This is a super-easy weeknight dinner, and then the urfa chili oil add a depth of flavor that might surprise you
This is a super-easy weeknight dinner, and then the urfa chili oil add a depth of flavor that might surprise you
My wife makes a pot of this probably 3-4 times a month all during the cold seasons. It is simple, dependable, and nourishing. And, if you use frozen or pre-cubed squash, the whole thing is about 5 minutes of prep. We tend to use butternut, but you can use any winter squash, really – including
A rich broth, heady with garlic and redolent of herbs. A sprinkle of parmesan. Even a crust (sort of). Peasant food, perhaps, but peasant food fit for a queen.
You don’t need to heat up a kitchen or cook to make soup. Just the right vegetables, a pinch of seasoning, and a blender.
A little creamy coconut — and vegan options — make this a fresh take on the traditional ceviche. 5 minutes of prep!
This soup isn’t a traditional chowder. But we’re going to call it a chowder anyways, because it’s creamy and chunky at the same time. Red lentils (masoor dal) cook quickly and melt into the base of rich coconut milk, bright tomatoes, and gentle spices. Shiitake mushrooms give you something to chew on, and you can
Borscht is like pizza: simple, inexpensive, easy to make, delicious, and good for you (if you do it right). And then you can “do it up” with as many topping as you like!
A delightful raw soup, cool as a cucumber (or two). Corn gives crunch. Berries add a sweet-tart ZING.
North African “home food,” ready in 15-30 minutes depending on if you use hard or soft lentils. Gently, warmly spiced.
A satisfying, simple vegetarian stew served over whole grains. Morocco is on the Mediterranean, but with an African flavor. Lovely!
Georgia, as in the old Soviet Republic… not the state next to Florida! Red lentils provide easy-to-digest vegetable protein. A little coconut milk (not authentic!) adds richness.