Cooking is an art. I love to make good meals. The food needs to smell good, taste good, and look appealing. But, for me it also needs to carry health benefits!
When I cook, I am “in the zone” in the same way as when I paint. I am creating a culinary delight to tantalize the taste buds! But, underlying this is the goal of having good nutrition.
I missed my calling.
I should have been a chef.
When it is time for me to go shopping, there are several things kept in mind. These are: replenishment of pantry shelves, the season i.e. what fruits and vegetables are in season, and my health.
Basil Gnochi Salad Plate:
Organic dark leafy Greens (suggestions: Swiss chard, baby spinach, Romaine lettuce) rinsed and chopped.
1/2 red bell pepper (preferably roasted/I get the organic olive oil packed in a jar)
1 medium red onion
2 large clove of garlic minced
1 package of organic basil Gnochi
Fresh-baked Italian bread
Possible addition: sun-dried tomatoes
Possible garnish: parsley, sliced olives, Parmesan cheese (or Vegan version thereof)
Warm the oven to 400 degrees. Meanwhile, chop onion, place 1 tablespoon olive oil in a small pan, and saute in a pan. While the onion sautes, rinse the Romaine lettuce and chop into bite sized pieces and arrange on a plate; start water to boil for the Gnochi. Mince garlic, and add to onions when they begin to soften. Cook for one minute. Add more olive oil only if necessary. Set aside. Thin slice red pepper. When the water comes to a boil, add the Gnochi. Cook until they begin to float, and strain. Put two to three tablespoons of garlic in a large fry pan and allow to get warm, add Gnochi. Place sliced bread in the oven after brushing with vegan margerine. Cook only until golden, add onions, garlic, and pepper and cook until warm. Take of burner. Use a slotted large spoon to ladle the Gnochi et al onto the bed of greens. Take out the bread and place these on the plate.