Baked Basmati Rice with Leeks and White Beans
I use to look at leeks and wonder what to do with them. Of course, I knew of leek soup but I always thought there must be a higher purpose for leeks. It took me a while (actually, a few years) but I found the perfect use for leeks in a side dish I call Baked Basmati Rice with Leeks and White Beans.
A while back, the New York Times printed a recipe for “Baked Rice With White Beans, Leeks, and Lemons” because commenters “have gone wild for this easy, hands-off, vegetarian main course…” That’s all I needed to read before deciding this was it. However, I had to figure out a way to make this recipe plant-based and a bit healthier: greatly reduce the olive oil (from 5 tablespoons to a few sprays), replace the white Basmati Rice with Brown Rice Basmati for more fiber, and ditch the parmesan (and use vegan parmesan made from cashews, sparingly). Read more
The Kale and Everything Salad
Kale is one of the most nutritious greens we can eat but the leaves have a bit of a bitter flavor so there are two things you can do to get your kale and enjoy it, too. First, remove the leaves from the stems (throw the stems out; but don’t put them in the sink disposal) and rip the leaves (or cut them) into bite-sized pieces. Place the shredded kale in a medium sized bowl and sprinkle with the juice of 1/2 lemon. Massage the leaves (I always count to 100 and that seems to work). You will notice the leaves will darken as you massage. This is good.
The second way to make kale more palatable is to mix these super greens with bean and vegetables. Pick your favorites or just choose whatever is in the refrigerator or pantry. In less than 15 minutes, a scrumptious, super healthy salad will be ready to devour! Read more
The Microgreen Salad
In the plant-based world, there is a common phrase “eat the rainbow” that is a constant reminder to eat a variety of fruits and vegetables every day. With that in mind, the following recipe for a salad combines greens (microgreens), fruits (apple, peach, and mango), vegetables (broccoli and carrots), and beans (garbanzo) along with lemon juice, dill, and pink peppercorns to make a delicious and nutritious super colorful salad that can be enjoyed for breakfast, lunch, or dinner. From start to finish, the salad takes about 15 minutes to make and looks as beautiful as it tastes. Read more
P.S. Kitchen in NYC
Finding P.S. Kitchen in New York City is definitely on my top ten list of notable discoveries in 2019. That the restaurant is in midtown (246 W 48th Street between 7th and 8th Ave) makes the discovery surprising because I rarely venture into midtown Manhattan when I visit the city: too many people, too many lights, too much noise. But, on a recent visit after an afternoon matinee on Broadway, I walked a few blocks and secured the front table by the window – an incredible table if you can get it. Walking in at 4 pm – an off hour – definitely increases your chances of snagging this front row light filled beautiful table with a cushioned bench and chair surrounding a picture perfect white table (below right in photo). Read more
Summer Corn Salad
Fresh Summer Corn Salad is an easy and delicious summer side dish made with 4 ingredients: fresh corn, tomatoes, parsley, and spices (preferably pink peppercorns, salt and pepper). But, the quality of the salad greatly depends on the quality of the ingredients: fresh corn, sweet cherry tomatoes, and fresh flat leaf parsley.
Fresh corn on the cob is abundant in August so finding good quality corn shouldn’t be a problem. Look for bright green moist husks. Read more
Summer Greens and Berries
Eating light in the summertime is as easy as tossing a salad together with fresh seasonal produce. Fill a large bowl with assorted greens (the darker the better) and then add a handful of blackberries, blueberries, and sliced strawberries along with a chopped avocado and sliced almonds for an added crunch. Drizzle some balsamic vinaigrette or your favorite dressing over the top, toss and serve. Lunch never tasted so good! Read more
Summer Chopped Salad
A few days ago I was making a party platter of fresh cut vegetables to dip in hummus when I realized I don’t know that many people who eat raw red, orange, or yellow pepper slices (and, I don’t know anyone who dips green pepper slices into hummus although there must be some green pepper fans out there).
So, I quickly decided to omit the peppers and instead use these “capsicums” (as they are called in Australia and India) to make a chopped salad. But, because peppers can be overpowering I added mangos, peaches, and the juice from a navel orange along with fresh flat leaf parsley, and a touch of salt and pepper to make a colorful, delicious, crunchy, and slightly sweet, savory side dish. Read more
Chickpea Pasta Salad
Chickpeas (also known as garbanzo beans) and pasta are not two foods that people think about putting together but if you’re looking for a fresh delicious new take on a summer pasta salad, look no further. Chickpea pasta is delicious, has a slightly heavier texture and heartier flavor than white pasta, and is infinitely more nutritious with 12 grams of protein and 1 gram of natural sugar per serving.
Full of greens, vegetables, and beans, the Chickpea Pasta Salad doesn’t need any oil or sauce to bring it together. Instead, the addition of an avocado (chopped) and the juice from a fresh lemon add a creamy tangy texture to the salad. Read more
In my quest to eat at least a cup of beans a day, I created this recipe that combines beans with vegetables, fruit, and fresh dill to make a delicious bean salad, worthy of any lunch or dinner plate. Easy to make, Bean Salad takes about 15 minutes to put together and easily serves four, but you can keep it all to yourself and snack on it throughout the day.
Crunchy, creamy, and delicious, the beauty of this salad is in the different textures, flavors, and nutritional content. Full of fiber, this salad also fills you up leaving you very satisfied. Read more
Roasted Sweet Potatoes, Beans and Veggies
Roasted Sweet Potatoes, Beans, and Veggies is a catch-all name for an entree that has it all: potatoes, beans, greens, carrots, and mushrooms. Although the star of the show is the sweet potato (three different kinds), the other vegetables and beans add a lot of flavor (and nutrients) to the dish.
Two helpful hints: don’t skimp on the seasoning. Although the vegetables are delicious together, a few teaspoons of dried spices can really add a lot of zip to this dish. Read more