Wednesday, March 7, 2012

Meatless Meal Recipe Link up

Gooseberry Patch Whether you're trying out meatless Mondays, switching to a meatless menu or just not eating meat on Fridays from now until Easter, we're hoping to round up the best ideas to keep mealtimes interesting!
Below you'll find a recipe from our new cookbook, Fresh from the Farmstand and it's a great example of how you can skip the meat and not miss out on the flavor. We'd love to have you add your link to the blog hop below. So tell us...
What are YOUR favorite MEATLESS recipes? 
Share 'em all in today's Recipe Round-Up!

(I have two recipes in this cookbook! Mock Mashed Potato Bar and Critter Snack Attack (veggies made by kids)

Here's one of our favorites from Fresh from the Farmstand
Pasta Primavera Even Kids Like
Cyndy DeStefano of Mercer, Pennsylvania shared this can't-miss recipe with us. She writes, "My kids aren’t crazy about vegetables and neither am I! So I try really hard to make dishes with veggies they’ll eat. Not only did they eat up this dish...they asked me to make it again, several times. And I liked it too! When we can pick all the vegetables right in our own backyard, it tastes even better."

12-oz. pkg. whole-wheat
    linguine pasta, uncooked

1 T. olive oil
3 cloves garlic, minced
1 red pepper, cut into strips
1/2 lb. asparagus, cut into
    2-inch pieces

1 c. cherry tomatoes, halved
1 c. sliced mushrooms
1 T. all-purpose flour
1 c. chicken or vegetable broth
1/2 c. low-fat milk
1/2 t. salt
1/2 t. pepper
1 to 2 carrots, peeled and cut
    into ribbons with a
    vegetable peeler

Garnish: grated Parmesan cheese
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook and stir for one minute. Add red pepper; cook and stir until it begins to soften, about 3 minutes. Add asparagus, tomatoes and mushrooms; cook until tender. Stir in flour; cook and stir for one minute. Add broth, milk, salt and pepper; bring to a boil. Reduce heat to a simmer. Cook until liquid thickens slightly, about 5 minutes. Stir in carrot strips. Toss pasta with sauce and vegetables, adding reserved pasta water if necessary to moisten the mixture. Sprinkle with Parmesan cheese. Serves 4 to 6.
 Link up below! Click the blog hop info below if you want to host this on your blog, too!

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