Every year Chef Mark R. Vogel writes an article about various summer salads and looks at them from a different angle. I think you will enjoy this years addition featuring Scallop & Watercress; Garbanzo Bean with Cucumber-Yogurt Dressing and Lobster & Avocado Salad.
While specific guidelines vary, health pundits generally recommend consuming 7 – 12 servings of fruits and vegetables a day. Seven to twelve servings! Is that for a man or a swarm of locusts? Well then, I propose we rethink how we conceptualize fruits and vegetables.
I think wine should count as a fruit. Hey, it’s made from grapes. One bottle of wine and I’ve amassed four servings of fruit. And for that matter, vodka should be a vegetable. Don’t look at me like I’m nuts. It’s made from grain. And ya know, red meat is really kinda sort of a vegetable.
How you ask? Well, what do cows eat? That’s right”¦”¦ grass, corn, and grains. Last time I checked those were all vegetables.
And just to make sure I don’t shirk my daily allowance duties, I assert that cigarettes are a vegetable. Yes you heard me. What is tobacco? That’s right: a plant! In fact, I think even more of a case can be made for cigarettes being a vegetable than a steak. Seven to twelve servings? No problem.
I sense you’re not buying my whimsical arguments. Oh, alright. For those of you with more traditional definitions of fruits and vegetables I proudly present to you the 6th edition of Summer Salads; my yearly compilation of plant potpourri. Of course I had to mix a little protein in with the greens as in the forthcoming scallop and lobster salads.
But all jokes aside, some low fat protein in conjunction with fruits and/or vegetables is the ultimate in a healthy balance. So while you check out the recipes, I’m gonna go throw a steak on the grill and shake up a martini. But don’t worry; I’m putting pepper on the steak and olives in the martini. There’s two servings of vegetables right there.