Pick Your Meatless Day

It’s easy to think, “Meatless Monday” is a vegetarian’s mantra. But actually the slogan describes a World War I strategy.

When the United States entered World War I there was a desperate need to free up food to send overseas. The European agricultural community was destroyed by battles and the farmers had left their farms to become soldiers. The European countries were starving and to compound conditions our troops heading to France needed food.

President Woodrow Wilson appealed to American families to refrain from eating meat on Mondays. “Meatless Monday” recipes were developed. Victory gardens were planted. And American homemakers learned how to preserve food, maintain healthy eating habits and stop food waste. “Food Will Win the War” became a popular war slogan.

And from this war effort Americans discovered they could eat less and feel better.

With our nation at an all time high of over 65% of the population overweight “Meatless Monday” has reappeared as a public awareness program sponsored by the John Hopkins School of Public Health.  This worldwide effort in some communities has morphed into “Vegetarian Day”.

Choose a meatless day. It doesn’t have to be Monday.  Make it Wednesday the freshest day of the week when you pickup your farm share.  Try one of the meatless main dish eggplant recipes featured this week.  All it takes is one day.

Historic note: Along with “Meatless Monday” “Wheatless Wednesday” was a war effort to restrict domestic use of wheat flour. Additional commodities restricted were sugar and butter.

For more information about the “Meatless Monday” nutrition program  go to www.meatlessmonday.com and for historic information go to Meatless Monday-Cornell University go to  www.exhibits.mannlib.cornell.edu/meatlesswheatless

To steady eggplant cut a thin slice off bottom

Easy Baked Eggplant Parmesan

serves four

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)

2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil
3 cups homemade or jarred pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Line a baking sheet with foil. Preheat oven to 375°F with baking sheet inside.

Coat eggplant slices with beaten egg, then bread with panko crumbs.  Carefully spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese.

Bake until the cheese melts and turns golden in spots, about 15 minutes.

Note: For a crunchy topping sprinkle parmesan and breadcrumbs over the top layer.

Source: www.wholefoods.com

Moroccan-Spiced Caponata

Serves four

Serve over cooked pasta, cooked cous cous or a side dish

1 tablespoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

3 tablespoons oil

1 medium eggplant (about 1 pound), cut into 1-inch cubes (peeled if desired)

1 small red bell pepper, cut into 1/2-inch pieces (optional)

1 onion, chopped

2 garlic cloves, chopped

1 (14 – 1/2 ounces) can diced tomatoes *

3 tablespoons fresh lemon juice

1/2 cup golden raisins

toasted pine nuts (optional)

In a large heavy saucepan toast spices over moderate heat, stirring constantly, until fragrant, about 1 minute. Pour spices into a small bowl and set aside.

Pour oil into same saucepan. Heat. Stir in eggplant, bell pepper, onion, garlic.  Sauté until eggplant is soft and brown, about 15 minutes. Add tomatoes, lemon juice, and raisins.  Cover and simmer, covered, stirring occasionally, about 10 minutes, or until eggplant is tender. Season with salt and pepper to taste.

Sprinkle with toasted pine nuts.

Serve warm or at room temperature.

* or substitute 3 tomatoes, skinned, seeded and diced and 1/2 cup water or tomato juice

Adapted from: epicurious.com

Veggie Sandwich with Vinaigrette

4 sandwiches

Vinaigrette:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 large garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon dried oregano, rosemary or thyme

freshly ground black pepper

Sandwich:

1 eggplant (about 1/2 pound), peeled, sliced

3/4 cup thinly sliced red or green bell pepper (about 1)

1/2 thinly sliced onion

20-inch baguette

1 1/2 cups chopped lettuce, arugula or green of your choice)

4 slices cheese (mozzarella or provolone or crumbled goat cheese)

1 cup thinly sliced tomatoes, about 2

8 fresh basil leaves, whole or torn (optional)

Preheat oven to 400 degrees F.

In a small bowl, whisk together the vinaigrette ingredients and set aside

Spread eggplant slices on bottom of a 9×13-inch baking dish or larger.  Add the pepper and onion, in a single layer

Reserving 1 tablespoon of vinaigrette, pour remainder over vegetables.

Roast the vegetables for 30 minutes, or until eggplant is very tender.

Split baguette in half lengthwise.  Brush the inside the inside of both halves with reserved vinaigrette.  Layer the bottom half of the baguette with lettuce, place eggplant slices along the length of the loaf, then cover with pepper strips and onions.  Top with tomato slices, cheese and basil. Cover with other baguette half and slice to make sandwiches.

Vegan variation:  Skip cheese or use vegan alternative.

Source: www.erzapoundcake.com  (adapted from Moosewood Restaurant New Classics)

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