Healthy

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Sunday Morning Coffee: November 24, 2019

This has been the busiest, most frenetic week of the fall by far. Perhaps predictably, I got a bit sick in the middle of it all. Luckily, it’s nothing too bad, just a flurry of deadlines clustered together. This is what I signed up for, and I love, but this week was super hard. I … Read more

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Carrot-Ginger Soup with Lentils

The idea for carrot-ginger soup is not necessarily ground breaking, but the addition of the red lentils, which lends a creamy, hearty texture and flavor to the soup takes this recipe to new levels. The lentils contribute quite a bit of protein, turning what might otherwise be a flavorful starter into a satisfying vegetarian main course.

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Caramelized Onion and Goat Cheese Frittata

Here’s a simple, satisfying idea for a quick weeknight meal (which is what we chose to do) or a make-ahead Mother’s Day brunch for the upcoming weekend.

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Not Boring Lentil Soup

It’s January, which means so many people are turning to things like lentil soups to help with new year’s resolutions. But that’s not what I’m doing (or recommending). This lentil soup is here because I spent December tweaking it and perfecting it. It’s here because after trying so, so many boring and lackluster lentil soups, … Read more

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Kale Salad with Cherries and Pistachio Dressing

One of the best restaurants in Harvard Square, Alden & Harlow, has what they call the “ubiquitous kale salad” on their menu. The name is tongue-in-cheek, but the salad itself is phenomenal. The greens themselves are all kale (something that can be hard to pull off), and there’s nothing else garnishing the leaves except a … Read more

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Strawberry Oatmeal Bars

Strawberry Oatmeal Bars Ingredients 1 pint strawberries 1 cup flour 1 cup oats 1/4 cup ground flaxseed (optional – if not using, increase the flour by 1/4 cup) 1/3 cup brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 3/4 cup butter, melted 1. Preheat oven to 350 degrees. Wash and prepare … Read more

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Stir-Fried Rice with Tofu and a Peanut-Mango Sauce

Every once and awhile, I hit upon a recipe that David raves about. He tries to be pretty honest about the dishes I come up with, letting me know what parts work well, where they could use a little more work. It helps ensure less-than-stellar recipes get more revisions before being finalized and posted (or … Read more

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Black Bean and Sweet Potato Vegetarian Chili

  This answer to the question “what’s for dinner tonight” stems from my recent efforts to cook more with dried (versus canned) beans. I had dried black beans on hand, and not quite sure what to make with them, I turned to the idea of vegetarian chili. To be a successful vegetarian main dish, it … Read more

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Tilapia with Wine-Simmered Tomatoes and Garlicky Breadcrumbs

Ingredients 1 lb tilapia fillets (4 approximately 4-ounce fillets) 1 medium leek 2 pints cherry tomatoes, halved 1 cup white wine 1 Tablespoon olive oil Buttery Bread Crumbs 1/2 cup bread crumbs. 1 Tablespoon butter, melted Steps 1. Heat 1 Tablespoon of olive oil in a skillet. Add the leeks and cook until soft, about … Read more

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Shrimp and Vegetable Lo Mein