Today's vegetarian supper, a vegetarian version of one of my favorite suppers of all time. It's made with favorite pantry ingredients (don't we just love chickpeas?!) and fresh spinach and a salty sprinkle of feta cheese.
No surprise, I love-love-love cookbooks, especially the ones that teach, the ones that inspire movement to the kitchen now, the ones that introduce new ideas and new techniques but still KISS (you know, Keep It Simple, um, Silly). So a couple of weeks ago, a new cookbook arrived, one that is getting a lot of attention, one I was so excited to preview. But the truth is, it left me cold. Finding ingredients would require moving to New York or maybe Italy. Fish is great but really, aren't we worried about our fast-depleting fisheries? (Tastes vary. You just might just love this cookbook. But I'm not going to mention it by name because, well, I'm just not.)
But one recipe did fit my it's-winter-and-I-crave-simple-comfort-food mentality. But a few minutes in, I realized how "simple" is different than "nothing going on". On a dime, I saved supper by converting the dish from bland nothing-ness into a vegetarian version of one of my favorite dishes of all time, Shrimp with Tomatoes, Spinach & Feta.
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