I love a crunchy slaw. This one showcases healthy raw cauliflower, carrots and radishes. You could easily add broccoli, fennel or celery. Even turnip or rutabaga. I use a julienne peeler to make the carrot strips, but a sharp knife works just as well. Toss in a handful or two of chopped dandelion greens for extra nutrition—no one will even notice they’re there (unless you want them to know).
This dish offers a winning flavor combination deepened in the roasting. You’ll find the vegetables are fabulous on their own or tossed with cooked grains like brown rice or farro. Even piled on toasted baguette slices. We enjoy the partnership with orzo or Israeli couscous (the whole-wheat version pictured above). The itty-bitty pasta creates a smooth, easy bite that hardly needs chewing. Like hundreds of tiny, soft balls. So adorable, who can resist? This is the perfect summer dish when the garden bed is loaded with cherry tomatoes.
This creamy soup is a breeze to make, and the flavor is far from ordinary. Here’s a great place to sprinkle the cilantro left from last week.
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
(serves 4)
Adapted from Silk Road Cooking by Najmieh Batmanglij. I use less oil in this version than is called for in the original (featured in this week’s electronic newsletter), plus I’ve reduced the cooking time for the tomatoes, giving the dish a super-fresh profile. You’ll find this protein-rich salad particularly inviting in summer months when tomatoes are at their peak. Continue reading