Recipes
Moroccan-Style Stuffed Peppers
Ingredients
1 8- to 10-ounce bag microwavable brown rice or 1 2/3 cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 pound lean (90% or leaner) ground beef
4 cloves garlic, minced
1/2 cup currants
2 tea
Spicy Eggplant and Green Bean Curry
5 tablespoons vegetable oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 (14- to 16-ounce) eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks
8 ounces green beans, trimmed, cut into 2-inch pieces
1
Green Beans with Sweet Onion Vinaigrette
1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley
Stir together onion, vinegar,
Orzo with feta, green beans and tomatoes
10 ounces haricots verts(thin French green beans) or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh
Stuffed Red Bell Peppers
1 1/2 pounds sweet Italian sausages, casings removed, or chorizo, for a little spice
1/2 cup finely chopped red onion
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fre
Tomato Galette
1 pie crust
1/2 cup ricotta cheese
1/4 cup goat cheese, room temperature
2 TBS pesto
3/4 pounds assorted tomatoes, sliced
1 lg egg, slightly beaten
Heat oven to 425 degrees with rack in center position. Unfold dough and roll into
Eggplant and Tomato Casserole
We former midwesterners sometimes cringe at the word "casserole" but I promise this doesn't involve any cream of mushroom soup!
grilled hearts of romaine with blue cheese vinaigrette and pickled onions
Onions:
1 1/2 cups white wine vinegar
1/2 cup sugar
1/2 cup water
3 Turkish bay leaves
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 to 1 1/4 pounds red onions, thinly sliced
Salad:
1/4 cup white wine vinegar
1/2 tea
Collard green, cornmeal and sausage soup (sopa de fuba)
1⁄2 cup yellow cornmeal 2 tbsp. canola oil 6 oz. kielbasa sausage, cut diagonally into 1⁄4"-thick slices 7 cups chicken stock 4 oz. collard greens, stemmed and thinly sliced crosswise 2 eggs, lightly beaten Kos
Kashmiri Collard Greens (Haak)
2 tbsp. canola oil 1 1⁄2 tsp. ground turmeric 1 tsp. ground coriander 1 tsp. ground fennel seed 1⁄2 tsp. ground cumin 1⁄4 tsp. ground fenugreek 1⁄8 tsp. Kashmiri chile powder 1⁄8 tsp. asafetida (optional) 1 lb. collard
Indonesian style collard green curry (Gulai Sayur)
1 1⁄2 tsp. ground turmeric 7 shallots, roughly chopped 4 cloves garlic, roughly chopped 2 red or green Thai chiles, minced 1 3" piece ginger, peeled and thinly sliced 2 large fresh stalks lemongrass 3 tbsp. peanut oil 2 tsp. suga
Ethiopian Collard Greens (Ye'abesha Gomen)
4 tbsp. unsalted butter 1⁄8 tsp. black cardamom seeds 1⁄8 tsp. ground fenugreek 1⁄8 tsp. nigella seeds 1⁄4 cup extra-virgin olive oil 1 large yellow onion, minced 3 cloves garlic, minced 2 Thai chiles, stemmed, s
Sauteed chicken and radishes with mustard and tarragon
4 skinless boneless chicken breast halves
Coarse kosher salt
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 tablespoons minced shallot
1/4 cup dry white wine
1 cup low-salt chicken broth
2 teaspoons Dijon mustard
2 tea
Sliced baguette with radishes and anchovy butter
This isn't the only Bon Appetit recipe for radishes with anchovy butter
Roasted radishes with brown butter, lemon and radish tops
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.
Orecchiette with kale, bacon and sun-dried tomatoes
Ingredients
8 ounces uncooked orecchiette pasta
5 cups bagged prewashed kale
2 slices center-cut bacon
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large g
kale and smoked bacon salad with zinfandel vinaigrette
6 tablespoons Zinfandel vinegar or other red wine vinegar
1/2 cup chopped shallots (about 2 large)
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
12 ounces smoked bacon
2 tablespoons coarse kosher salt plus additional (for seasoning)
Potato and kale cakes with rouille
Rouille:
1/2 cup mayonnaise
1 tablespoon extra-virgin Olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper
Cakes:
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut int
Swiss Chard Lasagne
Béchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
Swiss char
Beet and Fennel Soup with kefir
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped fennel bulb
1 1/2 teaspoons fennel seeds
2 large (2 1/2-to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
2 cups low-salt chicken broth
1 cup unflavored kefir
Ad
Garlic roasted kale
Roasting kale is amazin-the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. Delicious served hot from the oven--the leaves lose their crisp texture as it stands
Spicy Moroccan Chickpeas
Yield: 8 servings (serving size: 3/4 cup chickpea mixture, 2 tablespoons cilantro, 1 1/2 teaspoons mint, 1 tablespoon almonds, and 1/2 cup couscous)
Ingredients
1/4 cup extra-virgin olive oil
3 large garlic cloves, pe
Roasted eggplants with herbs
Yield: 6 servings (serving size: 1 eggplant)
Ingredients
6 small eggplants (about 1 1/4 pounds)
1/4 cup extra-virgin olive oil, divided
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground
Broccoli slaw with oranges and crunchy noodles
Ingredients
Slaw:
6 cups thinly sliced napa cabbage
1 cup diagonally sliced celery
1 cup finely chopped broccoli florets
1/2 cup grated carrot (1 medium)
1/4 cup thinly sliced gr
