By Kim O'Donnel

Kim O’Donnel is familiar with meat eaters. actually, she is one. As a voice for the Meatless Monday crusade, she’s been cooking up scrumptious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a spotlight on vacations (or any celebration), O’Donnel’s flexible recipes make sure that eaters of all nutritional stripes will depart the desk chuffed. solid apart these fears of cardboard tofurkey and grey starches. as an alternative, experience dishes that encourage, shock, and are so tasty, “meatless” is an afterthought (with hypersensitive reaction- and animal- loose innovations, to boot).

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Extra info for The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)

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1 bunch of dill ❹ Slice the lemon in thin slices and arrange on top of the salt, creating a little bed for the salmon. Top with garlic pieces and a good handful of dill to cover. Cook’s Note This lox comes from the Swedish gravlax, which is normally cured. The only difference with this and smoked salmon is that after the salmon has been cured it is then smoked. ❺ Place salmon flesh-side down on the dill; this allows the flesh to absorb the flavor. ❻ Add remaining salt-sugar mixture, covering the entire salmon.

Remove from pan, and place crepe on a plate. 1/8 teaspoon white pepper ❺ Spread with Nutella and sliced bananas, fold over, and dust with powdered sugar. ❻ Serve hot, and maybe with a little vanilla ice cream or whipped cream. FEB. 7 Fettuccine Alfredo Day Fettuccine Alfredo is the epitome of phenomenal cuisine, simply done. It was created in Italy by Alfredo de Lelio at his restaurant Alfredo Alla Scrofa around 1914 as a variation of Fettuccine al Burro (fettuccine with butter). This is an easy but decadent recipe— and as long as you have quality ingredients, this dish should be done in about 15 minutes!

Bake at 350°F for 15 minutes until golden. Whole cloves Grated nutmeg ❶ Put rum and sugar in a coffee mug. Add about 1 ounce of hot water and stir well. ❷ Cut a pad of butter, about ½ tablespoon. Stud pad with a few cloves. Drop butter into rum. ❸ Sprinkle a little nutmeg on top and enjoy! January 13 Jan. 18 Peking Duck Serves 4 1 5–6 pound Pekin duck Salt and pepper 4 tablespoons maltose syrup (or honey) 2 tablespoons honey 1 scallion, sliced thin (plus more for serving) 6 cups water 3 tablespoons fresh ginger (chopped small) 1 tablespoon salt 2 tablespoons sherry Peking Duck Day Peking duck is an Imperial dish hailing from Beijing—one of the quintessential culinary representatives of the great red nation.

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