Freekeh is a whole-grain wheat product popular in parts of the Middle East and Northern Africa. It is produced by harvesting green wheat, sun-drying, then roasting the grains. Freekeh has a unique taste all its own, with nutritional value superior to mature wheat.
Once virtually unheard of in American kitchens, freekeh is gaining in popularity as cooks look to world cuisine for less-processed (whole) grain options. Continue reading
This salad riffs on a classic French bite — every cook can offer their own variation on the theme. Flavored with salty capers, Dijon mustard and spicy arugula, you can adapt the ingredients to the seasons. In summer add sweet tomatoes, bell peppers or grilled eggplant — in winter toss in roasted squash or carrots. Substitute basil or parsley for the cilantro. Continue reading
For a more substantial entrée, add a cup of cooked black beans to the rice before filling the peppers. Serve with tomato salsa or a dollop of sour cream on top. The stuffing for these peppers can be served on its own as a flavorful side dish (see photo below). Continue reading
This dish offers the opportunity to cook up volumes of most any green you have on hand. Traditionally saag implies a mix with spinach or mustard greens, but the pile we cooked up today included arugula, kale, collards and broccoli as well as spinach (it was time to clear out the overflowing crisper drawer). You could throw in chard or even cauliflower or broccoli leaves. Serve with naan (pictured above) or other flat Indian bread. I love saag with nutty brown basmati rice, too. Continue reading
This versatile salad features winter broccoli and oranges. The rest is up to you. Add in tender or crunchy lettuces or other leaves like spinach, peppery arugula or vibrant red cabbage (pictured above). Roughly chopped herbs are wonderful in this mix — mint, cilantro, dill, parsley. Try some feathery fennel fronds (or shaved bulb). If you can get your hands on a few edible flowers like calendula or broccoli add them at the very last minute before serving. This salad is crunchy, bold and slightly sweet — a colorful mound of pleasure for the eyes as well as the palate.