The Meat

Wednesday, April 3, 2019

Good afternoon, foodie friends.

I bet you thought I forgot about you this morning … truth be told, this busy editor did. Or almost did, until I started stuffing my face with lunch at 1 p.m. and suddenly could hear all of my dear readers crying out for foodie news!

So, instead of morning food news, I’ll serve up some lunch and dinner options today. If you’re like me and eat at your desk (shame on you, shame on me, shame on all of us … now get back to work!) complicated lunch options are a no-go. I’m always looking for healthy, tasty ways to beef up my salad to lessen the chances I’ll make the vending machine walk of shame at 3 p.m. Lately, I’ve been making a white bean salad — mixing a can of drained white beans, chopped tomato and diced avocado with a fresh vinaigrette made of 1 1/2 tablespoons of olive oil, 1/4 cup lemon juice, dried basil to taste, garlic powder to taste, salt and pepper and 1 teaspoon mustard. It’s perfect to dress up that boring midweek salad.

If you want to keep your healthy streak going, Francesca Olsen offers up a meatless stew with Ethiopian flair or try this braised cod with tons of flavor that would look good on the dinner table tomorrow night.

And as a reward for all of that healthy eating, why not try Robin Anish’s homemade version of salted peanut chews? Go ahead, you’ve earned it.

Enjoy!
Lindsey Hollenbaugh
Managing editor of Features



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