A Fabulous Dish for my Vegetarian Friends

Rice with Peas, Mint, and Pecorino 1 4032x3024Far more than in the past, I find myself considering my friends’ eating habits when we entertain. Are you gluten-free? Do you eat sugar? Are you vegetarian? are questions I ask routinely. And the most resounding “ yes” I hear is to the last of these. Always deferential, my vegetable-loving pals respond that they don’t expect a special meal, that they’ll be fine enjoying salad and side dishes at dinner. But what fun is that for them! It’s like being invited to the theatre, and saying I’ll be okay seeing only the 2nd and 3rd acts. So, I am always searching for delicious vegetarian main courses to share with my expanding circle of discriminating guests.

Rice with peas, fresh mint, and Pecorino will not disappoint. Here is a beautiful spring entrée prepared with easy- to-find ingredients that is uncomplicated to assemble. You start by making a quick “pea pesto” pureeing peas (fresh or frozen) with pine nuts, mint, and Pecorino.The intensely flavored mixture is then tossed with warm cooked rice. Continue reading

Eating Lighter In Paris

Haricots Verts, Pear, and Shaved Fennel Salad 3 3918x2944Foie Gras, truffles, mushrooms, chestnuts, sausages–you’ll find these winter staples on restaurant menus throughout Paris at this time of year. And, since my husband and I have been eating out almost every night while here, we have indulged far too often in these rich specialties, We’ve savored foie gras and mushroom soup at Prémices in the 9th, tried pan-seared foie gras at Semilla in the 6th, sampled risotto with truffles at Les Fables de la Fontaine in the 6th, sipped cream of lentil and sausage soup at Anicia in the 6th, and enjoyed guinea hen with chestnuts at Le Casse-Noix in the 15th. After that gastronomic tour de force, we needed to lighten up, so for lunch  recently I prepared a slimming yet delicious main course salad.

At the market, I found tiny haricots verts, and then picked up a ripe pear, a Belgian endive, and salad greens. The beans were blanched, the pear thinly sliced, the endive chopped and then all combined with the greens. I dressed this mélange in a refreshing lemon and shallot Continue reading