Sunday, February 15, 2009

Food & Wine's Twenty+ Best Healthy Recipes Ever

The March issue of Food & Wine has a gorgeous photo on the cover of "layered root-vegetable gratin with a rich Chenin Blanc." It's one of the issue's Twenty+ Best Healthy Recipes Ever. I'm making it later today for our Sunday dinner.

But last night I borrowed another recipe from this issue for our Valentine's Day meal. We had tickets to the BSO to see world famous tap dancer Savion Glover perform to Marin Alsop's direction. We needed to be at the BSO around 6:30 to enjoy a pre-show jazz band and cocktails - a special bonus for this specific concert and an ambiance that we planned to take advantage of!

We didn't allow much time to prepare and enjoy dinner before rushing off, so here's where F&W came in: Linguine with Red Cabbage. I've become such a fan of this nutrient-rich vegetable (grandma Goetz would be proud!), and prep time was only 50 minutes.

Here's the step-by-step recipe, or improvise this way:
  • Add 1/4 cup of vegetable oil to a hot skillet.
  • Over medium-low heat, saute 1 medium red onion.
  • Add 2 Tbsp diced garlic.
  • Slice 1 head of red cabbage into thin strips. Add to softened onions.
  • Saute vegetable medley for approximately 20 minutes or until cabbage is soft.
  • In the meantime, prepare your linguine.
  • Drain linguine.
  • Plate linguine and dress with onion/cabbage medley.
  • Sprinkle crumbled Greek feta over top.

Nutritional facts for one serving: 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.

It was so delicious and simple! According to F&W, red cabbage is "full of cell-protecting anthocyanins." This past October, a study was released in the Journal of Agricultural and Food Chemistry that said red cabbage contains 36 cancer-fighting anthocyanins. It may also improve heart health and brain function. (And psst, it's yummy!).

We oohed and aahed over this for a few minutes before heading to the BSO for a sold out, fantastic performance. As we stood in the lobby sipping champagne and listening to the Brad Linde jazz band, we couldn't help but notice the average age of the attendees. Most guests were baby boomers, if not older. It makes me nervous for the future of arts establishments like the Baltimore Symphony Orchestra. Support the arts, people! Young 'ens, it's a wonderful concert venue. Don't be afraid of trying something new.

We had sweet seats just 5 rows back from the stage, and Savion knocked our socks off (and the media's!). It was also our first time seeing Marin Alsop in action, and we fell in love. She seems worth all the praise she's been earning. The orchestra was just eating up her enthusiasm and playful spirit. Her buzz has been priceless for the BSO. Now go see her!

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