Archive for the ‘Eating Vegetables’ Category

I’ll Take the Hamburger, Hold the Burger (a post by Lyz and Josh): Balsamic Portobello Mushrooms & Olive Tapenade Toasts

Olive tapenade (Eat me. Drink Me.)

Request! Request! We have a Request for a “vegetarian section with yummy recipes that don’t require a 100 different ingredients.” I think we can do that. Maybe 99 ingredients, but who’s counting?

For me, vegetarianism always seemed like something I should try out. I couldn’t tell you what it was that specifically tipped me over to the other side, but I can say that whenever anyone asked the “why?” question, my response followed:

“I don’t like the taste of meat. And I feel really lethargic after I eat any meat, and that’s not really what I want to feel after eating, you know?”

Both of which are still true today, but I’ve relaxed a bit as to my meat restrictions. Basically, now I don’t cook meat for myself but I’ll have it if someone offers me a meal with meat (see: first day on a farm in New Zealand, and the owner tells me that we’re having lamb that he just killed yesterday).

Partly I don’t cook meat for myself because I don’t enjoy it all that much, but mostly because I can’t cook it. See, I started cooking during my vegetarianism stint in roughly 11th grade. So, most of my repertoire is vegetarian based. Because of that, I used to focus mostly on side dishes, appetizers and some baked goods. I thought entrees consisting of only vegetables would be boring and not satisfying at all. But I had to branch out somehow – I would come home from waiting on tables at 11pm and have to cook myself something to eat. A bunch of side dishes only cut it for so long. So I would scrounge my fridge, throw some oil, garlic and salt in a pan and hop to. A few of these recipes stay as appetizers or side dishes, trying not to call too much attention to themselves, but some of them really started to shine. » Continue reading this post…

Better Days Are Here Again: Pecan, Pear & Blue Cheese Salad

Pecan-Pear Salad (Eat Me. Drink Me.)

The end of Spring Break and the beginning of actual Spring in Davidson are coinciding nicely. Although I ate nothing if not well at the lake, by the end of the week, I found myself craving fruit and sunshine – which could have been the effect of a self-imposed exile to relatively little movement, starch-heavy foods, and the indoors.

Yesterday, after donning an appropriately awkward sunburn gleaned at a table outside the coffee shop, I made the ten minute trek to Harris Teeter (a grocery store chain, if you’re not from the South), and proceeded to buy almost every single piece of produce in the store. Lettuce still dewy from the miniature sprinkler, plump radishes, avocado, cherry tomatoes, oranges, grapefruit, handfuls of lemons and limes –

And so on.

Since bringing those groceries back to my apartment, I’ve been snacking on fruits and making myself delightfully crisp, vegetable-rich meals (avocado, cherry tomato, blue cheese on baguette – go). But my favorite concoction so far has been this pecan, pear, and blue cheese salad. I ate the whole thing slowly, carefully putting together perfect bites of sharp, creamy cheese, sweet pear, and mellow pecan with the perfect amount of spinach and Boston lettuce to curb the richness. Eating this salad, sitting on my front porch, watching people walk by – nothing could be more perfect. Unless, of course, I could enact this scene again without the sunburn.

State of affairs (Eat Me. Drink Me.)

Pecan, Pear & Blue Cheese Salad
This salad serves 1.

For the salad:
1 handful Boston lettuce
1 handful baby spinach leaves
1/4 cup crumbled blue cheese
1/4 cup pecans
1/2 pear, thinly sliced

For the dressing:
Balsamic vinegar
Olive oil
Salt
Freshly ground black pepper

Lightly toast pecans in a skillet or in the oven, then cut or crush them into smaller pieces. Toss all salad ingredients, including toasted pecans, together. » Continue reading this post…