It's winter, so our CSA boxes are packed with citrus: oranges, lemons, grapefruit, to name just a few. Most varieties are great for juicing, salads and main courses, too, like risotto! I never would have guessed that barley and citrus make beautiful dinner together, but they do, especially when paired with other winter superstars like arugula, walnuts, barley and chicken stock.
An incredibly satisfying yet deceptively simple soup that is perfect for a cold, wet, fall day, it gets even better with a side of old school garlic bread like my mom used to make. Warms you right up!
Jenny Rosenstrach's Back Pocket Pasta recipe is a great way to get dinner on the table really quickly without prepping ahead. I added ground pork for protein and mizuna from this week's CSA box, instead of tossing a salad. It's not the most generous serving of vegetables, but then that isn't the point.
It's that time of year again, when a multitude of cabbage begins to arrive in our produce box and clutter up the fridge. This year, I will do my best to make sure we eat each and every one of the little darlings. Perfectly delicious when sautéed gently with butter, some of the more traditional recipes for cabbage, however, can be downright frightening.
This was a surprisingly successful way to feed my kids kale! The soup starts with sausage, which you fry up in a pot, then add garlic, onion, potatoes, chicken stock, kale and salt. It's really that easy and would probably work fine with any type of greens.
This is a Senegalese dish that Marcus Samuelson likes to get in South Harlem. I was pretty excited to find a one pot meal recipe that calls for cabbage, and to see peanuts referred to as ground-nuts, since I've long wondered what ground-nut oil is. It often shows up in British cookbooks.
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.
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.
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.
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?
On leap of faith I brought this to a potluck for my friend Britt's birthday, without previously testing the recipe. It was a big hit! Lentils, quinoa, cracked wheat, greens and a good salty spice blend make this dish a sure thing. So much so that the party host asked to keep leftovers for herself. What could be better than that?
This meal is packed with protein, whole grains and greens. It can be easily assembled from ingredients cooked the night before or earlier in the day and it tastes great. That's a triple win, in my book.