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This has become one of my favorite lunches for a summer day. Amazing if you grow your own stuff (the cukes, tomatoes and herbs in mine come from my own garden), but you can easily substitute quality store-bought veggies with good results. The important thing to remember here is using either French Green or Black Beluga lentils; they stay... |
I don’t quite remember where I first tasted pan-seared goat cheese, but it’s truly one of life’s most wonderful things. The key is to make sure that it’s crusted with something, to avoid the cheese melting onto your pan; I chose panko crumbs, but I’ve also seen it rolled in crushed almonds. The vinaigrette for this is especially simple and... |
About a week ago while visiting friends in Hoboken, I realized that I quite like Taboule, although I generally don’t find it filling enough. When I got home, I got the idea to add chickpeas and zucchini to the traditional recipe, and to replace the usual red onion with spring onions I had in the veggie drawer. |
This was one of the big hits at the Thanksgiving table this year. The sweetbread works really well, while the mushrooms, celery and onion give it a nice balance. |
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This is the absolute best and only acceptable way to cook brown rice. This makes a good amount, but you can use it for just about anything. It will store for about a week in the refrigerator. |
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