Halal
721 recipes found
Cabbage, Onion and Millet Kugel
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn’t hesitate to serve this as a main dish.
Sweet Millet Kugel With Dried Apricots and Raisins
Millet, a light, fluffy gluten-free grain that is a good source of magnesium, manganese and phosphorus, lends itself beautifully to both sweet and savory kugels. In fact, this kugel turned me into a millet convert
Cottage Cheese Pancakes With Indian Spices
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don’t even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
Cornmeal and Oatmeal Polenta With Tomato Sauce and Parmesan
I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It’s a comforting, satisfying meal.
Chicken, Chermoula and Vegetable Sandwich
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Purslane Salad With Mushrooms, Walnuts and Olives
One of the things I like best about these greens is that they’re good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.
Blueberry Coconut Oatmeal Pudding
I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.
Spicy Lentil and Sweet Potato Stew With Chipotles
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in. The combination, with the savory lentils, is a winner.
Mushroom and Daikon Soup
Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu
I used a beautiful green I’d never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly kale makes a fine substitute. Also, you can substitute white rice for the brown.
Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Grilled Goat Cheese, Roasted Pepper, and Greens Sandwich
The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it. I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them. But it’s not a must; the peppers and goat cheese with the greens are what really stand out. I stir everything together and spread it on the bread. It’s always a good idea to have a roasted pepper on hand for quick dinners like this.
Seared Fish With Beet Salsa
I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small – about 1/8 inch dice. The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of foods, not just fish. If you’re vegetarian or vegan, try it with grains; it’s especially nice with red quinoa.
Grilled Feta and Roasted Squash Sandwich
I had a hunk of butternut squash lingering in my refrigerator, and it turned out to be the perfect ingredient for a grilled cheese and vegetable sandwich. I roasted it to bring out its sweetness, and paired it with chopped fresh sage, my favorite herb to use with winter squash. The rest came together quite naturally. The sweet and earthy flavors against the salty feta are perfect. You’ll have more mashed roasted squash than you need for one sandwich. Use it in another, or freeze it for another night when you’re too tired to cook.
Greens and Mushroom Panini
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
Tomato Salad With Turkish Tahini Dressing
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Mixed Greens Galette With Onions and Chickpeas
A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready to go. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame and ground sumac called za’atar. You can make za’atar yourself or buy it from Middle Eastern markets or Penzey’s Spices.
Warm Chickpeas and Greens With Vinaigrette
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.
Roasted Mushroom and Gruyère Sandwich
For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You’ll need only half of the roasted mushrooms for 1 sandwich but you’ll find a good use for the rest of them, I’m sure.
Pappardelle With Greens and Ricotta
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
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.).
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.
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.