Gardner has been doing most of the posting recently, but I’m back – with a confession. Vegetarianism has NOT been easy for me – a lifelong meat eater. It would be easier if we were avoiding meat to save the environment or the animals or whatever, but technically, we aren’t – well, not really. We’re doing it to be healthier, and to learn more about cooking fish and other vegetarian dishes (but the added benefits to animals and the environment are good, too). So the smell of meat (a Chick-Fil-A breakfast at work or the neighbors’ hamburger on the grill) has actually been some small form of torture for me. It’s May 12. Am I going to make it?
I was having one of these “Should we just quit? Can we really do this? I want a steak tonight…” moments when Gardner found this recipe and enthusiastically suggested we make it for dinner. (He’s being such a trooper and loving vegetarianism, by the way.) We found Cod fillets at Trader Joe’s for a great deal, and we had everything else on hand…so we made it, and I was actually really happy with the meal. This meal, which is easy enough for a weeknight, and tastes light and healthy, made me glad I didn’t quit this Meatless May business. It was really really good. Rededication to Meatless May? Check.
Recipe: Baked Cod Provencal