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A Spanish-Inspired Meatless Monday Dinner

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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


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