Meatless Isn't Just for Mondays: Vegetarian Cooking

Veggies don’t have to just be reserved for Meatless MondaYs!


Veggies don’t have to be banished to Monday nights anymore, as more and more businesses and restaurants are creating new and delicious ways to eat plant based! We all KNOW that eating more veggies is better for us, but does that really make us cook meatless more frequently?

You don’t have to answer… We know it already, and so we wanted to help suggest 5 things that will have you coming up with killer vegetarian menu ideas in no time! We’ve also created several vegetarian cooking events that we offer throughout the year to help you hone your culinary skills, and enjoy a delicious meal at the same time- no menu planning needed. Check out the hyperlink below for some great options!


Here are some ways to get you out of your grilling or weeknight dinner “box”, and into something satisfying!

-Start with the dishes you love (or dishes you know).

You’re going to feel the most comfortable (and let’s be honest, less stressed) while cooking something you know and love- just without the meat. Find a meat substitute, or great plant based option like chickpeas, that will help you replace the animal protein and fill you up! Use vegetable stock instead of chicken or beef stock, and add in ingredients that are fun and delicious. Make your favorite dish-with a twist!

-Use fat for flavor!

Don’t be shy, using fats helps boost the level of satisfaction you’ll get from your food! Coconut oil makes a great substitute for animal fat, for its melt in your mouth qualities. But make sure to take it easy and find a balance, you want to make sure you aren’t left with any overwhelming flavors that strong fats like olive oil or coconut oil can leave if the dish doesn’t call for it. Fat also adds the benefit of helping to make vitamins and minerals accessible in some plant based foods that are fat soluble, so you’re actually making your meal more healthy!

-Find what shines.

Think about the meat in a dish and focus your efforts on recreating that desired outcome. Is it smokey, salty, crunchy? Remove the meat, and by using plants or veggies (like Jackfruit), check all the boxes that you’re looking to hit!

-Make a balanced plate.

Focus on including plant based proteins and fiber, and pick out ingredients that combine textures and flavors.

-Include “Umami”

... by using ingredients like Asparagus, tomatoes, seaweed, peas, miso or tofu, onions, soy sauce, or aged cheeses like parmesan.

By tying everything together, we thing you’ll have a blast in the kitchen trying out some new veggies, or some old veggies in a new way!


Warm Roasted Delicata Squash and Pear Salad with Apple Cider Vinaigrette and Toasted Hazelnuts

Serves 4

2 medium Delicata Squash (1/2 small butternut if not in season), washed
2 tablespoons olive oil
Salt and pepper
1/3 cup whole hazelnuts
3 ounces mesclun salad mix
1 D’anjou pear, diced


2 tablespoons orange juice
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1/3 cup vegetable oil
1 small shallot, minced
Salt and pepper


Preheat oven to 425 degrees.

Peel the squash, cut in half lengthwise, scoop out seeds then cut into ½” moons. Transfer to a sheet pan, toss with oil, salt and pepper. Roast until golden brown, about 20 minutes, turn over halfway through cooking. Keep warm.

Place hazelnuts on a sheet pan, coat lightly in vegetable oil and roast in a 400 degree, shaking pan frequently, about 8 minutes. Immediately toss in salt then crush lightly with the side of a knife.

For the vinaigrette:

In a small bowl, whisk together the orange juice, vinegar, maple syrup, and mustard. Drizzle in oils while whisking vigorously. Add shallots and salt and pepper to taste.

To Serve:

Toss greens lightly with dressing, plate, top with pears, warm squash and hazelnuts. Serve immediately.


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Sunday 10am-8pm

Tuesday-Friday 3pm–5pm

Saturday-Sunday 10am-2pm