Learning to Cook Again

I have gathered some of our favorite simple recipes that have the potential to be made without added oil. We are going to test them out by having Matt cook them this week. The idea is to come up with recipes that I can share with Maureen in Columbus for healthy everyday dinners. Since I started cooking like this I have forgotten all the little workarounds and special pans and other adjustments I make to get the food on the table.

The menu for the week:
Garlic Braised Collard Greens with White Beans
Crunchy Cabbage Salad with Smoked Tofu
Braised Green Beans Puttanesca
Not Creamed Spinach with Chickpeas
Broccoli Salad with Ginger Vinaigrette
Spicy Roasted Cauliflower and Bell Peppers with Chickpeas

Most of these recipes are intended to be vegetable side dishes. I am making them the main dish by adding some beans or tofu. If you have had your beans or tofu for the day you can leave them out of these dishes.

I picked these recipe because they are based on vegetables that you can get at any grocery store all year round. I will also be modifying the recipes a bit to simplify the ingredient list. When you are first starting out you could go broke buying all of the spices and vinegars. My idea is to not add more than 2 or 3 special purchase items a week.

Off to make my shopping list. (Which I will post later).