Magic happens when you harmonize with contributions from every color. That’s usually the best way to dish it. Crunch. Continue reading
When I saw this recipe I knew it was for me. Generally speaking, cabbage is one of those foods that is very underrated — especially the red kind. This recipe is a red-green party, lunch for a week with spicy, crunchy, sour power! Make some for you, or your gang, or the office potluck! Continue reading
Now that fresh corn is starting to show up at the local markets, it’s time to put it to work! Feel free to double this recipe, or to put aside some of your corn kernels in the freezer so you can make this recipe in a few months, when you are feeling like you really need a taste of summer. Continue reading
The folks where I work are always coming up with the most sublimely delicious recipes. This is one. If you’ve never eaten fennel, you are in for a delicious treat. Raw, it’s crunchy and sweet, a bit like celery with a faint whiff of licorice. Cooked it’s a different vegetable altogether. A great addition to any vegetable soup recipe, it is a total team player, happily absorbing other flavors from the pot at the same time as it shares its own. Fennel comes in bulbs, and the easiest way to cut it up, no matter how you intend to use it, is to slice it in half from top to bottom, and then to slice the half-bulb into thin blades, all of equal length and width, as you work around the bulb.
2 Tbsp. extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
3 medium carrots, peeled and sliced thin
2 ribs celery, rinsed and sliced very thin
1 medium bulb fennel (sliced, top to bottom around the bulb, into thin blades)
1 tsp. Kosher salt
15-ounce can diced tomatoes
4 cups kale, washed VERY well, deveined and shredded
1 tsp. freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley
1. Heat the olive oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softening, stirring often. 2. Add garlic, carrots, celery, and fennel. Stir often, approx 5 minutes more, until vegetables begin to wilt.
3. Add tomatoes, kale, 5 cups water, salt and pepper.
4. Allow to boil, immediately reduce heat to medium, and simmer 25-30 minutes, until all vegetables are tender. Stir in the parsley and serve. Serves 4.
Thank you to ClevelandClinicwellness.com for a prior version of this beautiful recipe.
Here’s a recipe served throughout the Middle East by families, the families who love them, and the families who love to feed them. All kinds of families.
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion, peeled & minced (approx. 1 med-large onion)
- 1/2 cup celery, rinsed & minced (approx. 2 medium stalks)
- 16-oz. can crushed tomatoes
- 2 tablespoons honey
- 2 teaspoons sweet paprika
- 3 cups canned white beans (navy beans or cannellini), drained and rinsed well
- Salt and fresh ground pepper to taste
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
Heat olive oil to medium-high in a large, deep skillet. Add onion and celery, lower heat to medium, and sauté until translucent and turning golden.
Add crushed tomatoes, honey, and paprika to the skillet, and stir gently until mixed. Continue to heat until mixture is simmering. Stir in the beans. Add a pinch or two of salt and a few shakes (or grinds) of black pepper.
Cover and simmer over very low heat for 25-30 minutes. Sprinkle with parsley and basil just before serving. Serves 6-8 hungry feminists (and their families).
A prior version of this recipe was published at www.vegkitchen.com. Thanks!
Here is an absolutely fantastic recipe for tabouli from my lucky friend Judith, who got it from her mom, who got it from her mom, who got it from her mom, and so on, which is why my friend Judith is so lucky. Pick up what you need next time you go shopping, so you can make it in time for next weekend’s celebrations! Continue reading
Company’s coming! and I thought it might be nice to share the menu. 🙂
My friends and family inspire me so much every day, and I am grateful beyond words. Chief-cook-and-bottle-washer is making a trip to the grocery store today to gather the necessary provisions. Judith, a fine cook if ever there was one, is bringing her extremely fine baked beans. Lori has a tomato-watermelon salad (feta optional). And there is more, much more. We will raise a toast to the magnificent new garden envisioned and then built by the team of T&J. The new bride and groom will be here. And my parents will celebrate their 60th, yes, sixtieth(!), wedding anniversary. They were actually married (in the middle of the week) on May 30th, 1956, in the years before Memorial Day was moved to Mondays! Continue reading
It’s a red-green party, lunch for a week with spicy, crunchy, sour power! Make some for you, or your gang, or your office potluck! When I saw this recipe I knew it was for me. Generally speaking, cabbage is one of those foods that is very underrated — especially the red kind. Continue reading
If you’re starting to think ahead, and you’ve got time to stop at the produce section, then try this gorgeous stew. Continue reading