Sweet Potato Stew
Adapted from “Main Course Vegetarian Pleasures” by Jeanne Lemlin This time of year, I crave hearty soups and stews. I served this to a group of friends recently and several asked for the recipe. It has a healthy mix of vegetables, which gives it a lot of flavor. I use prepared vegetable broth that has…
Orange Black Beans with Cinnamon and Spices
Adapted from a Washington Post recipe – from 2005 Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad. Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together. There’s nothing to sauce…
Turbot with Wild Mushrooms
From food network.com http://www.foodnetwork.com/healthyeats/recipes/2010/03/katies-healthy-bites-introducing-hake-turbot-2 Turbot With Wild Mushrooms – 1/3/2018 Tired of salmon? Turbot comes from European waters from Iceland to the Mediterranean. It is considered a flatfish, with firm, lean white flesh with a mild flavor. It may also be used to refer to several types of flounder in the Pacific Ocean. It is…
Moroccan Sweet Potatoes and Vegetables
Adapted from “The Jewish Holiday Kitchen” by Joan Nathan This recipe can be used for Passover by eliminating the chick peas, and not serving over rice — unless you’re Sephardic. Editor’s note: Julia made this for a recent Middle Eastern food gathering and it was delicious! It’s a different take on tsimmes. Ingredients: 4 large onions…
Baby Cauliflower with Crispy Shallots, Ginger and Sesame Seeds
This recipe was meant to be used with baby bok choy, but TJs and Whole Foods didn’t have any – they did have these cute little baby cauliflowers, though. I haven’t met a vegetable I’m not willing to try cooking – at least once! It turned out great. How bad could agave and tamari sauce…
Asian Slaw with Ginger-Peanut Dressing
This slaw is really delicious! It is adapted from onceuponachef.com. I was looking for a recipe for the cabbage I received in my Hungry Harvest basket this week. This only used 1/3 of the head for 4 cups of shredded cabbage. Any suggestions what to do with the rest? Whenever you have ingredients you’d like to…
Big Italian Salad
From www. onceuponachef.com a recipe blog by Jennifer Segal This dressing is easy as can be and just keeps getting better and better every day. What a great way to use loads of basil, if you’re lucky enough to still be harvesting some after all the rain we had. My herbs didn’t survive the storms, but…
Blackening spice rub and a quick trick with mango
From www.canyonranch.com Don’t let the number of ingredients scare you off – mix this up once and save it in an air-tight container for months. It’s great for an instant at-home dinner – prepare a salad and steam some veggies while the chicken is grilling, and voila! As an easy way to cut portion size without…
Fresh or frozen – how do you like your fish?
I read an article recently about how flash frozen fish is as fresh, if not more fresh, than what you buy in the fish department at even the best grocery stores. At these stores too, although the fish is sold thawed and ready to cook, have previously been frozen. Then you’re obligated to purchase and…
Roasted Carrots with Thyme
Adapted from www.onceuponachef.com January is usually a time for getting back to healthier eating and quiet times at home. Here’s a recipe that’s simple to prepare and very tasty! It’s my latest go-to for a side dish that goes with almost anything. Use a generous quantity, as the carrots do shrink when roasted, although not as…