This is a vegetarian version of a Mexican classic—spiced with chilis and cumin and finished with a squeeze of lime. Here’s an opportunity to clear out the fridge—toss in potato cubes, grated turnip, rutabaga or chopped greens with the broth. Just about anything will work. If you can find corn on the cob, all the better. But don’t pitch the cobs out—add ’em to the pot to steep a deep, flavorful broth.
I love a crunchy slaw. This one showcases healthy raw cauliflower, carrots and radishes. You could easily add broccoli, fennel or celery. Even turnip or rutabaga. I use a julienne peeler to make the carrot strips, but a sharp knife works just as well. Toss in a handful or two of chopped dandelion greens for extra nutrition—no one will even notice they’re there (unless you want them to know).
This light, spring salad finds inspiration in the flavors of the Middle East. Israeli couscous is a round, pasta-like product — you’ll find it with dried grains and legumes at many grocery stores. Substitute orzo if you are unable to locate. Cook the couscous like you would pasta, in plenty of water until it is past al dente — pleasantly soft when you bite into it, though not mushy. Arugula could sub for spinach here, or a few handfuls of fresh spring herbs. Add some blanched broccoli, crunchy celery or fennel. Try cooked lentils instead of chickpeas. Or leave the legumes out entirely. Zest the lemon before juicing, for easiest handling.
This creamy soup is a breeze to make, and the flavor is far from ordinary. Here’s a great place to sprinkle the cilantro left from last week.
This is the simplest of sautés. Try varying the herbs. Add minced garlic or ginger root. Perhaps a shallot. Substitute lime or orange for the lemon. Use your imagination. Or leave just as it is. It’s tough to argue with something that’s pretty perfect. Continue reading