Meatless Monday: Spinach Calzones with Blue Cheese

A couple of weeks ago, both my husband and I were really busy with work. With our limited time, I knew putting together dinners for the week was going to be a challenge. My solution was to find and print out a bunch of yummy sounding but simple recipes with limited ingredients lists. I did all the shopping at the beginning of the week. Then, each night when Matt called to say he was on his way home, I'd take a break from work and prep the ingredients for one of the recipes. When he got home, he'd take over doing whatever mixing, constructing, sauteing, etc. that was needed to finish the recipe and I'd go back to work. In this manner, we put together some tasty dishes that neither of us had to exert too much effort to make.

This next dish is one of the one's from that week's menu. It only calls for 7 ingredients, two of which (cooking spray and garlic) you'll likely already have in your pantry!

Spinach Calzones with Blue Cheese
Recipe

When I think of calzone, I think of the traditional calzones I grew up eating in a very Italian suburb of Boston, the kind that look like large flat logs that you cut into slices to eat. The calzones we made with this recipe looked very different from those traditional ones, but I liked them because they were very pretty (see pic) and were sized for individual consumption.

We used gorgonzola (an Italian blue cheese) because we had it left over from two dishes we'd made the previous week. And we drizzled some fresh pizza sauce from a local Italian market on top. They were pretty good! When I make these again though, I will probably try a more traditional cheese like mozzarella or provolone and a bag of fresh pizza dough from the bakery. I thought blue cheese might be a little too strong a choice for a recipe like this, and, while the canned pizza dough is quick and convenient, real pizza dough has a better taste and texture.

Another option you might consider - make much smaller versions of these as hors d'oeuvres for your next gathering!

Got any favorite vegetarian or vegan recipes?? Please share!

Other Meatless Monday posts

Meatless Monday: Pasta with Mushrooms & Pumpkin-Gorgonzola Sauce

Back when I was reading Michael Pollan's Omnivore's Dilemma (see an earlier post), I came across this sentence in the "Gathering: The Fungi" chapter:

"Mexicans call mushrooms carne de los muertos - 'flesh of the dead.'"

"Greeeaat. Thanks, Mike," I thought. "Way to ruin one of my favorite foods for me." But, turns out, give me enough time and, like a proverbial goldfish*, I forget all about the 'flesh of the dead' and return to shoveling forkfuls of mushrooms into my mouth at every opportunity. (Yay for bad memory!)

I was reminded of the whole 'mushroom/rotting flesh' thing today because it is the Mexican holiday Day of the Dead (or El Día de los Muertos), during which Mexicans celebrate and honor their deceased relatives and friends. I thought, what better way to celebrate than with a mushroom dish? And, since we're fresh off of Halloween and it's in season, why not a recipe with pumpkin in it too?

Pasta with Mushrooms & Pumpkin-Gorgonzola Sauce
Recipe

I don't have much to add to the recipe instructions other than to say that:

• Shitake mushrooms taste great and really complement the gorgonzola, but definitely feel free to substitute the mushroom of your choice;
• Freshly ground nutmeg will taste so much better than jarred pre-ground nutmeg;
• Use however much onion suits your taste; personally, I think 4 cups is overkill;
• However, I don't think 4 cloves of garlic is overkill - again, depends on your taste; and
• Remember to only use about 1/3 of what the recipe calls for if you're going to use dry, jarred sage; again, as with the nutmeg, fresh is better.
  

The cool thing about this recipe? If you've got leftover gorgonzola cheese, pumpkin, and sage (and you will if you get the usual package sizes), later in the week, you can always make the following recipe, which is also great.

Pumpkin Ravioli with Gorgonzola Sauce
Recipe

This isn't as good as ravioli made from real, homemade pasta, but, on the plus side, it's also not as difficult or time-consuming to make and it should sate your craving for ravioli.

Got any favorite vegetarian or vegan recipes?? Please share!

Other Meatless Monday posts

*I say 'proverbial' because goldfish memory actually isn't as bad as the common saying would suggest.