Skipping meat once a week — and eating vegetarian dishes instead — has become a nationwide movement known as Meatless Mondays. Backed by many animal-welfare activists and environmentalists, and organized in association with the Johns Hopkins Bloomberg School of Public Health, the goal is to promote eating more fruits and veggies — which, in turn, boosts personal health and reduces the planetary impact of industrial meat production. Top national chefs like Mario Batali are doing it — and now so is Swoon Kitchenbar in Hudson.
Recent Meatless Monday choices at Swoon (their regular menu is also served) have included roasted beet sashimi; spinach salad with shiitake mushrooms, topped with carrot-ginger vinaigrette; and goat ricotta and spring-pea gnocchi with local turnips, asparagus, and peas in an herb-vegetable broth. “We’re aiming to be experimental and delicious,” says Jeff Gimmel, who owns the restaurant with his wife Nina (he’s head of the kitchen, she’s the pastry chef). “It’s not just fried tofu.”
Swoon Kitchenbar
Hudson. 518-822-8938 or www.swoonkitchenbar.com
