We’re having a lot of conversations in our house, lately, about what constitutes healthy eating. Kevin is convinced that going vegan is his path, but there has been considerable backsliding. My position is that moderation, in moderation, is the ticket to a well-rounded diet.
This week’s French Fridays recipe is vegan, but it’s also a side dish. I could have continued down that road, but instead, I served it with one of our favourites from Around My French Table, Roasted Salmon and Lentils. All in all, it was a very healthy meal. Low-fat, high fibre, and probably many other buzzwords besides. What stood out for me was the flavour. Like the salmon, these vegetables are simply seasoned, but surprisingly flavourful. The title gives you the recipe, but it’s the subtle addition of fresh mint and orange zest that really brings this dish together. It’s also a versatile dish, which worked as well with the French flavours of the salmon and lentils as it would with Asian cuisine.
For now, we’ve agreed that increasing the number of meatless meals over time is probably Kevin’s path to success, but tomorrow will definitely be a meatless day. We went out for fish and chips with my parents yesterday and had fish again today. Whatever we end up having tomorrow, there’s still lots of bok choy and snap peas in the refrigerator, so there will be more en papillote cooking involved.
You can find many other blogged descriptions of this FFWD recipe here: Baby Bok Choy, Sugar Snaps, and Garlic en Papillote
13 thoughts on “FFWD – Baby Bok Choy, Sugar Snaps, and Garlic en Papillote”
Wow, looks good! I love your food presentation in the first photo.
I’m with you on the moderation argument. My parents were macrobiotic when I was a kid and so that’s how I grew up. Both they and I have since loosened up and I don’t think that I would ever want to go back to such a restricted diet. But we could all benefit from a little less meat and a little more veggies and grains in our diets.
Yeah, I’m a moderation gal. Lovely presentation, Teresa!!!
I have always found that moderation taken in moderation has worked for me. Moderately. We really enjoyed the bok choy all week long so when you buy a big box of it you can’t really moderate it but rather have to eat it all up.
I’m with you Teresa (and Trevor) – moderation in all things, including moderation!
I’m on the moderation bandwagon as well. Looks like a winning menu. I love lentils, but forgot about the roasted salmon. That was a good one. Thanks for reminding me. I’ll make it again soon.
The salmon was a good choice to serve it with.
Love your ‘deconstructed’ presentation!
All the clever moderation comments seem to have been taken already 🙂
I thought the flavors in this were really nice too.
have a ncie week!
Like you, I find the addition of the orange zest to be that exyptra intriguing little “secret”:) looks delicious and very wholesome!
I love the old Julia Child quote about moderation. That’s how I try to live (for the most part!). Gorgeous presentation of the vegetables!