Memorial Day Resolution

This is Suzanne, reporting in after three-day's off and a lot of reflection on what's going on at the family dinner table.


In trying to eat healthy, “real” food, I’ve already made some changes to the daily family diet. Full-disclosure: I am a carnivore; I love all things meat (especially beef!). But I know we all need to stick to lean proteins and limit our red meat intake. I have already changed the family dinner menus to mostly chicken, pork, ground turkey and seafood. Steaks and hamburgers are limited to a few times a month. So, Dietary Change #1/Less Meat: complete!


Time to move on to Dietary Change #2/More Vegetables. Ugh!  It’s not that I don’t like vegetables or don’t know their nutritional importance. Problem is, I’m bored. The usual suspects like carrots, green beans, broccoli, and cukes appear with alarming regularity, but I know there so much more to try. The local spring vegetables are starting to come in to the market and I’m determined not to miss the party this year. 



So, I’ve come to a decision over this long Memorial Day weekend, a big resolution (hey, who says resolutions can only be made at New Year’s?).  I’m going to scour the Culinary Underground recipe archive, chose veggie recipes that are outside my comfort zone, pop over to the local farm stands (there are two close by), and shop. Then I’m going to hit the CU test kitchen and experiment.  There may be some family resistance – they’re a bunch of carnivores, too – but I’m fully prepared for an initial chorus of “yucks”. But in the words of Gloria Gaynor,  I will survive. And so will they.

Tortellini & Spring Veggie Salad

(4 servings)

8 ounce package tortellini
1 pound asparagus, trimmed and cut into 2" pieces

1 cup shelled peas (fresh or frozen)

1 bunch Swiss chard, washed, trimmed, and torn into fork-sized pieces
3 Tablespoons olive oil

1 Tablespoon red wine vinegar 

Salt and pepper
1/3 Cup grated Parmesan cheese


Fill a stockpot with water and add a couple of teaspoons of salt; bring to a boil. While you’re at the sink, fill a big bowl with cold water.


When the water is at a full boil, add the tortellini. Cook for 4 minutes.


Add the asparagus and cook for 1 minute. Then add the chard and cook for 1 minutes. Finally, throw in the peas for about 30 seconds.


Use a big slotted spoon to transfer the pasta and veggie to the bowl of cold water. Once everything’s cooled, strain through a colander.


While the pasta drains, whisk together the oil, vinegar, onions, salt and pepper in a big bowl (use the cold water bowl - why dirty more dishes?). Add the pasta and veggies to the dressing pasta and toss. Add the cheese and toss again.