Yield: two 9-inch pie crusts If you plan on only using one crust, simply wrap the second half in plastic wrap and freeze it until you are ready to use it. Ingredients: 2 1/4 cups flour 1/2 teaspoon salt 3/4 cup cold unsalted butter, cut into small pieces 5 tablespoons cold water Procedure: In the […]
Archive | Recipes
Black Beans & Barley with Chipotle Lime Vinaigrette
Yield: 4 servings This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Ingredients: 1 cup pearl barley 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon adobe sauce (or puréed chipotle chilies) 1/4 […]
Pumpkin Parfarro
Yield: 2 servings This tasty breakfast comes together quickly when the farro is already cooked and cold. Prepare farro just like you would pasta. Bring water to a rapid boil in a saucepan. Add farro and some salt. Farro takes about 35-40 minutes to cook. The finished product will be chewy but not hard. Drain, cool, and then store cooked farro in the […]
Farro with White Beans and Chard
Yield: 4 side servings This recipe is simple, healthy, and sophisticated. I find farro at my local health food market. Farro cooks like pasta, so bring your broth to a boil before adding the grains. Kale works as a good substitute for chard in this recipe. Enjoy! Ingredients: 4 cups vegetable broth 1 cup farro […]
Butternut Apple Bisque
Yield: 4-6 servings This delightfully simple soup comes together quickly, especially if you purchase pre-cut butternut squash. The trick to making perfectly pureed soups is to not add too much liquid at the beginning – you can always thin the soup but you cannot make it thicker. The other trick is to use a stick blender. If […]
Jicama, Radish and Pepita Salad
Yield: 4 servings This crisp and refreshing salad is colorful and different. Enjoy it in good health! Ingredients: 1/2 cup grape seed oil 1/3 cup chopped fresh cilantro 1 1/2 tablespoons white wine vinegar 1 1/2 tablespoons fresh squeezed orange juice 1 tablespoon honey 1 1/4 teaspoons cumin 1 5-ounce package baby spinach 2 cups jicama, […]
Green Chili Stew
Yield: 6 servings This recipe calls for a crock pot, which is a great way to cook while you are otherwise occupied. To save time in the morning, simply saute the vegetables (see Step 1) the night before and refrigerate them. Take a few minutes in the morning to assemble the ingredients and you won’t be […]
Rosemary Mashed Sweet Potatoes with Shallots
Yield: 4-6 servings When cooking the shallots, use a pan without a non-stick surface, otherwise the shallots will not caramelize. Ingredients: 2 tablespoons olive oil 3/4 cup thinly sliced shallots (about 2 large) 2 pounds sweet potatoes, peeled and diced 1 tablespoon finely chopped fresh rosemary 1/2 teaspoon coarse sea salt 1/4 teaspoon black pepper Procedure: Heat 2 tablespoons oil in a medium skillet […]
Cajun Red Bean and Rice Salad
Yield: 4 servings This recipe makes good use of cooked brown rice (see guidelines for cooking brown rice below). It’s a delicious side dish with grilled meats or sausage. It also make a satisfying lunch on its own. Ingredients: 1-2 cups cooked brown rice 1 15-ounce can kidney beans, rinsed and drained 1 green pepper, chopped […]
Southwestern Turkey Soup
Yield: 4-6 servings This tasty soup comes together quickly. You may substitute cooked, cubed (leftover) turkey for the ground turkey. In this case, simply skip Step 1 and add the turkey in Step 3. If you have a turkey carcass, save it and use it to make a stock for the soup base. Ingredients: 1 1/4 […]