Food Matters Project – Cassoulet with Lots of Vegetables

The name of this recipe appealed to me, immediately, because I thought, it had no meat in it.  I was wrong.  It calls for a choice Italian sausage, bone-in pork chops, comfit duck legs or duck breasts.  No, no, Mr. Bittman – not for me and I don’t believe we missed anything without the meat. I like what Mark put into it – that is Mark Bittman, the author of Food Matters. I left out the meat and will ask, “Who needed it?”  This totally vegetable dish was filled with flavor and we cleaned our dishes.

We like this cassoulet and I would be happy to make this again.  It was filled with veggies, which we love and the combination was one, both hubby and I enjoy. I pretty much followed the recipe but I turned it, into a  soup by adding some organic vegetable broth and water.  It was rich and delicious.

 The Food Matters Project can be found here and we hope any Bittman fans  will join right in.  Cooking Bittman is interesting and tasty.  You can also find the cooks and where to find their latest creaThe Food Matters Cookbooktions on The Food Matters site.

In the future we will be cooking up the following recipes as follows:

April 9, 2012: Fish Nuggets Braised in Rhubarb Sauce (page 454),

April 16, 2012: No-Work Mostly Whole Wheat Pizza Dough (page 533) and Topping Pizza, the Food Matters Way (p

April 23, 2012: Real Whole Wheat Bread (page 539) or Mostly Whole Wheat Baguettes (page age 535),

542) April 30, 2012: Roasted Asparagus and White Bean Soup (page 110) May 7, 2012: 

Five Quick Salsas for Chips, Dips, and Other Stuff (page 46 May 14, 2012: Bruschetta, Rethought (page 51),

Don’t theysound good?

This is linked to Savory Sunday       What Makes you Say Mmmm?     Hearth and Soul    Savory Sunday