This is the simplest of sautés. Try varying the herbs. Add minced garlic or ginger root. Perhaps a shallot. Substitute lime or orange for the lemon. Use your imagination. Or leave just as it is. It’s tough to argue with something that’s pretty perfect. Continue reading
We’re fortunate to have access to some great fresh pasta (when we don’t have time to make our own). Santa Cruz Pasta Factory makes a vegan version that works for my egg-free husband. This dish is a marriage of fresh spinach and lemon — two more devoted culinary partners you’ll never meet. The secret ingredient here is the lemon zest. The tiny bits (almost invisible to the eye) add surprising pops of zippy lemon flavor that balances with the soft, neutral ricotta. If you can’t find fresh ricotta (not the supermarket variety) substitute goat cheese or Parmesan. Just about any green you have on hand will work here, just adjust the cooking time accordingly (spinach is a fast sauté). Continue reading
Quinoa is worth trying — if you haven’t already. It’s high in protein, fast-cooking, and its feather-weight grains are a natural basis for light and nutritious salads. Its neutral flavor is universally appealing and marries well with all sorts of vegetables and herbs. Try tossing in diced cucumber, tomato or stone-fruits when summer harvest arrives. Continue reading
Freekeh is a whole-grain wheat product popular in parts of the Middle East and Northern Africa. It is produced by harvesting green wheat, sun-drying, then roasting the grains. Freekeh has a unique taste all its own, with nutritional value superior to mature wheat.
Once virtually unheard of in American kitchens, freekeh is gaining in popularity as cooks look to world cuisine for less-processed (whole) grain options. Continue reading
This salad riffs on a classic French bite — every cook can offer their own variation on the theme. Flavored with salty capers, Dijon mustard and spicy arugula, you can adapt the ingredients to the seasons. In summer add sweet tomatoes, bell peppers or grilled eggplant — in winter toss in roasted squash or carrots. Substitute basil or parsley for the cilantro. Continue reading