Italian Vegetable Soup – Ribollita
I’m guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines’ Day, but here’s a healthy one to keep you warm and content. From Ellie Krieger at the Washington Post: “Ribollita, which means “re-boiled” in Italian, is a homey Tuscan stew…
Chicken Satay with Peanut Sauce
Adapted from Williams-Sonoma Weeknight Food Made Fast These chicken skewers are great as an appetizer or as a main dish. They can be prepared on the grill or indoors under the broiler. If you use wooden skewers, be sure to soak them in water for 30-60 minutes to avoid burning them. Also allow enough room…
Moroccan Carrot and Chickpea Salad
From Once Upon A Chef Servings: 6 – 8 (as a side dish) This is very tasty! If you prefer less curry taste, add a LITTLE extra lemon or honey. Ingredients: For the Dressing1/4 cup extra virgin olive oil1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon1/4 cup freshly squeezed orange juice,…
Yummy Apple, Walnut and Lettuce Salad
Make this salad when you need a fresh, flavorful accompaniment for dinner or a nice healthy lunch! Ingredients for Salad: 1 small head of lettuce or a mixture of salad greens, torn coarsely2 small Granny Smith apples finely diced6 oz. of walnuts 6 oz. of FetaThinly sliced red onions (optional)4 oz. dried fruit, (craisins, chopped apricots,…
Sweet Potato Salad-Colorful and Delicious
This is a tasty salad full of nutritious ingredients, especially the sweet potatoes! Ingredients: 2 lbs sweet potatoes1/2 lb of garbanzo beans (not canned). If you can get the ones with the skin (called kala channa from an Asian store, it is even healthier) 1 red onion cut into fine pieces (optional) Salt to taste 2 tablespoons…
Minestrone Soup Can Be A Meal
As you may have noticed, the Washington Post Wednesday Food Section is the source of many of my recipes. I’m sort of addicted to reading recipes and trying new ones, even though I currently possess more than I could possibly make in a lifetime. I only share with you the ones I really like –…
Carrot Hummus
As with many roasted vegetables, the volume shrinks as you cook. What looks like enough carrots for a crowd may end up fitting into a small serving bowl. You can count on one pound of carrots serving 6 people or so. Serve with crudités (I think it goes better with celery than with cucumber), flat…
Roasted Spiced Sweet Potatoes
I love roasted potatoes. By using sweet potatoes, you add beta carotene and vitamins A and C. For a simpler recipe, you could easily prepare them just by tossing with olive oil and sprinkling with salt and pepper and maybe some oregano or basil or any spice of your liking. You can use dried herbs…
Spiced Lentil and Quinoa Stew
As the weather gets colder and it gets dark earlier, comfort foods are the way to go. This is a wonderful stew packed with protein from vegetarian sources, so they are cholesterol-free, and very filling. Interesting recipe because you cook the quinoa and lentils dry – toasting them – then add the broth and come…
Blueberry Ginger Smoothie
From Eat Your Vegetables: Bold Recipes For the Single Cook by Joe Yonan As ginger lovers looking for a new recipe to use our freshly picked blueberries, this was perfect! Ginger adds a slightly spicy, pungent taste, which I love. It does need to be fresh ginger, not the dried ground type. The mint completes…