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...
by Admin | Oct 2, 2020 | Side Dishes, Vegetables and Fruits
Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls. Extra pesto can be served on the side or...
by Admin | Sep 30, 2020 | Lunch
Adding artichokes to potatoes helps boost this medley’s fiber and nutrient content. For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress. YIELD: SERVES 6 1 lb. small red potatoes, quartered2 10-oz. boxes frozen artichoke...
