The Food Matters Project

The Food Matters Projects Recipes 2


As many of you know, I’ve been part of a group of bloggers cooking our way through Mark Bittman’s cookbook The Food Matters in an effort to incorporate more fruits and veggies into recipes.

It’s been almost a year and a half cooking recipes with this group and the project came to a close last week.  Thanks to Sarah and Kate for creating the concept and to Lexi for keeping it up. Every week I was inspired by the group of women who were a part of the project, I’d say it was quite the success ladies. I’ve truly added more fruits & veggies to my diet too. I love it!

It is really hard to pick a favorite recipe from the book.  I crave this Thai Fried Rice. This Seared Bean Sprouts with Beef + Orange Glaze is so super simple and quick. This Savory Tomato Crisp is a fresh vegetarian side to bring to a party that anyone would love and the Chorizo Smothered Cauliflower is insanely addicting. My Mom makes the Red Curried Vegetable Tomato Soup a lot and she has raving fans. In the Winter months the Cassoulet is a must. For the Summer heat definitely make these Summer Rolls, you will amaze yourself creating something so light and surprising at home (and you can fill them with almost anything)!

Hopefully you’ve enjoyed the recipes and cooked a few yourself along the way. Here are the Food Matters Cookbook recipes I’ve posted in one place. Enjoy.

The Food Matters Recipes on


Chipotle Glazed Squash Skewers
Homemade Popcorn
Roasted Red Pepper & Walnut Pesto


The Food Matters Recipes on

Rigatoni w/ Brussels Sprouts, Figs, Apples, Pears, Gruyere, & Fontina
Seared Bean Sprouts with Beef & Sesame Orange Sauce
Red Curried Vegetable Tomato Soup


The Food Matters Recipes on

Cassoulet with Lots of Vegetables
Whole Wheat Pizza
Roasted Asparagus + White Bean Soup Two Ways


The Food Matters Recipes on

Rojo Amarillo Salsa de Mango (Mango Salsa)
Greens n Beans Burrito
Savory Tomato Crisp


The Food Matters Recipes on

Ethiopian Braised Chickpea Fritters and Vegetables
Roasted Tomato, Balsamic Caramelized Onion, & Sharp Cheddar Tea Sandwiches
Tuna, Parmesan, Apple, & Celery Tea Sandwiches


The Food Matters Recipes on

Roasted Pork Loin and Veggies with Chimichurri
Strawberry Pinot Sorbet
Roasted Chicken with Potatoes, Green Beans & Romanesco Sauce


The Food Matters Recipes on

Shrimp and Veggie Summer Rolls
Chorizo Stuffing Smothered Cauliflower
Apricot Polenta Cake with Dark Cherry Compote


The Food Matters Recipes on

Edamame Pancakes
Carrot Parsnip Gnocchi with Sage Brown Butter
Thai Style Sweet Potato Corn Fritters



Stuffed Cabbage Rolls
Black Sesame Sea Bass + Asian Soba Noodles
Thai Chicken & Pineapple Purple Fried Rice




Italian Sausage with Brussels Sprouts and Lentils
Japanese-Spiced Roasted Beets + Parsnips
Mediterranean Cobb & Champagne Caper Vinaigrette

Also, has anyone purchased VB6 by Bittman? I’m intrigued…too much Bittman? Never too much? Do tell!


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keely marie

Stuffed Cabbage Rolls


It’s my week to host The Food Matters Project and I am sticking true to my tradition and choosing a dish I’ve never cooked. Last time around (almost a year ago! can you believe we’ve been at it this long?) I chose a Cassoulet with Lots of Vegetables. Killer cozy meal if you need to feed a large group!

I’ve chosen another dish that cooks in a tomato sauce, but it is so completely different. “Stuffed Cabbage Rolls” is the name and the version I cooked up is made with lean ground beef, scallions, peppers, and jalapeño stuffed in cabbage and simmered in a tomato sauce with cinnamon, cloves, and bay leaves.

I love the idea of a slow cooked “worked all day in the kitchen” meal, but I usually have NO excuse to make them… hence my picks for the FMP. As per usual Food Matters style, this dish is the healthier version of the stuffed cabbage rolls recipes you will find out there in the recipe world. I even OK’d it for the cleanse I am doing this week given the brown rice, it is a little bit of a cheat with the beef I know, but that’s why I didn’t go with the sausage the recipe calls for (which would be divine).

Head on over here to see the creative versions my fellow FMPers whipped up.

On a another note, we just wrapped up a fabulous weekend with Food Matters Project Founder, and my bestie, Sarah in Miami. She and Gregg were in town staying with us for a quick break from their NYC Pop Up Restaurant ABODE for the Miami Food and Wine Festival. It was a weekend full of sun, laughing, and great food of course!

Lunching at the SLS Miami with Sarah and Gregg

{Two things} 1. if you have not been watching them on The Taste where have you been!? and 2. if you are anywhere in the NY area grab tickets here to their pop-up because they are selling out quick. We are heading there this weekend and  I absolutely cannot wait.



Stuffed Cabbage Rolls

Total Time: 1 hour, 30 minutes

Yield: 8-10 cabbage rolls

Serving Size: 4

recipe adapted from The Food Matters Cookbook by Mark Bittman


  1. Salt
  2. 1 large head cabbage (about 2 lbs), cored
  3. 1 cup brown rice
  4. 8 oz lean ground beef (a mix of sausage and ground beef would be great)
  5. 1/2 cup chopped scallions
  6. 3 mini bell peppers, diced (I used 1 each yellow red orange)
  7. 1/2 jalapeño, diced
  8. 2 garlic cloves, diced
  9. black pepper
  10. 2 28 oz cans diced tomatoes, with their juices
  11. 1 bay leaf
  12. 1 cinnamon stick
  13. 4 or 5 whole cloves


Bring a large pot of water to a boil and salt it. Place the cabbage in the boiling water and cook, turning it in the pot once or twice, until it begins to get tender, 15 to 20 minutes. Remove the cabbage (do not pour out the water) and rinse the leaves with cool water to stop the cooking. Pull off the 10 largest, most intact leaves, then chop the remaining leaves and put them in a large bowl. Return the pot to a boil and stir in the rice. Cook, stirring occasionally, for 15 minutes then drain.

Add the cooked rice, raw ground beef, scallions, peppers, jalapeño, garlic, and a good sprinkling of salt and pepper to the bowl of chopped cabbage and mix just enough to combine. Put a large spoonful of the rice mixture into a cabbage leaf, taking care not to overfill, and roll loosely. Shoot for 8 cabbage rolls, but if you have extra filling use more of the leaves. Put the rolls seam side down in the bottom of a large pot or dutch oven; it's okay to stack them on top of each other in the pot.

Add the tomatoes and their juice to the pot along with 1 cup of water, the bay leaf, cinnamon stick, cloves, and some salt and pepper. Cover and bring to a boil. Reduce heat so that the mixture barely bubbles and cook, undisturbed, for 30 minutes. Check to see if there's still liquid in the pot. The cabbage should be just submerged; if not, add a little water. Cover and cook for another 30 minutes before checking again.

When the rolls have plumped up and absorbed most of the liquid, and are firm, turn off the heat and let rest, for at least 10 minutes. Put the rolled cabbage in shallow bowls, removing the whole spices as your find them. Taste the pot juices and adjust seasoning as needed. Pour a big ladleful over the cabbage rolls and serve.


Slow Cooker Version:

I chose to do mine in a slow cooker. Same idea but you will want to heat the tomato sauce in a saucepan first unless you have a lot of time to spare.

It took 1 hour on high heat, sauce heated in a saucepan before pouring over the cabbage rolls.


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::: keelymarie :::