By: Jane Boutelle
It turns out that summer is a really good time to experiment with vegetarian meals. Today, for example, I picked up my bi-weekly box of produce that I get through a share in a local farm CSA
(Community Supported Agriculture). Between sweet corn, fat red tomatoes, fresh herbs, and greens, I have a great start. I’m starting to get the hang of how to round out the rest of a meal without relying on meat. I found a simple recipe for fresh salsa, which was just the topping my cheese omelet needed. Add in some sweet corn and a salad, you have a very satisfying meal.
I’m also enjoying experimenting more with beans. Black beans, cannellini beans, pinto beans, garbanzo beans, kidney beans—you get the idea. I’ve tried them in salads, chili, pasta, and more. The texture is pretty satisfying, too.
Now don’t get me wrong—I’m still enjoying seafood, chicken, and occasional red meat. But at least one day a week (and lots of meals in-between), I’m feeling good about going meatless.
I haven’t convinced my husband, although he’s supportive of whatever I do. But the kids seem okay with going along for the ride, and I think they’ll expand their food horizons as a result. We’re on a good path. I just need to keep collecting recipes.