Well it’s the beginning of a whole new week… the best time to go meatless, once a week. It may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
For most individuals and families the week begins on Monday- when we we move from the freedom of the weekend back to the structure of work or school. We set our intentions for the next six days.
There are plenty of benefits to going meatless, even for one day a week. Further, if you do eat meat on other days, try grass-fed, hormone-free, locally-raised options whenever possible.
Go to Meatless Monday for more information on the benefits of going meatless…one day a week… cut out the meat.
Shredded kale is added to the mix of this classic French dish which highlights the beauty of zucchini, tomatoes and fresh herbs. Serve this Kale Ratatouille over Black Rice with Shaved Scallions. This recipe comes to us from Stefanie Sacks of Stirring the Pot radio.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 small yellow onions, thinly sliced
- 1 large sprig fresh rosemary
- 1 tablespoon dried rosemary
- 2 springs fresh thyme
- 1 tablespoon dried thyme
- 1 pint grape tomatoes
- 1 small zucchini, quartered
- 1 red pepper, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes
- 4 cups shredded kale
- 1 teaspoon salt
Heat the oil in a large sauté pan over medium heat. Add the onions and garlic to the pan and sauté for 4-6 minutes, or until lightly browned.
Add the rosemary, thyme, tomatoes, zucchini, pepper, tomatoes, kale and salt to the pan. Simmer for about 20 minutes, stirring every 5 minutes or so. If using fresh herbs, take out the sprigs when the dish has simmered together and enjoy!