Monday, October 4, 2010

Meatless Monday

Running Green supports Meatless Monday, an initiative associated with the Johns Hopkins Bloomberg School of Public Health. The goal of Meatless Monday is to help reduce meat consumption in order to improve public health and the health of the planet.

These delicious-looking recipes are published by the Meatless Monday initiative, and may be found at

Monday Morsels (Source:
The movement has officially launched in South Africa, according to… Fitness trainer for ‘The Biggest Loser’, Bob Harper, encourages followers to try MM via Twitter… Barnard- the women’s Liberal Arts College at Columbia- now goes MM… NY Times food columnist Martha Rose Shulman discusses MM as a healthy way of empowering restaurant patrons… The Sustainable Scribe cooks up a pot of veggie jambalaya for the Monday Night Foodbowl

Personal note: Friday, we tried the Baked Orzo Ratatouille that was featured in last Monday's recipes.  We loved it!

1 comment:

Don said...

I've been roasting broccoli like this since I saw a chef do it on TV a couple of years ago. I get the weirdest looks from people when I mention roasting broccoli, but it's really good.

I just put the broccoli on a baking sheet and drizzle it with the oil. The rule I learned to time it is to wait until the edges start turning brown which gives it a nice crispness and a somewhat nutty flavor. Instead of the cheese, I usually just drizzle it with melted butter with a little garlic in it.

You can do the same thing with cauliflower and asparagus, or cut potatoes or sweet potatoes into wedges to make oven baked fries.

Speaking of broccoli, there was something in the news a few months ago about not cooking broccoli in boiling water. It seems that the molecules in the water bind with the nutrients in broccoli and leech them right out of the vegetable. They recommended steaming broccoli but didn't rule out stir frying or roasting it.