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A Spanish-Inspired Meatless Monday Dinner

fennel-pepper-vegetarian-stew-recipe

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.

the menu

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

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The Recipes

Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives

Fennel, Pepper, and Saffron Stew with Garlic Toast

Figs with Ricotta, Pistachios, and Honey

Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives Fennel, Pepper, and Saffron Stew with Garlic Toast Figs with Ricotta, Pistachios, and Honey

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