ready in about an hour;
serves 4
You might need to buy:
- crushed red pepper
- salt
- ground cinnamon
- stewed tomatoes
- olive oil
- couscous
- vegetable or chicken broth
- chopped fresh cilantro or parsley
serves 8
You might need to buy:
- asparagus spears
- chopped onion
- olive oil
- chicken broth
- dried orzo or tiny pasta
- torn fresh spinach
- pepper
- finely shredded Parmesan cheese
29 July 2009 +
I think 1 lemon might have done it. I used 2, and it was very lemony (but also very clean tasting).
serves 3
You might need to buy:
- THE SOUP:
- Sea salt and freshly ground pepper
- THE CUCUMBER RELISH:
- minced chives or scallions
- minced dill
- each finely chopped basil and cilantro
- olive oil
serves 6
You might need to buy:
- olive oil
- dried oregano leaves
- whole tomatoes in thick puree
- water
- brown sugar
- salt
- uncooked white rice
- ground black pepper
- grated Parmesan cheese
You might need to buy:
- water
- green onions
- coarsely chopped peeled gingerroot
- reduced sodium soy sauce
- honey
- salt
- dried chinese noodles or vermicelli
- Oriental sesame oil
- chopped fresh cilantro
You might need to buy:
- frozen whole kernel corn
- cooking oil
- chopped onions
- seeded and coarsely chopped red peppers
- chicken broth
- ground red pepper
- all purpose flour
- whipping cream
You might need to buy:
- dried thyme
- chicken or vegetable stock
- salt and pepper
- olive oil
“Now is both the season for fresh mint and cucumbers. So with a wee bit of foresight, you can enjoy them together!”
You might need to buy:
- plain yogurt
- sour cream
- chopped fresh mint leaves
- cucumber slices and mint sprigs for garnish
An answer to what do you do with your Kale?
You might need to buy:
- finely chopped kale leaves
- rinsed and drained
- chopped fresh thyme
- chopped fresh sage
- chopped fresh rosemary
- white wine
- water
- low-sodium chicken or vegetable broth
- diced carrot
- extra-virgin olive oil
- Ground black pepper to taste
This thick meal brims with vegetables. The tang comes from a spoonful of vinegar that is tossed with toasted bread and added to the soup at the end of cooking."
Advance preparation: You can make this through step 4 up to a day ahead of serving. You might want to hold off adding the chard until you reheat if you want it to have a nice color. Bring the soup to a simmer, add the chard and simmer 10 minutes, then proceed with step 5.
serves 8
You might need to buy:
- sweet paprika
- olive oil
- sherry vinegar
- 1/2-inch thick slices baguette
- shredded cabbage
- finely chopped flat leaf parsley leaves
- saffron threads