Eat more vegetables!
I want to don't you? But how do you get inspired to make more vegetables and make them tasty? I am always thinking about these questions. Let's face it we tend to focus on "the main course" the protein dish and the vegetables end up being roasted with some olive oil or boiled and dabbed with butter.
So, when Andrea The Kitchen Lioness asked our French Fridays with Dorie cooking group to join her in cooking through Hugh Fearnley-Whittingstall's book: River Cottage VEG I jumped at the opportunity to learn some interesting vegetable recipes.
This is not a vegetarian cookbook though vegetarians will enjoy it, it is a book about cooking vegetables...making them interesting... putting them together with unique seasonings and ingredients... so come join the fun and eat MORE vegetables with us.
Every month Andrea will post a list of recipes according to the season, and you select which ones you want to cook that simple. Click on the image below to learn more about the cooking group.
PS: Make sure you get the US edition of the book if you want US measurements.
For my first recipe I chose this simple arugula fennel green lentil salad. I couldn't find green lentils, but I did find some nice small brown lentils which tasted delicious. I loved the idea of thinly slicing the fennel, so the flavor and texture didn't overwhelm the rest of the ingredients. The dressing is a simple lemon Dijon vinaigrette that brought the contrasting flavors of arugula and fennel together nicely. I served it over a plate of quinoa for dinner and my son said, "Wow, this looks like a restaurant salad." Everyone enjoyed it..especially the lentils.
As a member of this cooking group I have agreed not to print the recipes from this book unless they are published. We encourage you to get a copy of this cookbook.