Welcome to another installment of Meatless Monday. Once again I am unprepared for lunch (whats new?). Thankfully my co-workers are participating with me so we’ll put our heads together for lunch. This morning, I went to grab the turkey bacon and just didn’t feel like cooking it. Yes, I was too impatient to wait the 2 minutes it takes to cook bacon! Then I realized I couldn’t have it anyway, disaster averted. So I had my usual breakfast of apple cinnamon oatmeal.
If you’re a Food Network fan you’ll recognize this face.
It’s Iron Chef Mario Batali, a big supporter of Meatless Mondays. I think his quote sums up the meaning of the Meatless Monday Campaign. “The fact is, most people in the U.S. eat way more meat than is good for them or the planet. Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet, and support the farmers who raise their animals humanely and sustainably. That’s why I’m such a big believer in the Meatless Monday movement!”
Recipe of the day submitted by loyal reader Kimberly Jimenez
- 6 roma (plum) tomatoes, chopped
- 1/2 cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
- Preheat the oven on broiler setting.
- In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.