Meatless Monday recipes from Johnny Prep - Los Angeles News | FOX 11 LA KTTV

Meatless Monday recipes from Johnny Prep

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Get these meatless recipes from Johnny Prep. Learn more about him at

Pasta Primavera

1 lbs. pasta, cooked al dente and tossed in olive oil
1 lbs. button mushrooms sliced
2 cups broccoli florets
1 large red onion, cut into strips
1/4  cup garlic clove, finely chopped
1 large red bell pepper, sliced into strips
1 cup sweet pea pods
1 cup fresh basil chopped
1 medium zucchini squash, cut into thin rounds
3/4 cup olive oil
1/2 cup Parmesan cheese grated
1/2 cup pine nuts, toasted (optional)
Salt and pepper to taste
1. Preheat a very large frying pan to medium high heat.

2. Add 1/2 cup of olive oil and add mushrooms.  Season lightly with salt and pepper.  Cook mushrooms until they are lightly browned. Add additional 1/8 cup olive oil.

3. Add broccoli, red onions,  pea pods, and red peppers to pan.  Season lightly with salt and pepper.  Cook until broccoli is slightly soft and onions are translucent and starting to brown. Add additional 1/8 cup olive oil.

4. Add fresh basil and garlic and cook 1 minute.

5. Add zucchini and cook until lightly browned and soft.

6. Toss in roasted pine nuts and pasta.  Reduce heat to medium and cook for 3 minutes or until pasta is warmed.  Toss in parmesan cheese and stir to incorporate. 7. Season to taste with salt and pepper.

Pizza Bread

1 loaf rosemary olive oil bread or French bread
1 cup spaghetti sauce
4 cups Mozzarella Cheese, shredded
1/4 cup olive oil

Vegetarian Toppings
1 cup red bell pepper, seeded and cut into long, thin strips
1 cup yellow bell pepper, seeded and cut into long, thin strips
1/4 lbs. Shitake mushrooms, stems removed
1 tsp garlic clove, chopped
1/2  tsp red pepper flakes
salt and pepper
1. Place half the olive oil in a saute pan and place over medium heat.  Put mushrooms, peppers, and garlic in pan and cook until wilted and showing signs of browning.  Season with salt and pepper. Remove from pan and set aside.

2. Place other half of oil in pan and put the meat lovers ingredients in the pan.  Sautee meats together until ham and sausage start to brown.  Remove from heat and set aside.

3. Slice loaf of bread in half lengthwise.  Take top half and make a thin slice off the top so when you turn it over it will be stable.  Place both halves on a foil lined baking sheet that has been sprayed with non stick spray.  Place bread in pan with middle cut side up.

4. Spread sauce evenly over the two halves.  Then spread cheese over the two halves.

5. Spread which ever topping you made over the two halves .Each topping recipe will cover 2 halves. You will need to double the sauce and cheese if using 2 loaves.

6. Sprinkle with red pepper flakes if desired.

7. Please in 400 degree oven until cheese is thoroughly melted.  Remove from oven, slice and serve.

Asian Noodle Salad w/ Thai Peanut Sauce

2 Tbsp vegetable oil
1 cup bean sprouts
1/2 cup chopped cilantro
2 Tbsp sesame oil
1 cup julienned red pepper
1 cup julienned carrot
1 cup julienned cucumber
1/2 cup thinly sliced green onion
1 1/2 Tbsp minced ginger root
1 Tbsp Chinese chili and garlic paste
1 Tbsp minced garlic
1 Tbsp minced green onions
1/2 cup crunchy peanut butter
2 Tbsp soy sauce
1/4 cup sherry vinegar
1 tsp sugar
2 Tbsp vegetable oil
1 tsp hot, dry mustard
1/2 tsp salt
1/2 cup vegetable or chicken stock
salad or kale leaves for garnish
1. Boil pasta in a large pot of salted water until tender.  Drain and rinse thoroughly in cold water until noodles are cool.  Toss gently with vegetable oil and set aside.

2. In a bowl, whisk together ginger root, garlic, minced green onions, peanut butter, soy sauce, vinegar, chili paste, sugar, 1 Tbsp. of the sesame oil, vegetable oil, dry mustard, salt, and stock.  Whisk thoroughly until peanut butter is completely integrated into a smooth sauce. Set sauce aside.

3. Toss bean sprouts, pasta, cilantro and the rest of the sesame oil in a bowl.

4. Place salad or kale leaves around perimeter of serving platter.

5. Loosely pile pasta in center of leaves, leaving leave edges to frame the dish.  Drizzle on a healthy sprinkling of peanut sauce.  Arrange vegetables in layers artistically on top of pasta so that the colors are well blended. Lightly spinkle again with peanut sauce and garnish lightly with thinly sliced green onions (or cilantro if you not fond of to much raw onion)

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