Another Tribute to Meatless Mondays

Vegetables are amazing.  Don’t get me wrong, I love my meat, but sometimes a vegetarian meal can be so satisfying.  Here’s another tribute to meatless Mondays…

Zucchini Pasta with Tomato Sauce and Mushrooms

Serves 2

  • 2 medium sized zucchini, julienned into “pasta”
  • 6 oz. mushrooms, sliced
  • 1 onion, diced
  • 6 garlic cloves, minced
  • 1 roasted red pepper, coarsely chopped
  • 2 oz. sundried tomatoes
  • 6 oz. marinara sauce (I used Rao’s)
  • 4 large basil leaves, coarsely chopped
  • Olive oil
  • Sea salt
  • Black pepper
  1. In a large skillet, over medium heat, drizzle olive oil and saute half the garlic and half the onions.  Saute for 3-5 minutes until golden in color.
  2. Add mushrooms.  Cook for an additional 5 minutes, or until cooked through.  Remove garlic, onions, and mushrooms and set aside in a separate bowl.
  3. Using the same skillet, over medium heat, drizzle olive oil and add remaining garlic and onion.  Saute for 3-5 minutes.
  4. Turn to low heat.  Add zucchini pasta and saute for an additional 5 minutes.  Constantly stir the zucchini pasta to ensure it does not stick to the skillet.  Remove from pan and set aside.
  5. With the same skillet, over low heat, add roasted red peppers, sundried tomatoes, basil, and marinara sauce.  Simmer for 5-7 minutes.
  6. To plate, place the zucchini pasta first, then layer with marinara sauce, and top with sauteed mushrooms.

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Weekends are always awesome, right?

It’s always interesting when you go into work on Monday and everyone asks “How was your weekend?”  Isn’t the answer always “IT WAS AWESOME!!!!!”?!?  No need to wake up early, drive 20 minutes to the train station, park, walk 5 minutes to get the train platform, spend another 5 minutes (sometimes more if it’s running late, which it always is) on the platform to wait for the train, try to find a seat and be somewhat comfortable on a ~27 minute train ride, fight the other commuters to get downstairs to catch the work shuttle, pile into a crammed vehicle with your other commuter colleagues to get from the train station to the office, and finally arrive at work 1+ hours later.  So yeah, since I don’t have to get up and do that on Saturday and Sunday, then yes, my weekends end up being pretty awesome.

We’re starting to experience Spring-like weather, so I was out and about this weekend.  I went to cardio boxing on Saturday, hot yoga on Sunday, and did some shopping and cooking in between.  We picked up some fresh cod fillets which paired really well with the vegetables we had on hand.  Light and flavorful – the perfect meal to end a great weekend.

Pan Fried Cod with Roasted Red Peppers and Sundried Tomatoes

Serves 2

Ingredients

  • 2 cod fillets
  • 4 asparagus spears
  • Olive oil
  • For the breading:
    • 1 egg
    • 1/2 cup, almond meal
    • 1 teaspoon, Old Bay seasoning
    • Sea salt
    • Black Pepper
  • For the topping:
    • 1 roasted red pepper (jarred), chopped
    • 2 tablespoons, sundried tomatoes (jarred, in olive oil), chopped
    • 4 basil leaves, chopped
  1. In a small bowl, whisk the egg.
  2. In another small bowl, mix the almond meal and seasonings.
  3. In a medium skillet over low to medium heat, drizzle olive oil.  Meanwhile, pat cod dry with paper towels.  Dip in egg, dredge in almond meal mixture on both sides.
  4. Add cod to the skillet, cooking for 7 minutes on each side.  Remove from heat.
  5. Lightly coat the asparagus spears with olive oil.  Season with salt and pepper.  Place in skillet for 2-3 minutes.
  6. Plate by placing the cod first, then two asparagus spears.  Top with 2-3 heaping spoonfuls of roasted red pepper, sundried tomato, and basil mixture.

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