“Welcome spring—or vegetarian guests—to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.”
Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein
- frozen green peas
- cooked quinoa
- rolled oats
- Salt and ground black pepper to taste
- chopped fresh parsley and/or 1 tablespoon minced fresh thyme
“Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it’s a health-promoting, no-oil-added dressing!”
Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein
- orange juice
- Salt and ground black pepper to taste
- spring greens or mesclun mix
- sliced fresh strawberries
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don’t soak the beans or they’ll fall while they cook. Mr. Botsacos serves this with skordalia.
- For the beans:
- dried large lima beans
- bay leaf
- Salt to taste
- fresh lemon juice
- extra virgin olive oil
- finely chopped celery
- finely chopped yellow or red bell pepper
- chopped fresh dill
- For the beets:
- red wine vinegar or sherry vinegar
- Salt to taste
- sugar
Vegetarian Dishes From a Greek Holiday
- tomato paste dissolved in 1/2 cup water
- bay leaf
- extra virgin olive oil
Serve as a side dish or condiment. It is also delicious rolled into lettuce wraps.
- chopped fresh pineapple
- roughly chopped mint
- lime juice
“Ginger, turmeric, cinnamon and saffron infuse each spoonful of this savory soup — a hearty combination of lentils, chickpeas, fennel, onions and tomatoes. Pick up the spice profile with a dollop of Charmoula, a Moroccan condiment with garlic, cumin, cilantro and jalapeño. Great with a warm whole wheat pita and a simple salad on the side.”
- ground cinnamon
- ground turmeric
- ground ginger
- extra virgin olive oil
- Soup
- Salt and pepper to taste
- cilantro
- Juice and zest of 1 lemon
- garlic
- extra virgin olive oil
- Charmoula
- cilantro
- parsley
- dried bay leaves
- sugar
- Salt and pepper to taste
Serve as a side dish or condiment. It is also delicious rolled into lettuce wraps.
- chopped fresh pineapple
- roughly chopped mint
- lime juice
- sweet paprika
- salt
- ground allspice
- ground black pepper
- ground cardamom
- ground cloves
- ground coriander
- cayenne
- ground ginger
- vegetable broth
- Flatbread
If celery roots are not available then 3 stalks of chopped celery can be used.
Garlic – Chop off ends but you do not need to peel the whole garlic.
- small celery roots
- whole garlic
- Medium tomatoes
- Ears of corn
- Green bell pepper