Plated + Served: It’s World Veggie Day!
I’ve been trying. Lord knows I’ve been trying. But old habits (especially eating habits) die hard.
A few months ago, I said I was going to do my best to eat less meat and get more veggies into my diet. I did okay for a little bit… but then I slipped back into what was comfortable and known. We all do that.
But I have new inspiration: October is Vegetarian Awareness Month.
My daughter, Drew, has been a vegetarian for years. A monumentally hard task, I know, in a houseful of carnivores. She has sparked my awareness of just how difficult it is to be a non-meat (and now a non-fish) eater at home and in restaurants. Was that vegetable soup made with chicken stock? Were those beans cooked with a bit of bacon? Did that curry have fish sauce?
I will confess that I cater to her a bit, preparing separate soups and protein rich grain-based dishes in order to keep her nourished (and me happy that she’s eating protein). It’d be easier to make the entire meal veggie based… but I don’t really want to hear the wails of protest from the Cavemen sitting around the table. And besides, a meat-based meal is the way I always cook… not necessarily a bad habit, but not a particularly healthy one.
I’m going to renew my efforts this month with more vegetarian recipes and suggestions. Don’t go getting all hippity if I crinkle in some meat dishes… Mama’s still gotta keep the peace with those Paleos in my dining room!
Mission Fig Salad with Glazed Pecans prep: 20 minutes you’ll need… let’s get to it…
cook: 10 minutes
serves: 6 as a starter
1 cup pecan halves
1 tablespoons honey
6 ripe Mission Figs, cleaned with a damp paper towel (or peeled if the skin is really thick)
1 teaspoon shallots, finely chopped
3 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
Salt and pepper to taste
8 cups mixed greens, washed and dried
¼ cup thinly shaved parmesan cheese, Manchego cheese or hard ricotta cheese
Cook the pecans and honey in a large skillet on medium-high heat for 5 to 6 minutes, stirring often.
Pour the mixture onto a greased baking sheet; set aside to cool.
Slice the figs into quarters; set aside.
Whisk together the shallots, red wine vinegar, olive oil and salt and pepper (if you are using) in a large bowl. Add the mixed greens and gently mix with tongs until lightly coated.
Divide the greens evenly between six plates. Place four figs on top of the greens and a few glazed pecans. Top each plate with the cheese shavings. Serve immediately.
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