Meatless Mondays: Late Summer, Early Fall Vegetables

Posted on September 20, 2010 by Club Dine In!

A sure sign that the season is changing is the subtle transition in vegetables and fruits harvested. In the late summer, tomatoes are more abundant, but stone fruit, berries, and summer squashes start to dwindle. Apples, potatoes, Kabocha squash, and pears start to appear slowly. This is a super simple dish blending the two seasons together. Eat it as a side dish or as a filling for omelets or quesidellas, tossed in with pasta, or on top of a baguette.

Medly of summer/fall vegetables!

Ingredients

1/4 tsp grated fresh ginger
3 tbsp variety of olives, halved (optional)
3-4 small Padron peppers, sliced, seeds removed (optional)
5 sun-dried tomatoes, drained and finely chopped
1/2 cup leeks, sliced
1 small onion, sliced
1 medium zucchini, cut into thick, round slices
1 medium yellow summer squash, cut into thick, round slices
1 medium potato, cut into small cubes
1 medium orange/yellow/red bell pepper, cored and sliced
1/4 cup lemon basil, chopped*
3 tbsp olive oil
2 tbsp luke warm water
salt and pepper to taste

Directions

1. In a medium bowl, whisk together 1tablespoons olive oil, sun-dried tomatoes, olives, salt and pepper.

If adding olives, use less salt!

2. In a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and cook until translucent and tender, about 2 to 3 minutes. Add the leeks and cook for another 1 minute, stirring once. Add the ginger, stir, and sautee for another minute. Add the remaining oil and potatoes and cook for 3-4 minutes, stirring occasionally. Add the water and let simmer. Once the water evaporates, add the zucchini, yellow squash, and peppers. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender.

Sautee the onions, then add the leeks, and then the ginger

Toss in the potatoes and cook for a few minutes before adding in the rest of the vegetables.

Add in the remaining vegetables and stir frequently.

3. Add the warm vegetables to sun-dried tomato mixture and toss until coated.

Adjust the seasoning if you need to, before transferring to serving plate.

4. Transfer the vegetables to a serving bowl and sprinkle the lemon-basil over the vegetables. Serve immediately.

*If you cannot find lemon-basil, use regular basil and 2 tsp fresh lemon juice.

Lemon-basil gives off a strong lemon scent went chopping it, absolutely wonderful! You can find it at your farmer's market during the summer.

Serve as a side dish or with sliced baguette.

Fill a tortilla with shaved Parmesan and the vegetables to eat like a "quesidella".

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Caprese Salad Differently

Posted on September 13, 2010 by Club Dine In!

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After having Nancy Silverton’s Mozza Caprese at Mario Batali’s Pizzeria Mozza’s, I just had to make it myself. Mozza caprese is just a salad of mozzarella, tomatoes, and fresh basil, drizzled with olive oil. It’s a simple, summertime staple in Italy and the colors (red, green, and white) represent the Italian flag, hence sometimes called insalate tricolore. This is my (quicker) interpretation of the salad, but can find Pizzeria Mozza’s authentic recipe here.

Estimate 2-3 tomatoes for each person.

Ingredients

1-2 small cluster of small or cherry tomatoes on the vine (5-6)
2 tbsp fresh basil pesto*
1/2 pound fresh mozzarella, preferred mozzarella di bufala or burrata
1 1/2 tbsp good quality olive oil
salt and pepper to taste
fresh basil leaves for garnish

Directions

1. Preheat the oven to 350 degrees F. Gently wash the tomatoes without breaking them from the vine and let dry for a couple of minutes. Brush tomatoes with 1 tablespoon olive oil and sprinkle with salt and pepper. Arrange the tomatoes, with their vines intact, on a rimmed baking sheet. Roast for 2 to 2 1/2 hours, or until the skins begin to shrivel like a raisin but the tomatoes remain plump. Remove from the oven and let cool.

2. Drain the mozzarella from its water for 1/2 hour, by place it on a paper towel. Divide mozzarella balls in half, slicing the cheese crosswise about 1/4-inch thick. Arrange the cheese on a platter or two small serving plates. Spread 1 tablespoon of the pesto over each cheese portion.

3. With scissors, cut the vines of the tomatoes to create 2 portions with their vines intact, and arrange the tomatoes on top of the cheese. Drizzle with olive oil over each serving of tomatoes. Garnish with basil leaves and serve immediately. Careful, the tomatoes will be steaming hot!

: Slow roast the tomatoes in the oven for at least 2 hours

: Handle the tomatoes gently, making sure to leave the tomatoes intact with the vine

: Beautiful

: Arrgange cheese, pesto, and tomatoes on a serving plate. This presentation is sure to impress anyone.

: Careful when biting into a tomato, maybe steaming hot!

: Enjoy as an antipasti to a hearty Italian meal with a glass of wine.

: Mozza Caprese at Mario Batali’s Pizzeria Mozza

*When buying pre-made pesto, read the ingredient label carefully! There should be no added sugars and preservatives. Check with a local Italian deli. Ingredients in authentic pesto sauce are: pine nuts, garlic, basil, parsley, olive oil, Parmigiano-Reggiano/Parmesan cheese, lemon juice and salt.

**If you want to cook the tomatoes in a much shorter time, roast the tomatoes on medium heat in a cast iron pan for 10-15 minutes. The results will not be the same as slow roasting them in the oven, but works fine if you are pressed for time.

Meatless Mondays: Celebrity Chef Support

Posted on September 13, 2010 by Club Dine In!

Last Monday, Satish and I choose to have dinner at Mario Batali’s Pizzeria Mozza in West Hollywood because of his signature “MM” dishes. He is among the few chefs who has embraced the campaign and encourages Americans to make vegetables more of a “star” on their plates. I’ve read many (negative) comments and opinions on Chef Batali’s MM promotion as vain. I think he is genuine and understands the point of MM. Quoting Batali, “Most people in the U.S eat way more meat than is good for them or the planet. Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal, but we can focus on a more plant- based diet…that’s why I’m such a big believer in the Meatless Monday movement.”

Pizzeria Mozza is understated in the world of glamorous and over the top restaurants in Los Angeles. It’s a place you would go to have a relaxing meal with your friends or family, or just by yourself. Our servers were very kind, knowledgeable, and accepting of MM. My expectations were at best neutral I didn’t think the staff would care that we practice MM. I was expecting one vegetarian option and a nonchalant response. Not that we were looking for accolades or a badge, but it’s rare to find people who actually understands the whats and whys about our request. We unfolded the large paper menu and were overwhelmed by all the options. We just let our server tell us what the vegetarian options for the day were (usually at any resto there are only 3-4 things). He started out by apologizing that the signature MM dish was all sold out and then rattled off at least 10 vegetarian options! We ordered the Cauliflower Friti and Squash Blossom (obsession) Pizza, wanting to save room for dessert. To be honest, if it weren’t so late at night and if we didn’t have an appetizer at Rick Bayless‘ Red O Restaurant beforehand, I would have ordered at least 3 other things. How can I say this without using childish words like delicious or yummy?! The pizza crust was perfect, the squash blossoms laid out beautifully, the mozzarella impeccable. The friti was delicious and hearty. The best part was the Mozza Caprese that the chef brought out for us: slow roasted tomatoes on the vine with mozzarella and pesto. It was the best tomato dish of its kind I have ever had. I would put it in the top 1o list of the best things I’ve ever ate. I was so inspired that the next day I bought all of the ingredients and tried to replicate it for the family. I would like to thank Nancy Silverton for introducing me to a new way of pairing mozzarella and tomatoes.

Mozza Caprese- high quality mozzarella, tomatoes on the vine, basil peso

My mouth is watering just looking at these pictures!

Cauliflower Friti- a bit oily, but still delicious

Squash Blossom Pizza- embracing local flavors and seasonality

Squash blossoms, tomato & burrata- scrumptious and sensual

Many of Batali's restaurants will designate dishes as Meatless Monday options using his new MM logo

I highly recommend Pizzeria Mozza and they offer plenty of healthy options (vegetarian and non-vegetarian) to keep you on the track of wellness and support local farms. Club Dine In! approved.

Meatless Mondays: Who’s Doing It

Posted on September 6, 2010 by Club Dine In!

The Hollywood Sign as it appears from a trail ...

Image via Wikipedia

In honor of us being in Los Angeles on a Meatless Monday, I would like to highlight a few celebrities who have embraced the movement to give up meat one day a week for better health, and ecology. Celebrities have always been important in using their fame and power positively to raise awareness about social and environmental issues. Since MM is a national campaign that encourages Americans to incorporate more vegetables and less meat into their diet, many celebrities have taken it upon themselves to better our eating habits. (Celebrities are infamous for their crazy diets and personal chefs, so don’t mimic their dietstyle completely!)

1. Mario Batali, famous for his meat-centric restaurants and Iron Chef title on the Food Network, has pledged to offer more vegetarian options at all of his 14 restaurants. Batali has taken it upon himself to send a powerful message to other chefs and restauranteurs to adopt to more sustainable practices, by supporting farmers who raise their animals humanely and focusing on a more plant-based diet.

2. Gwyneth Paltrow, beautiful and talented Hollywood actress, has joined the movement after learning about the environmental impact of raising livestock for consumption. The Livestock industry produces gases that are extremely dangerous for the future of our environment, since the gases produced are more harmful than CO2 and livestock production is land and water intensive. Also, a third of all cereal crops, and well over 90% of soya, goes into animal feed, not food for humans.

3. Simon Cowell, the controversial former America’s Idol judge, has signed up for the cause after long-time vegetarian Leona Lewis asked for his participation.

4. Michael Pollan, professor and food activist, is an obvious promoter of a more plant-based diet. Besides helping the environment, Michael says “meatless Mondays” have a bonus benefit. “To the extent we push meat a little bit to the side and move vegetables to the center of our diet, we’re also going to be a lot healthier,” he says.

5. Kate Moss might still don fur coats and decorate her house with animal-hair rugs, but has embraced MM with bff Stella McCartney.

Check out Homemade Dosas below!

Meatless Monday Meals: Dosas

Indian food is super easy to eat delicious, filling, vegetarian meals. Today, I have the absolute pleasure of eating homemade dosas made by my sister-in-law. Dosas are not super hard to make, but require planning and is time-intensive. Traditionally, dosas are rice and lentil crepes stuffed with spiced potatoes and coconut chutney that are eaten in South Indian households for breakfast. However, in America, most people eat dosas for dinner. If eaten without being cooked in tremendous amounts of butter/oil and filled with a variaty of vegetables, dosas can be very healthy and nutritious. Since, dosas are made with only rice and urad daal (high protein lentils), they are gluten/wheat free. Unfortunately, most of the dosas from restaurants are drenched in butter/oil. I normally buy freshly made dosa batter from a local Indian store and make non-traditional filling myself. (By non-traditional I mean -avocados, tomatoes, spinach, eggs, pulled chicken, etc.) However, today my sister-in-law has made everything from scratch in the traditional manner.

The Masala Filling:

: Boil, let cool, peel, and roughly chop the potatoes for the filling

: Add the potatoes, lemon juice, and salt to mixture of sauteed onions, green chilis, black mustard seeds, urad daal, chana daal, cumin, and curry leaves.

: Stir mixture on medium heat for 5 minutes and transfer to serving bowl.

The Sambar:

: Sautee black mustard, cumin, curry leaves, and red chilis in oil.

: Sautee sliced onions in spice mixture until translucent

: Add fresh, chopped tomatoes and tamarind to the mixture and cook for 5 minutes

: Once tomatoes are 1/2 done, add Sambar powder (optional).

: Add pressure-cooked toor daal and water to the sambar pot. Add more water if it’s too thick.

: Usually, Dosas are dipped into Sambar, a soup of lentils and tomatoes. Keep warm.

The Chutney:

: Blend green chilis, cilantro with stems, shredded coconut, almonds, roasted chana daal, salt and lemon juice.

: Transfer to serving bowl and garnish with cilantro leaves and roasted chana daal

The Dosa:

The dosa batter is made by soaking rice and urad daal for six plus hours in a warm place then grinding them to make a smooth paste. After adding salt, let the batter sit for an additional 12 hours until it has fermented. Once fermented, stir the batter and add just enough water to make it a thick batter of pouring consistency.

: On a hot taava, spread dosa dough quickly to make a thin crepe. Cook each side for 2 minutes each until crispy and golden brown. Or, once both sides are done, spread chutney all over one side of the dosa while still on the taava. Then add two spoonfuls of the masala potato mixture and fold the crepe in half. Serve hot with a cup of hot Sambar.

: Plain dosa: Serve on the side of Sambar, potatoes, and chutney.

Video coming soon!

Meatless Monday: Plenty of Choices

Posted on August 30, 2010 by Club Dine In!

Don’t think that by going Meatless on Mondays is about depriving yourself of good food. There are plenty of vegetarian options available out there, you just have to look. Yesterday, I made my way to Oakland’s Eat Real Festival, held on the beautiful Jack London Square. I was a bit overwhelmed with all of the sustainable food choices available. I recognized Gather/Prather Ranch Meat Co. and made my way over to them and saw this sign:

: Surprised to see this sign at the Prather Ranch Meat Co./Gather booth

Prather Ranch Meat Co. has a storefront in the San Francisco Ferry Building and sells humanely raised, environmentally responsible beef, chicken, buffalo, pork, lamb, and vitellone. My options are always really slim and they are usually sold out of the one type of meat I am willing to eat (chicken). So naturally, I was pretty excited that they were offering an all vegan slider. I waited in line, made conversation with the gentleman behind me about my Canon S90, asked the people if the Mushroom Slider was really vegetarian twice, and ordered the slider with a side of sweet corn salad. All while salivating.

: Mushroom Slider with a side of wild arugula, sweet corn, cherry tomato salad. I could eat this everyday!

: A perfectly foamed, smooth latte from Ritual Roasters

: Lightly battered cactus fries from 51st State, the taste is unexpected but good. It’s also vegetarian!

: Bhel- a street food snack from Mumbai, served up with a Californian twist by La Cocina.

Meatless Monday’s is about will power and mindset. There are plenty of options out there and in your own kitchen, just be open to the idea and discover new tastes and foods.

Meatless Mondays: A Hot Day Calls For Cooler Foods

Posted on August 23, 2010 by Club Dine In!

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The weekend just flew by and it’s Monday, the start of a busy work week. It’s also the first real day of summer in San Francisco, with temperatures in the 80’s. I definitely do not want to spend a minute more than I have to in the kitchen so I can work fr0m cafe with a big patio! *Remember, it’s Meatless Monday, a nation-wide campaign to encourage people to give up meat one day out of the week to increase health, ecology, and economy.

Simple, nutritious breakfast:

Oatmeal topped with two spoons of Uncle Sam's Cereal and Figs

Lunch:

A spinach, cheese, bell pepper, swiss cheese, pesto sandwich with a side of field greens

Dinner:

Fresh raspberries, slivered almonds, balsamic vinegar, ricotta, mixed green salad with an edible flower for garnish

3 minute grilled seasonal veggies (eggplant, squash, tomatoes, carrots, peppers, seasoning) wrapped in lavash. Served with a side of yogurt (mixed with fresh mint) and fresh store bought hummus.

Meatless Mondays: Going Beautiful

Posted on August 16, 2010 by Club Dine In!

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It’s already Monday! I am looking forward to using all of my Farmer’s Market Finds, and making a beautiful salad full of vitamins and antioxidants and then digging into the Saag Paneer I made yesterday. Indian food always tastes better the next day. It’s no secret that fruits and vegetables contain tons of antioxidants that boost your body’s abilities to repair itself. Vainly, lets get to the heart of the topic, fruits and vegetables make you beautiful. All of those fancy creams, lotions and potions that you spend a good portion of your paycheck on, contain vitamins and collagen! Imagine the miracles real, unprocessed, plant-based foods can do for your looks and body. Tighter skin, shinier hair, brighter smile…all by just doing what you need to do to survive-eat (real food)!

Meal Plan:

–Saag Paneer with buckwheat rotis (non-authentic)

Traditional roti is made with whole wheat flour and rolled very thin making them light, fluffy, and soft. I have used buckwheat flour, since it nutritionally has a higher content of protein (7g) and fiber (7g). If you are used to eating traditional rotis, the taste is something you have to get used to, but the health rewards are worth it.

Ingredients:
1 cup buckwheat flour
1/4 tsp salt (optional)
1 tbsp olive or canola oil
1/3 cup warm water
All-purpose flour – for rolling and dusting

In a mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball.

Heat skillet on medium heat. Divide into golf ball size balls. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

Rub off excess flour from the rotli and place it onto the hot skillet.Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds. Meanwhile, turn the next stove on high heat, genlty pick up roti with tongs, and place on open flame. The rotli should balloon up and remove quickly. Place the cooked rotli into an insulated container and smear it with ghee/butter (optional) and repeat the process for the remaining dough. Serve warm.

Scoop up the saag with bread, eat with your hands, and enjoy each bite.

-Fig salad

Slice a few figs, heat on skillet (optional) for 60 seconds, toss in with mixed salad greens, walnuts, salt and (fig) balsamic vinegar.

Farmer’s Market Find: Cooking Indian Food

Posted on August 16, 2010 by Club Dine In!

We were traveling in the North Coast last week, and came back to a stark empty fridge. I was happy to return to my FM today and stock up my kitchen with fresh veggies, eggs, cheese, olives, and fruit. It’s also a special week- Satish’s birthday, and I plan to spoil him with food that he loves. Each birthday, I make him an elaborate brunch of all of his favorite things. The first year, I made goat cheese bruschetta, beets salad, mushroom omelets, and a few other things. This year, I am going for the “less is more” theme for brunch. Though, I am going to make a healthier version of Saag Paneer and Chicken Curry for the rest of the week. So off to the market I went with a specific grocery list (usually I just buy whatever appeals to me). Recipe follows.

Today, the fog lifted and it was a full 8 hours of bright sunlight.

Mango Peaches- Ken's Top Notch Produce CCOF

I took a pizza sauce making class recently and couldn't resists these perfect tomatoes. I am actually going to make a thick gravy for the Chicken Curry- Happy Boy Farms CCOF

The fig season is short-lived, so hurry get them fresh while you can!

Beets contain higher amounts of natural sugars, along with beta-carotene and deliciousness. Serendipity Farms CCOF

Other Farmer’s Market Finds:

-Spinach, heirloom tomatoes, San Marzano tomatoes, salad mix with edible flowers ($15.00)- Happy Boy Farms
-Mixed stone fruit ($5.00)- Ken’s Top Notch Produce
-Beets and strawberries ($5.25)- Serendipity Farms
-Dried olives and lemon ($4.50)- California Olive Farm
-Zucchini and one pint fresh salsa ($6.25)- Swank Farms
-1 large marigold ($0.50)- Hollie’s Homegrown
-Figs $4.00
Total: $40.50

I will have to stop by Whole Foods to pick up eggs, yogurt, and chicken breasts later this week.

Healthier Saag Paneer

I have to note that paneer is not the healthiest food you can eat. Paneer is firm, mild Indian cheese. A three ounce serving contains 300 calories and 15 grams unsaturated fat. Though, paneer is also a good source of calcium, protein, and vitamin A. It’s cheese, to be enjoyed in moderation on occasion. You can substitute the paneer for tofu. The paneer dishes often found in restaurants is made with a lot of heavy cream and ghee/butter, making it unhealthier. I took a traditional recipe found on multiple sites and substituted ghee for olive oil (and drastically reduced the amount) and heavy cream for yogurt. I like to make this dish once in every two months, and keep a block of paneer in my freezer. Paneer can be found in Indian grocery stores and sometimes Whole Foods. I don’t use a heavy hand on the spices and keep the flavors subtle, yet mouthwatering. The key is in the freshness of the spices and vegetables. Indian food isn’t so daunting or a time-consuming process if you have all the basic ingredients at home.

Ingredients

16 ounces paneer
2 lbs fresh or frozen spinach (fresh preferred)
1/2 cup low-fat yogurt
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp ginger, grated
1 medium onion, chopped
1 cinnamon stick (optional)
4 garlic cloves, minced
1 tablespoons olive oil
1 tablespoon fresh lemon juice (optional)
Salt and red chili powder to taste
1 tbs cilantro/edible flowers for garnish (optional)

Directions

Simple Indian spices to have on hand: turmeric, coriander, cumin, and red chili powder, cinnamon sticks, cardamom pods, and whole cloves. Store in an airtight container in the dark.

Heat oil in large non-stick pan over medium heat, sautee onions until translucent, then add garlic, ginger, and spices. Sautee for another 2-3 minutes. The spices will brown and aroma will be pungent.

Liquefy washed/wet spinach and yogurt in the blender until it's smooth and creamy. Depending on the size of your blender, you may have to do this in batches. Gently pour into the pan of spices, stir well to blend the creamed spinach with spices. Simmer or medium-low heat for 5 minutes.

Chop the paneer into bite sized pieces and gently fold into the spinach. This is a checkpoint for salt. Cook on low heat for 15 minutes, stirring every 3-4 minutes. Just beforing turning off the stove, add the lemon juice.

Garnish and serve. Eat with roti, naan, flatbread, or rice. Eat slowly. 🙂

Serves 4

The lemon juice is optional, but really helps to lift up all of the flavors without making the dish tangy. The marigold petals add a beautiful pop of color, sweet fragrance, and a taste that makes you want to go back for more. It’s unexpected, looks fancier than it really is and impresses. (Inspired by Hollie’s Homegrown). The flavors only become more intricate with time, so the Saag Paneer will taste even better the next day. Totally foodie moment: keep the cinnamon stick in the Saag Paneer and suck on it the next day. The flavors will be a sensual party in your mouth. Trust me.

What are your opinions on garnishes and edible flowers?

Meatless Monday: Traveling

Posted on August 9, 2010 by Club Dine In!

It’s a Monday and we are traveling, away from the comfort of our own kitchen or known restaurants. I have been a vegetarian on each Monday and Tuesday for the last 20 something years and will always be- no exceptions. “Meatless Mondays” maybe a hot trend, but it’s a lifestyle for me. I have canoed, hiked, camped and swam in a rainforest in Venezuela, eating beans, rice, and tomatoes while everyone else ate rabbit. (It was a Monday-Tuesday). I never felt low on energy or deprived. Of course, you do not have to adhere to MM as strictly as I do. I am just saying that it can be done! A little planning goes a long way for your palate.

1. It’s usually better to dine at an ethnic restaurant such as Indian or Thai, as options are endless.
2. You can call the restaurant ahead and let them know of your dietary restrictions. The chef can make something for you with what they have on hand or can be realistic about meeting your needs.
3. Visit a local market/grocery store and pick up a few ingredients to make something quick and easy, such as a tomato and cheese sandwich.
4. If practical, bring your own food with you.

Fortunately, there are plenty of healthy options in the Northwest for vegetarians. Oh, I ate well on this trip!

Hearty Portebello Mushroom Sandwich- Portage Bay, Seattle

Green waxed beans with tomatoes- Sitka & Spruce, Seattle

Farro- Tilth, Seattle

Homemade Chai at Prado Cafe -Commercial Drive Vancouver

Vegetarian Tacos- grilled egglplants, roasted peppers, garlic and white beans

Didn't even miss the meat in this one- Havana in Commercial Drive, Vancouver

Tostones with chile sauce- Havana in Commercial Drive, Vancouver

Meatless Monday: Health Benefits

Posted on August 3, 2010 by Club Dine In!

Meatless Monday (MM) is a nation-wide campaign to encourage people to give up meat one day out of the week to increase health, ecology, and economy. It’s also very achievable. You are only going one day a week without any meat. In turn, you will increase your intake of fresh vegetables, fruits, legumes, whole grains, nuts and seeds.(MM does not mean substituting meat for refined carbohydrates, large quantities of full-fat cheese and peanut butter; it will add a significant amount of fat and calories to your diet. MM also does not mean for you to increase your intake of meat for the rest of the week.)

Here are a few health benefits from a vegetarian diet:
-Vegetarian diets often contain more fiber, potassium, phytochemicals, antioxidants, and vitamins associated with reduced risks of chronic and preventable diseases (diabetes, obesity).
-Generally, vegetarians maintain a healthier body weight (that is if they make good choices).
-Diets high in fruits and vegetables may reduce cancer risk. Whereas, red and processed meat consumption are linked to colon cancer.
-Studies have shown that countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.
– Fiber is only found in fruit and vegetables. Fiber makes you full on fewer calories, hence less overeating and greater weight control.

These are just a few of the many health benefits of a diet focused on fresh vegetables and fruits. Adopt to MM and see the results for yourself.

Vegetable “Lasagna”

-Inspired by Giada De Laurentiis’ Vegetable Parmesan

I love this dish because it’s versatile and you can use any vegetables you have on hand. I like using “meaty” vegetables such as zucchini, squash, eggplant, and mushrooms. You can add a layer of no-boil-lasagna sheets for an extra bite and sustenance. I choose to substitute the lasagna sheets for slices of potatoes. Potatoes have fiber, vitamin C, vitamin B6, potassium and manganese. What I love about this dish is that it tastes better the next day and the days after…I make extra, so I don’t have to worry about cooking so much the rest of the week. This dish isn’t heavy, cheesy, or saucy. Rather, it’s light, satiating, and fresh! Another great thing about this dish is that I really am not cooking- the oven does all the work! Just chop, mix, assemble on a baking dish, throw it in the oven and forget about it for the next 40 minutes!

Ingredients:

Butter, for greasing
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/4 cup dried basil or Herbs de Provence
1/2 cup roughly chopped chard, stem discarded
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
1 medium zucchini, cut into thick slices
1 medium potato, cut into thick slices
1 large, ripe tomato, cut into thick slices
1 bell pepper, sliced
2 cups marinara sauce
1 cup shredded mozzarella cheese or ricotta (optional)
1/4 cup grated Parmesan
1 cup plain bread crumbs

Directions

Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.

In a large bowl, mix salt, pepper and herbs. Coat the vegetables with this mixture.

Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the potato slices and then the eggplant slices on top of the marinara. Sprinkle with 1/2 cup of mozzarella cheese or spoon 1/2 cup of ricotta over the eggplant. Arrange the peppers first, tomatoes second, and then the zucchini in a single layer on top. Spoon 3/4 cup of marinara sauce over the zucchini. Sprinkle with remaining mozzarella/ricotta cheese. Arrange the chard and cover with the remaining sauce. Sprinkle with Parmesan. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 45 minutes.