Table Talk: July 29

Summertime meatless chat

By Kim O'Donnel

July 27, 2010

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat, most Thursdays.)

Although eating less meat (or no meat) may be easier in the summer, when fresh vegetables are plentiful, there are still challenges. After all, isn’t grilling everyone’s favorite way to cook during warm months? And is there anything easier than burgers on the barbie?

Well, sure. And Kim O’Donnel wants to talk about it.

This week on Table Talk: The summertime meatless chat.

Join Kim, right here, on Thursday, July 29 at 1 p.m. ET, 10 a.m. PT. Sign up below to receive an email reminder of the chat.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel - July 29, 2010

(07/29/2010)

  

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10:00

Kim ODonnel:  Hey folks! Today's all about meatless eating, cooking, shopping & reading. For omnivores, summer's the easiest time of year to take a break from meat, when produce is bursting at the seams. What meatless treats have you been cooking up -- or what are you hankering for? I'm all eyes & ears for the next hour. Thursday July 29, 2010 10:00 Kim ODonnel

10:01

[Comment From Lizka Lizka : ]  I remembered! So good to be back :) Thursday July 29, 2010 10:01 Lizka

10:02

Kim ODonnel:  Hey Lizka! How's it going? What have you been cooking up lately? Thursday July 29, 2010 10:02 Kim ODonnel

10:02

[Comment From jen maiser jen maiser : ]  hi, kim. i can hardly wait for a large supply of tomatoes in the market. one of my favorite meatless dishes is a large panzanella with some cheese for protein, whatever grainy bread i have lying around, and lots of veg. Thursday July 29, 2010 10:02 jen maiser

10:03

Kim C.:  Kim, speaking of meatless eating, where's your book in its production? Thursday July 29, 2010 10:03 Kim C.

10:03

Kim ODonnel:  Hey Jen! Tomatoes have begun to show up at market here in Seattle and I'm with you, hankering for a tomato-based salad. Try a small amount of celery in your next panzanella & a bit of lemon zest. Thursday July 29, 2010 10:03 Kim ODonnel

10:05

Kim ODonnel:  Kim C! Ah, yes, the book. My baby, The Meat Lover's Meatless Cookbook, is at the printer. The publication date is less than 7 weeks away: September 14! Right now, I've got DC, Philadelphia, NY on the schedule, with a few other midwest/southern stops, then Seattle & San Francisco. Gotta get to Portland! Thursday July 29, 2010 10:05 Kim ODonnel

10:05

[Comment From Lizka Lizka : ]  This summer my favorite quick dish is Israeli couscous with diced avocado and black beans, fresh lime juice and salt to taste. Thursday July 29, 2010 10:05 Lizka

10:06

Kim ODonnel:  Lizka, that sounds lovely. Are the black beans cold? I love a well-seasoned cold bean salad in summer. I've been throwing blueberries into a lot of salads lately -- grains & greens. A little slick of oil & it's heaven. Thursday July 29, 2010 10:06 Kim ODonnel

10:07

[Comment From Lizka Lizka : ]  So much zucchini and other squash around here - I've been going your "Boats", but I need some other inspiration. Anybody have anything? Thursday July 29, 2010 10:07 Lizka

10:07

Kim C.:  We'll talk :) Thursday July 29, 2010 10:07 Kim C.

10:08

Kim ODonnel:  Ooh, have you grated zucchini, squeezed out water, seasoned with grated onion & made made fritters? You'll need an egg, some bread crumbs -- and if you want them to taste like crab cakes, add some Old Bay. Mint is a wonderful partner for zukes. Thursday July 29, 2010 10:08 Kim ODonnel

10:08

[Comment From Lizka Lizka : ]  I just use the black beans right out of the can, rinsed in cold water, so more like room temp. Thursday July 29, 2010 10:08 Lizka

10:09

Kim ODonnel:  Gotcha. I love lime zest and red onion in a can of black beans, and a little cayenne or smoked paprika! Thursday July 29, 2010 10:09 Kim ODonnel

10:09

[Comment From Erin Erin : ]  I'm here!! Two words for zucchini-laden people: zucchini galette! Thursday July 29, 2010 10:09 Erin

10:09

Kim ODonnel:  Ooh, Erin! That sounds wonderful. Tell us more, please. Thursday July 29, 2010 10:09 Kim ODonnel

10:10

[Comment From Lizka Lizka : ]  Fritters - hmmm, no I haven't. How much zucchini to the 1 egg? Thursday July 29, 2010 10:10 Lizka

10:10

Kim ODonnel:  Lizka, here's the link to those "crab" cakes: http://voices.washingtonpost.com/mighty-appetite/2007/07/never_enough_zucchini_recipes.html Thursday July 29, 2010 10:10 Kim ODonnel

10:10

[Comment From Erin Erin : ]  Saw it at pauperedchef.com - check it out! delish! Thursday July 29, 2010 10:10 Erin

10:11

Kim ODonnel:  Oh man. This I gotta try. Thursday July 29, 2010 10:11 Kim ODonnel

10:11

[Comment From jen maiser jen maiser : ]  i've been using loads of zucchini in a carpaccio-type salad with almonds, dill and feta. i asked this exact question on the eat local challenge fb page last week, and got some interesting suggestions. will be doing zucchini fritters i think. Thursday July 29, 2010 10:11 jen maiser

10:12

Kim ODonnel:  Jen, what a fun combination of flavors. Almonds, yes! Zucchini really lends itself to many combinations. It's a give-back veg. Thursday July 29, 2010 10:12 Kim ODonnel

10:13

Kim ODonnel:  Fyi: Urban gardener Amy Pennington is coming back for another chat on green thumbs & such. She'll chat with us in 2 weeks -- Aug. 12. Thursday July 29, 2010 10:13 Kim ODonnel

10:14

Kim ODonnel:  And I wanted to ask you all -- would you be interested in a chat w/ cookbook author & wok expert Grace Young? She's game to chat if you are. Thursday July 29, 2010 10:14 Kim ODonnel

10:15

[Comment From Lizka Lizka : ]  Kim - I remember this recipe of yours; I don't like seafood, so I never considered it, but duh - without the Old Bay :S What month is the zucchini gallete on paupered chef? Thursday July 29, 2010 10:15 Lizka

10:15

[Comment From Fran Fran : ]  Grace Young? Absolutely! Thursday July 29, 2010 10:15 Fran

10:16

Kim ODonnel:  Grace is a great teacher -- and has been an inspiration to me for many years. Thursday July 29, 2010 10:16 Kim ODonnel

10:16

[Comment From Lizka Lizka : ]  YES re Grace Young; I've had my eye on her cookbook forever and am always up for help with my wok cooking. Still trying to get it right. Thursday July 29, 2010 10:16 Lizka

10:17

Kim ODonnel:  Lizka, she has a new book out, Stirfrying To the Sky's Edge -- it's terrific, loaded w/ great stories from Chinese cooks all over the world. Thursday July 29, 2010 10:17 Kim ODonnel

10:18

Kim ODonnel:  So in the world of Meatless Monday, just found out that Wolfgang Puck is the latest chef to offer Meatless Monday options. He's rolling it out quietly at one of his restaurants in Las Vegas. Thursday July 29, 2010 10:18 Kim ODonnel

10:18

[Comment From Fran Fran : ]  One of our favorite summer sandwiches is a mixture of lentils and bulgur with tahini, a little olive oil, Indian style fried onion shreds, chopped tomatoes and whatever hot sauce you like - in pita. Very refreshing. Thursday July 29, 2010 10:18 Fran

10:19

Kim ODonnel:  Oh Fran. That sounds lovely. I'd eat that right out of the pan. Thursday July 29, 2010 10:19 Kim ODonnel

10:19

[Comment From Fran Fran : ]  Doesn't Puck offer vegetarian choices every day? If not, why not? Thursday July 29, 2010 10:19 Fran

10:21

Kim ODonnel:  Fran, not sure. He's got a whole empire of restaurants, and haven't looked at all the menus. Chefs with meat-eating traditions are slowly waking up to the trend that Americans are open to eating a little less meat. Thursday July 29, 2010 10:21 Kim ODonnel

10:21

[Comment From jen maiser jen maiser : ]  Now that is making my mouth water, Fran! Thursday July 29, 2010 10:21 jen maiser

10:21

Kim ODonnel:  I'm with you, Jen. That might have to be on the menu this week! Thursday July 29, 2010 10:21 Kim ODonnel

10:22

[Comment From redweather redweather : ]  since i'm often the token veggie at any event, i've been taking bruschetta everywhere i go this month Thursday July 29, 2010 10:22 redweather

10:22

Kim ODonnel:  Hey Redweather -- and what are you putting atop said bruschetta? Share those goodies with the class! Thursday July 29, 2010 10:22 Kim ODonnel

10:23

Kim ODonnel:  In other MM news, also found out that Hard Rock Cafe in London is embracing Meat Free Monday, the name of the campaign headed up by Paul McCartney. Thursday July 29, 2010 10:23 Kim ODonnel

10:24

[Comment From redweather redweather : ]  nothing fancy - diced (local, if i can get them) tomatos mixed with vinegar, olive oil and parmesan, fresh mozzarella slices, and lemon basil from my windowboxes. also found a very beautiful black basil at a farmers market that looks spectacular mixed in with the green basil. Thursday July 29, 2010 10:24 redweather

10:24

Kim ODonnel:  Nice going. Tell us more about that black basil. What's the flavor profile? Thursday July 29, 2010 10:24 Kim ODonnel

10:24

[Comment From Lizka Lizka : ]  MMMmmmm black basil; I'm a basil fiend. Thursday July 29, 2010 10:24 Lizka

10:25

[Comment From Fran Fran : ]  Two words: corn pudding! Thursday July 29, 2010 10:25 Fran

10:25

Kim ODonnel:  I've yet to play with corn this summer, so please tantalize me, Fran, and share those puddin' details! Thursday July 29, 2010 10:25 Kim ODonnel

10:25

[Comment From redweather redweather : ]  it really tastes a lot like the standard green basil you would see anywhere - maybe slightly more peppery, but it's a BEAUTIFUL leaf Thursday July 29, 2010 10:25 redweather

10:27

Kim ODonnel:  I had a big success with a meat eater --- when my mom was visiting, I made her a cold lentil salad. She sniffed at first, but lapped up every bit -- and then asked for the recipe! Now that's what I like to see. Thursday July 29, 2010 10:27 Kim ODonnel

10:28

[Comment From redweather redweather : ]  tonight i'm making 3 dozen eggs into deviled eggs for a party.... i've never made them before, so i don't have a tried and true recipe.... any thoughts? Thursday July 29, 2010 10:28 redweather

10:28

Kim ODonnel:  I'm probably not the best person to ask, as I've got issues with hard-boiled eggs, but Kim C, is there a fun devilled egg recipe on Culinate? Thursday July 29, 2010 10:28 Kim ODonnel

10:28

[Comment From Erin Erin : ]  Lizka - July 26th, Thursday July 29, 2010 10:28 Erin

10:28

[Comment From Erin Erin : ]  Lizka - July 26th, "Serious Eats Roundup" has the zucchini galette recipe. Thursday July 29, 2010 10:28 Erin

10:29

Kim ODonnel:  I'm all about snap beans. Got me a bag of yellow wax beans, can't wait to do a quickie saute with cherry tomatoes & a few toasted walnuts at the end, sprinkle of backyard herbs. Any other snap bean treats to share? Thursday July 29, 2010 10:29 Kim ODonnel

10:30

[Comment From Lizka Lizka : ]  Finally found it; thanks Erin! Thursday July 29, 2010 10:30 Lizka

10:30

[Comment From redweather redweather : ]  wow on the lentil salad conversion! i don't know why, but it seems to me a lot of people think they don't like lentils, but when pressed, most of them have NEVER tried them! how did lentils get a bad rap? Thursday July 29, 2010 10:30 redweather

10:31

Kim C.:  Debbie Moose is the deviled egg woman; here's her grandma's recipe on Culinate: http://www.culinate.com/books/collections/all_books/deviled_eggs/ma-mas_deviled_eggs Thursday July 29, 2010 10:31 Kim C.

10:31

Kim ODonnel:  Great question, redweather. Lentils are revered around the world --Mid east, eastern Africa, Mediterranean parts of Europe, Caribbean, India -- everywhere but here. I adore lentils -- and they're the easiest legume to fix, no soaking. Thursday July 29, 2010 10:31 Kim ODonnel

10:31

[Comment From jen maiser jen maiser : ]  I make my deviled eggs with lots of mustard. Also, have been interested in pickling them then deviling -- makes a super cool presentation for a party. ie., http://www.epicurious.com/recipes/food/views/Beet-Pickled-Deviled-Eggs-356011 Thursday July 29, 2010 10:31 jen maiser

10:32

Kim ODonnel:  Wow, Jen - I bet you could serve those eggs at Halloween! Thursday July 29, 2010 10:32 Kim ODonnel

10:32

[Comment From Fran Fran : ]  Kim, I usually just improvise. Last time I planned for it, I thought he bought the corn, he thought I bought it... So I ground up about 1/2 cup frozen corn, sauteed some onions and green pepper and mixed it all with some milk, a splash of cream, one egg and some cheese for flavor. Baked in the toaster oven. 'Twas good. With fresh, it will be even better - saute the corn kernels in butter briefly. Thursday July 29, 2010 10:32 Fran

10:32

[Comment From Erin Erin : ]  Kim, I made (and canned! woot! woot!) my very first dilly beans with yellow waxes. YUM. Thursday July 29, 2010 10:32 Erin

10:33

Kim ODonnel:  Yay Erin. Dilly beans on my to-do list in the next few weeks. They are so darn dilly-licious. Thursday July 29, 2010 10:33 Kim ODonnel

10:33

[Comment From jen maiser jen maiser : ]  Also, re the deviled eggs: I usually mash the yolks with dried mustard, salt, pepper, seasoning before mixing with mayo. It makes for a good texture. Mash w/ a fork. Thursday July 29, 2010 10:33 jen maiser

10:33

[Comment From Fran Fran : ]  What was in the lentil salad? A great chef around here used to serve it as a small side and I loved it. But she left and I haven't been able to recreate it. Took it for granted and can't remember the contents. Thursday July 29, 2010 10:33 Fran

10:35

Kim ODonnel:  As soon as beans come off heat, I salt and slick with oil. Squeeze of lime or lemon. Red onion diced. Chopped parsley or cilantro. Cayenne, coriander. Oh, and I cooked the lentils with a cinnamon stick. (My secret trick for awesome tasting lentils) Thursday July 29, 2010 10:35 Kim ODonnel

10:35

[Comment From Erin Erin : ]  And for redweather - hard boiled eggs are a pain if they're fresh. I know that sounds silly, but they are a pain to peel. Me, I'm not so particular on how they look out of the shell (because I get farm fresh eggs). On the filling: skip the mayo and go with mustard and olive oil for consistency. Thursday July 29, 2010 10:35 Erin

10:35

[Comment From Fran Fran : ]  I know this is a vegetarian chat, but deviled eggs made with some smoked salmon are awesome! Thursday July 29, 2010 10:35 Fran

10:36

[Comment From redweather redweather : ]  wow - those beet pickled eggs look beautiful! not enough time tonight, with everything else i am making (200 mini cupcakes, anyone??) but i will file that one away..... Thursday July 29, 2010 10:36 redweather

10:37

Kim ODonnel:  oh my, redweather. I'm cooking up a ton of food today, too. Got a little artist reception to cater for -- I'm doing falafel sliders. Thursday July 29, 2010 10:37 Kim ODonnel

10:37

[Comment From Lizka Lizka : ]  Cinnamon stick in lentils - awesome idea. Might even get me to give it a try (I have such bad luck cooking beans). Thursday July 29, 2010 10:37 Lizka

10:37

Kim ODonnel:  Lizka, do this: 1 cup French lentils. 2 cups water. 1 cinnamon stick. Bring up to lively simmer, lower heat, time 35 minutes. Ta-da! Thursday July 29, 2010 10:37 Kim ODonnel

10:37

[Comment From redweather redweather : ]  yum! i love falafel! Thursday July 29, 2010 10:37 redweather

10:38

Kim ODonnel:  Me too. The recipe is in the book, fyi... Thursday July 29, 2010 10:38 Kim ODonnel

10:39

[Comment From jen maiser jen maiser : ]  I will admit here that lentils are one of the things I sometimes buy pre-cooked. For all the things I do from scratch, I can't match the consistency of the Trader Joe's steamed lentils (in the produce section) for salads, etc. They're so easy and quick. Thursday July 29, 2010 10:39 jen maiser

10:39

Kim ODonnel:  Jen, will you take the lentil challenge?? And red lentils self-puree. Oh, I can't wait for book to be out -- lots of lentil tricks. Thursday July 29, 2010 10:39 Kim ODonnel

10:40

[Comment From Lizka Lizka : ]  I LOVE falafel too - sliders? A-dorable. And thanks for the help with lentils. Thursday July 29, 2010 10:40 Lizka

10:40

[Comment From Fran Fran : ]  Thanks Kim for the lentil salad. Will try! Thursday July 29, 2010 10:40 Fran

10:41

Kim ODonnel:  Just to show you how easy lentils are, when I'm stuck on what to make for dinner, I'll make a small pot of lentils. I know I can always pair them with something, and dinner is ready in about 40 minutes. Thursday July 29, 2010 10:41 Kim ODonnel

10:41

[Comment From Erin Erin : ]  I am lentil-impared. And Israeli cous cous... is that the bigger grained stuff? I'm in the mood for cold salads (tomatoes are almost here). Thursday July 29, 2010 10:41 Erin

10:43

Kim ODonnel:  Ok, Erin, you've got your homework too -- see how-to I just shared w/ Lizka. Israeli couscous is the bigger stuff, yes. That makes for great cold salads -- and don't forget quinoa for cold salads. Great flavor picker-upper. Thursday July 29, 2010 10:43 Kim ODonnel

10:43

[Comment From jen maiser jen maiser : ]  Finally getting into red lentils and dals, and loving their consistency. Just having a hard time with the French lentils that are whole and al dente-ish for salads. Can not WAIT for the book. :) Thursday July 29, 2010 10:43 jen maiser

10:43

Kim ODonnel:  35-40 minutes for those French lentils, Jen. Thursday July 29, 2010 10:43 Kim ODonnel

10:44

[Comment From Fran Fran : ]  Have you seen the CIA's book of vegetables? They have some cool ideas and with the classics like picked beets, they get the proportions just right (at least for my taste). But I confess to buying a used copy - the $40 price was too rich... Thursday July 29, 2010 10:44 Fran

10:45

Kim ODonnel:  No, have not seen this one, Fran. One of my fave veg books of all time is Elizabeth Schneider's "Vegetables: From Amaranth to Zucchini." Great reference. Thursday July 29, 2010 10:45 Kim ODonnel

10:45

[Comment From Erin Erin : ]  Another way to use up zucchini: quick refrigerator pickles, again from paupered chef, dated July 13: Zuni Cafe's Zucchini Pickles. LOVE them. Thursday July 29, 2010 10:45 Erin

10:45

Kim ODonnel:  Interesting, Erin. How's the texture on those pickled zukes? Thursday July 29, 2010 10:45 Kim ODonnel

10:45

[Comment From Lizka Lizka : ]  Israelli couscous - yes bigger; I love their consistency - like little bubbles in my mouth. Thursday July 29, 2010 10:45 Lizka

10:45

[Comment From jen maiser jen maiser : ]  oh, me too - love those zuni zuke pickles. i back off on the sugar. Thursday July 29, 2010 10:45 jen maiser

10:46

[Comment From redweather redweather : ]  i like zucchini sliced up as a pizza topping. delicious. Thursday July 29, 2010 10:46 redweather

10:47

Kim ODonnel:  Ok, here's another for zukes: Slice into thin rounds & marinate in 1/4 teaspoon granulated sugar 1/2 teaspoon salt 1 1/2 teaspoons black pepper 1 tablespoon fish sauce 1 tablespoon fresh lime juice 2 tablespoons Canola or other neutral oil then grill. YOWZA. Thursday July 29, 2010 10:47 Kim ODonnel

10:47

[Comment From Erin Erin : ]  They're crunchy! It's important to slice thin and salt them for about an hour before packing them in their brine. If you follow the recipe, it's quite good. More on a sweet-side pickle (from the cider vinegar). Thursday July 29, 2010 10:47 Erin

10:48

[Comment From Fran Fran : ]  Another summer favorite from Jacques Pepin - vegetable pancake. Basically, make a crepe batter, perhaps a little thicker than usual, add thinly shaved vegetables and cook large "pancakes". I usually cut up a whole bunch of veggies a little thicker and saute them before adding. Thursday July 29, 2010 10:48 Fran

10:48

Kim ODonnel:  Brilliant idea, Fran. Or make thin rotis, using rice flour, and use them to roll up veg... Thursday July 29, 2010 10:48 Kim ODonnel

10:49

Kim ODonnel:  I'm jonesing for peppers. Not here in the PacNW just yet. I could eat cuke & red bell pepper salad for days. Thursday July 29, 2010 10:49 Kim ODonnel

10:50

Kim ODonnel:  Lizka, your post is coming in fragmented bits! Thursday July 29, 2010 10:50 Kim ODonnel

10:51

[Comment From Fran Fran : ]  My favorite farmer was so annoyed - she planted a variety of pepper that was supposed to be good red, but they never turned red, they just got HUGE! Thursday July 29, 2010 10:51 Fran

10:51

Kim ODonnel:  And chiles. Oh, yes, waiting for chiles...I think I'm making hot sauce this year. Thursday July 29, 2010 10:51 Kim ODonnel

10:53

Kim ODonnel:  by the way, canned up a storm last weekend -- cherry chipotle barbecue sauce, Chinese dipping sauce using apricots instead of plums, cherry & black pepper jam, straight apricot jam, apricot mustard. My Canning Across America pals here in Seattle were up to our eyeballs in the kettle... Thursday July 29, 2010 10:53 Kim ODonnel

10:54

[Comment From Lizka Lizka : ]  Kim - Joe with the WP Food section mentioned you were trying to get him to head a CAA group here - that would be wonderful! Thursday July 29, 2010 10:54 Lizka

10:55

Kim ODonnel:  He & I talked about in the spring -- I know he's been busy trying to finish up a book, but yes, he's got the canning bug, too. Thursday July 29, 2010 10:55 Kim ODonnel

10:55

[Comment From Fran Fran : ]  Kim, you may be in the only place in the country cool enough to enjoy canning right now! Thursday July 29, 2010 10:55 Fran

10:55

Kim ODonnel:  I know, Fran! I can't believe how hot it's been everywhere else. What a weird summer. We didn't get warm til July 5. Thursday July 29, 2010 10:55 Kim ODonnel

10:55

[Comment From Erin Erin : ]  I am eagerly awaiting tomatoes and pickling cukes at the market/our CSA. I am planning on canning tomato sauces for pastas and pizza, and a bazillion bread & butter pickles for me. Thursday July 29, 2010 10:55 Erin

10:56

Kim ODonnel:  Oh yes, bread & butter pickles, you got that right. My husband went crazy for them last year, loves them with sandwiches. Thursday July 29, 2010 10:56 Kim ODonnel

10:56

[Comment From Erin Erin : ]  I'm the only one to eat 'em, but I loves them. Oh yez. Thursday July 29, 2010 10:56 Erin

10:57

Kim ODonnel:  Do you folks have any interest in a fruit-focused chat? Thursday July 29, 2010 10:57 Kim ODonnel

10:58

[Comment From Fran Fran : ]  I'm so glad we have an induction hot plate to help with canning. This year I also finally bought a missing canning tool: an 8 oz. ladle for 8 oz. jars. Duh, that it took me so long. Thursday July 29, 2010 10:58 Fran

10:58

Kim ODonnel:  Hilarious Fran. I know what you mean. It took me forever to get a wide mouth funnel! Thursday July 29, 2010 10:58 Kim ODonnel

10:59

[Comment From Erin Erin : ]  Fruit... eating, freezing, preserving? Sure! Larger stone fruits are just starting here... timely! Thursday July 29, 2010 10:59 Erin

10:59

Kim ODonnel:  Whatever you want -- from what's out there in your respective corners, to how to put up, enjoy, serve, make savory.... Thursday July 29, 2010 10:59 Kim ODonnel

10:59

[Comment From Lizka Lizka : ]  I love fruit and would be happy to have a chat devoted to it. Thursday July 29, 2010 10:59 Lizka

11:00

[Comment From Erin Erin : ]  Can we include cheese at some point? I'd really like to try to make some mozarella. Thursday July 29, 2010 11:00 Erin

11:00

Kim ODonnel:  Erin, that's a great topic. I'm putting it on the list. Thursday July 29, 2010 11:00 Kim ODonnel

11:01

[Comment From Erin Erin : ]  Thanks for the chat, Kim! Do report back on the lentil sliders! Thursday July 29, 2010 11:01 Erin

11:01

[Comment From Lizka Lizka : ]  Thanks all; great chat! Thursday July 29, 2010 11:01 Lizka

11:01

Kim ODonnel:  I gotta dash & make a whole lotta falafel patties! Thanks for stopping by. Fun and enriching as always. Talk next week -- Aug 5. Bye! Thursday July 29, 2010 11:01 Kim ODonnel