I was sent home from the Napa conference at the Culinary Institute of America with a plethora of recipes. As I was paging through some materials from the Bean Institute and a couple of other bean associations, I came across a recipe similar to the one below – a chocolate cake based on chickpeas.
Thanksgiving is sneaking up on us. I’ve been seeing plenty of turkey, stuffing, and potatoes recipes flying around but not too many veggie recipes, at least the non-starchy ones. And sure, there might be a green salad on the Thanksgiving table but sometimes my palate is looking for more.
This festive slaw recipe won’t disappoint. It’s crispy, fresh, and tasty and has a practical use for eating – it’ll help wash down all the other food because it’s packed with fiber. What makes this dish special is the sweet vinaigrette and appleslices. These ingredients help bring out the natural sweetness in the carrots and beets.
I used green cabbage because it’s mild in taste and also has a subtle sweetness to it. This dish does call for some prepping but the good news is there’s no cooking! I bought the green cabbage pre-shredded and then I shredded the carrot and beets using a hand grater. To make things easier, you could buy the cabbage and carrots pre-shredded or use a food processor set to the shred option.
I picked up three beautiful Bartlett pears at the farmers’ market last weekend. I’ve been staring at them since Sunday, patiently waiting for them to become fully ripened. I knew I wanted to do a pear crisp but it was only after baking and tasting a bite that I realized it needed a berry sauce to accompany it. I over-bought cherries and blueberries this summer and stocked them away for a special occasion, such as this.
Did you ever look at a fruit or vegetable and wonder how it could be so beautiful in color yet so nourishing, not to mention delicious. It’s not a coincidence that foods rich in color (naturally) are richly beneficial to our health. It’s also not a coincidence that their components (vitamins, minerals, etc.) wonderfully complement each other where the other may be lacking.
I woke up this morning and realized I had an overwhelming number of apples in my kitchen. I had an obligation to do something about it. Something like a deliciously sweet crumble. Et voilà: Mostly Apple Crumble.
It’s mostly apples because I threw a pear in there, squeezed a lemon on it, and threw a few strawberries in. The strawberries gave it a beautiful pink color, the lemon gave it some tart flavor and the pear … just because.
Although I hate to admit it, I am not a big raw pear eater but I do love a baked pear. In this dish, I used a combination of granny smith apples and macs because I hate to waste food but if I was buying fruit, I probably would have gone all granny. They just bake so wonderfully and give it a nice tart flavor.