Going meatless isn’t such a dreadful thing with tasty treats such as these. And they’re so easy we bet you won’t even break a sweat!

Mixed Vegetable and Farro Soup

Ingredients: 3 tbsp extra-virgin olive oil; 2 celery ribs, thinly sliced; 1 medium onion, thinly sliced; 1 medium leek, white and pale green parts only, thinly sliced; 1 c farro or wheat berries; 1 tbsp tomato paste; 2 quarts water; 1 15-oz can borlotti or pinto beans, drained and rinsed; 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick; 1 1/2 c frozen peas; salt and freshly ground black pepper; 2 tbsp thinly sliced basil; and Juniper Grissini

Procedure:

1. In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, five minutes.

2. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add one quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes.

3. Add the carrots and the remaining one quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, five minutes. Season with salt and pepper, top with the basil and serve with Juniper Grissini.

Lemony Steamed Fish

Lemony Steamed Fish

Ingredients: 6 (6 oz) halibut fillets; 1 tbsp dried dill weed; 1 tbsp onion powder; 2 tsp dried parsley; 1/4 tsp paprika; 1 pinch seasoned salt, or more to taste; 1 pinch lemon pepper; 1 pinch garlic powder; and 2 tbsp lemon juice

Procedure:

1. Preheat oven to 375 ⁰F (190 ⁰C).

2. Cut six foil squares large enough for each fillet.

3. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.

4. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Penne with Spring Vegetables

Penne with Spring Vegetables

Ingredients: 1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces; 1 (8 oz) package sugar snap peas, trimmed; 1 (8 oz) package dry penne pasta; 3 tbsp olive oil; 1/2 c grated Parmesan cheese; and salt and pepper to taste

Procedure:

1. Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for two minutes. Add peas, and cook for two more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for eight to 10 minutes or until al dente; drain.

2. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper. (Recipes and photos from http://allrecipes.com; www.foodandwine.com)