This dish offers the opportunity to cook up volumes of most any green you have on hand. Traditionally saag implies a mix with spinach or mustard greens, but the pile we cooked up today included arugula, kale, collards and broccoli as well as spinach (it was time to clear out the overflowing crisper drawer). You could throw in chard or even cauliflower or broccoli leaves. Serve with naan (pictured above) or other flat Indian bread. I love saag with nutty brown basmati rice, too. Continue reading
This gelato is nothing like the leprechaun-green mint chip in the freezer section of your local grocery store. It uses fresh mint leaves for flavoring, rather than the artificial stuff. You’ll notice bright herbal notes, that some might call unusual or sophisticated, even adult, but the dark chocolate shavings give a creamy bowlful universal appeal. This is how mint ice cream should taste — when you think about it. Like real mint. We like to add chocolate cookie bits along with the dark chocolate shavings. You can never have too much chocolate. Never. Continue reading
We create lots of salads with cannellini beans — they’re ultra-creamy and marry well with a variety of flavors. In summer we toss juicy, sweet tomato chunks and fresh basil into the mix. This wintery version features the citrus, crunchy celery and peppery arugula. Let the produce of the season guide this versatile dish in one delicious way or another. You can’t go wrong. Continue reading
Granita is an Italian ice dessert made from sugar, water and flavorings — in this case citrus juice. It’s easy to make yet feels sophisticated and special. Perfect to punctuate an adult dinner party, but simple enough to throw together that very afternoon. You can use whatever winter citrus you like — just adjust the sugar level up or down depending on the natural sweetness of the fruit (taste as you prepare the mix). Try oranges, tangerines, grapefruit, meyer lemon or a mix. Serve by itself, or with vanilla ice cream for a grown-up Creamsicle. Continue reading
These tender little cakes are perfect to tuck into a picnic hamper or school lunch box. There’s not much difference between these and a muffin — just a little extra sugar. If you want, reduce the amount by up to 1/4 cup and you’re back in muffin territory. I like to purée the carrot with the sweet potato so it’s completely smooth. This not only disguises the healthy vitamin A-loaded roots, but makes for a moist, delicate crumb. For a little flourish, finish off with a dusting of powdered sugar before serving.