Butter Beans with Grape Tomato...
by Jennifer On a beautiful sunny spring day you want to be outside enjoying the weather, not spending a long time cooking in the...
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Lentil Barley Pilaf with Caram...
by Jennifer I’m always looking for ways to incorporate legumes and whole grains into my meal plans, and I’m really into barley...
read moreChikewali Mung Dal, Brown Rice...
by Jennifer This dal (with a few adaptations) comes from The New York Times Sunday magazine from a while back, the same article from...
read moreMediterranean Medley – H...
by Jennifer Dinner tonight features a trio of Mediterranean dishes, each delicious on its own and even better when sharing the same...
read moreBlack Bean Tostadas
by Jennifer Black Bean Tostadas are absolutely delicious, from the shattering crisp tortillas to the creamy guacamole and bright...
read moreChana Dal, Curried Cauliflower...
by Jennifer Chana Dal, from the NY Times, couldn’t be easier to make, and it’s so absolutely delicious that I seriously moaned...
read moreSlow-Cooker Moroccan Vegetable...
by Jennifer This slow-cooker Moroccan Vegetable and Chickpea Tagine smells wonderful and tastes of cinnamon, cumin, garlic, dried...
read moreWhite Bean and Kalamata Olive ...
by Jennifer Soup is usually a staple of my weekly meal plan, especially in winter. Soup typically tastes better the next day, so...
read moreChickpea and Herb Dumpling Sou...
by Jennifer I absolutely love Chickpea and Herb Dumpling Soup: it’s hearty, filling, comforting, delicious, and I’d like to...
read moreBulgur Veggie Burgers with Lim...
by Jennifer There’s a caveat to this recipe: the original Gourmet magazine recipe for these burgers made from bulgur, pinto beans...
read moreThyme-Scented White Bean Casso...
by Jennifer This slow-cooker recipe is comforting and delicious, especially when paired with bread and a simple salad dressed with...
read moreVegetarian Chipotle Nachos
by Jennifer I absolutely love these vegetarian nachos, but hadn’t made them in a while; turns out my kids loved them, too (two...
read moreCouscous Cakes with Black Bean...
by Jennifer Couscous Cakes with Black Bean Salsa is such an easy dinner recipe, both healthy and delicious, that it may become your...
read moreSlow Cooker Vegetarian Chili M...
by Jennifer I grew up in St. Louis, eating at O.T. Hodge’s, a chili parlor that used to occupy a small spot on a downtown block. ...
read moreBlack Bean and Corn Enchilada ...
by Jennifer This Black Bean and Corn Enchilada casserole was so comforting, filling and delicious I’ve made it twice in the last...
read moreMediterranean Chopped Salad
by Jennifer Mediterranean Chopped Salad is a great way to incorporate more vegetables and legumes into your meal plan. An easy...
read morePinto-Bean Mole Chili with Ski...
by Jennifer Pinto-Bean Mole Chili, adapted from Gourmet, is spicy; feel free to decrease either or both of the chile powders. It...
read moreSpicy Fish Tacos with Tomatill...
by Jennifer Spicy Fish Tacos with Tomatillo Salsa turned out to be a very easy dinner recipe, coming together quickly (apart from...
read moreOlive Oil – Roasted Toma...
by Jennifer Olive Oil-Roasted Tomatoes and Fennel with White Beans, from Bon Appetit, is fantastic – the fennel and tomatoes...
read moreCorn-Scallion Pancakes with Bl...
by Jennifer This recipe for Corn-Scallion Pancakes with Black Bean and Vegetable Salad is my adaptation of one I found in a...
read moreVegetable and Bean Tostadas
By Ira, This is a vegetarian version of tostadas. You first need to put the corn tortillas in the oven, then cook the vegetables,...
read moreRicotta and Spinach Frittata; ...
By Ira, This frittata is very creamy and easy to make. You first cook the onion, then add spinach, pour the eggs on top, add the...
read moreChickpea Salad with Cumin Dres...
By Ira You can make this salad the day before. It’s very satisfying because of the chickpeas and feta, and it has a bright flavor...
read moreGreen Lentils with Roasted Bee...
by Jennifer The beets and carrots can be roasting, the lentils can be cooking, and the chard can be blanched and cooled all during...
read moreSwiss Chard with Cannellini Be...
by Jennifer Serve Swiss Chard with Cannellini Beans, Saffron and Tomatoes, adapted from one in Deborah Madison’s Vegetarian Cooking...
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