Recipe Database
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Wilted greens
Serves 4 1 pound greens (mustard, turnip, collards, or a mixture) 1 clove garlic, peeled and minced 1 medium onion, chopped 2 cups chicken broth 1/2 teaspoon ground black pepper Wash the greens carefully and remove any tough stems. Place…read more
Categories:Lunch Recipes Vegetable Dishes
Vibrant spinach-fennel puree
Spinach is a good example of why it’s important to eat those leafy greens: It is endowed with beta-carotene, folic acid, magnesium, potassium, and iron. Fennel, while a nutritional lightweight, adds fiber, flavor, and those feathery fronds for garnish. Serves…read more
Categories:Lunch Recipes Soups Vegetable Dishes
Summer squash with fresh basil
For a change of pace, try grating summer squash instead of slicing them into the familiar rounds. The new texture is interesting, and faster cooking preserves its nutrients. Serves 4 1 3/4 pounds small yellow squash 1 large bunch basil…read more
Categories:Vegetable Dishes
Steamed kale with tahini dressing
Serves 4 1 bunch kale, washed and picked 2 teaspoons salt DRESSING 1 cup tahini 1 tablespoon tamari soy sauce 1 tablespoon lemon, juiced water Wash kale and rip leaves off spine into small pieces. Place in a large pot…read more
Categories:Vegetable Dishes
Snow peas in the french style
Snow peas, once considered a cliche of Cantonese restaurants in America, became the darlings of nouvelle cuisine. They are called mange-tout in French, which means “eat the whole thing.” This classic saute with shallots and butter is an utterly French…read more
Categories:Vegetable Dishes
Shrimp in coconut-tomato sauce
When it works, “fusion cuisine” means taking ingredients from disparate parts of the world and combining them in new and exciting ways. Here’s a surprising dish with elements from Italy and Southeast Asia that tastes like it came from neither…read more
Categories:Protein Entrees
Sauteed escarole with garlic
Here’s a thoroughly Italian technique for softening this leafy green’s bitter edge. It’s excellent served with roast chicken or grilled veal chops. Serves 4 1 large head escarole (about 1 pound) 2 1/2 tablespoons extra-virgin olive oil 5 large cloves…read more
Categories:Vegetable Dishes
Salmon steaks with cornichon vinaigrette
If you’ve read about “warm vinaigrette” dressing and wondering how to make them, here’s the answer. In no time at all, you get crispy salmon in a heady, sweet-and-briny sauce and next-to-zero carbs. Cornichons, tiny French pickled cucumbers, are available…read more
Categories:Protein Entrees
Salmon demi-cut, sauce moutarde
Serves 4 Four 7-ounce salmon fillets, skin removed 3/4 cup half-and-half 2 Tablespoons plus 2 teaspoons good-quality tarragon mustard With tweezers, remove any bones from the salmon. Rub a little coarse sea salt onto one side of each fillet. Dust…read more
Categories:Protein Entrees
Salmon arrosto with rosemary
Few things are better than a side of salmon roasting in a mound of rosemary. Salmon is rich in EPA and DHA, two omega-3 fatty acids, known for their beneficial effect on the heart and immune system. Pinelike rosemary, rarely…read more
Categories:Protein Entrees
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Leyla Weighs In: Sucralose (Second in a Series)
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