Hi there, world! I haven’t posted anything in quite a bit because I’ve been in graduate school, a completely rewarding and eye-opening experience that also unfortunately ate all of my free time. I spent an intense year studying public health and more specifically, nutrition and food access. My interests in sustainability, food production, and overconsumption were piqued even more this past year, so I plan to post in the coming months about some of the fascinating topics I researched.
Now that I’m back to real life and have more time to spend in the kitchen, I decided to perfect a dip recipe that would be tasty with fresh vegetables. I’ve come across many green goddess dip recipes over the years, but wanted to make one that packed in as much greenery as possible, and swapped out much of the mayonnaise for greek yogurt. It’s easy to make a batch to divide into several small containers to take to work and one larger one to keep at home.
½ cup parsley
½ cup chives
½ cup dill
1 cup fresh spinach leaves (or ¾ cup frozen spinach)
¼ cup mayonnaise
1 cup lowfat Greek yogurt
1 tsp. Lemon juice
1 anchovy (or 1 teaspoon anchovy paste)*
5 turns freshly ground pepper
Generous pinch of salt
Prepare the herbs by washing them all thoroughly. A colander and lightly flowing cool water usually works best, but really get in there and move the leaves around because they can be gritty and dirty. Dry the herbs on a clean kitchen towel. For the parsley and dill, pull off the leaves/fronds and discard the stems. For the chives, just trim any dingy-looky ends. Put all of the prepared herbs into a food processor fitted with a regular blade. Wash and drain the spinach and add that to the food processor. Pulse to blend into a rough chop. FInally, add the other ingredients and blend again until smooth.
Serve with fresh vegetables or chips for dipping. You can also use it as a salad dressing.
* Don’t be weirded out –try it! It won’t taste fishy at all, it simply adds a salty and umami flavor. And, anchovies are the secret ingredient in delicious foods you love like caesar dressing and puttanesca sauce too, so you might as well keep a tube of it in the fridge!
Herbs in food processor
Herbs after food processing
Add spinach to chopped herbs
Measure the yogurt and mayonnaise
Combine all ingredients
Process all together
Great for on the go
…or at home!
I love me some pasta. Picture the Cookie Monster going to town on some chocolate chip cookies, and that’s pretty much me every time I’m around macaroni and cheese or spaghetti pomodoro. It’s delicious, filling, and works with all kinds of sauces as well as in soups and in casseroles. So what’s a girl to do when trying to cut back on refined white flour?
There are a lot of gluten-free pasta options available. Always read the ingredients on the back of the box so that you know exactly what it’s made from. I was too naive the first few times I bought gluten-free pasta, only to get home and see that the pasta I had bought was made with corn or rice flour. There’s nothing inherently wrong with those ingredients, but the rice pasta sat in my stomach like a rock, and the corn pasta came apart into a mushy mess when cooked. I also tried a few brands of lentil pasta but it didn’t hold its shape and created a slimy foam when I cooked it.
Then one day I walked down the pasta aisle at the grocery store and a light from heaven shone down over a box of Tolerant brand red lentil penne. Actually, it wasn’t that dramatic — my best friend recommended the brand to me. But it did end up being a game changer. NOTHING can really be a substitute for real pasta, so I recommend saving that for your favorite recipes. But for a quick and healthy (Lentils provide protein!) mid-week meal, throw together some Tolerant red lentil penne with marinara, or their green lentil elbow macaroni with pesto. You can find it at most natural food grocery stores, or on Vitacost.com. And skip the spiral shape kind which is too dense and hard.
Made with green lentils; looks like regular pasta
Delicious with homemade pesto!
I like meat, but sometimes I just don’t feel like I need or crave it in my meal. And it seems from recent research that skipping meat a few times a week is fine, even healthier (psssst…Americans eat too much protein).
Asian cuisine is one of my favorites, and I’m always tempted by the cashew chicken or the chicken and broccoli dishes on menus. But what I really like is the combination of crunchy cashews and tender broccoli in a savory brown sauce. And anyway I can never get the chicken into those thin slices while cooking at home like the restaurants do. So I set out to make a go-to recipe with just cashews and broccoli as the main stars. You can easily add chicken chunks to this recipe and I like to serve it over brown rice but it’s also great with noodles or just on its own.
- 1 cup uncooked brown rice
- 2 cups water
- 1 tbsp sesame oil
- 2 cloves of garlic, sliced thin
- 4 tsp low-sodium soy sauce
- 2 tsp natural ketchup (such as Tessemae’s)
- 1 tsp brown sugar
- 1 tbsp minced ginger (fresh or jarred)
- 2 tbsp oyster sauce
- 1 tsp cornstarch
- 1 cup water
- 4 cups cooked broccoli florets (steam and then run under cold water to stop cooking)
- red pepper flakes
- 1 cup cashews
For the rice:
Put the rice and 2 cups water in a small pot and stir together. Bring to a boil, stir, and reduce to a simmer. Cover and stir periodically until the water is absorbed. Test the rice and add more water if needed until it is tender and cooked-through.
For the stirfry:
Heat the sesame oil on medium heat in a large pan. Add the sliced garlic and cooked until golden and fragrant. With a slotted spoon, transfer the cooked garlic to a bowl. In the same pan, combine the soy sauce, ketchup, brown sugar, minced ginger and rice vinegar. Stir as the sauce simmers. Combine the 1 cup of water and the cornstarch in a small pitcher until the cornstarch is dissolved. Stirring constantly, slowly add the cornstarch mixture to the sauce in the pan. Stir the sauce slowly as it simmers and thickens. Add the cooked broccoli and cashews and coat with the sauce. Remove the pan from the heat. Serve the cashew-broccoli and sauce on a bed of the brown rice.
This noodle dish is like an Asian version of pasta primavera. Just whole wheat noodles, fresh veggies, and a slightly tangy and savory dressing. It’s great for leftovers because it’s meant to be eaten cold, and the flavors continue to meld together after day one. You can substitute your favorite vegetables or whatever is in season — aim for a colorful mix!
8 oz. buckwheat soba noodles
1 small onion, peeled and cut into thin strips
2 cups broccoli, washed and chopped
1 cup bell peppers, washed and chopped
1 cup mushrooms, washed and sliced
1 cup summer squash, washed and sliced
1 tablespoon sesame oil
½ cup fresh cilantro leaves, washed and rough-chopped
1/4 cup rice vinegar
1 tablespoon olive oil
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon oyster sauce
Boil noodles according to package directions. Drain, toss with olive oil (so that it doesn’t stick together in a clump) and cool. In a large pan or dutch oven, heat sesame oil over medium heat. Add the onions and vegetables. Stir occasionally until the onions are translucent and the vegetables are just tender. Remove from heat and let cool. Meanwhile, in a small bowl or pitcher, combine dressing ingredients and whisk together. Mix noodles together with the vegetables, add the cilantro, and pour the dressing over all the ingredients. Toss together until the noodles are well coated.
Chop the vegetables
Strain the noodles
Sautee the vegetables
Add the cilantro
Pour the dressing
The finished product!
One of my favorite stalls to visit at the Dupont Circle Farmers Market every Sunday is New Morning Farm. The organic farm in south-central Pennsylvania produces fruit, vegetables, and herbs that are always colorful and flavorful. The other week, I received a Twitter message from the farm challenging me and some other local bloggers to create new recipes for the collard greens that are often overlooked at the market. Kale and spinach are now trendy, leaving collard greens behind in the dust. I was excited to get my creative (green) juices flowing. I’ve eaten collard greens before, but only in its most common southern-style form — slow cooked with a salty ham hock. I decided not to overcook it into a grayish-green oblivion, but instead keep the vibrant green color by wilting it with fluffy whole-wheat cous cous, tender chunks of acorn squash, and tart dried cranberries. The result was a flavorful dish for early autumn.
Collards are great for peek-a-boo
1 small acorn squash
*3 cups cooked whole wheat cous cous
1 bunch collard greens
1 medium sweet onion
1 cup dried cranberries
1 + ½ tablespoon ghee (clarified butter)
salt to taste
Peel the squash and cut off the stem. Cut the squash in half lengthwise and scoop out the seeds. Cut the two halves into small bite-sized pieces. Prepare the collard greens by washing them thoroughly, cutting out the stems and then rolling them into a bunch lengthwise and chopping them into 1-inch strips. Dice the onion. Heat ½ tbsp. of the ghee in a large pan over a medium flame. Add the onions and stir until they become a golden-translucent. Transfer the onions to a bowl and add 1 tablespoon ghee to the pan and melt before adding the cubed squash. Lower the heat to medium-low. Cook covered, stirring occasionally, until the squash is tender when stabbed with a fork. Add the greens a stir until they just start to wilt. Remove from the heat and add the cous cous, onions and dried cranberries. Gently fold all the ingredient together to combine. Add salt to taste (but remember the bouillon already added some salty flavor).
*Follow the instructions on the box to prepare your cous cous, but instead of plain water, add the appropriate amount of vegetable bouillon for flavor.
In the past few years it seems to be hail to the kale in grocery stores and on restaurant menus. Kale salads are available everywhere from the trendy DC restaurant Lincoln to the WaWa before the Bay Bridge. And now kale chips are much more widely available than just at health food stores. Maybe someday we’ll even see kale on the dollar menu at McDonalds!
My favorite way to enjoy kale is in a caesar salad. Caesar salad is pretty standard on restaurant menus, and the traditional version with romaine lettuce is tasty, but kale has more health benefits than lettuce (it has more iron than even beef!). I make kale caesars with lacinato kale — also sometimes called dinosaur or tuscan kale. It is flat and smooth and I find it a lot easier to eat than curly kale which is completely unruly on your fork and makes you feel like a slob. Kale is definitely tougher than lettuce but that’s why I think it’s complemented so well by caesar dressing, which is really creamy and flavorful. I generously dress this salad, even though I’m usually a light-on-the-dressing girl, so that the flavor balances out the vegetal toughness of naked kale. This dressing does not contain raw eggs, like a lot of caesar dressings. It’s also made with greek yogurt to boost protein. Don’t be intimidated by the anchovy paste. They sell it in squeeze tubes in most grocery stores and it DOES NOT make the dressing fishy. You won’t even know it’s in there. Spoiler Alert: It’s the secret ingredient in every real caesar dressing. Go crazy with toppings like radish slices, homemade croutons, hard-boiled eggs, or anything else!
1 large bunch Lacinato kale
¾ cup Parmesan cheese, grated
½ cup olive oil
¼ cup plain Greek yogurt
1 tbsp. red wine vinegar
1 tbsp. lemon juice/juice from a large lemon wedge
1 tsp.anchovy paste
1 tsp. Dijon mustard
1 garlic clove
Wash kale leaves thoroughly in a colander. Especially organic kale can often contain little buggers, obviously, because it hasn’t been sprayed with pesticide. But no thank you to eating those little guys. Dry the kale thoroughly and tear out the stems. Tear or chop the kale into bite-size pieces and put into a large bowl.
For the dressing, combine all ingredients in a mini-blender or food processor and blend until smooth. spoon desired amount of dressing onto the kale and toss until fully combined. It’s best to let the salad sit for a while after dressing it. With most salads, the greens get soggy and wilted, but with tough kale you want the dressing to somewhat saturate the greens.
Note — You can keep the dressing in a container in the fridge for up to a week and a half and use it as needed on individual-size salads — these are great to take to work for lunch.
The other day I had one of those moments in the grocery store where I stared blankly at the produce shelves thinking, “Why did I not plan what I’m going to make dinner next week before coming into the store?” Because that’s the thing, if I don’t go in with a game plan, I come out with 17 random things that can’t possibly be put together into a sensible/edible meal. Then I had a small epiphany right there next to the bananas, realizing that a favorite and easy meal favorite of mine are vegetables sautéed with some kind of grain. I knew I had something in the barley/risotto/rice family at home, so I bought two vegetables that I thought would make a yummy meal: leeks and mushrooms. I’ve met a lot of people who have a lifelong aversion to mushrooms. I plead with you — give them another shot! They are tender, filling, flavorful and they make so many dishes really tasty. If you aren’t familiar with leeks, they look like scallions that have been roid raging. They similarly have an oniony flavor, although not an overpowering one. When I got home, I decided the leeks and mushrooms would be best with farro, an “ancient” Roman grain — props to my Italian ancestors for cultivating this wonderful food. Yes, this is a vegetarian recipe, but the hearty farro and mushrooms easily make it a main dish. Hope you enjoy it!
2-3 medium leeks (or 1 ½ REALLY BIG ones)
3 large portobello mushrooms or 1 pint button mushrooms
1 cup farro
2 cups vegetable broth (you can use vegetable bouillon cubes and water)
1 tbsp butter
1 tbsp olive oil
½ tsp salt (if desired)
Put the vegetable broth and farro into a small saucepan and bring to a boil. Reduce to a simmer and cover. Cook for about 20 minutes or until the grain is tender and the liquid is almost all absorbed. Remove from heat. Meanwhile, slice leeks crosswise into ⅛ inch slices. Rinse in a colander (leeks grow in sandy dirt and often bring the outside in with them when they are harvested). Clean the mushrooms by wiping them gently with a dampened paper towel. Cut mushrooms into ½ in pieces. On medium heat, melt butter and olive oil together in a large saucepan or dutch oven. Just as the butter starts to become golden and bubbly, add the leeks and mushrooms. Add the salt. Stir to coat with the butter and oil and stir every few minutes until the vegetables are tender. Mix the vegetables with the cooked farro, and serve warm.