Earth Week: Curtis Stone's Meatless Monday Recipes
It is the kickoff of Earth Week and one way to help our planet and ourselves is to go meatless one day a week. It’ll help lower greenhouse gas emissions and do our body good.
Celebrity chef Curtis Stone stopped by Access Hollywood Live to show us some breakfast recipes for a Meatless Monday.
Watch today’s segment and then find the recipes below.
Smoked Potato Omelet with Goat Cheese, Herbs & Beet Relish
- 1 medium red beet (8 ounces), peeled
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons plus 1 1/2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill, divided
- 1/2 teaspoon sugar
- 8 ounces peewee potatoes
- 8 large eggs
- 1/4 cup heavy cream
- 1 1/2 tablespoons butter
- 4 ounces fresh goat cheese
Special Equipment: Smoking gun and wood chips
To make the beet relish:
Into a medium bowl, coarsely grate the beet with a box grater. Add the vinegar, oil, 2 teaspoons of each the chives and dill, and the sugar. Toss to coat and season the relish to taste with salt and freshly ground black pepper.
To cook and smoke the potatoes:
In a small saucepan, cover the peewee potatoes with water and add 1 tablespoon of kosher salt. Bring the mixture to a simmer and simmer uncovered for about 8 minutes, or until the potatoes are cooked completely but still firm. Drain the water and cut off 2 opposite sides of the potatoes to make flat disk shapes, or cut the potatoes in half.
Place the cooked potatoes into a small glass casserole dish with a lid or a small glass jar with a clamp lid. Insert about 1/2 teaspoon of wood chips into the chamber of the smoking gun and light the wood chips. As soon as smoke begins to billow out of the attached hose, insert the hose into the casserole dish or jar with the potatoes and allow the smoke to completely fill the space. Cover immediately. Leave to smoke for at least 4 minutes. Remove the potatoes and set aside.
To make the omelet:
In a large bowl, whisk the eggs and cream to blend. Season with salt. Heat a medium nonstick frying pan over medium-low heat. Add 1/2 tablespoon of the butter and swirl to coat. Pour in one-fourth of the egg mixture and cook, swirling the pan to coat the bottom of the pan evenly, for about 2 minutes, or until most of the egg is set but still liquid on top. Lay one-fourth of the potatoes over, then top with dollops of one-fourth of the cheese. Spoon about 2 tablespoons of the beet relish in dollops over the omelet. Fold the omelet and transfer it to a plate. Repeat to make 3 more omelets. Sprinkle the omelets with the remaining chives and dill and serve with the remaining beet relish.
Bircher Muesli with Rhubarb-Strawberry Compote
- 2 Gala apples, unpeeled, quartered, cored
- 2 cups old-fashioned rolled oats
- 2 cups plain low-fat yogurt
- 1 cup apple juice
- 1/4 teaspoon ground cinnamon
- 3 tablespoons water
- 3 tablespoons honey (preferably lavender honey)
- 8 ounces fresh small strawberries, halved
- 6 ounces fresh rhubarb, cut crosswise into 2-inch-long pieces
- 1/4 cup whole almonds, toasted, coarsely chopped
- 3 tablespoons shelled pistachios, toasted, chopped
Using a box grater, coarsely grate the apples into a large bowl. Mix in the oats, yogurt, apple juice, and cinnamon. Cover and refrigerate overnight. Meanwhile, in a heavy sauté pan, whisk the water and honey over medium-high heat for about 2 minutes, or until the mixture simmers. Add the strawberries and rhubarb and return the mixture to a simmer. Once the mixture simmers, remove the pan from the heat and set it aside for about 5 minutes, or until the rhubarb softens slightly but does not become mushy. Divide the muesli among 4 bowls. Top with the rhubarb mixture, almonds, and pistachios and serve.
Maple Bran Madeleines
- 1/3 cup cake flour
- 1/4 teaspoon baking soda
- 1/2 cup pure maple syrup
- 1/3 cup sour cream
- 1/4 cup granulated sugar
- 2 large eggs
- Pinch of salt
- 1 cup wheat bran
- 1/4 cup (1/2 stick) unsalted butter, melted
Position the rack in the center of the oven and preheat the oven to 375°F. Generously butter the pan for large madeleines. In a small bowl, whisk the flour and baking soda to blend. In a medium bowl, whisk the maple syrup, sour cream, sugar, eggs, and salt to blend. Stir in the flour mixture. Mix in the wheat bran, then the melted butter. . Spoon about 1 1/2 tablespoons of the batter into each indentation in the madeleines pan. Bake for about 10 minutes, or until puffed and beginning to brown on the bottom. Immediately remove the madeleines from the pan and transfer them to a cooling rack. Repeat to make the remaining madeleines, buttering the pan before the next batch. Serve the madeleines warm or at room temperature.
- 2 Granny Smith apples, quartered, cored
- 2 ounces rhubarb, quartered crosswise
- 2 cups (loosely packed) fresh spinach leaves (2 ounces)
- 1/4 cup (loosely packed) fresh mint leaves
- 1/2 lemon cut into 2 pieces
- One 4cm knob of fresh ginger (1/2 ounce)
- 1/2 large cucumber (6 ounces)
- 3 cups ice cubes
With the motor running, feed all the ingredients except the ice into a juicer. Fill 4 glasses with ice cubes, pour the juice over the ice and enjoy immediately.
For more recipes, visit CurtisStone.com.