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Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

from Deborah Madison’s cookbook Vegetable Literacy For 4 I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower…  Read More →

Quinoa and Cucumber Salad

by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and…  Read More →

Thai Fried Rice

From Supenn Harrison of Sawatdee Makes 2 servings Fried rice, now a Thai favorite, originated in China.  Smart cooks know that fried rice is a great way to use up leftovers: meats, vegetables, or both. Ingredients  2 cups cold cooked rice (white or brown rice) 1 ½ tablespoons vegetable oil 1 clove garlic, minced 1…  Read More →

America’s Most Creative Food Trucks

January 21, 2012

By Miriam Weiner, U.S. News The days of sit-down lunches appear numbered. Americans are succumbing to a more fast-paced life, and the only way for vendors to catch up is to put meals on wheels. From Minneapolis to Atlanta, New York to Los Angeles, the food-truck craze has swept our nation off its feet, with…  Read More →

Nutrition corner

Apple Crisp

From Ellie’s Whole Grains   Ingredients: 6 cups fresh sliced apples 1 tablespoon fresh lemon juice 2 tablespoons plus 2 teaspoons white sugar 1 tablespoon cornstarch 1/2 teaspoons ground cinnamon 1/3 cup ground flaxseed 1/4 cup brown sugar, packed 1/3 cup quick cooking oats Preparation: Preheat oven to 350-degrees. Combine apples and lemon juice in…  Read More →