Crunchy, tasty pizzazz = Tossed and toasted with agave syrup and oil. This recipe makes more of the crunchy quinoa topping than is used in the dish. The mixture can be thoroughly cooled and stored airtight up to 1 week at room temperature. Use it atop rice, baked apples or sliced stone fruit. Breakfast Bowls with Toasted Quinoa, Kiwi and…
Cookbooks
After our interview, I tried cookbook author Mark Bittman’s recipe for Turkish Breakfast, a cinch-to-make hummus paired with sliced tomatoes, cucumber, olives and whole-wheat toast. I added a slab of watermelon and served it for a luscious eat-every-bite dinner. Better yet, I tried it for breakfast. Delicious. Much – so much – more flavor-packed than my lonely egg. Turkish BreakfastYield:…
Green beans cooked to perfection, somewhere between hard and soft, are delicious tossed with a sauce made with Asian-style ingredients. Oyster-flavored sauce, that bottled oh-so-tangy condiment, adds umami to the mix. Mirin, rice vinegar and sugar balance out the flavors with sweetness. Toasted sesame seeds add a gentle crunch and welcome nuttiness. In Chinese restaurants, a version of this dish often…
Shaker Salad with just-right salty-sweet elements to make it irresistible I love Giada’s Shaker Salad. Limp greens and soggy veggies are often the fate of a made-ahead salad destined for the lunchbox. In Giada De Laurentiis’ newest cookbook, “Happy Cooking,” she provides a shaker jar strategy. Chill. Shake. Enjoy. Start with a wide-mouth quart-size jar. Giada’s Shaker SaladYield: 1 serving1 tablespoon store-bought…
YUM-OH-LAH! This delectable open-faced sandwich requires a slice of toasted rustic whole-grain bread as a crisp foundation. What is rustic bread? It’s not easy to define. Some might describe it as artisanal without any preservatives. It’s sold unsliced, usually in round or oval shapes. The bread has a crusty exterior and an interior with a chewy texture. Atop the toast…
Brussels sprouts are a lot more versatile than we often give them credit for. One of my favorite ways to serve them is raw, an approach many cooks overlook. The secret is to slice them into thin ribbons and then toss in flavorful vinaigrette. The easiest way to slice is to first make a shallow trim at the base where…
At our house, we call slabs of cauliflower “vegetarian steaks.” They are a welcome steam-roast treat to serve when the vegan branch of our family visits. I like the way the chefs at America’s Test Kitchen steam them in a scorching hot oven under a blanket of aluminum foil before roasting them to create lovely caramelization on the exteriors. A…
I adore the way adding a small knobs of hot Italian sausage to this dish tames the assertive greens! The flavors are so good together, plus the sautéed sausage offers a crunchy pizzazz. An excellent source of vitamins C and A, one cup of mustard greens has only 15 calories but provides 2 grams of protein. Well … the sausage…