Kale is so often mistreated. I don’t just mean verbally and culturally; it’s also mistreated in the kitchen. Have you ever tried to serve a kale salad and found the leaves too firm and bitter to stomach? Well, you’ve been missing an important step: marinating the kale. Check out the below recipe for Wasabi Kale Salad, and witness the method and benefits of this extra step firsthand!
Sometimes, a light dinner is in order. You need something crunchy, savory, but bright, that requires as little “cooking” as possible. This recipe for lemon-herb sardine salad fits the bill; an excellent combination of flavors, with capers, lemon zest, and dijon mustard gives this salad a very French flair.
Have you ever heard of spaghetti squash? Even if you’ve never seen the bulbous yellow fruit in produce aisles, I bet you can guess its characteristics from its extremely enigmatic name. When cooked, the flesh of a spaghetti squash can be removed in stringy bits that resemble… drum roll please… spaghetti! So why not make a delicious pasta dish tonight, and up the nutrition by substituting boring old spaghetti for some vitamin A- and potassium- packed veggie noodles?
Garlic gets a bad rap sometimes. I’ve seen tons of tricks lately for mellowing its bite or getting the smell off of your fingers, and it makes me feel sorry for garlic. It rarely gets the positive attention it deserves, so let’s remedy that. If you’ve ever enjoyed the flavor garlic–even slightly–then you’ll love this luxurious and nourishing recipe for garlic soup. It’s so… French.
Do you have some leftover avocados lying around? First of all, that’s crazy, there is no such thing as a “leftover” avocado. They are prized jewels that should be the focal point of every meal. But if you made a big batch of guacamole for a potluck and have one or two extra, you can make a healthy, filling breakfast in under 30 minutes.
If you’ve never had pozole, the traditional hominy stew from Mexico, you’re in for a treat. This the easiest and tastiest recipe for pozole you’ll ever find! After making a pared-down salsa verde, you add a delicious combination of seasonings and spices a pot containing vegetable broth, hominy, and chicken, and set it to cook on low heat.
Going vegan is difficult, especially if you’re a heavy meat or dairy consumer. But there is some fairly robust research indicating that a diet containing less animal product can be beneficial for our health and the environment. Instead of getting overly ambitious, going full-on vegan overnight, why not try incorporating some cheese, meat, and dairy alternatives into your everyday meals?
Eggplants are not quite in season (far from it, actually), but when a beautiful bunch of dark purple nightshades cropped up at the grocery store, I just couldn’t resist. These are Chinese eggplants, different from Italian eggplants in their long, thin appearance. The skin of Chinese eggplants is also thinner than the ones you’d normally find in the produce aisle.
Today is the first day of spring! If it’s still cold and snowy where you live, surely you’ve noticed the daylight lasting longer, and that alone is a cause for celebration. The recipe below, called salmagundi, is the perfect recipe to ring in spring on a full belly.