Kale and Quinoa Tabbouli, loaded with crisp, cool vegetables and a minty lemon-apple cider vinaigrette is perfect for picnicking! Let’s go on a picnic! The theme of this week’s Sunday Supper is one of my very favorites. For as long as I can remember, picnics have been a huge part of my summers. When I […]
Yeah, so remember how I said all I wanted to do was curl up on the couch with a blanket? Apparently it’s not because it’s fall… it’s because I’m sick! Ugh. I have a terrible cold – the worst one I’ve had in years. Three of the last four meals I’ve eaten have been soup. Luckily, I have a big pot of this roasted eggplant and lentil soup in the fridge, so all I have to do is heat it up (which is about all I have the energy for right now).
This soup is just want I need though. It’s rich, earthy, and slightly spicy, with a subtle Middle Eastern flavor from roasted eggplant, tomatoes, and ras el hanout. A dollop of coconut yogurt finishes it off and balances out the spiciness.
With sweet dried apricots, bright lemon, and fragrant spices, this braised lamb is the perfect way to bridge the gap between winter and spring.
I thought I was headed to Morocco with this recipe, but I took a wrong turn somewhere along the way and ended up somewhere closer to India. No matter, it was still delicious even if it wasn’t traditional. This recipe takes a little longer than most of my dinners, but it’s mostly inactive time. You probably won’t want to make it on a weeknight unless you don’t mind eating late (I’m ready for dinner at 5:30… which doesn’t usually work out well since I don’t get home until closer to 6!), but it’s the kind of recipe that can easily be made ahead of time and reheated when you’re ready for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come home and not have to worry about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, dinner was ready.
Last Saturday I went a little overboard at lunch (I had a craving for a gooey cheese quesadilla that I needed to satisfy!), so I wanted to make something a little lighter for dinner to balance it out. I wandered around Shop Rite without much of a plan, just pulling whatever healthy ingredients sounded appetizing into my cart. I ended up making an easy carrot, quinoa, and pistachio salad. I served the salad with pita bread and baba ganoush, for a simple, yet very satisfying meal.
A few months ago, carrot hummus seemed to be everywhere. It intrigued me, but it stayed on my “things to make” list for far too long. Even after thoroughly enjoying it as an appetizer at one of my favorite restaurants and exclaiming that I really needed to make it at home… I just never got around to it.
But I went back a few weeks ago, and the menu had changed with the seasons. No more carrot hummus. What a tragedy! It all turned out for the best though, because I was finally forced to take matters into my own hands and make it myself. Now I’m kicking myself for waiting so long. It’s cheap, only takes a few minutes to make, and is the perfect mid-afternoon pick-me-up.