Lunch & Dinner Archives | Page 24 of 25

Celery, Apple and Pecan Salad with Lemon Hazelnut Dressing

April 2, 2011
Christy Rice

This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.

Curried Vegetables

April 1, 2011
Christy Rice

This aromatic curry gives vegetables oomph and makes the most of celery’s famous crunch. Serve over steamed basmati brown rice. Top with peanuts and lime if you like. Nice with tofu or chicken.

Egg Salad with Celery and Dill

April 1, 2011
Christy Rice

Celery adds texture and freshness to this classic salad recipe. Try it on whole-kernel rye toast, in a sprouted-grain wrap or on a bed of baby greens. Also good with flaxseed crackers.

Lentil and Millet Burgers Topped With Lemon Yogurt Sauce

March 1, 2011
Christy Rice

These Greek-inspired lentil and millet burgers work best if you form them a day earlier and then refrigerate overnight, and cook when ready to serve.

Warm Citrus Black Lentil and Quinoa Salad

March 1, 2011
Christy Rice

Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.

Creamy Carrot and Cauliflower Soup

January 30, 2011
Christy Rice

This puréed soup is smooth, creamy and dairy free. If you want a white soup, substitute parsnips for the carrots. If you want to intensify the soup’s color, use orange cauliflower.

Seared Beef Sirloin With Orange Basil Vinaigrette A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.

Beef Hot-Pot Soup

January 10, 2011
Cary Neff

This basic version of a classic Asian beef soup makes a little beef go a very long way. For a vegetarian option, replace sirloin with extra edamame beans.

Raw Kale Salad

September 10, 2010
Cary Neff

Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.

Salad of Mixed Greens With Blueberries

July 8, 2010
Christy Rice

A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.

Braised Green Beans With Pork and Soffrito

March 10, 2009
Dara Moskowitz Grumdahl

A perfect Latin American inspired side dish.

Fennel and Parmigiano Salad With Toasted Pecans

January 10, 2009
Dara Moskowitz Grumdahl

Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).

White Beans With Rosemary, Thyme and Lavender

January 10, 2009
Dara Moskowitz Grumdahl

These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.