Tag Archives: carrots

YOUR HEALTHY PLATE: Sweet New Year Soup

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Next week we will celebrate Rosh Hashanah, the Jewish new year. Traditionally, Rosh Hashanah foods tend toward the sweet and the circular: sweet for a sweet new year, and circular to represent the seasons that run one into the next, year after year, around and around. At this time of year, we even twist our challahs (egg bread) into rounds instead of the characteristic braided loaf we eat all year long.

We eat lots of fruits, especially apples, prunes, pomegranates, dates and apricots. Chosen vegetables might include sweet potatoes, beets, carrots, and leeks (sliced into rounds of course). Dishes made with black-eyed peas and lentils are a frequent addition to the table. And there is always lots and lots of honey, especially for dipping bread and apple slices. Continue reading →

YOUR HEALTHY PLATE: Cole Slaw

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I have made coleslaw twice in the past few weeks, so I thought you might like to see the recipe. The first time I made it with green cabbage with a little bit of red cabbage for color (and because there was some in the refrigerator). The second time I made the whole recipe with red cabbage and it was exceptionally attractive. Both versions were delicious. Great summer food. Cole slaw is not particularly complicated to make, and the homemade version is always worth it. Continue reading →

YOUR HEALTHY PLATE: Anya’s Salmon Soup

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I published this recipe once many years ago, and haven’t made it in a long time. But Anya’s salmon soup is the perfect choice for this time of year, and I have all the ingredients I need to make some this week! It’s a beautiful color, exactly right for adding some brightness to your life as you start settling into the deepest part of winter. Also, the combination of ingredients is exactly right for bracing yourself for the coming Arctic temperatures. Continue reading →

YOUR HEALTHY PLATE: Two Kale Salads

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This past Monday we had bookclub at my house, and it was really nice. We read Homegoing, by Yaa Gyasi, and ate a whole bunch of delicious things, including a fantastic sweet potato soup (from Amy Chaplin’s Whole Food Cooking Every Day), rainbow carrots and baba ganoush from the West Side market, and Lynne’s fantastic kale salad, which she throws together with tahini dressing and a homemade mix of spiced almonds, sunflower seeds, and pumpkin seeds. One of these days I’ll have to get the recipe, but I can already see her laughing and tossing back her head as she says, oh I don’t know, I just toss it all together! So, at least for now, your guess is as good as mine.

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YOUR HEALTHY PLATE: Liquid Sunshine Soup in November

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Please enjoy this recipe, an earlier version of which I posted in November 2011:

This past week I found myself the proud possessor of a lovely hubbard squash. Add to that the butternut squash that came in a CSA box last month, and the bags of carrots that continue to come every week, and which are piling up in the refrigerator, and, as my dad used to say: “It’s time to get choppin’!” Continue reading →

YOUR HEALTHY PLATE: Carrot-Mint Salad

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I ate my first carrot-mint salad many years ago at the table of a Moroccan-Israeli neighbor who brought her culinary heritage with her when she came to Cleveland. She taught me that there is something unbelievable about the mix of sweet carrots and mint. Sometimes the simplest combinations create the most remarkable tastes. Here is a carrot salad from Claudia Roden’s Book of Jewish Food. It is such a delicious recipe that I once watched a table full of people make a bowlful disappear in hardly any time at all. It’s a great recipe for every day, but it’s also wonderful for special celebrations. Continue reading →

YOUR HEALTHY PLATE: Luscious Lentil Salad To Go

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Here’s a wonderful recipe for you to try! Especially after weekends of the kinds of food extravaganzas that the coming weeks are sure to bring, this salad will be a great choice for helping your digestive system to get back on track. Lentils are a very special food. Not only are they a fantastic source of protein, but they are also rich in fiber. There are only a few categories of foods that can make that claim. Not just that, but they are delicious, especially as prepared in this recipe. Continue reading →

YOUR HEALTHY PLATE: Orange Soup (Marak Katom)

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In the past week I received a lot of requests for Orange Soup (mah-RAHK kah-TOME), which I mentioned as having been my inspiration for last week’s Purple Soup (mah-RAHK seh-GOL) recipe. So I checked out a whole lot of recipes, and I used those plus the large pot of Orange Soup I made two weeks ago to come up with a version to share here. Please note that you will need an immersion blender to make Orange Soup. And, in case you like words and their derivations, Marak Katom is named for its orange color, which happens, in Hebrew, to be a completely different word (kah-tome) than the fruit (tah-pooz).  Continue reading →

YOUR HEALTHY PLATE: Tsimmes

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Preparing for the holidays with my mom was a major highlight of my childhood. Like many other special dishes that we ate on dedicated holidays throughout the calendar, we made tsimmes twice a year, in the fall for Rosh Hashanah (it is traditional to eat sweet foods on Rosh Hashanah), and in the spring for Passover. My mom never used recipes, preferring to combine ingredients as her grandmother and mother-in-law did, but, truthfully, tsimmes is one of those dishes that probably doesn’t really need much of a recipe anyway.  Continue reading →

YOUR HEALTHY PLATE: Pickled Veggies

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My family takes our pickles seriously. Sour pickles, half-sours, pickled green tomatoes, you name it. We debate whether Grandma Rosie used too much dill or not enough, why the garlic cloves sometimes turn blue, whether you need a little sugar or you don’t, and so on. So when I saw this beautiful recipe, the epitome of simplicity, I knew I wanted to share it with you! Feel free to use any combination of the following vegetables. You can pickle anything, not just cucumbers. Each 1-quart jar will contain approximately 12 ounces. Continue reading →