Halal
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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.
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.
Colcannon With Roasted Squash and Apple
This is the sweetest of the colcannons I experimented with this week. The apple is the secret ingredient. I roasted the squash with the apple, but pulled the apple out before the squash because it roasts more quickly at 425 degrees.
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.
Whole Wheat Bread, Apple and Cranberry Dressing
Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole wheat bread, one that isn’t at all sweet. A mixed grains bread would also work. The apple and cranberries contribute sweetness, tartness and texture to the classic dressing. I bake this in a gratin dish; you can double the recipe if you want to use it for a stuffing as well, and put half inside the bird. But, moistened with a well seasoned vegetable stock, the dressing makes a great vegetarian side dish. Just be sure to use plenty of stock to moisten, as the problem with most stuffings that are baked outside the bird is that they are dry. Tender apples like McIntosh, Gala, Macoun and Cortland work well in this dish.
Bulgur and Walnut Kibbeh
These patties make a great destination for fine bulgur. Kibbeh (called kufteh in Persian and köfte in Turkish) are usually made with a mixture of ground meat and bulgur, but there are vegetarian versions as well. This mixture of bulgur and walnuts is pungent with garlic and fragrant with parsley and fresh mint. They make a nice appetizer.
Bulgur Pilaf With Dried Fruit and Nuts
Pearl Couscous With Sautéed Cherry Tomatoes
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don’t just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Pear Cranberry Galette
I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they’re not overly ripe.
Sautéed Apple Rings
I came across this utterly simple idea in Deborah Madison’s “Vegetarian Cooking for Everyone.” She serves hers as a dessert with ice cream, a lovely use for the apples (which she also embellishes with raisins and pine nuts). I think they make a great addition to the Thanksgiving buffet, to go with the turkey along with cranberry sauce. Or serve them with your latkes next month! Breakfast is another meal where these are welcome, right on top of your whole wheat buttermilk pancakes. I find that the apples will caramelize most efficiently if you don’t crowd the pan, so I begin by sautéing the apples in 2 batches, then I combine the batches for the final addition of vanilla and optional brandy or calvados. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns, work well in this dish.
Greek Chicken and Tomato Salad
A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.
Persimmon Spice Bread
At my farmers’ market one vendor was selling over-ripe fuyu persimmons for $1 a pound and I bought a few pounds just to make purée, which I used for dense, sweet quick breads like this one and for muffins. According to Deborah Madison, persimmons contain enzymes that will react with the flour and prevent the bread from having a nice crumb, so you must first neutralize them by stirring baking soda into the purée. This also causes the purée to become gelatinous, but the gelatinous mash is easy to break up with a whisk and will dissolve when added to the batter. Freeze any leftover purée.
Cucumber Salsa Salad
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
Greek Black-Eyed Peas Salad
Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.
Marinated Olives
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
Egg and Herb Salad
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Pear Clafoutis
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.
Savory Oatmeal Pan Bread
This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.
Apple Pear Strudel With Dried Fruit and Almonds
This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer.
Oatmeal Tabbouleh
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten. Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs. For best results, toss the soaked oats with the dressing and refrigerate overnight.
Focaccia With Tomatoes and Rosemary
This beautiful bread is a great way to use summer tomatoes, but the heat from the oven will draw rich, deep flavor from the less flavorful ones found in winter as well.
Walnut Fougasse or Focaccia
What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.