Hummus

Creamy, spreadable, tangy, and a little sweet, hummus pairs well with a wide variety of raw and cooked ingredients, and also tastes good all on its own. Ingredients: 1 Cup dried chickpeas (garbanzo beans) 3-4 Cups water 1/4 Cup tahini 4 tbsp olive oil 3 tbsp lemon juice 1 tbsp lemon zest (optional) 1 tsp…

Quick Fix: Kalamata Olive Tapenade

This condiment is easy to make and keeps for weeks in the refrigerator. Spread it on sandwiches or flatbread, or pair it with goat cheese. Or just eat it. Ingredients: 1 jar pitted Kalamata olives (10 oz/290 g), drained 1/8 tsp salt Ground black pepper, to taste Preparation: Place the olives in a food processor….

French Toast

This is one of my favorite breakfasts to make on weekends, especially when I want something particularly toothsome. Ingredients: 4-6 slices brioche or challah, sliced into 1 inch pieces (2.5 cm) Two eggs 1/3 cup half and half 1/2 tsp cinnamon 1/2 tsp vanilla extract Nutmeg to taste Syrup, jam, marmalade, or honey, for finishing…

Freezing Pesto

Pesto is a wonderfully versatile way to celebrate seasonal ingredients. Freezing pesto can bring summer back to your table even when it’s cold and snowy outside. Ingredients and Equipment: One batch cilantro stem pesto, or your favorite pesto An ice cube tray (preferably with a lid), freshly washed and dried A spoon Preparation: Spoon the…

Kalamata Olive Bites

A flavorful but simple “meal of leftovers,” these fried appetizers pair well with a fig reduction or other sweet, fruity dipping sauces. Ingredients: 1/2 C short grain brown rice, cooked and cooled to room temperature 1/2 C (3 oz) pitted Kalamata olives, finely chopped 3 oz goat cheese or feta, crumbled 1/2 red onion, finely…

Pandemic Pantry: Curry with Cheesy Polenta

Creamy curry and crispy, cheesy polenta combine in this “meal of leftovers.” Both parts of this recipe can be prepared ahead of time and stored overnight in the fridge; cook the polenta but don’t fry it until the reheated dish is ready to serve. Curry: 300 g new potatoes, baked or boiled until soft 225…

Cheesy Polenta

Crispy and creamy, fried polenta makes a delightful companion for curries, sautés, and sauces. This recipe can be made ahead of time; wait until just before serving to fry the polenta. Ingredients: 1/2 C Polenta 3 oz Goat cheese (85 g) 1/4 C Grated Parmesan or Asiago 2 1/4 C water or bouillon 1/2 C…

Mushroom Spinach Sauté

Toasty, umami, spicy, and sweet; this sauté takes about 30 minutes to prepare and make, and is a flavorful topping for rice or a grain of your choice. Ingredients: 225 g fresh spinach, washed, drained, and sliced 150 g sliced mixed mushrooms 1 small red onion, cleaned, thinly sliced, and separated 4 scallions, diced 1/4…

Dill and Garlic Loaf

It’s cold where I live this February, and the falling snowflakes make my house feel like it’s caught inside a snow globe. On chilly, draughty days, cooking bread can be a wonderful way of heating the house and making your home smell wonderful during the process. This bread is relatively low maintenance, and can be…