It has recipes any vegetarian would love
In the interest of full disclosure, I was once Sarah W. Caron's boss.
Now she's a media super star and writer and editor. She writes food blogs, has Web sites and rivals Martha Stewart when it comes to giving advice. Only Sarah tells people more of what they really need to know: ways to successfully wade the job of being a mom.
You can tell I am darned proud of her.
She also admits she is, "Way too sentimental." I like that too.
I also like that her cooking media empire does not neglect recipes that a great for vegetarians. Sarah,, shown, does use meat in some dishes but her focus is on what can be healthful for families and that means a lot of a lot of vegetables and a lot of very kid-friendly ideas. (Her kids are too cute to even describe here)
But for now, what I want to share is a couple of her delightful dishes that involved no meat (of course) and hope you try one of them for yourself. I shamelessly lifted the photos from her Web site - so they are the real deal of what she makes!
Here's one of the places you can find her: http://sarahscucinabella.com/
She's also on Twitter @SarahWCaron. Of her recipes, she says ..."if I am going to eat the stuff, it’s got to taste good. In fact, it’s got to be delicious."
This recipe truly sings to me:
Warm Brussels Sprouts Salad with Gorgonzola and Sunflower Seeds (serves 1)
2 cups halved Brussels sprouts
salt and pepper
1 tbsp sunflower seeds
1 tbsp Gorgonzola crumbles
1 tbsp balsamic vinaigrette
Preheat oven to 425 degrees. Spray an oven-safe pan with cooking oil spray. Spread the Brussels sprouts in the pan in a single layer. Lightly spray the sprouts with cooking oil. Sprinkle with salt and pepper. Cook in the preheated oven for 15 minutes, flipping once.
Toss the roasted Brussels sprouts with sunflower seeds, Gorgonzola and balsamic vinaigrette. Serve immediately.
Sarah's recipe for kale pesto:
1 bunch kale, chopped (15-20 stalks)
2 large cloves garlic2/3 cup freshly grated Romano cheese (you can substitute Parmesan, if you prefer)
1/2 cup extra virgin olive oil
4 cup pine nuts; a generous amount of salt
Combine all ingredients in the bowl of a food processor and process until smooth.
Kale pesto, shown, can be frozen in smaller portions to use thorugh the winter.
More about Sarah: Sarah W. Caron, a journalist with a degree in political science from Barnard College of Columbia University. Her the blog gives you a glimpse into the eating-life of Sarah, her four-year-old son, Will, her two-year-old daughter, Paige, her husband, Shawn, and their two beagles and assorted other family members.