This Meatless Monday post is an amalgamation of the minted potatoes and fava beans from the first Piacere Farmer’s Market Challenge and a recipe from one of my newer Olive magazines. It’s so simple − it only has four ingredients and takes less than half an hour to make − but surprisingly satisfying and tasty.
This meatless Monday post comes complete with crappy photos and not a lot of content! Hurrah! All you ever wanted in a blog post. In all seriousness though, it’s tasty and so simple, if a little time consuming.
On my way to California from New York, I bought a Food and Wine magazine at the airport and, flipping through, I landed on a delicious looking salad starring an ingredient I hadn’t eaten for a long time: hearts of palm. I only had a vague recollection of a slightly pickled, tender white tubular vegetable with a delicate flavor. A bit of research on Wikipedia − fountain of all knowledge that it is − revealed that South America supplies the majority of imported hearts of palm which are, as you might suspect, the heart of certain types of palm tree. The cans I bought were products of Bolivia and, for that reason, I decided to ignore the $3.99 price tag per can which I thought was pretty outrageous for a bit of fibrous white veg. However, the harvesting process is pretty labor intensive and must also be expensive so, in addition to import costs, I can understand the high price tag.
A friend of mine, whose blog you can find here, suggested I start posting recipes for Meatless Monday, a phenomenon which seems to have taken hold in foodie circles on Twitter. The idea is that by cutting out meat once a week you will not only improve your health and well being, but you will also reduce your carbon footprint and take a big step towards creating a more sustainable lifestyle for yourself and your family. I think we can all agree that these are good things and there are few things that irritate me more than people who believe that a meal without meat is somehow incomplete − I’m a poet and I don’t know it! − because vegetables have so much more to offer than looking sad and neglected on the side of the plate.
This multicolored salad is so packed full of vegetables that it is sure to keep the doctor away for a good long while. It was partially born out of leftovers, but I’ve made several versions of it over the past year or so using whatever vegetables I have. The bulgar wheat and feta are the common ground. A complex carb and a protein, both helping to keep those afternoon hunger pangs away – and boy do I suffer from the post-lunch nibbles.