Is it just me, or did Ash Wednesday come particularly early this year? Because I work with students with special diets, because I value plant based diets and their effect on the environment as well as the food system, and because giving up grilled chicken and fish for so long will be a sacrifice, I decided to go vegetarian during Lent. And since the Liturgical Calendar seems to be ahead of itself this year, this means that I am celebrating a Vegetarian Valentine’s Day.
My meal consists of Asparagus Soup with Herbed Goat Cheese, Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander, and a warm slice of Multigrain Toast.
Asparagus Soup with Herbed Goat Cheese: I used this recipe from Giada’s new cookbook, Weeknights with Giada. I left out the leek and butter, because I don’t know what a leek is and was too embarrassed to ask at the grocery store (maybe next time). This cookbook has some great looking healthy recipes, and I’m very thankful that my brothers gave it to me for Christmas this year 🙂
Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander: I used this recipe that I found on Pinterest (of course!) It tastes great chilled, and seems like it would be a great dish to bring to a potluck because it would travel so well.
I made both recipes simultaneously, and the whole meal came together in under an hour. Not bad!