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Vegetarian Summer Entrees That Even Meat-Lovers Will Enjoy

Summer Veggie Pasta

(Courtesy of Cooking Light)

Ingredients:

  • 1/2 pound uncooked whole-grain linguine
  • 1/2 pound zucchini
  • 1/2 pound yellow squash
  • 1 pound tomatoes, finely chopped (3 medium tomatoes)
  • 2/3 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne or white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 tablespoons panko (Japanese breadcrumbs), toasted
  • 8 small basil leaves
  • 4 radishes, thinly sliced
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Directions:

  1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
  3. Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

Visit Cooking Light for additional recipe information

Lettuce Wraps with Hoisin-Peanut Sauce

(Courtesy of Cooking Light)

Ingredients:

Sauce:

  • 1 teaspoon canola oil
  • 1 tablespoon minced shallot
  • 1/3 cup water
  • 2 tablespoons creamy peanut butter
  • 4 teaspoons hoisin sauce
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon fresh lime juice

Filling:

  • 1 (14-ounce) package extra-firm tofu, drained and crumbled
  • 1 tablespoon dark sesame oil
  • 6 thinly sliced green onions (about 2/3 cup), divided
  • 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
  • 3 tablespoons lower-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sugar
  • 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 cup matchstick-cut cucumbers
  • 1 cup matchstick-cut carrots
  • 2 cups hot cooked sticky rice
  • 8 Bibb lettuce leaves

Directions:

  1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
  2. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  3. Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
  4. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

Visit Cooking Light for additional recipe information.

Summer Vegetable Frittata

(Courtesy of Cooking Light)

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 cup diced zucchini
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup chopped seeded tomato
  • 9 large eggs

Directions:

  1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
  2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
  3. Preheat broiler.
  4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.

Visit Cooking Light for additional recipe information.

MedicAlert Team Member