Meatless Mondays


Meatless Mondays dinner/classes   year 6

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Finally, America’s food conversation has shifted to recognizing the importance of including vegetarian meals and increasing vegetables into our diet-styles, for a host of healthful reasons. It’s good for us, our children, and our planet. However, the alternative of knowing what to eat is not intuitive for many people. 

Lighten up on Monday nights?

Meatless Mondays is an invitation to vegetarians and meat-eaters alike: whether you join us because you like the idea of starting your week from a lighter footprint on the food chain, want to try vegetarian dishes you might add to your diet-style, come for the sheer pleasure of sharing delicious meals with good conversation and laughter, or all the above! 🙂

Dinners are wheat free (unless specified) and GMO-free, and I frequently offer vegan dishes. Taste something new, learn how to make it and go home with recipes in hand. First time participants receive the Meatless Mondays info packet. All meals are made with local and organic produce as much as possible (I’m a CSA member of John Kruger’s Organic Circlebrook Farms in NJ).

All meals are rounded out with balanced sides. No one leaves hungry!

In year 6 my goal remains much the same with these dinner /classes: to share my love of cooking & the eating of healthy food; to demo whenever possible, inspire you, make it easier, or challenge you; to open my doors to you who arrive – smiling – week after week, excited to try something new, eager to talk about food & life, to laugh & learn – together.

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“SUM SUM SUMMERTIME!”

Inspired simply, by the produce of our local bounty.

When: 7/10, 7/17, 7/24, 7/31

Time: 7 -9 pm

Where: 63 Park Ave, Verona

Cost: $40 per class

register now to save your seat!

email – Ina@ContinuumLiving.US 

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 WEEK 1, 7/10  1 SEAT LEFT!

Relishes & Sauces! tapas style

5 ways to bathe your foods in delightful flavors all summer long 

  •  Cilantro.lime yogurt vinaigrette: over lettuces, grilled summer veggies, mushrooms, tofu.
  •  Blackened corn & tomato relish: spoon over grilled fish, chicken, meat, tofu, tempeh, portabella mushroom caps, zucchini “steaks”.
  •  Almond.ginger vinaigrette: a great sauce enjoyed over cold rice noodles with grated carrot, cucumber, scallions, and corn.
  •  Homemade teriyaki sauce!: a classic marinade for all your grilled summer foods.
  • Chimichurri: Just may be my favorite! Argentine herbal green sauce of parsley, cilantro, fresh oregano traditionally used on meats. This makes everything taste zippy & enlivened!

 WEEK 2, 7/1 1 SEAT LEFT!

all those Zucchini & Yellow squash!

3 new ways to enjoy their bounty  

  • Gingery zucchini: with summer tomatoes, garlic & cumin. Transform zucchini into a saucy delight. Great for breakfast the next day w/ eggs or toasted tortillas, or quinoa.
  • Yellow squash dumplings with cucumber raita & rice pilaf : Yum. These Indian style dumplings are made with chickpea flour. Excellent to freeze & pop in microwave.
  •  Grilled zucchini w/basil & seared pineapple salsa!: Come on, I couldn’t resist offering a tasting of this one! Makes a dazzling side to any summer grill.
  

 WEEK 3, 7/24 1 SEAT LEFT!

“Joisey” CORN! 

  •  Best corn: naked, pot boiled, basil rubbed!
  •  Harissa.Aoli grilled sweet corn:  a tasty slather for when you want to grill your corn.
  •  Grilled corn & feta salad: works as a salsa or a side dish. Goes with just about any summer meal.
  • Mitsitam Cafe wild rice salad, from the National Museum of the American Indian: Not only is this salad gorgeous, easy & delicious, it will provide the perfect balance for our corn samplings.

 WEEK 4, 7/31 *SOLD OUT*

EGGPLANT!!  2 very different ways, served as separate small plates

  •  Burnt eggplant w/garlic & lemon & pomegranate seeds: From the cookbook Jerusalem by Yotam Ottolenghi & Sami Tamimi   I LOVE the smokey flavor in good babaganoush and eggplant dips. Now I know how to make it happen! Come taste & learn how to do it :).
  •  Balilah ( spiced chickpeas): Also from the cookbook Jerusalem  A delicious accompaniment with the smoked eggplant.
  • Grilled orange-glaze eggplant kabobs:  This sweet-tart & spicy glaze is perfect with the deep flavor of grilled eggplant. Add chunks of leek, onion, apricot or pineapple in between and these skewers are fantastic.
  • sides!
    Past Menus

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What People Say about Meatless Mondays

“Ina’s passion and knowledge are contagious.” 

“Meatless Monday classes are one of the nicest learning situations I’ve ever been in.” 

“Ina creates a cozy learning environment where sharing delicious meals is nurturing for the soul as well as the stomach. My friends are pleased I took Ina’s class. I have cooked ALL the Fall Session recipes, and I’m looking forward to the Winter Session.  So are my friends. 

“I took Ina’s Meatless Monday class this spring with two of my [adult] daughters. What a treat! It wasn’t simply a cooking class …it inspired us to want bring healthier foods into our diets. [Now] my son…has asked me for recipes to take back with him to college. And my youngest daughter, who would never eat beans before, has a new favorite food!”  

“Thinking more about eating more of the healthy food is making me eat less junk!” 

“I loved the combination of learning, eating and conviviality.” 

“Every single plate that Ina put before us was delicious and the company was even better than I anticipated.  While I never actually cooked one of the recipes, the experience and the recipes inspire  my creative repertoire. Even casual comments like “put an egg over leftover rice for breakfast” have brought a new satisfying start to the day.” 

“I feel more spontaneous. I think I’m approaching cooking in a more casual way, but also in a more thoughtful & informed way…the food was delicious!” 


 

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