June 9, 2016
Serves 6 to 7 as a vegan center-of-the plate dish 2 pounds beets 21/4 teaspoons sea salt, plus more to taste 9 ounces (11/4 cups) Beluga lentils 4 ounces carrots, finely diced 3 cloves garlic 1 dried chili de árbol 6 to 8 ounces tender beet greens or rainbow chard 2 tablespoons extra-virgin olive oil 1 large red onion (8-9 ounces), quartered and thinly sliced 11/2 tablespoons balsamic vinegar 1 recipe Agave Lemon Vinaigrette (see note)
February 26, 2016
6 to 8 servings 11/2 tablespoons olive oil 1 medium onion, diced 1 large carrot, diced 1 celery rib, diced 1/2 cup stemmed and diced shiitake mushrooms (or mushrooms of your choice) 1/2 cup diced zucchini 1/2 teaspoon fine sea salt, more as needed 4 cloves garlic, finely chopped Leaves from a few sprigs fresh thyme 2 teaspoons minced fresh rosemary, or more as needed 1 teaspoon dried oregano 3/4 cup red wine 1 cup dried green lentils 21/2 cups no-salt-added vegetable broth, or more as needed 11/2 tablespoons red wine vinegar Fresh ground pepper 11/2 cups fresh or frozen corn kernels 3 cups mashed potatoes 1. Heat the oil in a large skillet over medium heat.
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 10 medium carrots, cut in half widthwise, and quartered lengthwise 1 large onion plus one small onion Extra virgin olive oil 1 tablespoon cumin 1½ to 2 tablespoons red curry paste, dependent on spice tolerance 1 medium lime, juiced 1 cup coconut milk 1/2 cup black lentils Salt 2 tablespoon cilantro 2 batches socca (see recipe) 1. Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
July 3, 2015 |
The vegan food and juice revolution that's been a rising "fast-casual" wave in Philadelphia is starting to make some ripples at the Shore. Greens & Grains in Ventnor cooks hearty and flavorful plant-based meals-to-go at its month-old little storefront, from tomatoey coconut-curried lentils over rice to cool soba salad and surprisingly good faux meatballs made from eggplant and tofu. Juices and salads, though, are G&G's sweet spot. The vivid purple Coco Glow smoothie (bananas, berries, coconut)
December 27, 2013 |
We had a lot on our plates for our final cooking class at Bayard Taylor Elementary in North Philadelphia, especially for fifth-grade cooks: We were preparing dinner for their families, cooking the favorite recipes from the ones they had learned. Each of the five children had invited two guests. At least that was the plan. Somehow, we ended up with three younger siblings in the kitchen: Kareema Brown's younger sister, Kiara, 10, and the little brother and sister of Yariel Fernandez, Bryan, 9, and Yarianna, 7. And Bryan, a high-energy boy, was already running laps around the prep area.
December 13, 2013 |
'This looks like fish food," said Mark Ramirez, when he opened the bag of lentils we would be using to make soup. "Or the stuff you feed the ducks at the zoo. " None of the fifth graders in the cooking class at Bayard Taylor Elementary School in North Philadelphia had ever had lentils. "Do they taste like peas?" Kareema Brown asked. "Not really," I said. "They don't really have a strong taste, they take on the flavor of the things they're cooked with. But they are so good for you - full of protein, fiber, vitamins, and minerals.
February 14, 2013
Makes 8 to 10 servings 1 onion, peeled and quartered 6 ounces (approximate- ly 11 slices) bacon or pancetta Small handful fresh parsley 1 clove garlic, peeled 2 tablespoons olive oil 3 cups lentils, brown or green, rinsed 14-ounce can diced tomatoes, plus 12/3 cups cold water to rinse out 2 bay leaves 21/2 quarts chicken or ...
December 6, 2012
The old and the new At the lovingly restored Shane Confectionery in Old City, the Berley brothers still offer the classic buttercreams and clear toys that Philadelphians count on for the holidays, but they've also introduced several newbies. There's seasonal items like giant peppermint marshmallows dipped in dark chocolate and artisanal peppermint bark, and then year-round wonders like the Whirly Berley Bars: salted caramel and dark chocolate nougat enrobed in dark chocolate, sprinkled with cocoa nibs.
December 22, 2011 |
Consider offering something that is richly savory, but won't weigh down the party this holiday season. We started with a beautiful side of salmon, roasted it with butter and garlic, then dressed it with a warm lentil salad spiked with citrus and pomegranate. The result is a beautiful dish that will make a statement. If you can't find creme fraiche, substitute sour cream or Greek-style yogurt. Roasted Salmon With Warm Lentil Salad Makes 10 servings 2 cups green lentils 4-pound side of salmon, skin on 1 clove garlic, finely minced 2 tablespoons butter Salt and ground black pepper Zest and juice of 1 lemon Segments of 3 oranges Seeds of 1/2 pomegranate 1 teaspoon ground coriander 1/4 cup chopped fresh cilantro Splash of hot sauce 8-ounce tub creme fraiche Juice of 1 orange 1. Heat the oven to 400 degrees.