Mediterranean Stuffed Peppers

4 large bell peppers ( red, yellow or orange, or a mix) 1 cup cooked brown rice, (or sub white rice, quinoa, freekeh, farro, or cauliflower rice) 2 tablespoons olive oil 1 small red onion, about 1 cup diced 2 teaspoons garlic, minced 1 pound of ground turkey or choice of protein ( ground plant-based… Continue reading Mediterranean Stuffed Peppers

Garlic, Chickpea, and Spinach Soup (with Variations)

2 tablespoons olive oil, plus more for drizzling 1 large yellow onion (about 10 ounces), roughly chopped 4 to 5 large garlic cloves, minced or pressed 1/4 teaspoon fine salt, plus more to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon sweet paprika 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly… Continue reading Garlic, Chickpea, and Spinach Soup (with Variations)

Sesame-Miso Slaw

1 tablespoon minced fresh ginger 1 medium garlic clove, minced 2 tablespoons well-stirred tahini 2 tablespoons white miso 1 tablespoon honey 1/4 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons olive or a neutral oil Salt and Sriracha to taste SLAW 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps,… Continue reading Sesame-Miso Slaw

Date, Feta and Red Cabbage Salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin 3 tablespoons olive oil 2 tablespoons lime or lemon juice (I use lime) Salt and red pepper flakes (I used the mild Aleppo variety) to taste About 1/2 cup pitted dates, coarsely chopped or sliced 4… Continue reading Date, Feta and Red Cabbage Salad

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons minced shallot 1 tablespoon sugar 3 tablespoons finely chopped chives 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups) 6 radishes, diced 2 celery ribs, thinly sliced diagonally Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4… Continue reading Napa Cabbage Salad with Buttermilk Dressing

Crispy Cabbage and Cauliflower Salad

VEGETABLES 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes DRESSING 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil Water, as needed Harissa, to taste… Continue reading Crispy Cabbage and Cauliflower Salad

Cauliflower Salad with Dates and Pistachios

1 large head of cauliflower (2 pounds or 905 grams) Olive oil Kosher salt Freshly ground black pepper 1 bundle (6 ounces or 170 grams) of scallions About 8 dried dates 1/2 cup shelled salted pistachios Juice of 1 medium lemon Heat oven to 450°F and coat a large baking sheet well with olive oil,… Continue reading Cauliflower Salad with Dates and Pistachios

Alu’r Dum (Bengali Potatoes and Peas)

1 kg new baby potatoes 1 L water 30 g salt FOR THE COOKING 125 g onions 100 g tomatoes 10 g garlic 5 g ginger paste 50 g mustard oil 2 pc dried red chillies 2 pc bay leaves 1/4 tsp cumin seeds 1 tsp turmeric powder 1/2 tsp kashmiri red chilli powder 1… Continue reading Alu’r Dum (Bengali Potatoes and Peas)

Kare Rice (Japanese Curry Rice)

2 tablespoons neutral oil 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces Coarse kosher salt 2 onions, thinly sliced 3 garlic cloves, minced 1 (1 1/2-inch) knob of ginger, peeled and finely chopped 1 red pepper, chopped 2 medium Yukon gold potatoes, cut into 1 1/2- to 2-inch pieces 1 carrot, chopped… Continue reading Kare Rice (Japanese Curry Rice)

Thai Red Curry Noodles With Vegetables

For the Paste 1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available) 2 cloves garlic, roughly chopped 1 shallot, sliced 1 fresh hot red chile, seeded and roughly chopped 2 tablespoons prepared Thai red curry paste 1 tablespoon coconut oil 1 tablespoon grated fresh ginger 1 lemongrass stalk, tough outer leaves… Continue reading Thai Red Curry Noodles With Vegetables

Fried Brown Rice

The basic process: Follow these steps in the order below, and you’ll make perfect fried brown rice every time. Steam the brown rice Marinate the meat Prepare the sauce Scramble eggs Sear the meat (Beef Fried Rice is Judy’s favorite, so that’s what we made for this recipe!) Stir fry all the Fried Brown Rice… Continue reading Fried Brown Rice

Spicy Watermelon Salad With Pineapple and Lime

3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon fresh lime zest, plus 2 tablespoons juice 1 tablespoon honey 1 jalapeño, thinly sliced Kosher salt and black pepper 1/4 cup finely chopped red onion 1 1/4 pounds fresh watermelon, chilled 1 1/4 pounds fresh pineapple, chilled 4 ounces feta, crumbled (about 2/3… Continue reading Spicy Watermelon Salad With Pineapple and Lime

Eggplant Dal

1/4 cup neutral oil, such as safflower or canola 1 cup finely chopped yellow onion 1 large eggplant (about 1 pound), peeled and cut into ½-inch cubes (about 4 cups) Salt and black pepper 2 tablespoons ghee 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 red or green serrano chile, finely chopped 2… Continue reading Eggplant Dal

Basmati Rice With Coconut Milk And Ginger

2 cups Basmati rice 1 1/2 cups coconut milk 1 cup chicken broth 1 teaspoon kosher salt, more to taste 3 scallions, thinly sliced 2 tablespoons finely chopped ginger Fresh red chile, sliced Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1… Continue reading Basmati Rice With Coconut Milk And Ginger

Roasted Mushrooms in Ata Din Din

2 pounds mixed mushrooms, such as button, cremini, oyster, maitake and shiitake, cleaned, trimmed and torn or cut into 2-inch pieces, if large 8 thyme sprigs 1/2 cup neutral oil, such as grapeseed or canola Kosher salt (Diamond Crystal) 1 small red onion, peeled, trimmed and halved lengthwise 3 tablespoons rice vinegar 1 (12-ounce) jar… Continue reading Roasted Mushrooms in Ata Din Din

Asaro (Yam and Plantain Curry)

1/4 cup neutral oil, such as canola or grapeseed 4 medium shallots, peeled and thinly sliced (about 1 cup) Kosher salt 4 garlic cloves, smashed and peeled 1 (2- to 3-inch) piece fresh ginger, grated (about 2 tablespoons) 2 teaspoons ground turmeric 2 tablespoons tomato paste 1 whole red habanero or Scotch bonnet chile, pierced… Continue reading Asaro (Yam and Plantain Curry)

Sheet Pan Roasted Honey Nut Squash and Chickpeas With Hot Honey

2 (14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed 2 1/2 pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups) 1 3/4 teaspoons baharat, garam masala or another spice blend 1 1/4 teaspoons fine salt, plus more as needed 5 thyme sprigs 1/8 teaspoon red-pepper… Continue reading Sheet Pan Roasted Honey Nut Squash and Chickpeas With Hot Honey

Tomato Soup with Coconut, Ginger and Turmeric

1–2 tablespoons olive oil 2 fat shallots, rough chopped 2–3 garlic cloves, rough chopped 1 tablespoon ginger, rough chopped 1–2 teaspoons fresh turmeric, rough chopped ( or use ground turmeric, at the end) 1 tablespoon tomato paste (optional) 1 14-ounce can diced tomatoes and juices ( or 1 ½ cups diced tomatoes and their juices)… Continue reading Tomato Soup with Coconut, Ginger and Turmeric

Roasted Tomato Soup with Halloumi Croutons

3 pounds ripe tomatoes, halved and cored ( if small, ok to leave them whole) 1/2 large red onion- thinly sliced into thin rings 4– 6 garlic cloves- whole 2 teaspoons fresh thyme leaves or oregano ( or 1 teaspoon dried) 1/3 cup oil 4 cups broth -veggie or chicken 1/4 cup fresh chopped basil… Continue reading Roasted Tomato Soup with Halloumi Croutons

Classic Tomato Soup

4 tablespoons ghee, butter or olive oil (the ghee is good!) 1 extra-large onion, diced 1 cup carrots, thinly sliced (or one red bell pepper) or use both-the best!!) 2 lbs fresh tomatoes ( or one, 28-ounce can of San Marzano Tomatoes) 1 cup water plus 1-2 bouillon cubes (chicken or veggie) 2 tablespoons honey… Continue reading Classic Tomato Soup