Tag Archives: Balanced
River Valley Kitchens Mushroom & Pea Risotto
Photo by Brian Sorg Serves 2 -3 generous portions Author Notes Last weekend, a freezing morning inspired me to attempt risotto. River Valley Kitchens has a stand at my local farmer’s market with an incredible selection of fresh & dry mushrooms, among others. I asked the ‘risotto expert’ and she recommended oyster mushrooms & dry
Southwestern Vegetarian Casserole
Even though I grew up in a part of the U.S. where Midwestern convenience meets Southern decadence, I’ve never been crazy about casseroles. One casserole I can always get behind is a tamale pie—a flavorful Southwestern filling topped with fluffy masa. Recently, I was craving this hearty dish but was all out of masa. I
Whipped Shamrock Shake
Like the first sighting of a robin, a pale green minty Shamrock Shake is an annual reminder that spring is on its way. And when you make a homemade version of this fast-food favorite with real ice cream, milk and a refreshing hint of peppermint, you’ll feel even more invigorated for the change of season.
Classic Homemade Falafel
Falafel (pronounced “fell-off-uhl”), sometimes spelled “felafel” or “felafil,” is a deep-fried ball or patty that is made from either chickpeas or fava beans and spices. It is a vegetarian and vegan food and one of the most widely consumed and recognized foods of the Middle East. It’s a very popular fast food around the world, and vendors
Berlin Gozleme
Makes 8 gozleme Author Notes My sister is spending the year in Berlin, 10 times zones and over 5000 miles away. She’s been raving about a Turkish street food called gozleme. These filled flatbreads are prepared on large griddles for eager patrons who consume them standing up around crowded tables. I thought the distance between
Sausage Po’ Boy With Spicy Remoulade Sauce
Photo by James Ransom. Prop Stylist: Megan Hedgpeth. Food Stylist: Ericka Martins. Prep time 10 minutes Cook time 15 minutes Serves 4 Author Notes When I’m in the mood for a po’ boy, my go-to order is either a hot sausage or a shrimp po’ boy “dressed” (this means plenty of lettuce, tomato, and mayonnaise).
Spinach-and-Pork Wontons
Cook Mode (Keep screen awake) Ingredients 2 cups baby spinach (rinsed) 1 ½ teaspoons soy sauce 1 teaspoon Asian sesame oil 1 teaspoon dry sherry ¼ teaspoon salt ¼ teaspoon sugar freshly ground white pepper ¼ pound ground pork 1 small scallion (minced) ¾ teaspoon minced fresh ginger Cornstarch (for sprinkling) 30 thin wonton wrappers
Silky Tomato Soup with White Beans and Garlic Oil
Ingredients:3 ½ tablespoons olive oil, divided8 large garlic cloves, sliced½ teaspoon crushed red pepper1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained1 cup chopped sweet onion½ cup chopped carrot2 thyme sprigs1 tablespoon unsalted tomato paste1 cup unsalted vegetable stock1 ¼ teaspoons kosher salt3 pounds ripe tomatoes, chopped2 ounces whole-wheat bread, torn
Khaman Dhokla (Fermented Chickpea Flour Cakes) From Maneet Chauhan & Jody Eddy
Photo by LINDA XIAO Prep time 9 hours Cook time 20 minutes Serves 8 Author Notes Dhokla is one of the most popular street snacks in the state of Gujarat, reflecting the vegetarian principles of the Jain religion. The fermented chickpea batter results in a light and airy snack that is as comforting for breakfast