Sometimes I make organic meat or fish with dinner. Sometimes, I don’t. After an 18 year stint being vegetarian, I still lean that way, as you know. So sometimes, I don’t really remember that I forgot to “make meat”. And that’s ok with us! We try to live by the idea that you shouldn’t take more than you need (this applies to both meat consumption and taking too many papertowels). Does that sound preachy? Not really meant to, but with overfishing, and the practices of most farms…it can be downright scary. Know your sources, I say. And who needs 3 servings of meat a day? Well, it’s not us, we know that much.
Somedays we can’t get enough fish! Other days, we don’t notice we didn’t have any. But sometimes, I make a delicious dinner and realize – hey! I didn’t even add cheese. That kind of feels like a win to me, espescially when it’s so filling and SO GOOD. I love being all flexitarian (I went there!) for reasons like this dinner, right here.
Orange Herbed Salad:
Herbs: cilantro, basil and mint
salt and pepper
extra virgin olive oil (or any oil you prefer)
Mix salad ingredients together (in portion sizes needed), and lightly dress if desired. I can tell you I’ve made this salad three times in the last week. I took it for lunch twice with a 1/2 cup of cottage cheese on the side, and it was seriously delicious. I don’t kid about food being good.
My inspiration for this next dish came from Cate, of Cate’s World Kitchen. I know it’s not really the same, but credit where credit is due. And this was my jumping point.
3/4 cup of cooked quinoa (you can use any color you prefer)
1/2 head of lacinato kale, cut into thin ribbons
2 cups of mushrooms
For the pesto:
~1.5 cups of basil, loosely packed
juice of 1 lemon
1/4 cup walnuts
salt and pepper
While the quinoa is cooking, sautee the kale and mushrooms until the kale is pliable and the stems are easily chewed (about 10 minutes). In a blender/food processor, combine the pesto ingredients and puree until smooth. Combine quinoa, kale and mushrooms and pesto. That’s about it!