Meatless May with EatingWell Magazine: Sauteed Red Potatoes, Mushroom & Green Beans

by Jennifer on May 12, 2011

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I am not kidding when I tell folks ‘my daughter loves meat so much that if a cow walked by when she was hungry, she might take it down’. Recall the Portuguese MIL story I told? well, my daughter almost brings my MIL to tears when she visits and attacks her plate of food.

With that visual created, you can only imagine her face when I announced we were having meatless dinners for the month of May.

Don’t worry, the kiddos are still having some sort of meat if they want for lunch but for din-din it is non-meat. Okay, we may slip in some shrimp or a Salmon fillet here and there but so far, none at all.

Why? hum. good question. Cheaper, better for the planet and all, gets us to be more creative with out fruits and veggies, a silly experiment, cause we have gone off the deep end.

I received my beloved May edition of Eatingwell Magazine and since they are going meatless for May, my hubby and I thought we would do it as well. Heck, after giving up cheese for 40 days, I feel like I can do this as I get to keep my cheese.

We ate the dish below along side a bowl of fresh fruit for picking and some corn on the cob from Cali. (cant wait until the RI/CT fields are exploding with the golden kernels)

Sauteed Red Potatoes, Mushroom & Green Beans
3 Tablespoons of olive oil
1.5 lbs. baby red potatoes, chopped into ~1 inch chunks
4 oz. baby bella (or any) mushrooms, sliced
1/3 sweet onion, sliced
2 cloves of garlic, sliced
8 oz. frozen green beans, partially thawed
1/2 tablespoon of unsalted butter, optional

Directions
1. Place the green beans in a bowl of lukewarm water to thaw and heat the oil in a large skillet over medium-high heat.

2. Add the potatoes and turn the heat to medium-low heat and cover the pan with splatter screen. Allow them to cook for 10 minutes, stirring often, until they begin to brown and soften.

3.  Add the mushrooms and onions to the skillet, stir and allow to cook for 5 minutes. Add the garlic, green beans and butter, toss well. After 3-4 minutes, add salt and pepper to taste. Serve warm.

{ 9 comments… read them below or add one }

Nutmeg Nanny May 12, 2011 at 10:24 am

Such a great idea! I joined a local CSA this year and soon my house will be overflowing with vegetables. Always looking for new delicious vegetable recipes…I’m sure I will find a couple here :) I also cannot wait for the local corn to be ready. I cook it on the grill and could just eat that for dinner…hehe.

Maria May 12, 2011 at 10:53 am

I always go meatless:) Enjoy the month! There are lots of tasty veggie dishes out there:)

Yuri May 12, 2011 at 11:07 am

This looks fantastic! I love green beans and mushrooms.

Aggie May 12, 2011 at 12:21 pm

I’m about 90% meatless with the exception of fish here and there. It keeps things interesting! :) Kids and hubby kinda go with the flow of it all, I usually cook the meat for them, but sometimes I don’t, no one complains :)

I’ll be looking forward to your recipes! Where’s my May issue!!?? Hope I get it today…fave mag!

averagebetty May 12, 2011 at 4:03 pm

If I could eat beautiful dishes like this every night, I’d have no trouble at all going meatless :)

Jeanette May 12, 2011 at 10:20 pm

Gorgeous photo! Can’t wait to see what you come up with for meatless May!

Sylvie @ Gourmande in the Kitchen May 13, 2011 at 7:03 am

That sounds like a fabulous meal!

Psychiatrist in Sacramento May 13, 2011 at 2:17 pm

I like your idea of going meatless for 40 days, especially since red meat has been known to cause so many health problems. Congrats on getting your kids to participate! Don’t know if I can persuade mine but maybe with this recipe I can.

Kathy - Panini Happy May 13, 2011 at 3:56 pm

Well, you impressed me by your ability to give up cheese for Lent, so I have no doubts that meatless month will work out!

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