We devised this simple recipe in order to encourage our daughters to get used to eating green-colored food. Both of them still love this dish, even though they both eventually graduated to other green vegetables.
This healthy salad belongs in every summer refrigerator. It’s just right for a light lunch or as a side with summer’s grilled fare. In hot weather, don’t hesitate to open cans of organic beans rather than heating up your kitchen.
You won't need sterilized jars or much time for these pickles.
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
Silken tofu, unlike regular tofu, does not entail pressing the whey out during the tofu making process. Rather, the soy milk is solidified in its final container. The curds and whey never separate, resulting in the velvety soft texture of silken tofu, called kinugoshi-dofu (silk-strained tofu) in Japanese.
Barley is a tragically overlooked grain. Available in nearly every grocery store across the country it is the essence of simplicity -- toothy, rustic nutty and delicious. In this version, you boil the barley as you would pasta, in a generous amount of salted boiling water. While we prefer it with a little bit of firmness, you can keep cooking it until it reaches the texture you prefer.
Okay, here you are: This is my single favorite go-to, home-cooking, just-us-folks, one-dish meal. I make it all the time —at least once a week, my vast bean (and other) culinary appreciation and repertoire notwithstanding. If, growing tired of coming up with the nightly menu, I say to my companion, "Anything in particular you're in the mood for, David?" I can be pretty sure he'll say, "Well, how about the greens and beans and pasta? We haven't had that in a while." That we actually have had it is irrelevant; it's that good.
Crisp jicama and unripe mango with hot chile and lime are naturals together. And in a salad they refresh like nothing else.
An elaborate preparation for a special meal, you can cook everything except the Brussels sprouts the day before. Reheat the vegetables, blanch the sprouts, and combine them at the last minute. Instead of chestnuts, which I find to be disappointing and expensive (and the canned ones are just too soft), I use walnuts instead.
We often overlook the bell pepper, which bestows an uncanny, slightly smoky sweetness to a dish.