Meatless meals are a Lenten standard

The Lenten season began Wednesday, kicking off a time when Catholics and many others partake in the tradition of eating meatless meals each Friday, a recognition of the sacrifice Jesus made on Good Friday.

While many people will frequent area fish fries, others will struggle to find meatless dishes that vary from the predictable macaroni and cheese, eggs and tuna casseroles.

Plenty of cuisines include dishes ideal for Lenten dinners. Many Italian foods can be adapted to eliminate meat, for example, and Asian dishes often don’t use meat. There are also numerous Mexican foods that use beans instead of meat.

Fish and seafood are popular choices, as are pasta dishes. Try something like a seafood lasagna, vegetable-laden minestrone soup or cheese-stuffed tortellini.

Have breakfast for dinner, perhaps waffles or pancakes. Try crepes, filling them with jelly or jam.

While many people have thought about trying a vegetarian lifestyle, Lent is an ideal time to try a few meatless dishes. Pasta dishes, vegetable pizza, cheese soup and baked potatoes with a variety of toppings are just a few ideas.

But if traditional dishes are what you’re after, sandwiches are a quick meal option, perhaps the ever-popular peanut butter and jelly. There’s the standard grilled cheese sandwich accompanied by tomato soup, or a panini or wrap filled with veggies.

Meatless dishes can be more healthy, nutritious and budget-friendly than those containing meats while still providing tasty, timely foods for the entire family to enjoy.

Following are some meatless recipes from www.fortheloveofgourmet.com.

 

 

Lemon Garlic Scallops With Parmesan Risotto

For risotto:

4 tablespoons butter

1/2 yellow onion, finely chopped

3 cloves garlic, minced

1-1/2 cups Arborio rice

1 cup white wine

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground dried thyme

1/4 teaspoon nutmeg

4 to 6 cups chicken broth

3/4 cup shredded Parmesan cheese

For scallops:

4 tbsp. butter

4 cloves garlic, minced

12 ounces sea scallops

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 lemon, juiced

For the risotto, melt butter in a large pot, then add onions and garlic and cook until tender. Add rice and cook five to eight minutes, stirring frequently, until it begins to smell toasty.

Add white wine and reduce heat to low. Stir occasionally and cook until liquid is almost gone. Add salt, pepper, thyme and nutmeg. Add chicken broth, cup by cup, stirring frequently and waiting until one cup is absorbed before adding the next, until rice is tender.

Remove from heat and stir in Parmesan cheese. Taste and adjust seasonings as needed.

For scallions, melt butter in a large skillet, then add garlic and cook a few minutes, until fragrant. Pat scallops dry on both sides with a paper towel, then season with salt and pepper. Place in skillet over medium-low heat and cook four to five minutes per side, until golden brown. Squeeze lemon juice over scallops and serve atop of risotto.

 

 

Salmon With Gnocchi and Tomato Cream Sauce

4 salmon fillets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

1 pound gnocchi

1/2 yellow onion, finely chopped

4 cloves garlic, minced

4 cups grape or cherry tomatoes

1-1/2 cups chicken broth

1/2 cup heavy cream

1/4 cup fresh basil, sliced into ribbons, plus more for topping

1/4 teaspoon red pepper flakes

Freshly grated Parmesan cheese

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Season salmon with garlic powder, onion powder, half the salt and black pepper. Place salmon, skin side up, in the skillet and cook until the fish is opaque almost halfway through. Flip fish and continue cooking until salmon is opaque almost all the way through, then transfer to a plate. Bring a large pot of salted water to a boil and cook gnocchi according to package directions. Drain and set aside.

Add more olive oil to the skillet along with the onions and garlic and cook until the onions are soft and garlic is fragrant, then add tomatoes and season with remaining salt and pepper. Cook until tomatoes burst. Add broth and heavy cream and bring to a simmer. Add fresh basil and red pepper flakes and simmer a few minutes before tasting. Add salt and pepper as needed.

Add gnocchi to the sauce and stir to combine. Serve tomato basil gnocchi in bowls topped with a piece of salmon, additional fresh basil and Parmesan cheese.

Serve with crusty bread on the side.

 

 

Shrimp Bruschetta Pasta

For shrimp:

1 pound fettuccini

4 tablespoons butter

6 to 8 cloves garlic, minced

1-1/2 pounds raw shrimp, peeled and deveined

For bruschetta:

5 to 6 roma tomatoes, chopped

4 tablespoons olive oil

3 to 4 garlic cloves, minced

2 tablespoons balsamic vinegar

1 teaspoon salt

1/4 cup fresh basil, sliced into ribbons

Freshly ground black pepper

Grated Parmesan cheese, optional

Bring a large pot of salted water to a boil. Cook pasta according to package directions, drain and set aside.

In a large skillet, melt butter. Add garlic and cook a minute or two, until fragrant. Add shrimp and cook, using tongs to flip them until pale pink and opaque.

In a small bowl, mix tomatoes, olive oil, garlic, balsamic vinegar, salt and basil. Add pepper to taste.

Serve pasta topped with garlic butter shrimp and bruschetta. Add more freshly ground black pepper and Parmesan cheese, if desired.

 

 

Garlic Butter Shrimp With Orzo

1 cup dry orzo

4 tablespoons butter

5 cloves garlic, minced

1 pound raw shrimp, peeled and deveined

2 teaspoons oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup shredded Parmesan cheese

Chopped fresh parsley, for garnish

Bring a large pot of salted water to a boil and cook orzo according to package directions. Drain and set aside.

Melt butter in a large skillet. Add garlic and shrimp and cook until shrimp are pink and opaque on both sides. Add oregano, red pepper flakes, salt and pepper and stir to combine.

Add orzo and Parmesan cheese. Stir to combine and melt the cheese.

Serve topped with fresh parsley.

 

 

Crispy Salmon Cakes With Lemon Aioli

For salmon cakes:

1 pound salmon, skin removed

1 egg, lightly beaten

1 cup panko bread crumbs

2/3 cup finely chopped red bell pepper

3 tablespoons chopped cilantro

3 tablespoons mayonnaise

1 tablespoon lemon juice

3 tablespoons olive oil

1 shallot, finely chopped

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon lemon zest

Vegetable oil

For lemon aioli:

1/2 cup mayonnaise

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons minced fresh chives

Cut salmon into large chunks. Place in food processor and pulse until the salmon is in small pieces, scraping the sides with a spatula as needed. Transfer salmon to a large bowl.

Add egg, 1/2 cup breadcrumbs, bell pepper, cilantro, mayonnaise, lemon juice, olive oil, shallot, garlic powder, salt and pepper. Mix well to combine.

Put the remaining breadcrumbs on a plate or in a shallow dish. Form salmon into patties and press each side gently into the breadcrumbs to coat.

Heat 1/4 inch vegetable oil in a large skillet over medium heat. Place patties in the pan, being careful not to crowd the pan, and cook until golden brown on each side. Once cooked on both sides, transfer to a plate lined with paper towels.

In a small bowl, whisk together mayo, lemon juice, salt, pepper and chives.

Serve patties with lemon aioli on top.

 

 

Potato Leek Soup

For soup:

2 tablespoons butter

2 leeks, white and light green parts only, washed well and chopped

1 small yellow onion, diced

3 cloves garlic, minced

3 large russet potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream

1/2 teaspoon thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

For croutons:

2 everything bagels, sliced into cubes

2 tablespoons olive oil

2 teaspoons garlic salt

2 teaspoon everything bagel seasoning

Melt butter in a large pot. Add leeks, onion, and garlic and cook until tender. Add potatoes, broth, thyme, salt and pepper. Bring to a simmer, then cook 15 minutes, until potatoes are tender.

Spread bagel cubes on a rimmed baking sheet. Drizzle with olive oil, then sprinkle with garlic salt and everything bagel seasoning. Toss to combine, then bake in a 350-degree oven about 10 minutes, until golden brown.

Once potatoes in the soup are tender, use an immersion blender to blend the soup just until smooth or transfer to a high speed blender and puree.

Heat soup over medium heat. Add cream and stir to combine. Taste and adjust seasonings as needed.

Serve topped with everything bagel croutons.

 

 

Parmesan Orzo With Mushrooms and Spinach

1 pound orzo pasta

3 tablespoons olive oil

12 ounces mushrooms, chopped

10 ounces fresh spinach

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 teaspoons oregano

1 cup Parmesan cheese

4 tablespoons milk, cream or half-and-half

Bring a large pot of salted water to a boil, then cook orzo according to pasta directions. Drain and set aside.

Heat olive oil in the same pot. Add mushrooms and cook until tender, then add spinach and cook until wilted. Return orzo to pot and stir to combine. Add garlic powder, onion powder, salt, pepper, oregano and Parmesan cheese and stir to combine.

Add milk, cream, or half-and-half and stir to combine. If you want more or less liquid in the pasta, adjust to your taste.

Adjust seasonings as needed and serve.

 

 

Roasted Vegetable Lasagna

12 to 15 lasagna noodles

For roasted vegetables:

2 large broccoli crowns, broken into florets

8 ounces sliced mushrooms

1 red bell pepper, chopped

1 onion, chopped

1 zucchini, chopped

Olive oil

Salt

Pepper

For bechamel sauce:

5 tablespoons butter

1/4 cup flour

4 cups milk

2 teaspoons salt

1/4 teaspoon nutmeg

2 tablespoons fresh herbs

1/2 teaspoon garlic powder

For cheese:

24 ounces cottage cheese or ricotta cheese

1/2 cup finely grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

16 ounces shredded mozzarella cheese

Bring a large pot of salted water to a boil and prepare lasagna noodles according to package directions for al dente pasta. Drain and set aside, drizzling with olive oil to prevent sticking.

Spread vegetables over two sheet pans and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake in a 400-degree oven for 25 to 30 minutes, until tender. Remove to cool.

For sauce, melt butter in a large saucepan. Whisk in flour and stir until fully incorporated. Whisk in milk, salt, nutmeg, thyme and garlic powder. Bring to a simmer over low heat and cook 10 minutes, until thickened, whisking frequently to avoid clumps.

Chop broccoli until it is the same size as the other vegetables. Place all roasted vegetables in a large bowl.

In a medium bowl, combine cottage cheese or ricotta cheese, Parmesan cheese, salt, pepper, garlic powder, oregano and basil. Stir to combine.

Spread about 1/2 cup bechamel sauce on the bottom of a 13-by-9-inch pan that’s coated with cooking spray. Place three lasagna noodles on sauce. Top with a layer of roasted vegetables, cheese mixture, mozzarella cheese and bechamel sauce. Continue layering until ingredients are used up, making the final layer bechemel sauce and mozzarella cheese.

Bake in a 350-degree oven for 45 to 50 minutes, until bubbling. Allow to cool at least 45 minutes before slicing and serving.