Meatless Monday recipes from Costantino's Kitchen

Costantino's Kitchen prepares some delicious dishes for Meatless Mondays.

BRUSCHETTA (2 WAYS)
Makes 4 servings each

SUNDRIED TOMATO/ GOAT CHEESE:
1 small baguette, sliced into thick pieces
11 ounces goat cheese
¾ cup sundried tomatoes, chopped
½ cup Kalamata olive, pitted and chopped
5 tablespoons olive oil
2 teaspoons Costantino's Kitchen Gusto Seasoning

Preheat a grill or stove-top grill pan.  Grill the bread on both sides until crispy.  Combine remaining ingredients well and spread on toasted bread.

WHITE BEAN/BASIL:
1 small baguette, sliced into thick pieces
2 tablespoons Costantino's Kitchen mild garlic oil, plus more for brushing bread
¼ teaspoon red pepper flakes
8 to 10 basil leaves, chiffonade
1 15-ounce can cannellini beans, drained and rinsed
2 tablespoons pine nuts, toasted
Sea salt
Freshly ground black pepper
2 ounces feta cheese, crumbled

Preheat a grill or stove-top grill pan. Grill the bread on both sides until crispy. Meanwhile, heat the garlic oil over medium heat. Add the pepper flakes, cook for 10 seconds and then add the basil leaves. Add beans and mix all together. When the basil leaves are wilted, remove mixture from the heat and add pine nuts. Season to taste with salt and pepper. Lightly brush more garlic oil on the bread, then top with some of the bean mixture.  Evenly divide feta over the top.

BAKED SPAGHETTI SQUASH CASSEROLE
Makes 6 servings

1 spaghetti squash, halved lengthwise and seeded
24 oz jar Costantino's Kitchen Tomato/Basil Pasta Sauce
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
 
Preheat oven to 325 degrees F.  Place squash halves cut side down on a parchment covered baking sheet. Bake squash 35 minutes, or until a knife can be easily inserted. Remove from oven, and cool. Remove squash strands with a fork, reserving the shells. Layer each shell with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
 
*OPTION: Add cooked Italian sausage to sauce before adding to squash shells.

CANNOLI
Makes 12 cannoli

1 pound ricotta cheese
1 pound mascarpone cheese
¼ cup powdered sugar
2 teaspoons ground nutmeg
1 tablespoon honey
1 teaspoon vanilla extract
12 Cannoli pastry shells
Garnish:
Baby chocolate chips, ground pistachio or dried fruit
Powdered sugar or melted chocolate

Combine two cheeses, sugar, nutmeg, honey and vanilla; mix until well combined. Place into a piping bag and pipe into the cannoli pastry shells. Dip each end into the garnish of choice. Place on plate and sprinkle with powdered sugar.

VARIATION: Experiment with different flavored honeys. Substitute maple or orange extract for the vanilla.

You can check out their Valley locations at www.costantinoskitchen.com.

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