For the past few years, I have been slowly migrating towards something close to a Mediterranean diet. It wasn't intentional in the sense that I read up on the Mediterranean diet and decided we were going there. Rather, it grew out of our experience with the CSA farm in San Juan Capistrano, when we were living at Aspen Meadows. Suddenly, I had a big basket of produce every two weeks...and it was wonderfully fresh and full of flavor. I started cutting down on meat and amping up the vegetables. Somewhere along the way I also fell in love with olive oil.
Brett and I love fish so I've been cooking it at least once a week for a number of years. I used to cook a lot of beef, pork and lamb. I still enjoy it -- once in awhile. Since I've had my gallbladder out, I've had to modify my diet even further. I have trouble digesting meat-and-potatoes type meals. Fried food is out completely. Bread, which I dearly love, isn't a happy thing. Fruits, vegetables and grains are much easier to digest. Small portions work better than large.
The other day on NPR, I heard about the results of a study done, watching a group of women, and what they ate. I think the study started in the 1950s. The women who ate mostly vegetables (with a bit of meat here and there) had a 40% decreased rate of dementia and Alzheimers. Sign me up!
And, of course, there is the whole issue of humanely raised meat. I'm not going to go there in this post, but it is something Brett and I both feel strongly about. We don't want to eat meat (or eggs) from animals who have spent their life in a cage or on a feed lot.
Back to dinner. Fish is a fast and easy weeknight dinner. I stop at a market with a good selection of fresh fish on my way home. I look at what they have and choose something that strikes my fancy -- and looks fresh. This week it was salmon; wild caught King salmon. The salmon season ended recently and the selection is still excellent. For these salmon steaks, I seasoned them with Old Bay and put them under the broiler for three or four minutes per side. I put a piece of foil under them, on the broiler pan, for easy clean up. I put together a salad with field greens, Fuji apple, and blue cheese. A baguette (from the same market) rounded out the meal. I can have this dinner on the table in 20 minutes. Or less.