For those of you who don’t know, Meatless Monday is a movement to remove meat from the average American’s diet one day a week, reducing consumption by 15%. I started out doing Meatless Mondays, and now my boyfriend and I eat meatless all the time (you’ve probably noticed that most of the recipes on this blog are either meatless or easily converted). It may seem like a strange proposition, especially to people who think vegetarians are crazy, but trust me, there are more reasons to do Meatless Monday than just to reduce the killing of animals (although that is a great reason). In fact, here are five: Read the rest of this entry »
I can’t remember if I’ve made this confession or not, but I live in an apartment. Without any land. Or even a balcony. Basically, I live as indoors as possible. The plus side is zero upkeep (and no bugs!). But one of the many downsides is that I don’t have a grill. Summer dinners on the grill are the best – just throw on some meat and wrap the veggies in aluminum. Grilled dinners allowed my summertime to be as lazy as I wanted it to be. But no more. Read the rest of this entry »
At the risk of overusing the word “fresh,” I introduce my latest idea – quick recipes that are healthy, organic, and easy. They’re so simple, in fact, that trying to create a step-by-step, measured recipe seems to defeat the point. Think of these more as flavor combinations, everything is to your taste and portion–I’m just suggesting a way to throw things together.
Today’s Fast & Fresh – Tomato, Eggplant, and Ricotta Pasta. Toss roasted eggplant, balsamic marinated tomato pieces, and ricotta together with your favorite wheat pasta. This is especially easy if you made my Fresh Eggplant Parm and have leftover roasted eggplant and tomatoes. The tomato and ricotta should create a nice little sauce on their own, but a drop or two of olive oil over the pasta will also taste great. Top with a bit of sea salt, and you’ve got yourself a healthy, hearty, veggie dinner! Enjoy!
Recently my friends had a nice laugh at my expense because I have never had Chicken Parmesan. In my defense, I don’t come from a city with a lot of local Italian restaurants. And even since moving up north, ordering what looks like a chicken strip (or its eggplant equivalent) with a drop of cheese and marinara on top instead of lobster ravioli or penne alla vodka seemed like a bad life decision.
I swear I didn’t create this recipe just because it’s fun to say. Okay, maybe that was a very small reason. But mostly I created it as a low-carb dinner that will use up extra vegetables from the garden or farmers market. The key ingredient is a really big zucchini, the kind that hides in the garden for a few days until it has grown to the size of a child’s baseball bat. These zucchinis aren’t great for straight cooking, they’re low on flavor and big on seeds. But they’re perfect for turning into pasta.