Food I've cooked since reading that Michael Pollan book:
*Veggie burgers (processed, I know) on whole-wheat bread with homemade barbecue sauce
*Slaw made of cabbage, broccoli, local carrots, and homemade buttermilk-dill dressing
*A big salad of accidentally-purchased iceberg lettuce - ew! - cherry tomatoes, pea pods, peas, Filipino mango, bean sprouts, hard-boiled egg, sunflower seeds, and more of that dressing
*Broccoli-stuffed mushrooms with Gruyere, served with another big salad
*Traditional coleslaw for a command cookout tomorrow.
I'm really enjoying focusing on the veggies in my cooking. The fridge is brimming with green, and I've got plans for zucchini bread later this week. I even got Josh to drink a glass of wine with dinner last night, thanks to Mr. Pollan and his good work. Amen!
Oh, and we've made one important discovery: salad is not filling on its own, even with boosters like egg and sunflower seeds. We polished off a huge bowl, made eye contact with each other, and headed for the bananas and peanut butter. Good to know.