Meatless Monday: Green Tomato and Melon Salad with Cumin Vinaigrette

 

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So this salad is just, like, incredible. Believe me, I needed convincing too because melon is at the top of my ‘don’t like’ list. Melon and cucumber are the two foods that I have not grown to like as I’ve reached adulthood. But somehow, in some magical, mysterious way, the honey dew in this recipe works. Maybe it’s the punchy cilantro or the fiery kick of jalapeño drawing the attention away from the paltry, watery sweetness of the melon. Or maybe it’s the tartness of the unripe green tomatoes that just seems to create such a harmonious bowl of food.

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Meatless Monday: Butternut Squash Ravioli with Morels and Tomatoes

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This Meatless Monday post was actually made by my aunt, but it was super tasty so I got permission to put it on the blog. My aunt and uncle are mushroom hunters extraordinaire and – lucky for us! – that means we get to delight in the fungus-y spoils of their mushroom hunting trips. This pasta dish starred the morel mushroom which is a blackish brown mushroom shaped like a pine cone. It is an especially meaty mushroom with a really earthy flavor.

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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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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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