Meatless Monday: Minted New Potatoes and Broad Beans with Halloumi

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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.

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Meatless Monday: Fava Beans on Toast

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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.

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Meatless Monday: Hearts of Palm and Avocado Salad

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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.

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Meatless Monday: A Vegetarian Grilling Feast

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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.

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Rainbow Vegetable and Bulgar Wheat Salad with Feta

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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.

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