I am keeping my New Year's Resolution to eat less meat and be healthier this year. I have two vegetarian days per week, and even on non-vegetarian days my diet is mostly vegetable based.
My repertoire of vegetarian recipes is expanding at the same rate that my waistline is contracting
Salad Fricassee, one of my favourite salads. Cut smoked bacon into thick lardons and fry in EVOO until lightly browned. Add shallots and fry gently until translucent. Then deglaze with white wine vinegar and a dash of water. Add Endive and toss until lightly wilted. Top with a poached egg and serve with croutons (not pictured). It is SOOOO GOOD! I ate one whole Endive by myself!
Braised artichoke with Puy lentils. Artichoke was trimmed, then rubbed with lemon juice. It was fried with some butter, then as soon as it was browned, I deglazed the pan with white wine, and added thyme, bay leaf, parsley, and vegetable scraps. I covered it and braised until the liquid evaporated, about 15 min. For the Puy lentils, thoroughly wash the lentils. Cut bacon, carrot, celery, and shallots into a brunoise. Fry off the bacon and shallots, then add the lentils and cover with water. Bring to a simmer, about 20 min. Midway through cooking, I added the diced carrots. Then I added the diced celery at the end of cooking, then left it on the heat to lightly cook the celery (I do this to preserve the texture of the celery). Season with salt and pepper then serve.
