Quinoa: 1 cup dried quinoa 2 cups water 1 tsp salt Place in pot, bring to a boil, cover, reduce heat. The water should be absorbed and the quinoa ‘fluffy’ in about 15-20 minutes. Pesto: 1 cup mint leaves 3 cloves garlic 1/4 cup toasted slivered almonds 1/4 cup shredded parmesan cheese 1/4 cup olive […]
Lightly adapted from Everyday Food Ingredients 6 ounces fresh mozzarella, cut into 1/2-inch cubes 12 to 16 ounces penne rigate 1 tablespoon olive oil 1 pint cherry or grape tomatoes, halved 1/2 cup sun-dried tomatoes, chopped small 4 to 6 garlic cloves, sliced 1/4 cup snipped chives (I slice up the entire bunch or package […]
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed 6 tablespoon olive oil 1 pound (450 grams) spinach, washed A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut […]
While this recipe calls for small shell pasta, feel free to use whatever shaped pasta you have on hand. Serves 4 1 large head Swiss chard 2 tablespoons extra virgin olive oil 1 medium red onion, chopped 2 cloves garlic, minced 1 1/2 cups chopped well-drained canned plum tomatoes 1/2 pound whole wheat shells 3/4 […]
Quinoa Salad: 2 Cups Quinoa Tomatoes 4 Ears Corn 2 Avocados Red onion 1 Can Black Beans 4 cups water Cook the quinoa in boiling water according to directions on package and cool. Roast the corn on the rack over a gas range so it blackens. Cut kernals off cobs when they have cooled. Dice the […]
1-pound fettuccine or other ribbon pasta, al dente 6-8 Roma tomatoes, peeled, seeded and diced (or 1 28-oz can diced tomatoes, drained) ½ cup fresh basil, chiffonade (cut into ribbons) 2-3 cloves garlic, minced ¼ cup extra virgin olive oil Kosher salt and freshly ground black pepper, to taste 4-6 oz. fresh mozzarella cheese, sliced […]
1 cup lentilles du Puy (French green lentils) or brown lentils 3 tablespoons white-wine vinegar 1 1/4 cups water 1 cup quinoa cucumbers chopped 1/2 teaspoons salt 1/4 cup olive oil (preferably extra-virgin) 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup finely chopped fresh mint leaves 1 […]
Spinach with Orzo and Feta Total Time: 30 minutes Serves: 4 Source: Everyday Food Ingredients 1/2 pound orzo 1 pound chopped trimmed spinach 1/2 cup chopped fresh mint 1/2 cup crumbled feta cheese 1 to 2 tablespoons fresh lemon juice 1 tablespoon olive oil Coarse salt and ground pepper Directions 1. In a large pot […]
Last Sunday we celebrated Palm Sunday, and following what is becoming a St. Lydia’s tradition, we had a meal inspired by the foods of the traditional Passover seder in order to remind us of our history and connect us with both our Jewish ancestors and our living Jewish brothers and sisters. Here is a description […]
3/4 cup roasted peanuts 2 tbsps peanut/neutral/grapeseed oil 1 med red onion garlic pinch of cayenne salt/pepper 6 cups veg stock 1 pound yam (or sweet potatoes) 8-12 plum tomatoes cored and halved (or 1 big can) 1/2 pound kale (or collards) cut into ribbons 1/4 cup chunky peanut butter 1. Cook onion, ginger, garlic […]