Fab Foodie Mama

Happy Thanksgiving week, Foodie fans! 🦃 Since we still have to eat during the week of prepping for the Thursday feast, I was looking for something simple and vegetarian for Monday's meal.  As I do quite often, I went to NYT Cooking and did a search on easy weeknight meals + vegetarian and this lovely recipe popped up.  I have to say, this recipe for Braised White Beans and Greens with Parmesan  became an instant favorite.  So simple but yet it tastes so complex with the fennel, rosemary, and the delicious creaminess of the beans.  The recipe calls for this to be eaten alone with some crusty bread; I served mine over linguine.   Below the recipe were my substitutions.   NYT White Beans and Greens with Parmesan Ingredients: Yield: 4 servings ¼ cup olive oil 1 small fennel bulb, trimmed, cored and small-diced 1 small yellow onion, small-diced 2  teaspoons minced fresh rosemary or thyme 5  garlic cloves, minced ¼  teaspoon red-pepper f...

I am on day 7 of my vegetarian, mostly vegan, diet and I must say that I feel wonderful.  I am not tired during the day, I am more active and alert, am more productive all day and well into the evening.  It is no mystery that it is the food I have been eating that is the main cause of the upswing in my physical and emotional well being. I cannot rave enough about this salad.  I prepared it last evening and had it for a late dinner.  When I woke up this morning I was eager to have more.  I had some just a bit ago and it is better the next day, after the flavors of the ingredients and textures combine more thoroughly.  Again, I found this recipe in Cooking Light , as part of the same feature as the roasted carrots in my blog post from last week.  I used all organic ingredients in this and modified it slightly. The write up of this recipe says "This quick salad is all about the texture, from the meaty olives to the creamy cannellini beans and crunchy ...