I couldn't help myself: I found one teeny, pretty, ripe tomato at the market, and I had to have it. The tomato, beautiful and flavorful as it was, didn't quite fulfill my craving for tomato flavor in this salad, so I decided to bump up the vinaigrette dressing with rich sun-dried tomatoes and a bit of garlic. If I'd had any of my own slow-roasted tomatoes in the freezer (as I hope you do), I would have added those instead. At this time of year, my refrigerator always harbors a collection of dark leafy greens. There's nothing better than tossing a few together in a mixing bowl with a sturdy sun-dried tomato vinaigrette. Add a few things for texture and crunch; I used cucumbers and... Read more →


Winter salads can be a challenge, but really, there's so much available as long as you stay away from rock-hard, plastic-looking pinkish tomatoes, overpriced asparagus, and other foods best eaten when they're in season in the summer. This meal-in-a-bowl began as a color study in reds and greens, with a handful of farro thrown in for texture (you could use barley or medium-size couscous instead). Instead of spinach, try kale, or a mix of lettuces and dark leafy greens. Swap dried cranberries for dried cherries, if you wish. This dish filled with fruits and vegetables couldn't be easier, or more satisfying, either as a side salad or a meatless main course. Healthy red and green meal-in-a-bowl salad, with spinach, berries and farro {vegan} From the... Read more →


At long last, in the middle of January, snow arrived in Boston. Not a huge amount yet, but more is on the way, and I'm going to make plenty of leftover mashed potato cheese soup to reward the hardy shovelers. Use your favorite mashed potatoes as the base. You could even use mashed garlic sweet potatoes. Loosen them up in a Dutch oven with a bit of vegetable stock or water; add spices; whisk in the yogurt and cheese; let everything melt together. This creamy good potato soup doesn't have any cream in it; Greek yogurt helps enrich the soup. If you don't have any leftover mashed potatoes, boil some diced potatoes until tender (dicing will make the potatoes cook faster), drain, and smash right... Read more →


"What makes these taste so good?" my husband Ted asked, after the first bite of these mushroom quesadillas with goat cheese and greens went dribbling down his chin. I started to explain about the gooey, melty goat cheese and how it holds the greens together while they wilt from the heat, but he didn't care. He was halfway through the quesadilla by then, bite after oozy bite. Nontraditional though they are, these quesadillas bundle the texture of mushrooms (sautéed to remove most of their excess liquid) with smooth goat cheese and a hint of dark leafy greens (use your favorite, spinach or kale or chard). I like to keep the theme going with spinach tortillas, though you can use whatever type of tortilla you like.... Read more →


When you set out to create a new recipe, where do you start? Seasonality of the ingredients? Color? Shape? Texture? Sweet versus tart? All of the above? In the case of this easy pan-made farro with butternut squash and pears and dried cranberries and feta, I began with pears so ripe and ready for action that they practically jumped into the frying pan. I diced and sautéed those pears along with a bit of leftover peeled butternut squash, added some of my new favorite ten-minute farro, and the dish began to come together. Tart feta cheese balanced the sweet fruit, and some acidity from the dressing brought everything together. Intended as a side dish, it became an irresistible main course, perfect for a meatless lunch.... Read more →


When readers of my old soup blog asked me for bouktouf, I winced just a little bit. The recipe for this Algerian vegan soup calls for two bunches of cilantro, and I am one of those people to whom cilantro tastes like soap. It turns out that the bright orange color isn't the only surprising thing about this soup; the addition of a large amount of lemon juice tames the flavor of the cilantro, in a good way, and gives the soup a lovely freshness. Here's the original recipe from The Soup Peddler's Slow & Difficult Soups, word for word (because nobody could improve on it). I halved the recipe and ended up with five cups of soup, which I cooked in a Dutch oven.... Read more →


Generally, I think of myself as a person who has not led a fear-based life. And yet, I spent decades living in fear of pressure cookers (once you see green beans plastered to the kitchen ceiling, you cannot unsee them). So I owe this risotto to my friend Kalyn, who nudged me back into pressure cooking, which turned risotto from nearly an hour of stirring (and upper arm exhaustion) to a quick six minutes at high pressure in my fail-safe electric pressure cooker, making this spinach and kale risotto officially fast food. Sun-dried tomatoes bring a little sweetness to balance the bitter greens, creating a risotto that's both easy and healthy. If you have your own slow-roasted tomatoes in the freezer, use those instead, and... Read more →