I love the idea of brunch as much as the next guy. But in practice, it really throws my day off. Bottomless mimosas and hollandaise do serious damage to my energy level and willpower.
Weekends are my healthiest days of the week – walking all over the city, shopping at the farmer’s market, taking time to prepare each meal and no time for boredom snacking. My adventure this Sunday was a walk up to Coit Tower. My inspiration for Sunday’s lunch was this roasted red pepper and eggplant sauce from Trader Joe’s. At 15 little calories a tablespoon, you can kinda go crazy.
White Bean, Red Pepper & Arugula Salad
Serves 2
1 can white beans, drained and rinsed
1/2 red pepper, chopped
1 ear fresh corn, cut off the cob
1 small tomato, chopped
1/2 cup pea shoots
1 handful of arugula
2-3 tablespoons red pepper and eggplant sauce
juice of 1/2 lemon
dash balsamic vinegar
salt, pepper and red pepper flakes
fresh parsley, chopped
Toss all ingredients together in a large bowl and season to taste. Serve immediately or refrigerate for up to 2 days.
Arguably, this is not really fish meunière at all. The recipe calls for white wine and all I had was cabernet sauvignon. Though very different tasting than the original, it was still delicious and briny.
The original recipe by Giada can be found here. I only substituted the white wine for red, and obviously used fish rather than chicken. The fish was served over multicolored quinoa with chopped bell pepper.
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