Sassy Living with Caryn

One Sassy Lady Doing It All

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Meatless Monday

Growing up Catholic, I can still remember the “meatless” Friday meals. At my house that consisted of fish sticks and salad. Mom really had no imagination on those days. It almost seemed like she was mad that she was celebrating this day in Oklahoma and not California where she grew up. She would share with us all of the incredible “fish” dishes that her Grandma prepared growing up in the 60’s. So, she gave us the next best thing…fish sticks.

About thirteen years ago, a marketing campaign focused on a Meatless Monday’s as a way to help the US become more healthy. A way to focus on fruits, vegetables and other grains as a way to supplement your diet throughout the year. At my house we eat a lot of veggies at all meals. Luckily, my hubby was raised loving vegetables and we have continued that with our family. Now meatless Monday can sound really boring. It does not always have to be a Cobb Salad or Caesar Salad. Use what is in season and also focus on healthy grains rather than heavy traditional pastas.

Today I am going to share a delicious side dish salad or a perfect salad to take for lunch! My kids love it and it can easily be tailored to your tastes. Sub the orange juice for chicken broth or the dried fruits for diced veggies. You are the boss! Be adventurous!

Chilled Cous Cous Salad

1 cup dried couscous
1 cup orange juice
1 cup  water
2 tsp. olive oil
1 teaspoon  salt
zest of 1 orange
1⁄2 cup dried cranberries
1 cup mandarin oranges, drained and cut in half
2 Tbsp. cashews, toasted and chopped
1 Tbsp. mint, chopped
 Bring the orange juice, water, salt, olive oil and ginger to a boil. Add in the couscous and cover with a lid. Allow the couscous to sit for 15 minutes and then fluff with a fork. Place the couscous in the refrigerator to chill. Once the couscous is cold add the mandarin oranges, cranberries, cashews and mint. Toss together.
mushroom-group
Grilled Polenta with Mushroom Ragout
1 roll prepared polenta, cut into 1 inch slices
olive oil
4 cups assorted mushrooms, sliced
1 tomato, chopped
2 cloves garlic, chopped
3 green onions or shallots, chopped
2 sprigs fresh thyme
1/2 cup chicken stock or white wine
salt and pepper
Asiago cheese
Preheat your grill pan to hot and slice the polenta into 1 inch discs. Brush with olive oil and grill the polenta on the grill pan till warmed and sear marks are formed. In a large skillet, saute the mushrooms, tomato, garlic, shallots, and thyme till the mushrooms are browned. Add in the chicken stock, salt and pepper and continue to cook till a sauce is formed. Spoon the mushroom ragout over the top of the grilled polenta and sprinkle with asiago cheese.