The Flexitarian Table by Peter Berley has good recipes, designed for those of us who need to feed vegetarians and meat eaters at the same time. For instance, Pressed Chicken (or Tofu) with Garlic and Mint. Our featured recipe from the on-air show is Spicy Grilled Chicken Wings with Lemon and Garlic, which can be served alongside any of the book’s vegetable and grain pairings. The recipes are seasonal and can be used all year. Best of all, you don’t have to do twice the work to make everybody at the table as happy as you want them to be. Some people we know are eating this way to reduce the amount of meat they consume in a week, for health and calorie-conscious reasons. One “flexitarian” tells us she eats vegetarian at every breakfast and lunch, and has meat for dinner.
Peter Berley is a cooking teacher, caterer, and author of the award-winning Modern Vegetarian Kitchen. He is now chef at The Culinary Loft in New York City.
