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1474 recipes found
Alsatian Pear Kugel With Prunes
Ginger Vinaigrette
Clam or Mussel Stew With Greens and Beans
This is a great winter seafood stew adapted from a much richer recipe by the late Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It’s easy to make and easy to serve.
Spring Lamb With Baby Greens
Buttered Fine Noodles With Parmesan
Couscous, Pork And Apricots
Carrot Wraps
Chef Ana Sortun, a chef who has a wonderful restaurant in Cambridge called Oleana, presented a delicious carrot “shawarma” at the recent Worlds of Healthy Flavors conference at the Culinary Institute of America in St. Helena, Calif. Her husband is a farmer, and at this time of year she i’s always looking for ideas for using the carrots he grows. These wraps are inspired by Ana’s, but have a slightly less complex paste/sauce than hers. (It is also more Georgian than Turkish.).
Apricot Poached Pears
Georgian Cilantro Sauce
Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Skillet Mushrooms and Chard With Barley or Brown Rice
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.
Grilled Quail Wrapped In Grape Leaves On White Bean Salad
Parsley Salad With Barley, Dill and Hazelnuts
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
Fajitas (Meat-filled tortillas with hot sauce)
Stuffed Avocado, With Herbed Scallop Ceviche
Barley, Corn And Lobster Salad
Skillet Collards and Winter Squash
Barley water is used to make nutritious beverages in many cuisines. I discovered that it can be useful as a sort of sauce when I used the water I'd drained from my purple barley to moisten a pan of vegetables. The barley water added rich flavor and texture to the already delicious vegetables.
Gray Foy's Mixed Greens
Bulgur and Lentil Salad
The best lentils for this hearty salad are French green lentils or black beluga lentils. They’re more likely to stay intact while cooking than brown lentils.
Greens-and-Sardine Salad
Guizadas (Nut Cakes)
Bulgur Pilaf With Chickpeas and Herbs
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn’t be a simpler dish to make.
Bulgur Pilaf With Red Peppers And Tomatoes
Cantaloupe-Lime Agua Fresca With Chia Seeds
A light, refreshing blender drink that is sweet and a little bit tart. Although I make this in a blender, I think it qualifies as an agua fresca rather than a smoothie, as it is made with pure fruit, enriched with a spoonful of soaked chia seeds. The flavor of the drink will only be as good as your melon, so seek out the best cantaloupe, or other sweet orange melon, you can find. I don’t add sweetener to the drink, but you can if you think it needs a little something.
Romaine Salad with Couscous Confetti
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn’t a grain, but it plays a grainy role here), as there’s more lettuce than couscous.