In 2009, Paul, Stella and Mary McCartney launched Meat Free Monday - a campaign encouraging the nation to help slow climate change by reducing meat consumption. The initiative aims to raise awareness of the environmental impact of animal agriculture and industrial fishing to encourage people to reduce their greenhouse gas emissions by having at least one meat-free day every week.
Whether your goal is to make a positive environmental impact, eat healthier or just learn new ways to use the vegetables you’re growing, going meat-free one day a week may be a change to consider making. Enjoy these two meat-free recipes from locally-owned The Spicy Olive. For more recipes and to learn more, visit MeatFreeMondays.com and TheSpicyOlive.com.
Garbanzo Bean and Kale Pasta
Ingredients
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1/2 pound farfalle or orecchiette pasta
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2 teaspoons The Spicy Olive's lemon extra virgin olive oil
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2 teaspoons The Spicy Olive's ultra-premium extra virgin olive oil
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1-2 tablespoons garlic
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1 can garbanzo beans, rinsed and drained
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5 cups kale, ribbed and shredded
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1/2 cup parmesan cheese
Directions
Cook pasta according to package directions then drain and toss in the lemon olive oil.
In a skillet, heat the extra virgin olive oil on medium. Add minced garlic (1-2 tablespoons depending on your personal preference) and cook for 30 seconds. Add rinsed and drained garbanzo beans and cook for three minutes. Add five cups ribbed and shredded fresh kale and cook until it’s wilted.
Add pasta and 1/2 cup grated parmesan cheese, season with sea salt and pepper if needed. Drizzle with lemon olive oil to finish. Serve with a side salad and crusty bread for a delicious meal.
Roasted Butternut Squash Farro Salad
Ingredients
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1/3 cup The Spicy Olive's blood orange olive oil
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1 butternut squash peeled, seeded and cubed
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1 cup farro
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1/3 cup dried cranberries
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1 cup feta cheese, crumbled
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1/3 cup The Spicy Olive's cinnamon pear balsamic vinegar
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2 cups arugula, washed
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Salt and pepper to taste
Directions
Peel, seed and cube butternut squash and coat with 3 tablespoons of the blood orange olive oil. Sprinkle with salt and pepper to taste and roast in a 425-degree oven until tender, approximately 35-45 minutes. You’ll be able to pierce the squash easily with a fork when it’s done.
Simmer farro in a pot of salted water according to package instructions until it reaches desired consistency (around 20 minutes). Drain the farro and coat with 1-2 tablespoons of the blood orange olive oil.
Place arugula leaves in the bottom of a shallow salad dish and coat with the remaining blood orange olive oil. Mix farro into the arugula in the salad dish. Top with roasted butternut squash. Sprinkle with dried cranberries and feta cheese crumbles. Drizzle with the cinnamon pear balsamic vinegar. Toss and serve.