I am having fun reading a new cookbook, Great Bowls of Food by Robin Asbell. It focuses on healthful combinations of grains, protein and produce. There are a number of recipes I am eager to try, ranging from multigrain polenta with pesto eggs and kale to the Three Sisters bowl with kidney beans, squash and corn on wild rice or quinoa.
Photographs can convey so many things: The inspiration we feel when an athlete gives a hand up to another who has fallen during a race. The joy and relief of children greeting a parent returning from war. The poignancy of shared grief. The pride in a loved one’s accomplishments. The humility and inspiration gained from any picture of Mother Teresa at work. (For joy, photos taken by my friend Brenda.)
For years, arugula was just that bitter stuff in Mesclun salad mix that I tolerated. But I became a fan over the summer after enjoying a peach salad at the Indianapolis restaurant Bluebeard. I knew right away that I would want to try making it at home.
I’ve been making the Jamie Oliver (formerly known as the Naked Chef) version of bolognese sauce for a few years. But this time I decided to try something a bit healthier. I kept the bacon – you can’t beat that smoky flavor – but dropped the ground chuck for ground turkey and beefed up the vegetable content and spices. This is what I came up with. It isn’t quite as rich-tasting as the original, but it is darned good. The extra veggies aren’t likely to be obvious to picky eaters.