Black Lentil Salad with Asparagus and Egg

black lentils bowl tastefood

Asparagus and egg pair well together – especially in the spring. In this hearty salad, they team up with black lentils. These shiny pellets are nicknamed Beluga lentils because of their resemblance to caviar. Black lentils remain firm when cooked, which makes them a great addition to salads, and their inky dark color provides vivid contrast to bright vegetables. Like […]

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Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

Rhubarb trifles quinoa

Trifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle […]

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Baby Beet Gratin

Beet Gratin TasteFood

I can’t promise that any of your beet-averting family members will do a complete 180 turn on their opinion when it comes to these earthy roots. I will suggest that this casserole might be your best chance to convert them. Baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this […]

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Simple Roasted Potatoes with Thyme and Sea Salt

Potatoes Sea Salt Thyme TasteFood

Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability […]

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Winter Citrus Quinoa Salad

There is no better time to have a salad than the winter. Yep, that’s right: Salads aren’t only summer fare. When the cold weather settles in, it’s even more important to get your daily dose of vitamins and nutrients, and, luckily, winter provides it’s own produce stars – from glistening citrus to sturdy greens and […]

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In Praise of Lentils and a recipe for Soup

Why do I overlook lentils? These humble legumes resembling tiny pancaked pebbles are often bypassed in my pantry, as I reach for rice, farro, couscous. When I finally do cook with lentils, I remember how good they taste, how satisfying they are to eat, and how easy they are to prepare. Imminently flexible, they can stand in for a grain, […]

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Rhubarb Boysenberry Crisp – Gluten Free

It was one-stop shopping at the farmer’s market this weekend. A little rickety table in the far corner of the maze of our Sunday market was lined with pint-sized cartons seeping with blue-violet blotches. They brimmed with wild raspberries, blueberries, and – best of all – boysenberries, a tart flamboyant cone-shaped berry resembling a floppy blackberry. Next to the […]

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