YOUR HEALTHY PLATE: Summer Corn Salad

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.

3 ears of fresh corn on the cob
1 red bell pepper, cored and chopped finely
2 Tbsp. olive oil
2 Tbsp. Sriracha
1/4 cup parsley, chopped
3 Tbsp. crumbled feta (optional)
juice of 1/2 lime
1/2 tsp. each salt and fresh ground black pepper

1. Stand each of the three corn cobs vertically in the center hole of a bundt pan, and use a very sharp knife to carefully slice the kernels right into the pan.

2. Heat the olive oil in a large frying pan, and add the corn kernels. Brown 8-10 minutes, stirring occasionally with a spatula or wooden spoon, until the corn is beginning to pop and turn slightly brown.

3. Add the red pepper, and cook 2-3 minutes more, but don’t overcook. The peppers should still retain some crunch. Remove pan from heat, and add Sriracha. Mix well.

4. Add the parsley, cheese (optional), salt, and black pepper. Mix again, and set aside until mealtime. Squeeze the lime into the corn salad just before serving.

p.s. We like to toss our spent cobs into the chicken coop, and then let the girls finish up the job, pecking away until not a speck of corn remains.

Many thanks to food52 for a prior version of this wonderful summer spectacle.


YOUR HEALTHY PLATE: Fennel Vegetable Soup

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

Instructions:
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.


YOUR HEALTHY PLATE: Feminista White Beans

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!


YOUR HEALTHY PLATE: The Barefoot Gypsy’s Tabouli

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


2016 Memorial Day Menu

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


YOUR HEALTHY PLATE: Red Cabbage Salad With A Buzz

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


YOUR HEALTHY PLATE: Slow Chicken & White Beans

In honor of the upcoming marriage of HLJ to ESS:
Here’s a magnificent recipe, inspired by the fact that this year is the #Year of the #Pulse! You know how much I love beans and the flavors developed by slow cooking! Try putting it up right now, and you’ll have a very special, delicious and nutritious meal for dinner tonight. Of course, if you’re me, you might decide to make it tonight instead of in the morning, so it will be ready just in time for breakfast tomorrow.
Whenever food cooks in our slow cooker through the night, it gives me delicious dreams. Sometimes it even wakes me up, a few times for a few moments, to savor the smells. Then, when morning comes, I can barely get myself up and dressed fast enough in my hurry to get downstairs to eat my yummy breakfast from the crockpot! I’m not kidding — consider yourself forewarned.

Continue reading



YOUR HEALTHY PLATE: Rustic Zucchini Layered with Tomatoes

A long time ago, I spent an exciting albeit exhausting day climbing inside the Pyramids at Giza. Later that night, I ate a dish just like this in a restaurant in Cairo. Having worked up quite an appetite, my memories of that meal are layered through with the sounds of noisy waiters and clanging pots, the smart smack of pottery plates being gathered to and from tables, and the sight of dozens of cats walking silently above us on the ceiling beams of that busy restaurant. Continue reading


YOUR HEALTHY PLATE: Tabouleh Like You’ve Never Seen It!

I’m still collecting recipes for July 4th! This particular tabouleh is a Mediterranean masterpiece! If you’ve never tried sumac and za’atar, you are in for a treat — packed with phytonutrients and flavor, they make for a major mouth rush! If you don’t have any and you’re not inclined to go find some, then just substitute a teaspoon of thyme and don’t give it another second’s thought. Continue reading