4 Meatless Monday Recipes Perfect for Dining Outdoors
It’s finally time to go all-out with spring cooking. We’re talking about grocery baskets with asparagus, zucchini, mushrooms, spring onions, artichokes, and peas for unforgettable, bright meals.
Whether you’re tossing together a quick dinner before soccer practice or looking for a leisurely Monday night picnic on the patio, here’s your definitive guide to planning #MeatlessMonday this May.
May 7: Black Bean Tostadas with Cabbage Slaw
Everything you love about nachos, packed onto a single, crunchy tostada shell. Creamy refried black beans are blended with fresh pico de gallo for a mouth-watering base, then topped with cabbage slaw for a refreshing spring main.
View the recipe: Black Bean Tostadas with Cabbage Slaw
May 14: Pasta with Shaved Asparagus
Shaved down asparagus adds a sweet crunch, while bright seasonal peas and salty Parmigiano-Reggiano combine for a delicate pesto and round out this cheesy, springy pasta.
View the recipe: Pasta with Shaved Asparagus
May 21: Zucchini-Mushroom Caprese Bowl
Your farmers’ market bounty just met its match. Fresh zucchini, mushrooms, spinach, and basil come together in this veggie-forward Italian masterpiece. And did we mention it’s under 300 calories?
View the recipe: Zucchini-Mushroom Caprese Bowl
May 28: Charred Spring Onion and Baby Artichoke Pizza
A fresh base of lemony ricotta is the perfect canvas for deeply charred green onions and artichokes. You’ll never turn to boring takeout pizza again.
View the recipe: Charred Spring Onion and Baby Artichoke Pizza
Bonus: Soba, Snow Pea, and Asparagus Toss
This 20-minute dish brings out-of-the-box flavors like sesame oil, Chinese hot mustard, and rice vinegar together to make a dreamy dressing. Crunchy carrot ribbons add texture to the bowl, while hearty soba noodles make for a super-filling meatless main.
View the recipe: Soba, Snow Pea, and Asparagus Toss