from Fine Cooking #106 (Aug/Sept 2010), pp.54-61.
There are lots of good reasons to eat a little less meat these days. But who knew that what’s good for the environment, good for your health, and good for your wallet could be so much fun for the cook, too? Once you cook with (and eat) less meat, you’ll find yourself adding a great new lineup of dishes to your weekly repertoire. Here are ten delicious stratagies with a half dozen recipes for each to help you get started.
Strategy #1: Use Meat as a Condiment
Sometimes all you need to turn a vegetable side dish into a satisfying main course is just a little bit of full-flavored meat, such as bacon, ham, salami, pancetta, or sausage. All add big flavor in small amounts. A seasonal gratin gets even heartier with the addition of bacon.
|Indian Summer Gratin with Butternut Squash, Potatoes, Corn & Bacon||Pasta with Roasted Cauliflower, Arugula & Prosciutto||Yukon Gold Rush Grilled Pizza|
|Warm French Lentil Salad with Smoked Sausage||Summer Corn Chowder with Scallions, Bacon & Potatoes||Creamy Chickpea Soup with Crisp Chorizo|
Strategy #2: Have Breakfast for Dinner
Eggs have a lot going for them: They’re a great source of protein, they’re almost always in the fridge, and they’re the basis for many different dishes. An omelet of smoked Cheddar and sautéed leeks, a savory bread pudding with roasted late-summer vegetables, or a frittata with pasta and summer greens—do any of these sound like they should be relegated to breakfast? You get the point.
|Spaghetti Frittata with Arugula and Fresh Herbs||Smoked Salmon, Goat Cheese & Artichoke Quiche||Garlic & Herb Fried Eggs on Toast with Prosciutto Crisps|
|Chive & Gruyere Omelet||Tuscan Poached Eggs||Summer Vegetable Strata|
Next Strategies: Give Veggies Top Billing and Turn Salad Into Supper