Monthly Archives: August 2009
I admit that I’m usually to lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But once in a while, I like to make crust from scratch; it’s really not that difficult. Here’s my favorite basic recipe, which harks back to my very first book, Vegetariana.
Whole grain berries are simply the intact kernel of the grain. Combining their distinct flavor and texture with those of wild rice and black eyed peas makes for a hearty salad.
Buckwheat groats, or kasha, lend an invigorating texture and assertive flavor to this enticing fall grain dish. Think of this as a more colorful and contemporary version of kasha varnishkes.
Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using sweet, small orange squashes makes for a festive and filling entree.
The bulgur is filling and hearty, but the lemony flavor and the young green beans give this dish its touch of spring.
Here’s a great way to use late summer’s bumper crop of tomatoes. Seasoned with the characteristic herbs of Provence, plus a touch of briny black olives, this recipe can easily double if you have a surplus of tomatoes.
This soup is slightly labor intensive. But if you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers.
When tomato season is in full swing, even the most devoted tomato aficionados might say “enough is enough!” when they run out of ideas. Here are five easy, recipe-free ways to enjoy tomatoes when they are at their flavorful best: