There is an incredibly warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get you riled up the same way that basil, thyme, and oregano do, but, if you ask me, it is absolutely its own kind of wonderful. What’s different about these recipes is that the parsley here serves as the green, the herb, the main event, the everything. It’s not a decoration or an herbal sprinkle or a garnish, it’s just the parsley, and it’s definitely meant to be eaten this way. No competition, no second fiddle. Continue reading
Tag Archives: garlic
Early Spring’s Surprise
During the growing season, I have a few trusted sources for vegetables. Sometimes my husband buys them at the supermarket, sometimes we get them from the garden growing alongside my house, and sometimes we pick up a box of CSA (community-supported agriculture) vegetables. One thing I love about the CSA option is the surprise factor. There’s nothing like opening a box to discover something either I’ve never seen before, or whose name I don’t know, or that I would not otherwise have purchased. I have always felt like this, even before finding recipes was as simple as entering the name of an unfamiliar ingredient into a search bar and tapping “Enter.” Continue reading
Just a Few Words About Knife Skills
Lately, I’ve been thinking about knife skills. Not just what they are, but why they are. If you take a cooking class, the chef starts by teaching knife skills, so clearly they are foundational to cooking. But why?
Chef Jim, where I work, taught me once that cutting foods into smaller pieces increases the amount of moisture available for tasting. Moisture serves as a vehicle to carry flavor molecules into your taste buds. The more moisture, the more flavor. And that explains the appeal of my dad’s chopped salad. He chops up lettuce, tomato, onion and other ingredients into very small pieces that markedly increase the amount of flavor (and mix of flavors!) released with every bite. And how does Chef Ira create that magic? With his knife. Continue reading
YOUR HEALTHY PLATE: Seeded Crackers
Last week I posted an essay to help make sure that you find the nourishing crackers (instead of other ones), and I included a recipe. Here’s a second great recipe if you’re up for making yourself a batch of homemade — These are full of tiny little seeds and absolutely delicious. They are easy to make, and then you can eat a handful without any worries about whether you’re eating a whole bunch of nonsense that isn’t really food. Continue reading
YOUR HEALTHY PLATE: Creamy Dreamy Hummus
Did you know that chickpeas are a bean? And that edamame, lentils and peanuts are also members of the legume family? It’s not just kidney beans and black beans you’re after, it’s all of them! Remember that variety is an independent value when it comes to nourishing yourself. What’s the best bean? One you haven’t eaten for a while. Continue reading
YOUR HEALTHY PLATE: Sparkling Delicious Lentils
Here’s a wonderful recipe to start your week right! Especially after the food extravaganzas (yeah!!) of the past few days, this salad may be a really great idea for helping your digestive system to get back on track. Add a serving to the bottom of a Ball jar or two, fill to the top with freshly washed-and-dried greens, and you’ll be ready for the week with a couple of lunches-to-go-go! Continue reading
YOUR HEALTHY PLATE: Red September Soup
I am trying to keep to a new plan, which is to make a crockpot full of soup every Sunday. My hope is that it lasts far into the week, providing warm lunches or dinners to anyone in need, until it’s all gone. I started the first week with a green French lentil soup, but last week I decided to go red — red beans, red lentils, red tomatoes, red paprika. 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.
YOUR HEALTHY PLATE: Creamy Homespun Hummus
It’s never too early to start collecting recipes for the upcoming end of football season! A plate of this creamy hummus to share, drizzled with olive oil and sprinkled with spicy paprika, and you will be in seventh heaven, no matter what the score! Continue reading
YOUR HEALTHY PLATE: Tomato Quinoa Risotto
The most important part of this beautiful dish is the gorgeous tomatoes. First find the tomatoes, and then organize the rest of your ingredients. The rest will all come together beautifully once the tomatoes are chosen.
Plan to make this recipe only if you’re going to be around to keep your eye on it. It’s a great choice for a small group of friends planning to spend the day together and looking for something special to make. It goes great with a mixed green salad and a glass of wine. Continue reading