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
For a more substantial entrée, add a cup of cooked black beans to the rice before filling the peppers. Serve with tomato salsa or a dollop of sour cream on top. The stuffing for these peppers can be served on its own as a flavorful side dish (see photo below). Continue reading
Our youngest whipped these yummy noodles up today. It’s her mid-winter break, so there’s extra time for cooking together. Her inspiration was a sauce found in Honest Pretzels by Molly Katzen — but she improvised. That’s her way in the kitchen. These noodles offer the perfect destination for those button mushrooms and tender petite carrots we received in yesterday’s delivery. Toss in any greens you have. Continue reading
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
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