It’s steamy hot at our Pennsylvania house today, and it’s Meatless Monday. What to serve? I’ve got some greens and avocados, eggs and smoked cheese, so I’m thinking about the Meatless Cobb Salad from my latest book, Cook Without a Book: Meatless Meals. As I discovered with my Meatless BLT, the combination of smoked mozzarella and crumbled pita chips makes a great stand-in for bacon. With the egg, avocado, and a satisfying homemade blue cheese dressing, you’ve got a great summer meatless lunch or dinner.
In addition to giving you my Meatless Cobb Salad recipe, I’m giving away three signed copies of Cook Without a Book: Meatless Meals. Just tell me what you’re eating on these hot summer days (and it doesn’t have to be meatless!)
Giveaway ends on Wednesday, July 18th at 9 PM Eastern Time.
- ⅓ cup each: buttermilk, light sour cream or Greek yogurt, and low-fat mayonnaise
- 1 teaspoon red wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon Worcestershire sauce
- ½ cup crumbled blue cheese
- Salt and ground black pepper
- 8 packed cups (about 8 ounces) pre-washed mixed baby greens
- 4 boiled eggs, peeled and cut into small dice
- ½ small red onion, cut into small dice
- 1 whole avocado, cut into small dice
- 4 ounces smoked mozzarella, cut into small dice
- 2 small tomatoes, cut into small dice and lightly salted
- 1 cup coarsely crumbled pita chips
- Mix all dressing ingredients, including salt and pepper to taste, mashing some of the blue cheese into the dressing with the back of fork. (Can be covered and refrigerated for several days.)
- Place salad greens in a large bowl. Arrange each salad ingredient—eggs, onions, avocado, mozzarella, and tomatoes—in strips over salad greens (Can be covered and refrigerated several hours ahead.
- When ready to serve, drizzle salad with dressing to taste, and the pita chips. Toss to coat and serve immediately.
kate C. says
Tonight we had black bean and scrambled egg burritos for dinner
sandy oldfield says
david brought wonderful salmon home from fishing in alaska which we grilled with freshly picked fennel and lime juice and olive oil last night. we couldn’t finish it all so today we had it cold over mixed greens, with capers and blue cheese dressing — yum!!! summer doesn’t get any better than that, especially when you have a really ripe crenshaw melon to seal the deal.
Lots of salads
I’ve used my crock pot to make barbeque chicken sandwiches so that the kitchen doesn’t heat up. We’ve had cucumber salad, always brings me back to childhood summers on my grandma’s back porch.
I’ve been doing lots of grilling. BBQ chicken is my favorite.
Ha! I made a veggie Cobb just today! I’m craving yours with those pita chips & smoked mozz!!
I have this book already (and LOVE it) but I would love to win it for my sister who is mainly meatless & would enjoy it too!
Alice in LA says
I can’t resist my favorite foods, despite heat in the kitchen. Tonight was accidentally meatless – pesto risotto with caramelized onions and peas.
anything quick and easy
Sharon Sucher says
Using the cucumbers and yellow squash from our garden, I am making LOTS of cold cucumer soup and cold summer squash soup – both sprinkled liberally with fresh dill.
Stephanie Schiltz says
Lots of fresh veggies, salads, corn on the cob(microwaved wrapped in damp paper towel), omlets.
Jessi Whitt says
Quick and easy meals…usually, tacos & pasta dishes.
Sarah H.P. says
I’m eating a lot of fresh fruit and salads! Cool, refreshing, and light meals to beat the heat!
Barbara E. says
We’ve been using the outside grill a lot – last night it was grilled pork chops with a peach jalapeno glaze – pretty yummy!
Lindsey N says
Last night I made tuna salad sandwiches… definetely not meatless – but at least they didn’t require the stove or oven!
Kari M says
We’re eating burgers on the grill with fresh watermelon!
Mary Frances Ellison says
In addition to cold salads (bean salad, brown rice salad, tomato salad) and grilled chicken, for tomorrow night my husband and I are going to be making my favourite thing for when it’s really hot …. RESERVATIONS at an air-conditioned restaurant!
We have been eating a lot of grilled pizza, but sometimes it’s too hot to grill! Then, we usually eat sandwiches or salad – not as exciting but still good.
Tracey E. says
I am eating lots of grilled chicken salads with black beans and avocados! 🙂
Fire-n-Ice, that sandwich from Spanglish (a BLT with cheese and a fried egg on top so I can use all the wonderful tomatoes!), peaches, antipasto, and, well, um, margaritas and ice cream. Those are requirements for hot summers, right? 🙂
we’ve been eating simple things like salads with some cottage cheese or scrambled eggs and tomatoes.
I’ve been eating fruit salad with lots of melon. Some of these comments sure beat fruit salad, though!
Grilled food and salads!
Emily M says
Eating lots of tacos!
Michelle L says
Lots of salads and wraps!
Shrimp salad from costco and great bread
mary ann says
I’ve “barricaded” myself into our house until we get some sort of cold front. . .and have dropped the thermostat to a level that will probably give me a stroke when I see the bill. . .so, yesterday I roasted a turkey. Instead of “Christmas in July”, I had “Thanksgiving in July”. Tonight, we’re having leftovers. 🙂
Deb in Indiana says
Green beans and potatoes. Sweet corn. Cantelope. Best summer food.
Amy H. says
really been craving and eating chopped salads. Grew up in Texas and salad meals were a way of life in the summer when I was a kid.
Beverly Mayo says
we’ve been eating “flat bread” dishes. I start with flatbread, add topping and toast to perfection:) Tonight i put picante sause, hummus, avocado, then topped w/scrambled egg & cheese….yum. Tomorrow I will top with black rice, tomatoes, peppers and goat cheese, almond slivers (w/herbs).
Grilled salmon along with grilled summer vegetables.
cold Soba, with dipping sauce. (I guess the dashi disqualifies it from meatless, but you can always use just konbu.) The real key is to seach out 80% buckwheat soba. Almost all the brands you buy, even from Japan, are mainly wheat.
Last night we had one of our quick go to meals – black bean & cheese quesadillas. Everyone loves them. Fresh salsa, avocado, & yum!
Between the heat and having just a few kitchen essentials until I can join my sweetie out of state, mostly simple and inexpensive combinations: salads, fruit with yogurt or cheese, lentils and chicken … I’m enjoying the simplicity but looking forward to being more creative again soon 🙂
C. Ray says
We spent one afternoon at the grill and cooked up some chicken and sausage, so we’ve been eating salads, sandwiches, and noodles without having to heat up the kitchen.
Katie G says
I love seven-layer dip and tortilla chips for dinner. I know it’s supposed to be a party dip… but when it’s 107 in Texas, it’s dinner!
Erin Renee says
Up in Alaska I’ve been lots of soup. But once I go back to Tucson it’ll be HOT. Then it’ll be lots and LOTS of granita and homemade ice cream.
Carolyn G says
Lotsof fresh veggies and lettuce from our garden
a bowl of sorbet (mango, lemon, raspberry) here and there.
handfuls of cold blueberries.