Pea Soup with Spanish Chorizo & Sherry Vinegar
Warm up a chilly night with our Spanish-influenced pea soup, which you can make in a hurry in a pressure cooker, or take your time in a Dutch oven.
Continue reading » »Cream of Mushroom Soup with Chanterelles
Kick off your Thanksgiving feast–and set a relaxed pace–with a bowl of rich, creamy mushroom soup.
Continue reading » »Spicy Corn Chowder with Sauteed Shrimp
Use sweet end-of-summer corn and sustainable shrimp to make a tasty seasonal chowder.
Continue reading » »Hot-Smoked Arctic Char with Mixed Greens and Golden Beets
A sustainably farmed fish, Arctic char has a luscious fatty quality that makes it an ideal candidate for smoking and star element in this summery entree salad.
Continue reading » »Wheat Berry Salad with Middle Eastern Spices and Grilled Tomatoes and Eggplant
This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.
Continue reading » »Corn and Quinoa Pasta Salad
There’s a lot to love about this pasta salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo.
Continue reading » »Glass Noodle Salad with Spicy Sweet Shrimp
Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy-Sweet shrimp on hand–or substitute other leftovers, like Mohogony Grilled Chicken. Packed with flavor yet light and refreshing, it’s a go-to, one-dish meal for the dog days of summer.
Continue reading » »Mississippi “Caviar” with Cider Vinaigrette
This zesty, summery dish comes together in a flash when you use steamed, ready-to-eat black-eyed peas and precooked brown rice. A perfect summer salad or side.
Continue reading » »Spring Soupe au Pistou
Pistou is the Provencal cousin of Italian pesto (difference: the French version doesn’t include pine nuts), and it’s used as a condiment as well as in a soup that bears its name. This spring rendition of the typically summery soup adds a touch of fresh mint to the traditional basil in the pistou (just enough basil to “borrow” from your new seedlings), and substitutes leeks for onions and sugar snaps for haricots verts in the soup itself. As spring turns to summer, adapt the recipe to use whatever produce is available. Add zucchini or other summer squash. Trade the snap peas for green beans, use fresh shell beans instead of canned, and swap canned tomatoes for peeled, seeded summer-fresh tomatoes (you’ll need 1 1/2 cups). Serve with grilled bread.
Continue reading » »Mama Kourtesi’s Beet and Green Salad
This salad, which I learned from Mama Kourtesi in Greece, is the essence of “whole eating.” She boils both beets and their greens and tosses it all in a simple dressing of oil and vinegar for a surprisingly tasty, super-versatile salad or side dish.
Continue reading » »
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