Meatless meals - quick and easy recipes - page 94

This recipe is presented by Eggland’s Best. This is one of those recipes in which you throw everything into a casserole dish, refrigerate, bake, and voila! French Toast Strata, a special occasion breakfast or brunch centerpiece. The hardest part may be remembering to mix the ingredients ahead of time so you can refrigerate the dish between 2 hours and overnight. The easiest part? Savoring the sweet results.

This recipe is presented by Eggland’s Best. Is it breakfast or is it dessert? Is it Italian or French? Who cares, when it’s so delicious? For such a fancy fusion, the steps are relatively easy. Don’t forget to sprinkle your rolls with powdered sugar for the final flourish.

This recipe is presented by Eggland’s Best. Impress your friends and family with chocolate-almond dessert crepes for a brunch or dinner party dessert. You’ll need an 8-inch nonstick skillet, a wire rack for cooking the crepes, and wax paper for stacking them. To pipe the chocolate filling down the center of each crepe, stuff it into a zip-lock plastic bag and snip off ½ inch at one corner to create your own pastry bag.

This recipe is presented by Eggland’s Best. Everything is better in a bread bowl. Anchor this meal right by choosing the best, most crusty dinner rolls you can find. Larger bread will work too. This dinner is something kids will love, giving a whole new meaning to pizza.

A careful balance of salty and sweet, crisp and chewy, these nuts are the perfect accompaniment for cocktail hour. You start with raw, untoasted cashews, toss them with oil and set aside. Then you make a syrup with brown sugar, a little water, and honey. Drizzle it over the cashews, toss, spread onto baking sheets and toast in a medium oven till golden brown and crisp. The cashews will last 1 week stored in an airtight container at room temperature. We featured this recipe in our Bring Happy ...

In this refreshing and unexpected cocktail-party appetizer, elegantly concave leaves of Belgian endive become easy-to-pick-up vessels for a delicious mixture of diced feta and pear, seasoned with lemon juice, olive oil, and salt and pepper. It’s easy, healthy, and sets your guests up for the meal (or more substantial appetizers) to come.

This streamlined version of classic Greek spanakopita calls for frozen chopped spinach and frozen filo dough, so active prep is at a minimum. You begin by making the filling, sautéeing onion in butter, then adding eggs, Parmesan cheese, bread crumbs, and seasonings. Add the squeezed, defrosted spinach and crumbled feta. Then layer thin sheets of filo dough in a baking dish, remembering to brush each layer with melted butter.

Like crepes? Than you’re going to love socca. This thin chickpea flour pancake hails from Nice, but it’s rarely seen outside the South of France (except in Genoa where’s it called a farinata), and we think it merits wider recognition. Add a flavorful filling—we like it with a dollop of fresh goat cheese and lots of freshly ground black pepper—fold it up, and polish a few off for a delicious snack.

A favorite pancake recipe of mine. This recipe went through vigorous testing to create an amazingly fluffy and light pancake. The olive oil addition is what creates such a moist cake. Olive oil can be replaced by melted butter, or even browned melted butter, for a richer flavor. Add fresh fruit or citrus zest to your completed batter to create other versions of this beauty.

Yes, it’s easy enough to go ahead and call up Chinese takeout, but why not give this super-simple slow cooker recipe a shot the next time you’re craving fried rice? Trust us, adding these fried rice ingredients to your crock pot is fail-proof; plus, it’s healthier than the grease-laden versions you might get when you order out.

For a creamy, naturally sweet, healthy, easy frozen dessert that can satisfy your ice cream cravings, we recommend this two-ingredient ice “cream.” There isn’t any cream in this recipe, or much of anything else besides bananas. But the fruit is full of natural sugars and has a creamy texture that works well when frozen and blended. After you master this basic recipe, you can play around with adding other ingredients to it, such as nut butter, cinnamon, or cocoa powder.

This carrot salad has a little bit of a Moroccan influence and a tad of Middle Eastern. This shaved medley spiced with harissa, cumin, and caraway is brightened by mint, parsley, and lemon with all sorts of textures and colors. This salad could steal the wow factor from your meal’s protein. It’s that good.

Time can be short in the morning, and you know breakfast is important. With overnight oats, you slap it together the night before and have it ready in the fridge to grab quickly and eat on the go. It’s a balanced, nutritious, homemade breakfast that’s delicious too: There’s fiber, protein, probiotics, calcium, and fresh fruit in this recipe. So much better than store-bought cereal.

Move over Mike’s Hot Honey and Bees Knees Spicy Honey, you can make your own chile-infused honey. It’s only the hottest new condiment, that’s all. Drizzle it over pizza, ribs, chicken, fruit, and even vanilla ice cream. Your chile-infused honey would be great on this Roasted Pepper and Spicy Sausage Grilled Pizza recipe.

This is not your standard prepared pimento cheese at the grocery store. This is so much better. It’s fresh and has more complexity than those less ready-made versions. Also called pimiento, pimentos are red cherry peppers, about 3 to 4 inches long and are more succulent, sweet, and aromatic than red bell peppers. Serve this pimento cheese dip with crackers, peppers, carrots, and celery sticks — or even make a grilled cheese sandwich with it.

Let’s not overcomplicate things, shall we? Sometimes you want a classic, no-fuss grilled cheese. Forget the fancy bread, caramelized onions, pears, or whatever else you can do to multiply the steps in creating this simple tradition. Here’s something to cook when you don’t feel like cooking.