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Meatless Monday Cream Of Asparagus soup

Fresh asparagus is plentiful in our area right now so this soup is prefect!

What You Need

1 Cup chopped asparagus spears ( tips reserved)

1 Tbsp butter

1 Small onion (finely chopped)

2 Celery stalks (finely chopped)

1 Leek, white part only (finely chopped)

2 Cups low sodium chicken broth (divided)

1 Cup half-and-half

1 1/2 tsp. Cornstarch

1 Tbsp water

1/4 tsp Salt

White pepper

Large Saucepan

Food Processor ( or blender)

Let’s Make It! Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook 5 minutes, or until softened. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat. Dissolve cornstarch in water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Add salt and white pepper. Reduce heat; add asparagus tips and cook 3 minutes.

Serves 4

Meatless Monday Spinach Omelet Roll

Sorry about the photo it is an old one from my photo album ( I thought I was going to write a cookbook someday)

What You’ll Need

12 Eggs separated (yolks in one bowl whites in another)

1 Cup milk

2 10 oz packages frozen spinach (chopped)

1 Cup swiss cheese (shredded)

2 Tbsp butter

2 Tbsp all purpose white flour

½ tsp Salt

½ tsp Black pepper

1 Cup salsa (your favorite) or fresh tomatoes and onions (chopped)

Non stick cooking Spray

15 ½ x 10 ½ Jelly Roll Pan

Wax Paper

Saucepan

Whisk

1 Medium mixing bowl

1 Large mixing bowl

Hand mixer

Cloth towel

Before You Start: Line jelly roll pan with wax paper and spray with cooking spray. Preheat oven to 350°.

Let’s Make It! In a saucepan over medium high melt butter, and add flour, milk, salt and pepper, whisk well to avoid lumps. Cook until thickened. Reduce heat to low. In a medium mixing bowl whisk egg yolks well.Slowly add egg yolks to saucepan mixture and increase heat to medium low, stir often and cook until thickened. Remove from heat and allow to cool for about 15 minutes. In a large bowl beat egg whites until stiff peaks form. Using a rubber spatula gently fold the cooled yolk mixture into the egg whites.

Spread into jelly roll pan. Bake for 20 minutes or until golden brown. Prepare spinach according to package directions and drain well. Place a clean cloth towel onto your counter and invert the omelet onto the towel. Peel away the wax paper. Spread spinach evenly over the omelet, sprinkle evenly with cheese, and roll up. Cut into slices and serve with salsa( or chopped tomatoes and onions) on the side.

Serves 4-6

* Need it quicker? Use leftover spinach. Make and omelet in your skillet as usual, spoon in leftover spinach and cheese. Fold and eat.

Meatless Monday Eggplant Lasagna

What You Need:

1 Medium eggplant (peeled cut into ¼ inch cubes)

1/4 Cup olive oil

1/2 Cup white onion (chopped)

2 cloves garlic (minced)

3 Cups ricotta cheese

1 Cup mozzarella cheese (shredded)

½ Cup parmesan cheese (grated)

3 Cups marinara sauce (or your favorite spaghetti sauce)

Colander

Large saucepan (for lasagna noodles)

Large nonstick skillet

Medium mixing bowl

13x 9 inch baking dish

Non stick cooking Spray

Before you start: preheat oven to 350°F. Cook 10 Lasagna noodles, according to package directions. Drain in colander, rinse with cool water and set aside.

Lets Make It! Heat olive oil in skillet over medium heat, add eggplant, onion and garlic  Sauté stirring occasionally until eggplant is tender ( about 15 min). Stir in marinara (or spaghetti) sauce; set aside.  In a medium mixing bowl combine ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese and stir together. Spray baking dish with non stick cooking spray. Begin creating layers. Place 4 lasagna noodles into baking dish side by side, spread a 1/3 of the cheese mixture onto of the noodles, spread  1/3 of the  eggplant sauce mixture onto the cheese. Repeat each layer two times with three noodles for each additional layer. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup parmesan cheese. Bake 40 to 45 minutes or until heated through. Let stand 10 minutes before serving.

Serves 4-6