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
Our youngest whipped these yummy noodles up today. It’s her mid-winter break, so there’s extra time for cooking together. Her inspiration was a sauce found in Honest Pretzels by Molly Katzen — but she improvised. That’s her way in the kitchen. These noodles offer the perfect destination for those button mushrooms and tender petite carrots we received in yesterday’s delivery. Toss in any greens you have. 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 vegetarian dish serves equally well as a main course or a hearty accompaniment. Substitute whatever produce you have on hand — zucchini, eggplant, cherry tomatoes and peppers in the summer or carrots, parsnips, fennel, broccoli, cauliflower and winter squash in colder months. Whatever vegetables you choose, the flavor is sure to be deep, complex and oh so good. Roasting takes any ordinary veggie and intensifies the flavors, delivering taste that’s utter magic.
Farro is an ancient wheat grain from Italy. It has a chewy, soft texture and nutty flavor when cooked. It’s worth seeking out — you’ll find it at Whole Foods and other quality markets.
This is a sort of cooked, chunky spinach hummus — if that makes any sense. The bright green color proclaims healthy goodness that can’t be ignored. Nor will you want to, since the spread tastes as beautiful and fresh as it looks. Enjoy on toasted artisan bread, scooped with vegetables or spread on lavash with sliced veggies for a simple sandwich.
I use a small food processor driven by my immersion blender for processing the mixture, but you could also mash it with a potato masher or use the standard immersion blender. You’re working toward a chunky-smooth consistency that’s quite flexible. It’ll taste great regardless.