the perfect pairing of cheese and tomato sauce and you have a winning dish, even your kids will love. Read More

Recipes

Vegetarian Banana Leaf Tamales Recipe

By Melaina Gasbarrino | March 5, 2012

Photo: Rubí Flórez

While tamales are one of the most traditional Central American delicacies, more often than not they contain meat. But since it is Meatless Monday, to one up the creation of vegetarian tamales this recipe will take you to the ends of the earth and allow you to experience the wonderful tastes of Latin America and its tropical counterparts of Mexico and Central America.

Tamales are either wrapped in cornhusks or banana leafs, it all depends on which country or region you are in. This recipe calls for banana leaves, so you can sit back, and pretend your miles away on the beaches of Mexico or Central America. Read More

Recipes

Maple-Miso Glazed Tofu with Broccoli and Winter Squash Recipe

By Joanne Bruno | October 24, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

Sometimes I find myself baking cupcakes when it should be dinnertime.  Then, all of a sudden it’s 7:30pm and my mind is weighing the pros and cons of eating an entire batch of swiss meringue butter cream while my stomach is begging for something (anything!) that doesn’t contain four sticks of butter.

It’s at times like these that you just have to compromise with yourself.  Go the sweet-and-salty route.  And I am not talking salted caramel here. Rather, smothering your favorite protein with a maple-miso glaze and then stir frying it with some broccoli and winter squash. Sweet and salty, healthy heaven in a bowlRead More

Recipes

Speckled Green Bulgur with Red Potato Sauce Recipe

By Joanne Bruno | October 17, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

I’ve been trying to will Fall to happen in New York City.  I’ve convinced myself that the more I cook warm spicy stick-to-your-ribs (but-not-to-your-thighs) food, the more likely it will be that when I leave my apartment in the morning I’ll find myself confronted by a ground full of autumn leaves.  It’s not that I really want the cool weather to come; but between you and me, it’s getting kind of awkward to chow down on a bowl of chili with the air conditioning on.

Thankfully, this recipe for speckled green bulgur with a red potato sauce offers the best of both seasons.   Read More

Recipes

Pumpkin Soup Recipe

By Madeleine Ignon | October 12, 2011

Pumpkin soup

Photo: Madeleine Ignon

I recently inherited my grandmother’s loved and tattered copy of The Joy of Cooking, published in 1963. I never thought of her as a gourmet, but it’s clear that she used it as a constant reference. Its spine makes no attempt to hold its structure together, and there may be more handwritten inserts tucked into the pages than there are recipes in the book. To me, the recipes-both my grandmother’s originals and the book’s-seem delightfully outdated. One calls for a jar of marshmallow fluff. Many of them include cream or butter, more generously than most of us may be used to using. Still, I love mining the pages for classic combinations. The book has lately served as a lesson in food anthropology as well as a cooking blueprint. Read More

Recipes

Cranberry Bean Chili with Winter Squash and Swiss Chard Recipe

By Joanne Bruno | October 10, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

Vegetarians have to fend for themselves come fall.  Whereas summer is all about fresh, veggie-full clean eating…autumn cooking tends to be a practice in roasting as much meat as possible, topping it with bacon, and calling it breakfast, lunch, and dinner.  I’ve quickly come to realize that if you want to find a veg-friendly option at a potluck, football party, or Thanksgiving dinner, you’re going to have to make it yourself  (Or risk having to scrounge together a peanut butter and jelly sandwich from whatever your host happens to have in their cabinets.  And nothing is sadder than a PB+J on turkey day while everyone else is digging into the bacon-infused mashed potatoes that your father insists don’t have meat in them.)

Don’t worry. I’ve got you covered.  This cranberry bean chili with winter squash and swiss chard is the perfect dish to bring to any fall celebration that you happen to be attending.

Photo: Joanne Bruno

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Recipes

Pasta with Oven Roasted Eggplant, Goat Cheese, and Mint Recipe

By Joanne Bruno | September 26, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

I think we can all agree that when three twenty-something-year-old men enter your apartment, the only recourse you have is to hide your food.  Otherwise, before you know it, they’ve stuck their fingers in/licked/nibbled at everything in sight.

Generally I live and breathe by this rule, but last week when three of our friends came to pick up my roommate for dinner, I decided that I was safe in leaving this pasta dish out.  After all…it has vegetables, and no meat and little specks of green in it; not your typical twenty-something-year-old man food.  I’m sure you know what happened next. Read More

Recipes

Sweet Potato and Pearl Barley Stew Recipe

By Aine Carlin | September 19, 2011

Photo: Aine Carlin

Photo: Aine Carlin

An unfathomably underused ingredient, pearl barley, is a wonderfully versatile inclusion to any meal. Cheap as chips with a magnificently meaty texture, it surprises me that many people don’t eat it more often. Not only does it bulk out any casserole but it also lends a chewiness that many might feel lacking in a vegan version. Personally, I can’t think of a better, healthy, wholesome addition. That awesome texture and nutty taste will certainly ensure this Meatless Monday meal is the most sought after one of the week. Read More

Recipes

Soba Noodles with Eggplant and Mango Recipe

By Joanne Bruno | September 15, 2011

Soba Noodles with Mango

Photo: Joanne Bruno

It was a sad, sad day last weekend when I went to pick out the mango pieces from a fruit salad that my mother had bought for dessert so I could devour them all singlehandedly and found that all five of them were as unripe as mango-ly possibly. They were hard and dry; and had that bad chalky taste that mangoes unsuitable for eating tend to have.

To make up for the traumatic experience and so that I wouldn’t have to have the memory of those inedible mangoes forever engrained in my mind, I turned to this soba noodle salad.

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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