Meatless Monday: MWLC's Corporate Culinary Wellness program - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Meatless Monday: MWLC's Corporate Culinary Wellness program

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(WJBK) -

Get these recipes courtesy of Medical Weight Loss Clinic and their new "Culinary Wellness Program" for corporate cafeterias.

Learn more about the program at www.yourwellnessprogram.com.

Roasted portabella, kale and quinoa salad

Ingredients:
4 stemmed portobella mushrooms, cleaned
1/4 cup apple cider vinegar
1 Tablespoon mustard
1 Teaspoon stevia
½ cup vegetable stock
4 cloves garlic, divided
1 tablespoon Mrs. Dash seasoning

Salad:
6 cups thinly sliced kale
1/4 thinly sliced red onion
1 cup red seedless grapes cut in half
1 cup cooked quinoa
Pinch red pepper flakes

Directions
For the vinaigrette, combine vinegar, Stevia, 2 chopped cloves garlic, mustard, vegetable stock and season with Mrs. Dash.
Mushrooms:  Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and bake for 25 minutes in 375 degree oven, on cover and cook for 10 more minutes.  Cool mushrooms down in refrigerator.
In a mixing bowl add Kale, quinoa, grapes, red pepper flakes and remaining Vinaigrette, slice portabella's on the bias place around the plate, place Kale mix on top of Portabella's and serve.

Ratatouille stuffed cabbage

Ingredients:    
2 each, Zucchini, medium dice    
2 each, Yellow squash, medium dice    
1 each, Large eggplant, skinned, medium dice,
Tossed with 1 tsp. of Mrs. Dash    
2 each, Red peppers, medium dice    
2 each Yellow peppers, medium dice    
1 each Spanish onion, medium dice    
5 cloves Garlic, minced    
8 tomatoes, seeded, medium dice    
1 cup Water    
1 cup Fresh basil, chopped    
¼ cup Fresh oregano, chopped
½ cup Fresh parsley, chopped    
Mrs. Dash to taste
10 whole cabbage Leafs, blanched

Method for the Ratatouille
Have all the vegetables and other ingredients prepped.
Bring a pot of water to boil add peppers and onions to water and cook until tender, add zuchinni and cook that until tender drain from water and cool down. Heat a non stick pan on stove top add tomatoes and egg plant garlic cook until eggplant is tender add remaining vegetable to pan, add fresh herbs season and set aside.
Fill Cabbage leafs with Ratatouille, tuck in the sides and roll, cut on the bias and serve.

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