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Tag: Recipes

  • Kichidi

    [av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Kichidi From Roshni Prabakar Roshni learned how to make the following dish from a former neighbor of hers in Bangalore, India. She says you can use any vegetables, but recommends spinach and greens. It’s pronounced, “Kitch-ed-ee” and is a mildly spicy,…

  • Jack’s “Very Versatile” Homemade Salad Dressing

    [av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Jack’s “Very Versatile” Homemade Salad Dressing From Jack Kittredge Jack Kittredge started making this dressing about 30 years ago, based on a recipe his brother used to make, before he even met Julie. “We just added things that tasted good and…

  • Indian-Spiced Kale and Chickpeas

    [av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Indian-Spiced Kale and Chickpeas From Eating Well Magazine Ingredients: 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced 1 pound kale, ribs removed, coarsely chopped 1 cup reduced-sodium chicken broth or vegetable broth 1 teaspoon ground coriander ½ teaspoon ground cumin…

  • Grilled Potato and Carrot Salad

    [av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” id=” custom_class=” av_uid=’av-li6erk2x’ admin_preview_bg=”] Grilled Potato and Carrot Salad From The New Vegetarian Grill Ingredients: 1 ¾ lb potatoes, cut ¼” thick and 3″ long 3 tablespoons olive oil 1 tablespoon fresh herbs chopped Salt and pepper 2 large or 4 medium carrots, cut 2″ by ½” ½…

  • Green Eggs (and ham)

    [av_textblock size=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” font_color=” color=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” id=” custom_class=” av_uid=”] Green Eggs (and ham) Rhea Yablon Kennedy Serves 2-3 Ingredients: ¾ cup steamed spinach or other greens, drained and cooled to room temperature 4 large eggs 3 whole scallions, cut in 2″ pieces Canola oil Omelet fillings, if you wish Ham…