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    It’s Meatless Monday-Speedy Mediterranean Salad

    When the weather’s hot the last thing you want to do is spend extra time in the kitchen. Pasta salads often come to my rescue. One tip to save time is to make a big batch of pasta and keep it in the fridge for week long dining. For this recipe I used penne, and I’d also cooked some elbow marconi and combined the two. Last week, Roma tomatoes were on sale for 99 cents a pound and as soon as I saw them I knew exactly how I’d use them. Slow roasted in the oven with salt, pepper, herbs and olive oil. After that it’s just finding a recipe…

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    It’s Meatless Monday-Almost Taco Pizza and Leftover Veggie Pizza

    Sometimes I open up the fridge and think about what I can make with leftovers. Oftentimes there’s a little of this and a little of that, but not enough to make a full meal. Last week refried beans, salsa, leftover broccoli, carrots, and pasta sauce sat on the shelf. I thought soup, but then decided on pizza. These days I make my own pizza crust and this time around doubled the recipe. The first one, I’ve called Almost Taco pizza because it has lots of things I usually add to tacos. The second one is perfect for using up leftover vegetables and pasta sauce. Both are ideal for a Meatless…

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    It’s Meatless Monday-Potato and ‘Bacon’ Scones

    St. Patrick’s Day is a week away and that means stores have sales on potatoes. Last week I bought a 10 pound bag for $1.98. When I got home I began thinking about ways I could put them to good use besides just using them as a side dish. Potato and corn chowder was one of the dishes I made. My next idea was this one, potato scones. My grandmother used to make them, but this time I’ve given them a slightly different twist by adding cheese and vegetarian bacon bits. I’ve tried using the imitation bacon pieces that you find at the grocery store but I’ve found their flavor…

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    It’s Meatless Monday-Cheese Soup with Mustard Crusted Cauliflower

    I love soups all year round but there’s nothing more comforting than stepping into the kitchen on a fall day and knowing you have some homemade soup ready to eat. Last week I was in soup making mode and thought I’d share this recipe with you for Meatless Monday. I had some cauliflower florets that I didn’t know what to do with…too few for a side dish so decided to use them as the topping for this soup. I think it worked out perfectly and now I’m going to try this topping as a holiday side dish when I have larger amounts of the white veggie to work with. While…

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    It’s Meatless Monday-Summer Minestrone Soup with Chickpea ‘Croutons’

    The temperature is heating up and while it might seem crazy to be making and eating soup, I always make a batch of minestrone this time of year. Seeing veggies that are sometimes harder to find in winter, or cost more, gives me the motivation to make a batch. Even if you don’t eat it now, it freezes well. For this one I tried two new ingredients, or should I say, for one, a new technique. The first was instead of celery, this one used cutting celery that was in the CSA box two weeks ago. I’d never heard of it and if you haven’t either, it’s not even celery…

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