North African Lamb Stew

Serves 6–8 Ingredients [one_half padding=”0 30px 0 0″] 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes 3 Tbsp vegetable oil 2 chopped onions 4 garlic cloves, minced 1½ teaspoons whole coriander seed (or ground) 1 teaspoon cumin seed (or ground) ½ teaspoon ground cinnamon 3 Tbsp flour 2 cups chicken broth…

Hummus

Makes 1½ cups Ingredients 15-ounce can chickpeas, rinsed 1 clove garlic 4 tablespoons (¼ cup) olive oil 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 teaspoon ground cumin kosher salt ¼ teaspoon paprika Directions In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and…

Ginger Squash Soup

Serves: 6 Ingredients 2¾ pounds orange-flesh winter squash, such as butternut 2 tablespoons olive oil 1 medium leek, trimmed, white and green parts, cut into ¼-inch pieces (1 cup) 3 cloves garlic, peeled and minced 1 teaspoon finely grated fresh ginger, or more to taste 1 medium parsnip, peeled and cut into ¼-inch pieces 4 cups…

Curried Tofu

Ingredients 2 tablespoons of peanut oil (can be substituted with canola or grape seed oil) 1 large onion peeled and chopped 1 tablespoon of curry powder 1 can of unsweetened coconut milk 1 block of tofu cut into ¾ inch cubes 2 tablespoons of soy sauce, or to taste Salt and cayenne pepper to taste Directions…

Cauliflower Parsnip Puree

Ingredients 2 tablespoons olive oil 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces 8 ounces parsnips (about 2 medium), peeled and cut into large dice 1 medium garlic clove, smashed 2 teaspoons kosher salt, plus more as needed White pepper 1½ cups low-sodium chicken (or vegetable) stock Directions…

Broccoli-Cheese Soup

This recipe comes from America’s Test Kitchen. It’s a very delicious broccoli soup, the trick is overcooking the broccoli (right? I know!) but the color is brought back by adding fresh spinach. Ingredients 2 tbs. unsalted butter 2 lbs. broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, adn cute into 1/4-inch-thick slices. 1…

Bread, Potato and Arugula Soup (Zuppa di Patate, Rucola, e Pane)

The ideal arugula to use for this soup is the tougher, wilder kind; the fragile hydroponic type is too delicate for this dish. Serves: 8 Ingredients ¾ pound medium-size potatoes (about 2 potatoes), peeled and cut into ½-inch-thick slices 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby” ½ cup dices (½-inch) day-old…

Barley Tofu Salad

Ingredients 1 package of extra firm tofu (12 oz) 1 tablespoon brown sugar 4 tablespoons soy sauce fresh ginger Dark sesame oil 2 garlic cloves 1 cup uncooked barley 1 lb. green beans cut into 2 inch pieces 1½ lbs. of large shiitake mushrooms 2 bunches of scallions 2 tablespoons rice wine vinegar 2 tablespoons…

Sloppy Joe’s

Ingredients 2 tbsp olive oil 2 red bell peppers, seeded and cut into small dice 2 medium yellow onions, small dice 4 medium garlic cloves, finely chopped ¼ cup tomato paste 2 pounds lean ground beef ½ tsp cayenne ½ tsp paprika 2 teaspoons ground cumin 2 teaspoons kosher salt, plus more as needed 28-ounce can of tomato…

Roasted Smashed Potatoes

Ingredients Red potatoes Olive Oil Salt & Pepper Directions Preheat oven to 500 degrees. Wash and scrub potatoes well. Place on a baking sheet with ¾ cups of water, cover in tin foil and bake for 30 min at 500 degree oven on bottom rack. Test for doneness by inserting a knife and making sure it…