Minestrone with Arugula PestoSteve Sando's Minestrone with Arugula Pesto
march 19, 2015

We all love pesto at my house, though it is usually made with basil and pinenuts. This one is made with arugula and parsley instead. Both have parmesan cheese, olive oil, garlic and salt. I used the blender tonight, instead of the food processor, and I think the latter is better: the blender makes it too smooth.

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Palm HousePalm House
march 18, 2015

The cocktails and wine are very good here. So is the jerk chicken with black-eyed peas and collard greens. Palm House is a nice place to sit in the sun, for an early evening drink or dinner.

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Shredded Turkey Chili (with chicken)Marcus Samuelsson's Shredded Turkey Chili
march 17, 2015

Most of Marcus Samuelson's recipes are not particularly fast and easy, but this one is! I made it with leftover chicken from a day or two ago and beans cooked in the crockpot yesterday.

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Pan Fried Sole with Chimichurri SaucePollan Family's Panfried Halibut with Chimichurri Sauce
march 16, 2015

My grocery store didn't have any halibut, but it did have sole. It also didn't have any Wondra flour, so I used all purpose. Both substitutions worked out fine: this sauce is delicious, my entire family loved their fish!

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Greens In Yogurt with Toasted QuinoaMolly Watson's Greens in Yogurt with Cumin & Toasted Quinoa
march 16, 2015

This is a recipe I've been trying to make for a while, but it is just more effort than I usually put in. Last night I swore at the cookbook and threw it on the floor after realizing too late that the quinoa had to be cooked in advance. But now that I've made it, I have to say: this stuff is crazy delicious and worth all the work.

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TerzoTerzo
march 11, 2015

Terzo smells faintly of woodsmoke, with a stylish yet comfy vibe. Dare I say, it reminds me a bit of Manka's Inverness Lodge? My favorite destination restaurant from the past. Also like Manka's, the menu here changes daily and uses lots of local ingredients in season, like Monterey Bay calamari, brussels sprouts, beets and asparagus.

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Grilled Swordfish with Root Vegetable Fries and French Lentil SaladGrilled Swordfish
march 10, 2015

Swordfish has been one of my daughter's favorite foods for as long as I can remember. When I first fed it to her I didn't realize that swordfish isn't on the green list for fish: primarily because they are large, top of the food chain predators.

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French Lentil SaladPollan Family's French Lentil Salad
march 10, 2015

This dish is an example of good, honest food. It's a simple preparation that highlights the ingredients' flavors. The earthiness of the lentils goes well with carrots and onions, and a little bit of spice kicks it up a notch. 

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Maple-Balsamic Root Vegetable "Fries"Pollan Family's Maple-Balsamic Root Vegetable "Fries"
march 10, 2015

This winter I've been trying to get my kids to eat more beets. It has been a real challenge so far. These "fries" seem promising, though: there are plenty of similar recipes out there, but this is the best one yet. The key is to slice them thin, 1/4 inch all around. Then add just a hint of sweet tanginess, some thyme and a decent amount of salt.

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Helga's Meatballs & Gravy with Carrot-Apple Mashed PotatoesHelga's Meatballs & Gravy with Carrot-Apple Mashed Potatoes
march 9, 2015

Helga is Marcus Samuelson's grandmother, and since my own grandmother has no recipe for meatballs, what better way to celebrate National Meatball Day than to use her's?

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20150309-MuffinsZoe Nathan's Chocolate Chunk Muffins
march 9, 2015

I'll admit it, I bought this book because of its yellow polka-dotted page edges. Combined with a beautiful photo of an ooey-gooey berried bread on the cover and brightly colored type, I just couldn't resist. But I don't really bake, there just isn't time.

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Jalapeño, Pork & Hominy ChiliPollan Family's Jalapeño, Pork & Hominy Chili
march 6, 2015

Posole from Nopalito restaurant is one of my favorite lunches ever, so I thought I'd try making it myself. This version of posole has pork in a green broth, instead of beef in a red broth, and is quick to prepare, as long as the hominy has been cooked ahead of time or comes from a can. 

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