Monthly Archives: May 2008

Marinated Black-Eyed Peas

Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Adapted from Great American Vegetarian.

Dilled Chickpea Salad

This simple chickpea salad is made special with fresh dill, olives, and a hint of mustard. Spread it on fresh bread, stuff into a pita or wrap with leafy greens. Or, just dollop onto a green salad.

Mediterranean Bean Salad with Pickled Beets

This colorful salad of kidney beans, beets, cabbage, and peas, is a good companion to mild pasta or grain dishes. Adapted from Pasta East to West.

Asparagus and Spinach Soup with Wild Rice and Mushrooms

This bountiful soup of asparagus, spinach, wild rice, and mushrooms offers an earthy medley of colors, textures, and flavors. It’s a fantastic soup for a rainy spring evening or for company or special occasion dinners.

Pinto Beans With Watercress

This simple salad pairs pinto beans with super-nutritious watercress. It boosts the protein and Vitamin C content of simple meals, and is a great choice for the lunch box as well as outdoor meals and picnics.

Chunky Sweet Potato Bisque

A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. It’s a main dish meal in a bowl, so you can complete it simply with a salad and some fresh bread.

Navy Bean Soup with Corn and Red Peppers

This hearty soup of navy beans (small white beans), corn kernels, and red bell peppers is easy and family-friendly. It can be the be the centerpiece of a meal or an introduction, depending on what else is being served. If you’re inclined to bake, Quick Three-Grain Brown Bread goes well with this, and you can […]

Orange-Glazed Tofu and Broccoli

This simple stir-fry of baked tofu and broccoli is enlivened with an easy, orange-flavored sauce. For a tempting Asian-style meal, pair this with Vegetable Lo Mein, and serve with a platter of raw vegetables on the side.