Those of us who are meat and potatoes people wonder how we’ll get through nine days without meat. Others are thrilled at the idea of not having to have meat meals during the nine days leading to Tisha b’Av, the period of mourning when some do not eat meat.Several years ago, I went to a very elegant wedding at a hotel in Jerusalem. The kallah (bride) was a vegetarian so the seudah (festive meal) was dairy. It was the most extravagant, sumptuous buffet I’ve ever encountered. Everything you could imagine was on that buffet, yet there were some groans, especially from men, of “there’s nothing to eat here.”

If you’re one of the meat and potatoes people, I hope these recipes will change your mind – at least a little – about meatless meals.

2 cans cherry pie filling
8 lasagna noodles, cooked
1 container ricotta cheese
3 eggs
1/2 cup sugar
1/3 cup all-purpose flour
1/3 cup plus 3 tbsp. firmly packed light brown sugar
1/4 cup quick-cooking oats
3 tbsp. butter, softened
1/2 teaspoon cinnamon
1/2 cup sour cream

Heat oven to 350. Coat a 9×13-in. pan with cooking spray. Spread one can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling. In a medium bowl, combine the ricotta, eggs and sugar. Mix well. Spread over the noodles and top with the remaining four noodles. Top with remaining pie filling. In a small bowl, combine flour, 1/3 cup brown sugar, oats, butter and cinnamon until crumbly. Sprinkle over pie filling and bake for 40-45 minutes, or until heated through. Allow to cool for 15 minutes.
Meanwhile, in a medium bowl, combine the sour cream and the remaining three tablespoons of brown sugar; mix well. Drizzle over the top of the lasagna and serve warm. Serves 6-8.

1 package refrigerated pizza crust
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese (about 2 oz.)
1/4 cup ricotta cheese
1 egg yolk beaten with 1 tbsp. water

Preheat oven to 400. With rolling pin or hands, press pizza crust into 8×12-in. rectangle, then cut into 4 squares.
On greased baking sheet, arrange squares. Evenly spread sauce on each square, then top with cheeses, leaving 1/2-in. around edges. Fold top half over filling to form a triangle; seal edges with fork. Brush with egg yolk mixture. Bake 12 minutes or until crust is golden.
 

Serve this delicious salad in a glass bowl with straight sides to display all the colorful layers.

11/3 cups medium shell macaroni
4 cups shredded lettuce
1 cup chopped, seeded cucumber
1 cup chopped, seeded tomato
1 can chunk white tuna, drained and broken into chunks
1 cup frozen peas
1 can sliced ripe olives, drained
2 hard-cooked eggs, sliced
herb dressing (recipe follows)
1/2 cup finely shredded cheddar or other cheese
2 tbsp. sliced green onion

Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again. Place shredded lettuce in the bottom of a 3-qt. glass salad bowl with straight sides or other similar serving dish. Layer the remaining ingredients in the following order: Cooked pasta, cucumber, tomato, tuna, peas, olives and egg slices. Carefully spread the herb dressing evenly over top of salad, sealing to the edge of the bowl. Sprinkle with the cheese and green onion. Cover tightly with plastic wrap. Chill salad for 4 hours or overnight. At the table, toss layers lightly to mix. Makes 6 servings.

1/2 cup mayonnaise or salad dressing
1/3 cup plain yogurt
1/4 cup chopped flat-leaf parsley (Italian parsley) or 1 tbsp. dried
1 tbsp. snipped fresh chives, optional
1 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
freshly ground pepper to taste

Combine all ingredients in a small bowl and mix well. (makes 1 cup)

A delicious way to take advantage of summer vegetables
 
1 large Italian flatbread or pizza crust
1 package goat cheese
4 medium tomatoes, garden ripe, seeded and chopped
1/4 cup chopped fresh basil leaves or 1 tsp. dried
2 tbsp. olive oil
1 tsp. fresh finely minced garlic
1 bell pepper, thinly sliced
1 medium red or white onion, thinly sliced
1/2 cup Calamata olives, or other flavourful olives, pitted and chopped
1/2 cup sun-dried tomatoes, soaked and sliced
salt and freshly ground pepper to taste

Preheat oven to 425. Place flatbread or pizza crust on a baking sheet or pizza stone. Spread goat cheese on bread. Combine tomatoes, basil, olive oil and garlic; spread over goat cheese. Top with bell pepper, onion, olives, and sun-dried tomatoes. Season to taste with salt and pepper. Bake for 15 to 20 minutes or until hot. Serves 4-6.