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
Roast veggies. Moroccan spice powder. Japanese breadcrumbs. Indian clarified butter. Italian (sort of) pesto. A rich, mostly plant-based roast for the last nights of winter.
This will take you literally 15 minutes, tops. It’s all sorts of green. It’s hearty, tastes great, works equally well as a side and a main, and you only have
Debra’s mother started making these cookies in the 1950s — as far as we can remember, with a recipe cut out of Prevention magazine. Sweet enough for the holidays. Healthy and hearty enough for breakfast.
Shak-shouka is a North African dish, made by poaching eggs in a fragrant rustic tomato salsa. We use chickpeas and butternut squash instead of eggs.
Fresh thyme (or dried) lends its lemony-basil aroma to the sweetness of the roots, and the earthiness of the mushrooms.
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!
You don’t need to cook corn; it’s crispier raw. The smokiness comes from smoked olive oil. Avocado creaminess provides a counterpoint to all the freshness.
A delightful raw soup, cool as a cucumber (or two). Corn gives crunch. Berries add a sweet-tart ZING.
Mom always used extra virgin olive oil and garlic in her potato salads. The best! No mayo… This is summer heaven, with Russian & Greek flavors that get your attention.
