Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

A Spanish-Inspired Meatless Monday Dinner

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

This vegetarian menu for four is both simple to pull off on a weeknight, yet utterly inspiring in its sunny, Mediterranean flavors: perfect for curing a case of the Mondays. It starts with a fresh, peppery arugula salad bursting with flavor contrasts: sweet red grapefruit segments, crunchy hearts of palm, and salty oil-cured olives. For the main course, a hearty Spanish chickpea stew is enlivened with notes of fennel, saffron, and smoked paprika. Finish with a simple dessert of dried figs with creamy ricotta and toasted pistachios.

Menu Timeline

45 minutes ahead:

  • Begin making the stew.

30 minutes ahead:

  • While the stew simmers, prep the grapefruit, olives, and hearts of palm for the salad.
  • Toast the pistachios for dessert.
  • Make the salad dressing.

Just before dinner:

  • Make the garlic toast for the stew.
  • Toss the salad with the dressing.

Just before dessert:

  • Halve the figs and top them with the ricotta, honey, and pistachios.

Shopping List

Fresh Produce

  • 1 large Ruby Red grapefruit
  • 1 medium yellow onion
  • 1 medium fennel bulb
  • 1 small red bell pepper
  • 7 oz. arugula (preferably bunched)
  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 2 cloves garlic

Meat, Eggs & Dairy

  • 1/2 cup grated Manchego cheese
  • 1/4 cup part-skim ricotta cheese

Other Groceries

  • 1 fresh baguette
  • 1 (15.5-oz.) can chickpeas
  • 1/2 cup dry white wine, such as Albariño
  • 1 can hearts of palm
  • 1/4 cup pitted black oil-cured olives
  • 1/4 cup unsalted shelled pistachios
  • 8 dried figs
  • 1/8 tsp. pimentón (smoked paprika)
  • 2 pinches saffron

Pantry Staples

  • 1/2 cup extra-virgin olive oil
  • 3 Tbs. tomato paste
  • 1-1/2 Tbs. Champagne vinegar
  • 1 Tbs. honey
  • 1 bay leaf
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • Black peppercorns

The Menu

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks