Adapted from “Bean by Bean” by Crescent Dragonwagon (Workman, 2012). Vegetable oil 3 medium red beets with greens 2 cups dried French green lentils (lentilles du Puy) 2 cloves garlic, peeled 1 bay leaf 1 cinnamon stick 8 cups vegetable stock, chicken stock or water 1 large red onion, thinly sliced 3/4 cup store-bought citrus … Continue Reading →
Source: Food writer Stacee Sledge. 1 finely chopped yellow onion 2 garlic cloves, minced 1 teaspoon olive oil 1 cup dried brown lentils, rinsed 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 21/2 cups low-sodium chicken broth Toppings: Fresh salsa Sour cream Shredded cheddar cheese Saute onion and garlic in … Continue Reading →
Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them, first-of-the-season baby artichokes will yield extra-tender results — double the number of artichokes and reduce the cooking time as needed. From EatingWell magazine. 2 lemons 4 large artichokes (3-31/2 pounds total) 1 tablespoon extra-virgin … Continue Reading →
Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic. From EatingWell magazine. 1/4 cup plain dry … Continue Reading →
Adapted from Bon Appetit. 1/4 cup extra-virgin olive oil 2 tablespoons plus 1 teaspoon balsamic vinegar 3 garlic cloves, minced, divided 6 large portobello mushrooms, stemmed 11/2 cups panko (See Note) 1 cup shredded mozzarella cheese or cubed fresh mozzarella 1/2 cup grated Parmesan cheese 1/4 cup chopped green onions 11/2 teaspoons chopped fresh basil … Continue Reading →
Forest Treats Mushrooms at the Royal Oak Farmers Market offers a wide selection of fresh fungi from morels to oysters and hen of the woods, and while Michigan asparagus is still available, this is a terrific dish. This dish is from “Vegetable Love” by Barbara Kafka, who says it is an extravagantly delicious dish. Some … Continue Reading →
Recipe courtesy of “Molto Batali” (Ecco, 2011). 4 pounds fresh fava beans in the pod, shelled and peeled to yield 2 cups favas (see Note) 2 pounds fresh sugar snap peas, strings removed 1 red onion, thinly sliced 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 4 new potatoes, peeled … Continue Reading →
Recipe courtesy of chef Aquiles Chavez, Houston, for Avocados From Mexico. 1 tablespoon olive oil ¾ cup chopped white onion, divided 1 dried Avocado and Queso Fresco Enfrijoladasl (see note) 1 cup chicken broth 3 fully ripened avocados from Mexico, halved, pitted and peeled 1 cup 1/4-inch cubes queso fresco or mild feta cheese … Continue Reading →
2 tablespoons olive oil 1 pound red or white waxy potatoes, peeled and diced into 1/2 -inch pieces 1 medium leek, light green and white part only, finely chopped 1 small bunch baby spinach leaves 1 1/2 teaspoons finely chopped fresh thyme leaves 12 eggs Salt and freshly ground black pepper 2 tablespoons finely chopped … Continue Reading →
From “Bake Until Bubbly” by Clifford A. Wright 4 tablespoons extra-virgin olive oil, divided use 10 ounces Swiss chard leaves, heavy stems removed, washed well and roughly chopped 1 pound spinach, heavy stems removed, washed well 1 (15-ounce) can chickpeas or garbanzo beans, drained 4 green onions, white and green parts, chopped 4 large garlic … Continue Reading →