by Admin | Feb 2, 2020 | Salads & Dressings
Raw Beet Salad MAKES: 4 servings TIME: 20 minutes Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance. 1 to 11/2 pounds beets, preferably...
by Admin | Feb 2, 2020 | Salads & Dressings
Ratatouille Salad MAKES: 4 servings TIME: 30 minutes Eggplant, zucchini, peppers, onions, and tomatoes are a familiar Mediterranean combination, especially in summer. Too often, however, they’re overcooked and mushy. Enter the ratatouille salad, where the vegetables...
by Admin | Feb 1, 2020 | Lunch, Soups
Green Tea Broth with Udon Noodles MAKES: 4 first-course or 2 lunch servings TIME: 15 minutes In Japan, one often eats udon noodles with the liquid they were cooked in to enjoy both the flavor and the nutrition left behind by the noodles. Sometimes the starting point...
by Admin | Feb 1, 2020 | Lunch, Soups
Glazed Carrot Soup MAKES: 4 servings TIME: 45 minutes You can glaze any vegetable that’s starchy and sweet enough to convert a little cooking liquid into a syrupy coating, and nothing works better than carrots. Other root vegetables, like turnips, parsnips,...
by Admin | Feb 1, 2020 | Breakfast, Salads & Dressings
Mushroom Salad, Italian-American Style MAKES: 4 servings TIME: About 1 hour A vinegary, almost pickled mushroom dish that can be used as a garnish or condiment as well as a salad. It’s also good tossed with chopped Belgian endive (use 2 heads for this amount of...
