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Meatless Monday- Spanish Omelet

March 18, 2013 Recipes No Comments


By: Alex Stavitsky Zeineddin

I grew up in Spain and then was based in Madrid when I worked for the AP…  One of my favorite meals is the Spanish Omelet. In Spain, you eat it for breakfast, lunch, as a tapa or after school.  There is no meat in the omelet, just eggs, salt, potatoes, onions, and olive oil. Simple, filling and delicious. Serve hot or cold.


Spanish Omelet  (Serves 8)

4 large yellow Yukon potatoes

1 Large yellow onion

10 eggs

Olive oil (about 1/2 cup for sauteing potatoes and onions, then to cover skillet when making the omelet.

Salt and Pepper

Cut the potatoes into cubes. I leave the skin on for nutritional value. Cut the onion into cubes too. Find a skillet that is large enough to hold the onions and potatoes.  Add olive oil to the pan about 1/4 cup, add onions, add potatoes, salt and pepper and saute for about 20 minutes until potatoes are soft and onions are clear. I put a splatter protector over the skillet and keep the heat on low so that that the potatoes and onions cook slowly and get browned. Make sure the potatoes and onions do not stick to the pan by moving the batch around with a wooden spoon or spatula.

Take the cooked potatoes and onions and let sit in bowl until cool. Beat the 10 eggs lightly by hand and add the eggs into the potato and onion mixture.  Heat up an 8″ skillet, or smaller if you like a thicker omelet, adding enough olive oil to cover the sides and bottom of skillet. Add the egg and potato mixture. Heat should be medium low as you do not want the omelet to cook quickly.  Let the omelet cook and help round the omelet by using the spatula to go around the omelet and and under the omelet to make sure it does not stick. When the omelet inside looks reasonably cooked, turn the omelet over and cook the other side. You can use a toothpick to check when omelet is done. You want a dry toothpick. Let stand to cool a bit before serving.




Meatless Monday- Spagetti with Tuna Sauce

March 11, 2013 Recipes No Comments


Shared by Charlotte Pelliccia.

Fish may be considered a meat by some, for others it is still a healthier alternative to eating meat every day.


Spaghetti with Tuna Sauce – from Marcella Hazan, The Classic Italian Cookbook
1/2 t finely chopped garlic
5 T olive oil
3 T finely chopped parsley
red pepper flakes (if you like a little spice)
1 15 oz. can chopped peeled tomatoes and juice (if you like your sauces more tomatoey add an 8 oz can of tomato sauce)
1 can Italian tuna in olive oil, drained
ground black pepper
3 T butter
1 lb. spaghetti

saute garlic with olive oil until lightly colored
add chopped parsley (and red pepper flakes to taste) and cook for a 1/2 minute
add peeled tomatoes (and tomato sauce)
Lower heat and simmer for about 25 minutes [meanwhile boil water and cook spaghetti]
Add drained tuna to sauce and break it up a bit with a fork
Add a little salt (but be careful as tuna is salty) and black pepper, simmer for 5 minutes
Turn off heat and swirl in butter
Add sauce to pasta and serve!

Meatless Monday- Wheat Berry Salad

March 4, 2013 Recipes No Comments

Recipe from: Carrie Dietz

I like to make this, or variations of it, when we don’t feel like eating meat. We are also huge frittata and crustless quiche fans. I just throw into the eggs any veggies and/or cheese I can find in the fridge and begin.

Wheat Berry Salad

  • 1 1/4 cups  wheat berries
  • 2 1/2 cups chopped English cucumber
  • 2/3 cup thinly sliced green onions
  • 1 1/2 cups  loosely packed chopped arugula
  • 6 tablespoons minced fresh flat-leaf parsley
  • 1  pint grape tomatoes, halved
  • 1 tablespoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon  kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup
  •  (3 ounces) crumbled goat cheese


  1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
  2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
  3. 3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Meatless Monday Recipe Vegetarian Chile

February 18, 2013 Recipes No Comments

Monday, February 18th, 2013

Paula Ross sent this along a possible Vegetarian Chile Recipe.

I am using my slow cooker quite a bit lately, and just found this recipe I’ll be trying next week!  I love vegetarian chili, but have been looking for a recipe with more than just the typical variety of beans and tomatoes.  This recipe might do the trick, and I’ll likely still add some yellow squash and lentils.”


1 (11 ounce) can condensed black bean soup (or canned black beans in juice)

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)

1 (16 ounce) can vegetarian baked beans

1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)

1 (15 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

2 zucchini, chopped

2 stalks celery, chopped

2 garlic cloves, chopped

1 (4 ounce) can diced chilies

1 -2 jalapeno, chopped (depending on how much heat you want)

1 tablespoon chili powder

2 teaspoons cumin

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon cilantro (optional)



In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.

Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).

Cook for about 6 hours on low.

Serve with tortillas, cornbread, rice, or French bread.


This freezes well!

Leftovers are good on top of nachos!Read more at: http://www.food.com/recipe/grannys-slow-cooker-vegetarian-chili-51140?oc=linkback

Vegetarian (Meatless Monday) Fall Vegetable Curry

February 11, 2013 Recipes No Comments

February 11, 2013

Gaithersburg, Md

My friend Denise Clark passed this recipe on to me after I tasted it and fell in love with the flavors!

I plan to make this today as part of my family’s increased commitment to eating less meat.

Denise is an excellent cook by the way, I look forward to sharing more of her recipes.

Fall Vegetable Curry

1 1/2 tsp. olive oil

1 cup peeled diced sweet potato

1 cup small cauliflower florets

1/4 cup thinly sliced yellow onion

2 tsp. Madras curry powder( or 1 1/2 tsp. regular curry powder and 1/2 tsp. red pepper)

1/2 cup organic vegetable broth

1/4 tsp. salt

1-15 ounce can chickpeas drained and rinsed

1-14.5 ounce can diced tomatoes no salt added, undrained

2 Tbsp. chopped fresh cilantro

1/2 cup plain 2% reduced fat Greek yogurt

1.  Heat oil in a large nonstick skillet over medium high heat.  Add sweet potato to pan and sauté 3 minutes.  Decrease heat to medium.  Add cauliflower, onion, and curry powder, cook 1 minute, stirring mixture constantly.  Add broth and next 3 ingredients(through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.  Sprinkle with cilantro, serve with yogurt.


Yield:  4 servings

Mealtess Monday Recipe

January 29, 2013 Recipes No Comments

By Barbara Meneses,

Melbourne, Australia

Raw Broccoli Salad—
By increasing the number of vegetables we eat,  we not only support our planet but bring harmony to ourselves and an increased sense of well being.
Returning to a healthier diet,  we ingest healthy nutrients that support us physically, emotionally, mentally and psychologically. We become what we eat.
I chose this raw broccoli salad as the recipe I wanted to share with you because I have always loved broccoli but felt I was loosing many of its vital nutirents by boiling or steaming this super veggie. Tired of cooking it the usual way and wanting a raw formula that would work, I found this fantastic salad that one could easily call a medicinal salad due to its amazing ingredients and health benefits. Here it is:

Chop to your liking a raw broccoli head

Add chopped garlic to your liking

Sprinkle cumin (either seeds or powder, this depends on your taste)

Add coriander leaves, (fresh or dry, depends on availability, better fresh)

Use petal salts to your liking or some Himalayan salt

Olive oil or grapefruit oil to your liking

Add fresh lemon juice (be aware of the amount you add or else it can be too bitter)
Mix all the ingredients in a bowl and put in the fridge an hour or so (you can also eat it immediately. If you leave it in the fridge, the lemon will start eating at the broccoli and it will be easier to eat but depends on your taste for crunchy veggies).
Enjoy, you can become addicted to this salad!

Barbara Meneses



Leek Soufflé for Meatless Mondays


Monday, July 16, 2012

Gaithersburg, Md

By:  Alex Stavitsky-Zeineddin

Leek Soufflé

I actually went out and bought a beater to make this fantastic recipe.  A friend of mind made it for lunch a couple of weeks ago. I loved it so much that I copied down her recipe and made it yesterday.  It does not take much prep time and it is filling. You can take out the yogurt and nuts for allergies. I made one souffle with walnuts and then one without the yogurt and eggs for a friend whose son has allergies. Both were excellent. The walnuts provide a “meatier” taste.

You need:

12 ounces leeks (used the leeks I had growing in my community garden plot)

1/2 cup vegetable broth

A dash of olive oil

2 eggs

Dry herbs

2 tbsps of unsweetened natural yogurt

1/2 cup of walnuts

Salt and pepper

Preheat oven to 350 degrees.

Finely dice the leeks and saute them three to four minutes in a heated pan with olive oil.  Puree the leeks and walnuts and set aside.  Separate the egg whites from the yolk.  In a separate bowl, mix the egg yolks, vegetable broth, yogurt, herbs (oregano, salt and pepper). Mix the leek and walnut puree and the yolk mixture together.  In a separate bowl, mix the egg whites with a beater until they form peaks.  Take a circular baking dish, lightly coat with canola oil spray, add the leek mixture, then gently fold the egg whites into the mixture.  Cook for 35 minutes in the oven.

I loved the fact that the leeks came from my garden!


Brown Rice Meatless Bake

March 6, 2012 Recipes No Comments

2-3 cups of brown rice prepared without salt or fat. (the crunchy crust will be thicker the more rice you use).

1/4 cup grated Parmesan cheese

2 large egg whites


Combine rice, Parmesan cheese and egg white in a bowl. Press rice mixture evenly into a 10-inch glass pie plate. Bake at 400 for 10-15 minutes, until edges are golden.



1/3 cup olive oil

10 oz baby spinach

1 1/2 cups sliced zucchini

1 1/2 cups sliced yellow squash

1 medium red onion, chopped

2 medium carrots diced

4 cloves garlic, finely chopped

1 cup tomato, chopped

2 tsp chopped fresh thyme or 1/2 tsp dried, crumbled

3/4 tsp salt

1/4 tsp black pepper

15-16 oz ricotta cheese

1 large egg, lightly beaten

5 oz Gruyere (1 1/2 cups), coarsely grated


Heat oil in a 12- inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and carrots, stirring occasionally , until onion is golden, about 6 minutes. Add zucchini, yellow squash, tomato, garlic, thyme, 1/4 tsp salt, and 1/8 tsp pepper and sauté, stirring occasionally, until zucchini is just tender, 3-4 minutes. Remove from heat. In another pan steam spinach till wilted, remove as much water as possible by pressing between paper towels, then coarsely chop. In a medium sized bowl stir together ricotta, egg, spinach, sautéed vegetables, Gruyere, and 1/2 tsp salt and 1/8 tsp pepper. Spoon vegetable mixture into rice pie crust. Put a baking sheet in middle of oven and preheat oven to 425. Bake on hot baking sheet for 30-40 minutes. Transfer pie to rack and cool to warm.

It sounds like a lot of work but it’s well worth it.

By : Pat Kaufman

Meatless Monday African Stew by Vegan Caroline Cherry

January 30, 2012 Recipes 1 Comment

African Spinach Stew

The chili peppers and peanut butter combine with the spinach and other veggies to create just the right balance of spiciness and nuttiness in this delectable traditional African dish. 

2   small onions

2   lbs. fresh spinach or 2 pkg. frozen spinach

2   T oil

2   tomatoes, peeled and chopped

1   t salt

1   green pepper, chopped

2   chili peppers or 1 t cayenne pepper

4   T peanut butter


Sauté onions in oil until golden, stir in the tomatoes and green peppers.  Add spinach, salt and cayenne pepper.

Cover.   Reduce heat.  Simmer 5 minutes.   Thin the peanut butter in several T of warm water to a paste.  Add this peanut butter paste to the pot.  Cook another 10 to 15 minutes.  Add more water if necessary.

Serve sprinkled with peanuts.

Meatless Mondays Confetti-Stuffed Burritos by Denise Clark

January 30, 2012 Recipes No Comments

Here is a recipe that is so good and lightened up a bit.  As you can see, you can “tweak” the ingredients very easily…for example:  whole grain tortilla, more beans, less potato, add a little cheese….you get the idea:).

Enjoy!  Denise Clark

Confetti-Stuffed Burritos

2 1/2 cups (1/2 inch) cubed peeled sweet potato
3/4 cup vegetable broth
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup fresh corn kernels
3/4 cup drained, canned black beans, partially mashed
1/2 cup chopped red bell pepper
1/4 cup minced fresh cilantro
1 1/2 Tablespoons fresh lime juice
3/4 cup canned refried beans (you can use fat free if you want)
8 flour tortillas
1/2 cup lite sour cream
1/2 cup bottled salsa
4 teaspoons chopped fresh cilantro (optional)

1. Preheat oven to 350 degrees.

2.  Combine sweet potato and broth in a large non stick skillet.  Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender.  Add onion and garlic; cook 2 minutes.  Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated.  Combine sweet potato mixture and refried beans in a medium bowl.  Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up.  Place burritos in a 13×9 inch baking dish; cover with foil.

3.  Bake at 350 degrees for 15 vminutes or untiul thoroughly heated.  Serve each burrito with 1 tablespoon sour cream and 1 tablesppon salsa.  Sprinkle each with 1 teaspoon of cilantro, if desired.

Yield:  8 servings

Calories:  251

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