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This simple soup is equally good hot or cold. You can readily omit the potatoes for a lighter version. A small dollop of sour cream or crème fraiche before serving is a nice complement to the soup. The recipe serves 4-6. (more…)
This recipe from allrecipes.com is a great Autumn soup, and can easily be doubled so that you can freeze some for a cold wintery day. This soup is also great served with crumbled feta cheese instead of yogurt as garnish. As is, it serves 6. (more…)
Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices. You can substitute it for other vegetables like potato or eggplant. This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too. This recipe from thekitchn.com shows how to do it. The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)
This recipe, hailing from an old issue of Whole Living by Martha Stewart (via The Bitten Word), serves 4. I’ve substituted whole wheat couscous or brown rice when I’m out of bulgur, just remember to adjust your cooking time. (more…)
Zucchini Potato Fritters are a perfect easy meal that you can whip up any time for a satisfying breakfast, lunch or even a simple dinner in a pinch. This recipe, found on the Olga’s Flavor Factory food blog, is quick to make and doesn’t require much planning or prep work in advance. Yields about 25 fritters. (more…)
Bhindi (okra) is a staple in Indian cuisine. This recipe for Bhindi Masala comes from Slate Magazine. If you were scarred by stewed okra as a child, you might be wary of overcooking your okra here. Don’t be. Counterintuitively, you want to cook it so long it’s just shy of burning. A long frying session will give the okra time to dry out as its liquid evaporates, and that dried out texture is what you want if you’re trying to avoid slime. Your okra’s not done until it looks wilted and deeply browned. (more…)
With eggplants still in abundance, I can’t wait to make another batch of this Sicilian deliciousness. The recipe makes about 4-5 cups and keeps well for about a week in the fridge. (more…)
This recipe comes from the World’s Healthiest Foods website: www.whfoods.com. This quick and easy version of potato kale soup has extra vegetables for more flavor and nutrition, and takes little time to prepare. Serves 4. (more…)
