We entered the grocery store for staples: bread, cheese, eggs. The plan was get in get out.
Then I spotted the shelled peas which unleashed a desire for Spring vegetables, and I stuffed the basket with the peas, pretty red endive, a bunch of ruby red radishes, a zucchini, a couple heavy glossy lemons, and a wedge of Parmesan.
Stuck with a bunch of mustard greens (which are far from my favorite) from my latest CSA share and looking for recipes other than greens with garlic and olive oil, I asked for ideas from Facebook friends. Colin came to the rescue, suggesting saag paneer. Continue reading “Saag paneer”→
I kinda grew up on ramen noodles. At some point my mom started putting a whole head of broccoli and its stem into the water as it came to a boil, which made the dish both tastier and (more?) nutritious. A few years ago a friend turned me onto adding an egg during the final minute of boiling, adding some protein to make it a complete meal.
Whether you call them garbanzo beans or chickpeas, these tasty little legumes are among the best ingredients to keep on hand for fast weeknight meals or those times when you just don’t feel like cooking. Not that I really need to tell you that.
And since curries made from canned tomatoes and canned garbanzo beans get old pretty fast (at least to me they do), I thought I’d share two of my favorite pilfered and adapted recipes. Both are great for leftovers. Continue reading “Garbanzo Beans”→
I just love almost every recipe I’ve tried from this website. Yesterday, on the email list, she sent a recipe for coconut red lentil soup. I made it for dinner last night and it was EXCELLENT! So, I thought I’d share it with you…