When your garden is really “hitting on all cylinders” you need to do something with all those vegetables! This simple dish uses them by the bushel.
A generous splash of pomegranate juice punches up the intensity of this traditional sweet-tart sauce. For ice cream, or Thanksgiving. Voted #1 Recipe Most Likely to Stain Your Clothing.
Tempeh is the “other” soy food, native to Indonesia. Fermented soy is more digestible, and you’ll find tempeh has an interesting sort of “ground beef” texture.
Butterbeans are a tender, smaller variety of lima beans. Here, they marry well with tender green beans (yes, even frozen), herbs and spices, and little romano cheese.
“I love to feed people, but like you, don’t have time to fuss in the kitchen. I got so many rave reviews about Dinner with a Friend (my March 2009 newsletter recipe) and pleas for more easy dinners to make in a flash…”
A vegetarian health food take on the classic Salvadoran stuffed pastry, Jim’s recipe uses whole wheat flour, tons of vegetables, and tahini — and some cheddar, if you want it.
A mayo-less potato salad that is light (yet substantial), fresh, bright, and delicious, with the baby spinach, cilantro, and the bite of apple cider vinegar.
An easy, easy, easy summer dish around which to build an even easier summer meal. What is Za’atar? It’s a Middle Eastern seasoning mix made from hyssop, Israeli sumac, sesame seeds, etc.
Did you know that the USDA ranks dandelion in the top four green vegetables in overall nutritional value? Or that DEBRA ranks avocados among the most wonderful things on Earth?
o early for tomatoes, zucchini are still expensive, and we aren’t ready for cold salads…. it’s still cool enough to turn on the oven, roast vegetables, and dream of summer!
Buckwheat! You either love it… or you haven’t tried it yet. This Japanese/Russian supergrain cooks quickly, and is packed with flavor. And it marries especially well with chicken.