Monthly Archives: November 2011

Basil Pesto

Bold-flavored pesto sauce is arguably the most celebrated use for basil. Here’s a basic recipe, just right for a good-sized amount of your favorite pasta. It’s also good used as a sandwich spread, as a change of pace pizza sauce or dressing for potato salad.

Classic Marinara Sauce

There are many excellent pasta sauces on the market, and they can’t be beat for convenience. But they can’t compare to a homemade marinara, and the wonderful aroma that will permeate your kitchen as it cooks!

Angel Hair Pasta with Mushrooms and Dried Tomatoes

Bold flavors mingle harmoniously in this flavorful dish. Serve with Mediterranean Bean Salad or a colorful green salad with added chickpeas.

Curried Pasta with Spinach and Lentils

Spinach and lentils often paired Indian cuisine. Here, they are given an unusual context when combined with pasta. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, embellished with cilantro.

Vegan Pasta Bolognese

In this adaptation of a classic Italian specialty, the customary hearty tomato sauce is made meat-free with high-protein quinoa.

Fettucine “Carbonara” with Broccoli

Carbonara refers to a dish made with bacon. Here, a bacon substitute in the form of a delicious, smoky tempeh product is used to augment a 

Cranberry Slaw

This festive coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you’re welcome to use a combination of fresh green and red cabbage, as suggested in the variation. This is welcome as an everyday salad and is also festive enough to serve with holiday meals. 

Miso Soup with Sweet Potatoes and Greens

Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi)  team up in this quick miso soup to great effect. I prefer a dark, robust variety of miso such as barley or hatcho as the base for this soup, but use whatever variety of miso you like best.