In Well-Fed Vegetarian, chefs spotlight recipes that are worth forgoing meat.
Photo courtesy of Telepan.
One of the ways that chef Bill Telepan—a member of F&W’s Chefs Make Change coalition—helps to improve kids’ lunches through Wellness in the Schools is by teaching cafeteria staff how to cook differently. A new partnership with Save the Children will expand these classes outside of New York City, starting with areas in Appalachia. Revising school menus often begins with recipes that avoid the processed meats that schools have the option of ordering.
Although Telepan’s fantastic Fettuccine with Walnut-Parsley Pesto isn’t landing in public schools anytime soon, the 30-minute recipe makes a hearty weekday meal when skipping meat at home.