Category Archives: Legumes

🥬 Goodness in a bowl, chickpea stew. 3/25/20

Vegetarian or vegan, this chickpea stew is the epitome of goodness in a bowl. Healthy and filling but also quick, easy, and economical, it is the perfect shelter-in-place kind of meal. My original recipe came from Melissa Clark of the … Continue reading

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🥬 Composed salad. 3/20/20

In these harried days when no one is composed, make a composed salad out of leftovers and what you have in your fridge.  Starting with a bed of romaine, I put some egg salad, corn and diced asparagus stems, edamame, new … Continue reading

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🥬 Afghani dal. 3/14/20

This dinner wasn’t even on the menu this week but we just did not feel like going to the fuss of scallops. Since we are stuck here at home due to social distancing (which you should take very seriously!) I … Continue reading

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🥬 Shredded tofu with mushrooms and edamame. 3/11/20

New recipe! We try a new recipe by Melissa Clark that I found on the NYTimes cooking site. The firm tofu is drained and pressed and then shredded on a box grater. It gets mixed with some sautéed mushrooms, onions, garlic, ginger, … Continue reading

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🐟 Sea bass with chickpea purée and parsley sauce. 3/5/20

Let’s see…for this dinner we used a food processor, immersion blender, a pot, a pan, and a roasting tray. What a lot of equipment! It is a very wonderful thing that John likes to do the dishes! We got some … Continue reading

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🥬 Leftovers: Spiced red lentils 3/2/20

We have a lot of spiced red lentils left over from last week and a container of rice. So I pick up some more broccoli from the store and we have an almost no-work dinner. These lentils, whose major claim … Continue reading

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🐟 A pretty, perfect, lunch (or dinner) 2/29/20

This is my second go at a Nicoise Salad. It is so colorful and a delight to eat. I subbed in black beans for a green vegetables and used spinach instead of traditional salad greens. John and I ate our … Continue reading

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