It turns out I’m a big fan of Peter Berley, because I ended up with every one of his cookbooks without even realizing it. That’s what happens when a cookbook author consistently delivers delicious, well-written recipes. His other two books are vegetarian, but this one takes a turn and focuses on flexitarian meals. I love this idea, because we can either have a fully vegetarian meal, or I can make the full meal including an animal protein and we can choose whether or not we want it or not (I tend to eat less meat than Larry does, so I almost always choose the veg option).
The book is laid out by season (I love cookbooks written by season), and contains full menus of meals. I chose to cook a full menu. The polenta can be served with shrimp or with a poached egg over the polenta instead as a vegetarian option. We really liked everything in the menu, and even the squash was particularly good (I’m not very fond of squash).
- Grilled Shrimp in Harissa (The Flexitarian Table, p. 112)
- Fresh Corn Polenta with Sauteed Cherry Tomatoes (The Flexitarian Table, p. 114)
- Grilled Zucchini with Mint Oil (The Flexitarian Table, p. 116)
