We think a broader collection of farmers, policy-makers, and eaters need new, bigger resolutions for fixing the food system — real changes with long-term impacts in fields, boardrooms, and on plates all over the world.
At once comforting and exotic, this homey chicken stew is deepened by curry and cinnamon notes. For the pilaf, try toasted almonds, parsley and diced dried apricots instead of toasted pine nuts, mint and currants.
Served over supergreens like baby kale, spinach and beet greens, this hearty salad makes a fresh and flavorful meal. Try dried cherries, blueberries or diced dried apricots in place of the cranberries; substitute toasted pecans, almonds or walnuts for the pumpkin seeds.
This fresh summer salad can be prepped the day before, but toss the salad ingredients with the dressing right before serving for the freshest taste. Try adding 1/2 cup chopped red bell pepper for more color. If you can’t find Thai basil, use regular basil. If you don’t care for fish sauce, substitute tamari or soy sauce.
Spring rolls are the perfect vehicle for your favorite veggies. For fun, fill separate bowls with shrimp, veggies and herbs — and let people customize and roll their own dinner (great for picky eaters!).
Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit.