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A perfect Spring Italian dinner that is surprisingly filling without being heavy,

A perfect Spring Italian dinner that is surprisingly filling without being heavy,

 

 

If you are at all familiar with Michael Pollan, author of Omnivore’s Dilemma, you’ve likely heard his mantra, “Eat Food. Not too much. Mostly plants.” It is a shockingly simple prescription for health, and its efficacy can be assumed by applying the proof of contradiction principle or inverting the mantra: If one eats a diet of processed food products, a tremendous amount of them, and little produce, the health picture looks grim.

 

It seems unlikely that someone who regularly extols the virtues of beef ribs, sausages, and a perfectly medium-rare steak would adhere to this maxim, but I am a firm believer that 1 or 2 mostly veggie dinners each week stabilizes weight – or, at least, prevents it from reaching gargantuan proportions. Veggie dinners make me feel, in mind if not in body, more healthful, and they are so agreeably easy and quick to make on a frantic weeknight.

 

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