Occasionally -very occasionally - I make a meat-free meal. Or, meat-free-ish.
Sometimes, that's more successful than others.
Take last night, for example. I made this spinach and Roquefort souffle,
from the February 2010 issue of Food & Wine:
It was very pretty, but I found it too rich. And I usually love
a) souffles, b) spinach and c) bleu cheese.
Last week, I had a more successful experiment in meatless cooking, with
an asparagus, feta and fried egg tart, inspired by a May 2013
The tart was weeknight-easy (thank you, Pepperidge Farm puff pastry!),
very pretty and it tasted fantastic. Served with a salad and bread, it happily
fed Cooper, me and Bill.
(Dixon had pasta. Asparagus tart is too much for him handle.)
No, neither dinner is an overly healthy interpretation of "meat-free."
(And, to be honest, I put bacon in the salad I served with the souffle.)
But sometimes it's nice to mix it up a bit.