The Flexitarian Table: Inspired, Flexible Meals for by Peter Berley

By Peter Berley

Peter Berley's encouraged menus in The Flexitarian Table educate you the way to house assorted tastes and nutritional choices.

 

If you are a domestic cook dinner confronted with the problem of feeding either staunch vegetarians and passionate meat enthusiasts in one meal, you are good in your option to changing into a flexitarian. the easy, flavorful recipes in The Flexitarian Table convey the way to arrange vegetarian and meat types of 1 dish even as with no going to any additional difficulty. Roast a succulent, crisp chook with lemon and thyme—and make a tofu model in precisely mins. placed a few meaty portobello mushroom caps at the grill and, for the carnivore contingent, throw on a steak, then pair them either with a zesty bread crumb salsa. Simmer white beans with carrot and celery and sauté a few shrimp, drizzling each one with a similar wealthy brown butter sauce with clean herbs. you will discover many luxurious meatless dishes in addition, together with cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall greens in a sage-scented cheese sauce. on your able and artistic arms, vegetarians won't ever suppose like afterthoughts back, and you will be capable of indulge meat eaters besides, with plentiful, enjoyable dishes.

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Extra resources for The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone inBetween

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The long lines and nets of the huge trawlers flatten the ocean floor and catch many other sea creatures in addition to the intended ones. Wild fish are a more sustainable option than farmed fish, both because fish farms pollute the water if in the ocean and can pollute the land if they’re inland, and because farmed fish live in overcrowded conditions and must be treated with antibiotics. Furthermore, many farmed fish are higher in mercury and lower in healthful omega-3 fatty acids than their wild counterparts.

On a floured surface, gently pull and stretch each piece of dough into an oval about 10 inches long. If the dough springs back and resists stretching, cover and let relax for a few more minutes before proceeding. Use your fingers to dimple each piece of dough all over. Cover the dough and let rise for 20 minutes more. Dust a pizza peel (or an overturned baking sheet) with cornmeal. Transfer 2 pieces of dough to the peel and slide them onto the preheated stone, griddle, or baking sheet—make sure they do not touch.

To the incredible folks at Houghton Mifflin, Anne Chalmers, Michaela Sullivan, Mimi Assad, and Deb DeLosa, and to Judith Sutton and Jacinta Monniere, for all your hard work. To my daughters, Kayla Jo and Emma Jean. Kayla, thank you for graciously tackling endless mounds of pots and pans and tasting your way through the recipes. Your enthusiasm and encouragement are pure sunshine. To Emma, your curiosity about all things food and your sensitive palate and healthy appetite make cooking a joy for me.

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