Cutesy name aside, the concept of “flexitarianism” isn’t all that strange.
When planning today’s A la Carte section, I immediately identified with Peter Berley’s philosophy of preparing dishes that will suit a range of dietary requirements or taking a few extra steps to modify a dish for everyone’s enjoyment. That’s because I already cook that way at home.
For the past decade, I’ve been a devotee of the blood-type diet, which means I eat some meats, tofu, a wide range of seafood, dairy, eggs and — of course — lots of vegetables and grains. Beef and chicken are off limits, but like a “flexitarian,” I make exceptions in social settings where I’m not the one doing the cooking.
My husband has been annoyed in the past that I’m unwilling to eat chicken or beef although I’ve been more than willing to cook it for him. But lately, he’s realized a few extra steps in the kitchen more than compensate for everyone’s happiness. He didn’t even bat an eyelash Monday when I grilled lamb chops alongside his ribeye and baked a sweet potato with his russet.
Even if a particular diet isn’t the focus, I’m betting most of you out there would agree you don’t eat meat at every meal or, furthermore, require animal protein in a dish to enjoy it. Berley’s “The Flexitarian Table” goes beyond the labels of “meat-eater” or “vegetarian” to promote the enjoyment of whole grains and fresh produce, which we could all use more of.
“The Flexitarian Table” (Houghton Mifflin, 357 pages) also is a lesson in eating seasonally, a practice that doesn’t require trips to farmers markets. Just look at when fruits and vegetables are most plentiful and inexpensive in your local grocery store. That’s seasonality.
Since this all seems like common sense, and I’m not a fan of superfluous cookbooks, I was pleased to find “The Flexitarian Table” itself could captivate me. The gorgeous photos in this hardcover won me over, along with numerous kitchen tips like how to render duck fat or remove bell-pepper skin with a vegetable peeler.
Today I would typically share a quick recipe, but our page designer managed to squeeze one into A la Carte. The 20-minute Toasted Pecan Burger also can be found under the “Meat” heading of our online recipe box.
Instead, I’ll share a recipe from “The Flexitarian Table” that really caught my eye. Chilled Melon Soup looks quick to prepare and would be lovely in the upcoming months, particularly with a garnish of Oregon Dungeness crab meat.
Chilled Melon Soup
1 large cantaloupe (about 4 pounds), halved, seeded, peeled and coarsely chopped.
1/4 cup heavy cream
1 tablespoon chopped, fresh mint
1/2 small jalapeno, seeds and veins removed and minced, or to taste
Fresh lime juice, to taste (from as much as 1 lime)
1 to 2 teaspoons honey, or to taste
Sea or kosher salt, to taste
Lump crab meat, for garnish (optional)
Crème fraîche, for garnish (optional)
Diced mango, for garnish (optional)
Fill a blender a quarter full with melon chunks and pulse to puree. With the motor running, add the remaining melon piece by piece, pureeing until smooth. (You may need to blend in two batches.) Blend in the cream and mint.
Add the jalapeno a little at a time, blending and tasting until desired heat is reached. Season with the lime juice, honey and salt, to taste.
Pour soup into a bowl, cover and refrigerate until thoroughly chilled. Serve garnished with the crab meat, crème fraîche and/or mango, if desired.
Recipe from “The Flexitarian Table,” by Peter Berley.
