Monthly Archives: July 2011
Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon.
Make this fruity, thirst-quenching classic a few hours ahead, to allow all of the flavors to develop. Then let the celebration begin! Recipe contributed by Karina Allrich, from Cooking by the Seasons.*
This roasted eggplant salad complements mild tomato-based pasta dishes as well as most any kind of grain or bean dishes. Artichoke hearts add a nice flavor and texture contrast to the smoky, mellow flavor of the roasted eggplant.
If you’re looking for vegan pasta recipes as well as tips on making the most of this versatile food in all of its varieties (alternative flours, gluten-free, etc), you’ve come to the right place! Easy and quick to cook, easy to digest, low in fat, rich in nutrients, and of course, versatile and tasty, pasta […]
Making a soul-satisfying soup in such short order is a rarity, but canned black beans are so flavorful that they do the trick perfectly.
This recipe calls for zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, may be substituted or added.
More and more people are starting to realize the importance of eating “local,” loosely defined as grown within approximately 100 to 200 miles. You can probably guess its benefits: eating local reduces your food’s carbon footprint and strengthens the local economy while providing you with fresher food. But how can you go local in your […]
Couscous is a great grain (well, technically, it’s really pasta, but it “behaves” like a grain) for the busy cook. It needs only be soaked in hot water for 10 to 15 minutes and it’s done. It has the mild, familiar flavor of pasta—and no wonder, since semolina, from which it’s made, is the same […]