OT: One of those dinners I thought was going to be okay but I ended up really liking.

This is what it looked like before it went into the oven...

This should come as no real surprise but I've been on something of a "health kick" for the last few decades. I mostly talk about exercise because talking about food and "diets" is almost like talking about religion. People like what they like and I sure get that. 

We take turns cooking around here. When B. cooks you can usually count on whatever she serves to be filled with veggies and capped with fruit for dessert. Lately she's ramped up her anti-gluten leanings because of studies indicating that gluten can be an inflammatory ingestible for some people. She's constantly substituting stuff like cauliflower for mashed potatoes and kale for everything else. You know, the kind of person who eats fresh salads for breakfast instead of a big, flaky danish...

Yesterday was my turn to cook the evening meal and I wanted to do something new. I'd seen a recipe in the Washington Post's cooking section and thought I'd give it a try. You start with broccolini, cutting it into fork-able sizes, chop up a nice, red bell pepper, thin slice some red onions, rinse off some grape tomatoes and then thin slice half a large lemon. Put all those things in a big mixing bowl, add three tablespoons of extra virgin olive oil (EVOO) toss, add one teaspoon of cumin, a teaspoon of red chili pepper flakes, crunch up some fresh black pepper and season with some salt --- then re-toss to coat everything. 

Get 8 ounces of nice, fresh feta cheese in a thick block, cut it into fourths and place it on a cookie sheet, then layer in all the vegetables around the feta. Slide it into an upper shelf in the oven and roast at 400° for 20 to 25 minutes. You want to see the tomatoes burst open a bit and the edges of the broccolini start to get charred and then you are done. I served portions over small, spiral, whole wheat pasta. The "paired" beverage was Athletic Brewing Company's, "Run Wild" alcohol free beer. 

Feta cheese is naturally low in fat and the roasting makes it absolutely delicious. Dessert? Fresh strawberries. 

The meal was very well received so I'm adding it to my (limited) rotation. We'll do it again soon.