19 Jan

Last month I decided I really didn’t care to eat red meat or poultry any longer due to a variety of reasons. The question is now what meals can I cook (I tend to help out by being the chef in my house) that will enjoyed by everyone? No one minds when I prominently feature vegetables but I cannot deny them the occasional chicken. This is where The Flexitarian Table by Peter Berley comes in handy.

I found a copy of Berley’s cookbook and will be testing out a variety of his recipes before posting a final review of his cookbook. Each entry can be prepared either for vegetarians or meat eaters, or both simultaneously. This means no scrambling to cook two entrees at once for dinner. Tonight’s menu is from the winter section of the book: Phyllo Pie with Lemon Tofu, Winter Greens, and Mushrooms + Roasted Winter Vegetable Salad with Red Onion Vinaigrette. Particularly nice about this menu is that the two dishes are cooked simultaneously in the oven, so I was able to use the time to clean up the kitchen and have nothing to do later but enjoy the meal.

Completed Pie

Roasted Vegetables


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