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Dimer Dalna (Egg Curry) with Yams & Red Peppers

I made Dimer Dalna for the first time last month, and loved it! I had to make it again last night, and now I’ve converted my parents to this dish as well. It is hands-down my favorite recipe right...

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Peanutty Spinach Stew

My dear friend Rachel recommended this vegan recipe from Joan Nathan’s The New American Cooking, and it sounded like something my mom and I would enjoy. I like all the individual ingredients, but even...

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Slow Cooker Vegetable Barley Soup

A couple of weeks ago I sent out a call for slow cooker recipes, and I got a terrific response. Thank you again! This recipe comes from reader Rebecca in DC, who adapted it from something she found on...

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Mujadarra (Lentils & Rice with Caramelized Onions)

I worked in the lobby shop of the Statler Hotel when I was in college — it was a small outpost of our campus store that sold some school paraphernalia, candy, newspapers, and what not. I loved the job...

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Slow Cooker Vegetarian Lentil Soup

This soup is out of this world! I love lentils, and this soup is going into my rotation along with Pasta with Lentils, Tomatoes & Arugula, Mujadarra (Lentils & Rice with Caramelized Onions),...

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Wheat Berry Salad with Chickpeas, Sun-dried Tomatoes, & Arugula

The recipe this salad is based from, Mediterranean Barley with Chickpeas and Arugula from the April 2011 issue of Cooking Light, caught my eye as I was flipping through the magazine’s pages. I could...

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Quinoa & Edamame Salad

This is a protein-packed, high fiber side dish that keeps for days in the fridge. I made it Sunday night and J. and I have been eating it bit by bit since then. In the past, I have been lukewarm about...

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Warm White Beans with Roasted Fennel & Red Pepper

This is a tasty, vegan winter dish. Although I don’t care for fennel raw, I really love it roasted. Warm White Beans with Roasted Fennel & Red Pepper Adapted from Cooking Light 2 medium fennel...

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Creamy Cauliflower & Kale Soup (Vegan)

The bright green of this soup caught my eye as I was leafing through a recent issue of Martha Stewart Living. The color comes from dark green curly kale, lightened by the white of the cauliflower. It...

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“Cheesy” Vegan Crispy Baked Kale

During the months that our farm share is inactive, I have to make a conscious effort to get greens other than romaine into our diet. We do well with eating cauliflower, broccoli, and even Brussels...

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