The carnivorous holidays are coming, but it’s the meatless meals that we should be celebrating.
The British Journal of Cancer (July 2009) published the results of a 
12-year study on the rate of cancer in vegetarians—they contracted less blood, 
bladder, cervical, prostate and stomach cancers independent of smoking, alcohol and obesity risk factors. The reasons aren’t so clear, but it appears that the more plant-based foods we eat, the better equipped our bods will be to fend off disease.
To make veggie cooking easy and interesting, the famed vegetarian Moosewood Restaurant in Ithaca, N.Y. added another volume to their 11 leafy-based cookbook collection, “Moosewood Restaurant Farm Fresh Meals, 50 Delicious Recipes for Every Season.”
Dishes are organized by season and a color-coding system to ensure all watermelon and kiwi recipes stay tucked in the back til June. Each seasonal section includes a mix of recipes, ranging from main courses (pastas, casseroles, sandwiches) to sides (soups, salads, vegetables) and desserts (cookies, pies, and puddings).
So instead of turning stained, torn recipe pages, you’ll flip the cards as you deal through the deck of 50 creative recipes. Plus, there is an ingredient shopping list printed on each card that will prevent you from banging your cutting board when you accidentally leave the nutmeg and lime peel behind in the store.
Since the darker vegetables, like radicchio and spinach, are even more beneficial than the lighter leafs, like iceberg, we’d recommend the Crisp Autumn Salad, chock full of this season’s all-star produce.
Crisp Autumn Salad (Serves 8. Time: 35 minutes)
1⁄2 lb. Spring mix or baby greens
3 crisp apples, cored and thinly sliced
2 cups thinly sliced fennel bulb
24 large grapes, halved and seeded
3⁄4 red onion, thinly sliced
3⁄4 cup toasted walnuts*
3⁄4 cup crumbled stilton cheese (about 2 oz.)
Maple Mustard Dressing
3 Tbs. pure maple syrup
1 1/2 Tbs. Dijon mustard
6 Tbs. apple cider vinegar
1 1/2 Tbs. extra-virgin olive oil
Salt and ground black pepper to taste
*Toast walnuts in a single layer on un-oiled baking sheet at 350 degrees F. for 5 min. or until fragrant and browned.
Arrange greens on individual salad plates or on a large flat platter. Top with rest of salad ingredients in an attractive tangle.
In a small bowl, whisk all dressing ingredients together with a fork. Pour over the salad and serve.
