Archive for August, 2012
This easy hummus wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter …). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup and/or a simple side dish. It goes well with quinoa tabbouli, or any potato salad. And you need not slavishly follow a recipe, either — make enough for one, or for a group, as needed. Read More→
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Napa cabbage is a superb companion to dark leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens, with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. Read More→
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Photo by Susan Voisin
Great as leafy greens are, there are times when they can be overwhelming. If you buy your greens in those neat, manageable bundles at the supermarket or natural foods store, no problem. Those can be used up in a flash. But if you belong to a CSA (Community Supported Agriculture) farm, grow greens in your own garden, or become overly zealous at the farmer’s market, you might occasionally find yourself with too much of a good thing. Read More→
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Eggplant takes well to braising. Ingredients and seasonings in this dish straddle Asianand Italian cuisines. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe). Contributed by Susan Jane Cheney.
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Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.
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Stir-frying tones down the inherent hotness of the mustard greens, while coconut and lime contribute a slightly exotic flavor twist; red radish adds contrasting color and crunch. Pair this with curries and other spicy dishes. Contributed by Susan Jane Cheney.
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Whether you’re packing a picnic or lunch for work or school, or in need of a side dish for a plant-based protein dish, you’ll find this essential potato salad quite pleasing. Read More→
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This is so simple it barely qualifies as a recipe. But it’s so tasty that it hardly matters. Serve with plenty of good-quality tortilla chips. Or scoop some of the hot dip into a thermos to pack as an offbeat lunch for school or office; pack the tortilla chips separately. Read More→
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