I really don’t eat much meat. Grilling a thick steak doesn’t appeal to me. But chicken and seafood is starting to feel too repetitious.
Especially during these hot and humid summer days, I’m quite content with salads and/or tossing fruit and vegetables into my NutriBullet. Maybe I am a vegetarian at heart. I decided it was time to give it a fair chance.
The introduction starts off with:
- Tips for Perfect Vegetables
- The Art of Cooking Eggs
- Tips for a Golden Brown, Crispy Exterior
- Tips for Enhancing “Meatiness” ; and
- Power Ingredients
I noticed that the first breakfast recipe served 8-10. Oh-oh. The titles all appealed to me but I’m thinking these are rather ‘fancy’ meals and not so much day-to-day quick fixes. A brunch for vegetarian or adventurous eaters would be a better audience.
Taking baby steps, this was my first attempt at one of the lunch recipes:
To be fair, I plan on eating one meal, maybe one entire day each week, from this book to see how my tastes change.
What am I learning though is that I am not a fan of this styling trend. Bold, vibrant colours are more my taste with a more elegant table setting. Pewter cutlery and food on a wooden board, to me, belongs in a rustic setting. A cottage or cabin the woods with beans simmering on a wood stove.
You eat first with your eyes.
Photo credits: The Taunton Press