Yield: 1 10-inch pie (serves 4) This is like a deep dish pizza with a cornmeal crust. It’s one of my favorite comfort foods, straight out of the Moosewood Cookbook. Enjoy! Ingredients for crust: 1.5 cups coarse cornmeal 1 teaspoon salt 1.5 cups cold water 2 cups boiling water a little olive oil Ingredients for filling: […]
Archive | Recipes
Butternut Squash and Wild Rice with Sage
Yield: 4 servings Start the wild rice cooking while you prepare the ingredients for the recipe. If you want to speed the cooking time for the wild rice, pre-soak it in water for several hours and it should cook in about 30 minutes. Ingredients: 2 tablespoons olive oil 1 cup chopped onion 1 garlic clove, […]
Avocado Soup
Yield: 4 1-cup servings This light, velvety soup relies on fresh honeydew melon as a sweetener. Ingredients: 4 cups chopped fresh honeydew melon 1 avocado, skinned and pit removed 1 cup plain fat-free yogurt 1 1/2 cups reduced fat milk 3 tablespoons fresh lemon juice 3/4 teaspoon chili powder 1/2 teaspoon salt a pinch of cayenne […]
White Bean Soup with Rosemary
Yield: 4-6 servings This creamy soup relies on pureeing cannellini beans for its velvety texture – not heavy cream. If you use dried beans, measure 1.5 cups beans, soak them in plenty of water for about 3 hours, rinse, drain, and then simmer the soup in Step 4 for about 90 minutes, or until the beans are tender. If […]
Tangy Lentil and Chickpea Soup
Yield: 6-8 servings This soup is tasty! It’s almost more like a stew. Thick, rich, and full of vegetables, it makes for a satisfying meal. Ingredients: 2 teaspoons olive oil 3 stalks celery, chopped 2 medium yellow onions, diced 1 large potato, peeled and diced 1 teaspoon curry powder 1 teaspoon ground turmeric 1 teaspoon […]
Pickled Vegetables
Yield: about 4 pints The original recipe was for cauliflower, but it works well with carrots, Brussels sprouts, green beans, daikon radish, peppers, cauliflower – you name it! Ingredients for pre-brine: 2 small heads cauliflower (or equivalent volume of other vegetables – about 4 cups) 1 1/2 ounces salt (about 3 tablespoons fine sea salt or 5 tablespoons […]
Peppery Pasta with Arugula and Shrimp
Yield: 4 servings Fresh lemon juice, minced shallots, and a little Romano cheese go a long way towards adding nice flavor to this dish. Substitute fresh baby spinach for the arugula or Parmesan for the Romano – it’s all good! Ingredients: 1 tablespoon minced fresh garlic, divided 1 1/4 teaspoons black pepper, divided 1/2 teaspoon salt, divided […]
Minted Chickpea Salad with Bulgur
Yield: 6 servings This tasty salad is a good source of fiber, protein, and whole grains. Enjoy it in good health! Ingredients: 1 cup bulgur 2 medium tomatoes, seeded and chopped 1 cucumber, peeled, seeded, and diced 4 green onions, thinly sliced 2 garlic cloves, minced 1 15-ounce can chickpeas, rinsed and drained 1/4 cup fresh lemon juice […]
Crispy Broiled Cod
Yield: 4 servings Purchase one orange for this recipe – use the juice for the brine and the zest for the crust. If you can’t find black cod, halibut makes a nice substitute. Ingredients: 1 cup cold water 1 tablespoon salt juice from one orange 4 black cod fillets (about 6 ounces each) 1 teaspoon Dijon mustard 1 […]
Chopped Vegetable Salad
Yield: 4 servings This marinated vegetable salad is colorful, healthy, and delicious. Feel free to substitute vegetables you have on hand – sliced radishes, zucchini, sugar snap peas, red onion, you name it – they all work well! This makes a nice side salad, with or without the mixed greens. Ingredients: 1/2 cup corn kernels (1 ear of […]