Black bean, corn and tomato salad
For our recent health fair, I wanted to show that I could make a simple refreshing bean and veggie salad by just opening a few cans from Costco, but of course I can never leave well enough alone. I’m fine using their canned tomatoes in chili, but when you get the full taste in a…
Lentil and Vegetable Salad
Lentils are my new favorite protein source – a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Lentils are very versatile, they can be eaten alone, on a salad, or in soups or stews. This recipe is the equivalent of my end-of-the-week stir fry…
Warm Lentil and Sweet Potato Salad with Maple Vinaigrette
By Stephanie Sedgwick, adapted by Julia Korenman If you have vegetarians at your Thanksgiving feast, consider a tasty lentil dish as a protein alternative to turkey. Ingredients: 1 large or 2 medium sweet potatoes (1 pound)1 cup lentils1 ½ tablespoons apple cider vinegar1 ½ tablespoons maple syrup2 teaspoons Dijon mustard¼ teaspoon nutmeg2 tablespoons finely chopped…
Slow Cooker Ratatouille
Adapted from a food.com recipe I received my first produce box from Hungry Harvest and there was one big beautiful eggplant. Roasting eggplants has not been my favorite cooking activity – too much trouble. Or maybe I’ve burned my fingers too many times trying to work with it before allowing it to cool. So instead I looked…
Aloo Gobi – Indian Cauliflower and Potatoes – in the Slow Cooker
Indian Cauliflower and Potatoes – Variant of Aloo GobiAdapted from http://www.theperfectpantry.com/2013/04/recipe-for-slow-cooker-aloo-gobi-spiced-cauliflower-and-potatoes.html As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef. I adjusted the spice by using only 1/2 of a jalapeño, without the seeds. That gave it just a little zing, without actually being spicy. And it has the healthy…
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…
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…
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…