December 2009

Quinoa with Carrots and Bok Choy

Quinoa with Carrots and Bok Choy
Source of Recipe
The Boston Globe, May 6, 2009
Serves/Makes/Yields
6

Quinoa (pronounced KEEN-wah) is a high-protein cereal grain from South America. The tiny seeds have a fluffy, slightly crunchy texture and mild nutty-grassy taste when cooked. To remove any traces of the seeds' natural residue called saponin, rinse the quinoa well with cold water before cooking.

 

Eggs with Potato and Asparagus Hash

Eggs with Potato and Asparagus Hash
Source of Recipe
The Boston Globe, May 6, 2009
Serves/Makes/Yields
6

Pair the asparagus with potatoes and small cubes of ham or roast turkey. Blanch them separately so the green spears maintain their vibrant color and then saute the whole mixture together until crisp and browned. Top with over-easy eggs and sprinkle with fresh thyme. The eggs here are over-easy, but you can poach, soft-boil, or scramble them before setting them on the hash.

 

Fruit Salad with Lime and Mint

Fruit Salad with Lime and Mint
Source of Recipe
The Boston Globe, May 6, 2009
Serves/Makes/Yields
6

Fruit salad, often left to the folks at the supermarket, can achieve dressy status with fresh mint, a drizzle of lime juice, and honey. Rather than tossing this salad in a bowl, melons and berries are arranged on a platter and sprinkled with lime juice, honey, and fresh mint.

 

Yogurt Cheese with Avocado Puree

Yogurt Cheese with Avocado Puree
Source of Recipe
The Boston Globe, May 6, 2009
Serves/Makes/Yields
6 as an appetizer

Yogurt cheese begins with plain yogurt, which is poured into a strainer lined with cheesecloth and refrigerated for a few hours or overnight. The yogurt releases some whey and turns into a tangy white spread. It forms the basis of this appetizer, which can also begin with unflavored Greek yogurt. Spoon it onto a dish, and beside it, set ripe avocado mashed with lemon juice, a rich element to balance the yogurt's sharpness. Then spoon a little salad of finely chopped tomato, bell pepper, black and green olives, and capers to offer fresh and slightly salty tastes.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Recipe Photo: Crispy Black Bean Tacos with Feta and Cabbage Slaw
Source of Recipe
Bon Appétit | February 2009
Serves/Makes/Yields
4

Who needs meat? The cumin scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a complete protein—by adding Mexican rice.

Triple-Ginger Cookies

Recipe Photo: Triple-Ginger Cookies
Source of Recipe
Bon Appétit | December 2009 by Dede Wilson
Serves/Makes/Yields
Makes about 40

A combination of ground, crystallized, and fresh ginger gives these soft, chewy cookies their intense flavor.

Yield: Makes about 40

2 1/2 cups all purpose flour

Italian Fish Stew

Italian Fish Stew
Source of Recipe
The Boston Globe, February 20, 2008
Serves/Makes/Yields
6

The fish stew uses fresh boneless cod simmered in a tomato and red wine broth. Chunks of potatoes help to give the stew some heft, while green olives, onions, and fresh herbs add depth. The meal begs for a loaf of crusty Italian bread.