INDIANAPOLIS -- It's a trend that has families trading beef for beans.
"Meatless Mondays" have big health benefits. Going meatless once a week may reduce your risk of cancer, cardiovascular disease, diabetes and obesity.
Market District Sous Chef, Chef Brandon Nelson, has recipes that will make you crave your veggies.
PANZANELLA BREAD SALAD
1 cup Ricotta
8 oz fresh mozzarella
1.25 cup heavy cream
1 tsp salt
in a food processor, combine all ingredients and process until smooth
Berry Balsamic Vinaigrette
1 cup strawberries, stemmed
1 cup blackberries
1/2 cup balsamic vinegar
1/2 cup olive oil
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
1 Tbsp Chambord
Roast strawberries and blackberries in the oven at 350 for 15 minutes. Allow to cool, then place in a blender, along with the juices from cooking. Add the rest of the ingredients and blend until smooth.
1 piece of focaccia
2 Tbps extra virgin olive oil
salt and pepper, to taste
Slice focaccia in half, lengthwise. Brush with olive oil and season with salt and pepper. Grill over high heat to achieve nice char marks. Remove from heat and cut into triangles.
For the salad:
2 medium sized heirloom tomatoes, cut into wedges
1/2 English cucumber, seeded and sliced
1 Tbsp extra virgin olive oil
1/2 tsp sea salt
Toss the tomatoes, cucumber, oil and salt together in a medium bowl.
Spread the buratta mixture onto the base of a plate. Assemble the tomato
cucumber salad over top of the burratta. Nestle the pieces of grilled focaccia
into the tomato cucumber salad to create a balanced distribution of ingredients.
Drizzle berry balsamic vinaigrette around the plate. And enjoy!