I’m on a kick here. I think it might be the spinach. Or maybe the garam masala. It might be the orange vegetables and their phytonutrients. This recipe is slightly simpler than the chickpea-spinach curry one I posted a few weeks ago, but it’s also out of this world. The leftovers are so fantastic that you may decide to eat them for breakfast AND lunch, both.
1 small-medium sweet potato, peeled
1 small-medium onion, finely chopped
3 garlic cloves, peeled and minced
1/4 tsp. red pepper flakes (use 1/2 tsp. if they aren’t super fresh)
1/4 tsp. turmeric
1/2 tsp. garam masala
1 1/2 cup vegetable broth
1/2 cup red lentils
4 cups fresh spinach
a pinch of salt Continue reading
Category Archives: Recipes
YOUR HEALTHY PLATE: Cherry-Chocolate Mousse
Looking for something cool to serve in small, elegant glasses on a warm evening? This lovely mix of fruits, almond and chocolate will make your heart sing and your eyes flutter. Promise. Continue reading
YOUR HEALTHY PLATE: Spinach & Chickpea Curry
Let this list of spices inspire you! Sure, you can reach for the curry powder in the spice cabinet, but wait! Don’t! You are not going to believe the difference between THAT and THIS. It’s diamonds vs. paste. Top shelf vs. moonshine. Everything you’ve ever wanted vs. anything you’ve ever settled for. You will be so grateful, and your tastebuds will, too. Continue reading
YOUR HEALTHY PLATE: Simplest Salad
I’ve been making this salad for breakfast, yes breakfast, for months now. I know it’s a bit unconventional in the U.S. to eat salad for breakfast (though not in Europe and the Middle East), but it’s such a great way to start the day. Its success is built on simplicity. My strategy remains similar, week in and week out. It is never quite the same, and always delicious. Thank you to Alice Waters for teaching me to eat simply. This salad makes one single serving, but is infinitely flexible if you’d like to invite a friend or an army to your table to share a meal. Continue reading
YOUR HEALTHY PLATE: Beautifully Red Cabbage Salad
Welcome to lunch for a week with spicy, crunchy, sour power! When I saw this recipe I knew right away that it had a future in my kitchen! Even still, cabbage is one of those foods that is highly underrated — especially the red kind. But go ahead and make some for you, your gang, and your co-workers! You’ll be very happy you did. Continue reading
YOUR HEALTHY PLATE: Lebanese Potato Kugel
My dear friend and talented cook Judith has once again outdone herself. Potato kugel (loosely translated as “pudding,” but more Yorkshire than chocolate) was a mainstay of my childhood. Last weekend she completely surprised (!) me, creating her own version of this recipe that is so familiar and dear to me, and which I grew up eating on so many holidays and other special occasions.
My Grandma Rosie had her own special way of making potato kugel; she taught my mom to make it, and that’s how I learned. Grandma Rosie’s version would have you heating the oil in a square glass Pyrex pan in the oven, carefully pouring the potato batter directly into the hot pan with spitting hot olive oil, and then sprinkling a little more oil on top prior to cooking it, but Judith’s version gives you more control over the crust. Continue reading
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. Continue reading
YOUR HEALTHY PLATE: Momofuku’s Soy-Sauce-Soaked Eggs
This recipe is in honor of our seventeen lovely new chicks, who arrived in November and moved out to the big-girl coop this past weekend to join the gold-laced Wyandottes who’ve been with us for about three years now. The little girls won’t be laying for a little while yet, but their pale pink combs are starting to color and fill out! Once they begin to lay, we’ll have dozens and dozens of eggs! Continue reading
YOUR HEALTHY PLATE: Golden Beets
Last week we went to the West Side Market and brought home a big fat bunch of gorgeous golden beets. I was so pleased with how they turned out. We had a great big bowl full of golden beets, and they lasted four days while we ate them with everything! That’s because this recipe goes great with roasted chicken, thick tangy yogurt, scrambled eggs, a bowl of lentil soup, or greens sauteed in olive oil. Basically, everything. Continue reading
YOUR HEALTHY PLATE: Asian Cabbage Slaw
A few weeks ago I had the pleasure of spending the evening with a wonderful group of new friends. The fire was crackling, the food and wine were wonderful, the company was delicious, and I had such a nice time. This Asian Cabbage Slaw was one of the inspired dishes we enjoyed together. I could tell you all kinds of reasons why this salad is so good for you, like the Vitamin C, and the heat from the capsaicin, and the benefits of acid, but the fact of the matter is that the best reason to make this is because it’s really good. Continue reading