Monthly Archives: May 2009
Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta dish. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread.
Here’s a lovely and refreshing salad with tender greens and tiny oranges.
Peppery, bright green watercress adds a touch of spring to a classic soup. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight.
The distinct flavors of leafy vegetables such as arugula, sorrel, watercress, and others can be an invigorating treat for palates grown accustomed to the mild roots and squashes abundant in the cold season. Most spring greens are tender enough to use uncooked or very lightly steamed—all the better to showcase their clean, fresh flavors. Explore […]
Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw […]
EnLIGHTened: How I Lost 40 pounds with a Yoga Mat, Fresh Pineapple, and a Beagle-Pointer* by Jessica Berger Gross (Skyhorse Publishing, NY) is perfect bedside fare, easy on the eyes and relaxing to read. The author chronicles her long struggle with up-and-down weight, from childhood into early adulthood.
This preparation is similar to tempura, except that the batter-dipped vegetables are sautéed in a small amount of oil, rather than deep-fried. Though this is presented as an appetizer, it would also be a welcome vegetable side dish, especially for enticing picky eaters.
Braising greens with tomatoes is a delicious midsummer tradition from Italian cuisine. To make this more substantial, serve over soft polenta or cooked quinoa. You can substitute kale, collards, or escarole for the chard.