by Admin | Oct 7, 2020 | Side Dishes, Vegetables and Fruits
Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus.YIELD: SERVES 43 lb. fresh asparagus, trimmed⅓ cup low-sodium soy sauce or tamari⅓ cup rice vinegar3 Tbs. vegetable oil3 cloves garlic, minced (1 Tbs.)2 Tbs....
by Admin | Oct 6, 2020 | Side Dishes, Vegetables and Fruits
Colorful creamed spinach replaces some of the ooey-gooey factor of the excess cheese that usually goes on top of this Italian classic. YIELD: SERVES 4½ cup all-purpose flour½ cup panko breadcrumbs, divided½ cup grated Parmesan cheese1 large egg4 ¾-inch-thick...
by Admin | Oct 5, 2020 | Lunch, Main Courses
Kitchari is an Ayurvedic dish of seasoned mung beans and rice cooked over low heat until they have a porridge-like consistency. The resulting entrée is comforting and nourishing.YIELD: SERVES 42 Tbs. plus 1½ tsp. ghee (clarified butter) divided½ tsp. minced fresh...
by Admin | Oct 4, 2020 | Main Courses, Vegetables and Fruits
Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don’t overwhelm the eggplant. YIELD: SERVES 62 Tbs. olive oil1 large onion, diced (1½ cups)6 medium Japanese...
by Admin | Oct 3, 2020 | Main Courses, Pasta, Noodles, Dumplings, Vegetables and Fruits
Cavolo nero, dinosaur, Tuscan, and lacinato are all names given to a long, leafy, crinkly kale variety. Serve this light vegetable dish on its own or add to grains or pasta. YIELD: SERVES 43 Tbs. olive oil1 medium onion, thinly sliced (1⅓ cups)3 small carrots, diced...
