Vegetarian

French Green Lentil, Brown Rice, Tomato and Feta Salad

January 7, 2013
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It’s that time of year again isn’t it? When we all start wondering why our jeans are just a little too tight, feeling that post-holiday letdown, and seeing the ads for gym memberships, weights and exercise outfits. Everyone is ready to get fit, get lean, and start eating healthy, myself included.

I learned a long time ago to stop buying those gym memberships (I know myself all too well) but I do know how to eat healthy when I want to. For me that includes lots of vegetables, whole grains and lean proteins. A great start includes adding salads like this to the meal planning. They are tasty and filling and can do double duty as either a Meatless Monday main course, or side dish. For more salads like this check out a few other Simple Sunday Salad recipes.

If you’re not familiar with French green lentils you can read …

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Wheat Berry Salad with Corn, Asparagus, Tomatoes and Pesto Vinaigrette

September 23, 2012
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Here in Southern California, summer is not quite over. We’ve been pushing temperatures in the 90′s for the last two weeks and it certainly doesn’t inspire any cooking which requires slaving over a hot stove or even turning on the oven. That’s why I’m so enamored lately by cold salads which can do double duty. They can serve as a side dish or the main course later in the week (assuming you have leftovers!).

What is a wheat berry?

This is wheat in its whole grain form. According to Grain Mains wheat berries are one of the most common whole grains and appear in many forms; hard red wheat berries (hearty and firm in texture and flavor), soft white what berries (often used to grind into flour), whole grain farro, spelt berries, kamut, and whole grain bulgar (not the processed kind which removes the bran).

The book recommends pre-soaking the …

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Quinoa and Black Bean Burger and a “Grain Mains” Book Giveaway

September 10, 2012
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The media is awash in the benefits of “whole grains” these days. So much that the big food companies have jumped on board touting “whole grains” in everything from cookies to crackers to Cheerios. While my guess is that those products might be slightly better for you than their more processed counterparts, I can’t help but feel this is a bit akin to greenwashing.

This is why I find myself trying to cook with whole grains in their original form more and more. The benefits are clear; whole grains are good for the body. They fill you up with soluble and non-soluble fiber which encourages you to eat less and aids in digestion. They are a heart healthy food, scouring the body of cholesterol and can help cut the risk of diabetes. In addition, not only do they taste good, but they are easy on the wallet, especially when …

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Toasted Israeli Couscous Salad with Olives, Tomatoes, Goat Cheese and Preserved Lemon

August 21, 2012
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It’s been hot here in Southern California. Really hot. Hot, as in the lawn has turned crispy, hot. Hot, as in run the A/C all night long, hot. Hot, as in melt your ipad case in the car, hot. Yep. That last one happened to my husband. He’s lucky the ipad still works.

When the weather is as unrelenting as it has been, I only want to eat cold food, and salads like this one serve double duty. I make one each weekend, usually with some sort of whole grain, rice, or pasta and lots of vegetables mixed in. We eat them first with a piece of  easily grilled protein (chicken or fish grilled outside to keep the house cool). Then I’ll serve the rest of the salad later in the week as a quick veggie lunch or with something like leftover chicken tossed in. These Simple Sunday Salads

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Roasted Tomatillo Salsa

July 25, 2011
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It’s summer and most of the U.S. is swealtering under a blanket of record breaking heat. The last thing anyone wants to do is cook in a hot kitchen, right? Both my grandparents and my husband’s grandparents had outdoor canning kitchens and I think they had the right idea; get the heat out of the kitchen! This recipe is both flexible in cooking method and usage; cook it outside to beat the heat, and use it with multiple dishes.

First, while you can roast the vegetables in the oven, you can also cook them on an outside grill, keeping your kitchen cool. If you choose to cook outside, I recommend you still place the vegetables on a pan on the grill because the tomatillos will get very soft and you don’t want to lose any of their juice or any of the smaller pieces of onion and garlic.

Second, while …

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Grilled Asparagus and Spring Onions with Dijon Vinaigrette

June 28, 2011
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Sometimes the best meals are those which are uncomplicated; those which allow you to share a glass of wine and chat with your guests while cooking at the same time. This dish is one which will enable you to do just that. You can even prepare it before your guests arrive, because it’s just as good at room temperature as it is hot off the grill. In fact, it may even be a little better if the vinaigrette has time to “marinate” the vegetables a bit.

I used Mexican Spring Onions in these photos, but you could also use the ones which are slightly pink and oblong at the base. Spring onions can range in size from a large version of the standard green onion to small round bulbs about 2 inches in diameter. For the larger ones, it’s a good idea to cut them in half so they cook …

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