Monthly Archives: November 2011
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.
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!
Bold flavors mingle harmoniously in this flavorful dish. Serve with Mediterranean Bean Salad or a colorful green salad with added chickpeas.
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.
In this adaptation of a classic Italian specialty, the customary hearty tomato sauce is made meat-free with high-protein quinoa.
Carbonara refers to a pasta dish made with bacon. Here, a bacon substitute in the form of a delicious, smoky tempeh product is used to augment this Italian classic. It’s made even yummier with lots of broccoli, and some optional asparagus
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.
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.