Anonymous wrote:Anonymous wrote:Anonymous wrote:I make a Mediterranean style stew from Sonia Uvezian's cookbook.
Take a few potatoes (I use the thin white skinned ones without peeling, or use whole baby potatoes), a few plum tomatoes, a yellow squash, a zucchini, a red onion and a few cloves of garlic. Chop the vegetables into chunks, add salt, pepper, thyme and good olive oil. Place in a Dutch oven and roast uncovered ( I think at 400-450) till the veggies are done to your liking. I serve it with Lebanese-style rice and yogurt dip, but its also great with crusty bread.
But there's no protein source, except I guess for the yogurt dip. But that doesn't seem like much.
I think the taco bar is a better option.
Or something with rice and beans. LOVE rice and beans.
I didn't know every dish had to have protein in it. This is a substantial stew on its own.
Anonymous wrote:Assemble your own Chipotle style Burrito bowls. That way the non-veg people can have meat if they choose. I place bowls of the following out:
-seasoned black beans
-guac
-sour cream
-pico
-cheese
-rice with cilantro
-sautéed pepper and onions
-roasted corn and jalapeno
-lettuce
-pork carnitas or if I'm lazy pulled rotisserie chicken tossed in the skillet with tack seasoning and some water.
Anonymous wrote:Anonymous wrote:I make a Mediterranean style stew from Sonia Uvezian's cookbook.
Take a few potatoes (I use the thin white skinned ones without peeling, or use whole baby potatoes), a few plum tomatoes, a yellow squash, a zucchini, a red onion and a few cloves of garlic. Chop the vegetables into chunks, add salt, pepper, thyme and good olive oil. Place in a Dutch oven and roast uncovered ( I think at 400-450) till the veggies are done to your liking. I serve it with Lebanese-style rice and yogurt dip, but its also great with crusty bread.
But there's no protein source, except I guess for the yogurt dip. But that doesn't seem like much.
I think the taco bar is a better option.
Or something with rice and beans. LOVE rice and beans.
Anonymous wrote:I make a Mediterranean style stew from Sonia Uvezian's cookbook.
Take a few potatoes (I use the thin white skinned ones without peeling, or use whole baby potatoes), a few plum tomatoes, a yellow squash, a zucchini, a red onion and a few cloves of garlic. Chop the vegetables into chunks, add salt, pepper, thyme and good olive oil. Place in a Dutch oven and roast uncovered ( I think at 400-450) till the veggies are done to your liking. I serve it with Lebanese-style rice and yogurt dip, but its also great with crusty bread.
Anonymous wrote:Budget Bytes has a delicious recipe for Chipotle Black Bean Burgers - you can make them/assemble them ahead of time and just oven bake them for 25 minutes before you need them. Honestly super easy and delicious. We are not vegetarians but are addicted to them with some sliced avocado.
Anonymous wrote:Thanks. That sounds super labor intensive.