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Recipe: Beet walnut salad
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Artichokes alla Romana
Dietitian's tip: Stuffed artichokes make an appealing and substantial side dish. The simple but flavorful stuffing complements the artichokes' nuttiness without overpowering them. By Mayo Clinic staff
Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Watercress, avocado, and caramelized pineapple walk into a bar, in Cuba. We're on the cusp of the spring love affair we've been waiting for all winter. But guess what else is in season, just a bit further away? Pineapple. And avocado!
Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad
Soy: Healthy Or Harmful?
Soybeans are handy. Aside from the traditional foods they bring us -- edamame, tofu, tempeh, and many others -- they transform into tasty substitutes for milk, yogurt, ice cream, bacon, burgers, and sausage. With no animal fat, cholesterol, or sensitizing animal proteins, they side-step the problems that animal products can cause. Cow's milk, for example, is linked to Type 1 diabetes and anemia in children and increases the risk of prostate cancer in men.
Jenny Holm: Georgian Eggplant Rolls with Walnut-Garlic Filling
I first tasted Georgian food as an exchange student in Moscow. My host mother Masha introduced me to it on nights her boyfriend Igor wasn't home, since he couldn't abide the garlic that permeates nearly every Georgian dish. This was one of my favorites, the tender fried eggplant forming a finger-friendly pocket around its pungent filling, nutty and creamy and herbal in a way I'd never experienced before. Five years later, when I took a job teaching English in Georgia largely in order to cook and eat this food every day, my Georgian host mother Shushana taught me her recipe for this dish, on which my own is based. (For instance, I have omitted the ground marigold petals that add color to many Georgian dishes, since they are all but impossible to find in the US.)I worked on two things over the weekend: organizing my photos into scrapbooks, and making this Parmesan Celery Salad. For years, I've had piles of photos accumulating in drawers, on desks, and in boxes. I suspect it is going to be a long process wrangling them into some sort of order, but at least I now have a plan. The salad? It's crisp and vibrant from the celery and jolt of lemon, creamy from the warm cannelloni beans dusted with wispy threads of grated Parmesan. It hits the warm beans and melts instantly.
Parmesan Celery Salad Recipe
As much for its beautiful purple-red hue and distinctive sweet flavour as its nutritional benefits, the beetroot is my favourite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups. I'm not nearly as fond of parsnips ordinarily, but their flavour makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise. In this simple and wholesome soup, both parsnips and carrots are puréed and added to beets separately to create multiple layers of flavour and colour that will warm and please the eyes and palates of your guests. {*style:<i>1 cup dried white kidney (cannellini) beans 4 medium beets
Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles
Andrew Scrivani for The New York Times 1 1/2 cups red rice, like Bhutanese red rice or Lundberg Wehani 1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica
Red and Black Rice Stuffing With Red Lentils — Recipes for Health
Roasted Peppers with Nectarines Recipe at Epicurious.com
Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly.
Spicy Azuki Bean and Brown Rice Salad
Known simply as "red bean" where it is widely cultivated in east Asia, the little azuki bean is rather neglected elsewhere … a bit of a shame given its light and creamy texture and mild, slightly sweet and nutty flavour when cooked that make it an easy and delightful pairing with other Asian tastes. Quite for that reason I came up with this simple and zesty Asian-style azuki and brown rice salad to go along with my Mushroom, Miso and Seaweed Soup to complete a nourishing and colourful light dinner. This is also my submission to this month's No Croutons Required . You have until the 20th of July to send in your soup or salad creation featuring grains .