Ukrainian beet leaf rolls, stuffed with cornmeal and dill. 1 large bunch of beets with leaves 1 cup cornmeal 3 1/2 cups water 1 teaspoon salt 1/3 cup onion (1/2 medium), chopped 1 Tablespoon oil 1 Tablespoon fresh dill, chopped Sour cream (omit to make Vegan) Remove leaves from beets, saving beets and stems […]
Posts with the Side tag
Jane’s Kitchen: Zaatar Carrots with Green Carrot-Top Tahini
from Jamie Geller for Green Carrot-Top Tahini: 1 cup rough chopped carrot greens, soft carrot tops (the greens, save the tough stems for making vegetable broth) 1/2 cup chopped flat-leaf parsley 1/2 cup fresh mint (OR use mint jelly, sauce or syrup and omit honey) 1 Tablespoon honey 3 garlic cloves or 2 tablespoons […]
Jane’s Kitchen: Chilled Thai Melon Soup
2 cups seedless watermelon, diced 2 cups cantaloupe, diced 2 cups crenshaw or honeydew, diced 1 tablespoon sriracha sauce 1 tablespoon sweet chile sauce 1 cup unsweetened coconut milk 2 tablespoons lime juice 1 tablespoon fresh ginger, grated 1 tablespoon fresh cilantro, chopped 2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced 1 […]
Jane’s Kitchen: Sweet Potato Sunshine Salad
By Laura Wright, The First Mess 1 1/2 pounds mini sweet potatoes 2 medium carrots, peeled + small diced (I used some heirloom purple ones for color contrast) 2 orange or yellow bell peppers, seeded and diced into 3/4 inch-ish pieces 1/2 cup cherry tomatoes any color, cut in half 1/2 small red onion, […]
Jane’s Kitchen: Golden Sunshine Quinoa Salad
By Ingrid Hoffman 2 cups quinoa, pre-washed if possible 2 1/2 cups broth (vegetable or chicken) 16 scallions, white and light green parts only, sliced 1 cup golden raisins, chopped 1/2 cup rice vinegar 1/2 cup orange juice 1 teaspoon orange zest 2 tablespoons extra virgin olive oil 1/4 teaspoon cumin powder 1 cucumber, […]