I wanted to share this excellent video of Mark Bittman, the NY Times food critic (a.k.a. "the minimalist") giving a talk about what's wrong with the way we eat. Click here to watch it now.
Bittman's talk is a nice summary of several of the books I've been reading - he gives a great, brief history of food and eating in the U.S. over the past 100 or so years (a short version of what I learned in Kitchen Literacy) and echoes Michael Pollan's advice to "eat food, not too much, mostly plants."
The talk is sponsored by TED (which stands for Technology, Entertainment, Design) and it's just one of many amazing talks from their conferences so you may want to browse around on their site while you're there to see what else catches your interest - they are all completely free and very eye-opening.
Enjoy!
Vegetables - Recipes
Monday, May 19, 2008
- Arugula Salad with Curried Candied Pecans & Dried Cherries
- Arugula Salad with Pomegranate & Toasted Pecans
- Asian-Influenced Carrot, Cabbage, Cilantro Slaw
- Asparagus with Goat Cheese & Candied Pecans
- Baked Stuffed Squash,Three Ways
- Butter Braised New Turnips
- Butternut Squash Ravioli with Browned Butter, Sage, & Pinenuts
- Candied Butternut Squash
- Cape Town CousCous with Roasted Root Veggies & Feta
- Carrot Soup with Orange & Ginger
- Celeriac Potato Gratin
- Cider-Glazed Delicata Squash
- Chopped Summer Salad
- Coconut Vegetable Curry
- Cranberry Bean (a.k.a. Borlotti Bean) Gratin
- Creamed Spinach
- Cream of Sunchoke & Sweet Potato Soup
- Creamy Beet Salad
- Creamy Coleslaw
- Crunchy Kale Chips with Sea Salt & Sesame Seeds
- Cucumber & Yogurt Salad with Herbs (Tzatziki)
- Cucumber Seaweed Salad with Sesame Dressing (Wakame Kyuri Su)
- Cumin-Scented Quinoa With Grated Beets Topped with Quick Curried Chickpeas
- Curried Butternut Squash Soup
- Curried Cauliflower With Spinach and Ginger
- Curried Potato Salad
- Dinosaur Kale with Cherry Tomatoes & Garlic
- Duck Fat Roasted Potatoes with Rosemary & Garlic
- Frisee, Apple & Celeriac Salad with Citrus-Shallot Dressing & Goat Cheese
- Garlic Parmesan Grilled Asparagus
- Garlic Scape & Pork Fried Rice with Vegetables
- Garlic Scape Pesto
- Gingered Winter Squash
- Grated Carrot Salad (Salade de Carottes Râpées)
- Green Beans With Quick Lemon-Basil Aioli
- Green Bean & Potato Salad With Lemon-Dill Aioli
- Green Salad with Goat Cheese, Pears & Candied Pecans
- Grilled Asparagus with Asian Marinade
- Grilled Coconut Kale
- Grilled Corn
- Grilled Eggplant Stacks with Tomato, Feta & Basil
- Grilled Portabello Burgers
- Grilled Radicchio Salad with Herbs, Balsamic Vinaigrette & Shaved Parmesan
- Grilled Ramps
- Grilled Summer Squash
- Guacomole
- Heirloom Tomato Salsa
- Kale & Brussels Sprouts Salad with Toasted Almonds & Pecorino Cheese
- Kale Chips Eight Ways
- Leek & Goat Cheese Galette
- Lemon Aioli With Roasted Beets, Oven Fries & Steamed Asparagus
- Lemony Kale Salad with Avocado-Coconut Dressing
- Lemony Roasted Broccoli With Pine Nuts, Pasta, & Sweet Italian Sausage
- Lemon-Scented Pasta with Swiss Chard & Ricotta
- Maple Roasted Yams with Bacon & Beer
- Miner's Lettuce Salad - A Foraged Springtime Treat
- Minestrone Soup With Fresh Basil Pesto
- Miso-Sesame Rice Bowl With Roasted Veggies & Greens
- Niçoise Salad
- Oven Roasted Asparagus With Garlic
- Pasta Autunnale
- Perfect Oven Fries
- Pickled Asparagus Spears
- Pickled Beets with Cumin & Cloves
- Pickled Garlic Scapes
- Pickled Green Tomatoes
- Pickled Watermelon Radishes
- Pimientos de Padrón
- Potato Latkes
- Potato Leek Soup with Fennel & Herbs
- Potatoes au Gratin
- Provençal Vegetable Tian
- Pumpkin Mac 'n Cheese
- Quick & Crunchy Asian-Inspired Cucumber Salad
- Quick Kale Sauté with Salty Bacon & Zingy Vinegar
- Quick Pickled Beets
- Quinoa-Stuffed Sweet Peppers with Corn, Feta & Spinach
- Quinoa & Spinach Gratin
- Quinoa, Corn & Feta Salad with Fresh Herbs
- Quinoa, Sweet Corn, Lime & Jalapeno Salad
- Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping
- Red Cabbage, Lime, Cilantro & Honey Slaw
- Red Kuri Squash with Indian Spices
- Refrigerator Pickles
- Risotto With Roasted Butternut Squash & Sage
- Roasted Brussel Sprouts
- Roasted Butternut Squash & Red Peppers with Rosemary & Parmesan
- Roasted Curried Cauliflower
- Roasted Delicata Squash & Caramelized Red Onions with Farro & Arugula
- Roasted Delicata Squash & Tortellini Salad with Greens, Cranberries & Pepitas
- Roasted Eggplant & Tomato Gratin
- Roasted Fennel With Citrus Zest & Balsamic Glaze
- Roasted Fingerling Potatoes with Garden Herbs & Garlic
- Roasted Garlic
- Roasted New Carrots
- Roasted New Potatoes with Rosemary & Sea Salt
- Roasted Root Vegetables with Maple Sage Glaze
- Roasted Tomatoes with Garlic & Herbs
- Rumbledethumps - A Scottish Cabbage, Potato & Cheese Casserole
- Salty, Sweet Roasted Cabbage with Soy, Coconut & Maple Syrup
- Savory Corn Fritters
- Shoestring-Style Brussel Sprouts
- Simmered, Sweet Kabocha Squash
- Simple Sautéed Spinach with Garlic
- Simple Tomato Sauce with Garlic & Basil
- Slow-Cooked Pinto Beans with Pork Belly & Skillet Corn Bread
- Slow, Oven-Roasted Tomatoes
- Smoky-Spicy-Sweet Barbecue Baked Beans
- Southwestern Quinoa Salad with Black Beans, Corn & Peppers
- Spiced Lentil Salad with Currants & Capers
- Steamed Potatoes with Herb Butter
- Stir-Fried Greens: A Hoop-House Harvest Meal
- Stir-Fried Winter Greens with Garlic Shrimp & Rice
- Sunburst Spinach Salad with Grated Beets, Carrots & Toasted Pecans
- Sweet Corn and Zucchini Gratin with Fresh Basil
- Sweet Corn, Tomato & Basil Salad
- Sweet Potato Biscuits
- Sweet Potato Fries with Tangy Lime Mayo
- Sweet Potatoes with Winter Greens
- Swiss Chard & Barley Gratin
- Tarragon Pickled Onions
- Tomato Corn Pie with Butter-Brushed Biscuit Crust
- Tomato Jam
- Turnip Gratin
- Twenty Tomato Recipes
- Vegetable Fried Rice with Egg
- Warm Spiced Chickpea Arugula Salad
- Whole Peeled Tomatoes
- Wild Ramp & Lemon Risotto
- Wild Ramp & Parsley Pesto
- Wilted Kale Salad with Balsamic Vinegar and Orange Zest
- Winter Vegetable Pie with Roasted Beets & Goat Cheese
- Zucchini Bread
- Zucchini Fritters
Soups & Stews - Recipes
- Basic Beef Stew With a Hint of Morrocan Flavor
- Carrot Soup With Orange & Ginger
- Chicken Vegetable Soup With Orzo
- Coconut Vegetable Curry
- Cream of Sunchoke & Sweet Potato Soup
- Curried Butternut Squash Soup
- Homemade Vegetable Stock Made From Kitchen Scraps
- Minestrone Soup With Fresh Basil Pesto
- Mujadara - Traditional Syrian Lentil & Stew
- Potato Leek Soup With Fennel & Herbs
- Slow-Cooked Pinto Beans With Pork Belly & Skillet Corn Bread
Wednesday, May 28, 2008
Food for Thought - Mark Bittman's Talk
I wanted to share this excellent video of Mark Bittman, the NY Times food critic (a.k.a. "the minimalist") giving a talk about what's wrong with the way we eat. Click here to watch it now.
Bittman's talk is a nice summary of several of the books I've been reading - he gives a great, brief history of food and eating in the U.S. over the past 100 or so years (a short version of what I learned in Kitchen Literacy) and echoes Michael Pollan's advice to "eat food, not too much, mostly plants."
The talk is sponsored by TED (which stands for Technology, Entertainment, Design) and it's just one of many amazing talks from their conferences so you may want to browse around on their site while you're there to see what else catches your interest - they are all completely free and very eye-opening.
Enjoy!
Bittman's talk is a nice summary of several of the books I've been reading - he gives a great, brief history of food and eating in the U.S. over the past 100 or so years (a short version of what I learned in Kitchen Literacy) and echoes Michael Pollan's advice to "eat food, not too much, mostly plants."
The talk is sponsored by TED (which stands for Technology, Entertainment, Design) and it's just one of many amazing talks from their conferences so you may want to browse around on their site while you're there to see what else catches your interest - they are all completely free and very eye-opening.
Enjoy!
Monday, May 19, 2008
Vegetables - Recipes
- Arugula Salad with Curried Candied Pecans & Dried Cherries
- Arugula Salad with Pomegranate & Toasted Pecans
- Asian-Influenced Carrot, Cabbage, Cilantro Slaw
- Asparagus with Goat Cheese & Candied Pecans
- Baked Stuffed Squash,Three Ways
- Butter Braised New Turnips
- Butternut Squash Ravioli with Browned Butter, Sage, & Pinenuts
- Candied Butternut Squash
- Cape Town CousCous with Roasted Root Veggies & Feta
- Carrot Soup with Orange & Ginger
- Celeriac Potato Gratin
- Cider-Glazed Delicata Squash
- Chopped Summer Salad
- Coconut Vegetable Curry
- Cranberry Bean (a.k.a. Borlotti Bean) Gratin
- Creamed Spinach
- Cream of Sunchoke & Sweet Potato Soup
- Creamy Beet Salad
- Creamy Coleslaw
- Crunchy Kale Chips with Sea Salt & Sesame Seeds
- Cucumber & Yogurt Salad with Herbs (Tzatziki)
- Cucumber Seaweed Salad with Sesame Dressing (Wakame Kyuri Su)
- Cumin-Scented Quinoa With Grated Beets Topped with Quick Curried Chickpeas
- Curried Butternut Squash Soup
- Curried Cauliflower With Spinach and Ginger
- Curried Potato Salad
- Dinosaur Kale with Cherry Tomatoes & Garlic
- Duck Fat Roasted Potatoes with Rosemary & Garlic
- Frisee, Apple & Celeriac Salad with Citrus-Shallot Dressing & Goat Cheese
- Garlic Parmesan Grilled Asparagus
- Garlic Scape & Pork Fried Rice with Vegetables
- Garlic Scape Pesto
- Gingered Winter Squash
- Grated Carrot Salad (Salade de Carottes Râpées)
- Green Beans With Quick Lemon-Basil Aioli
- Green Bean & Potato Salad With Lemon-Dill Aioli
- Green Salad with Goat Cheese, Pears & Candied Pecans
- Grilled Asparagus with Asian Marinade
- Grilled Coconut Kale
- Grilled Corn
- Grilled Eggplant Stacks with Tomato, Feta & Basil
- Grilled Portabello Burgers
- Grilled Radicchio Salad with Herbs, Balsamic Vinaigrette & Shaved Parmesan
- Grilled Ramps
- Grilled Summer Squash
- Guacomole
- Heirloom Tomato Salsa
- Kale & Brussels Sprouts Salad with Toasted Almonds & Pecorino Cheese
- Kale Chips Eight Ways
- Leek & Goat Cheese Galette
- Lemon Aioli With Roasted Beets, Oven Fries & Steamed Asparagus
- Lemony Kale Salad with Avocado-Coconut Dressing
- Lemony Roasted Broccoli With Pine Nuts, Pasta, & Sweet Italian Sausage
- Lemon-Scented Pasta with Swiss Chard & Ricotta
- Maple Roasted Yams with Bacon & Beer
- Miner's Lettuce Salad - A Foraged Springtime Treat
- Minestrone Soup With Fresh Basil Pesto
- Miso-Sesame Rice Bowl With Roasted Veggies & Greens
- Niçoise Salad
- Oven Roasted Asparagus With Garlic
- Pasta Autunnale
- Perfect Oven Fries
- Pickled Asparagus Spears
- Pickled Beets with Cumin & Cloves
- Pickled Garlic Scapes
- Pickled Green Tomatoes
- Pickled Watermelon Radishes
- Pimientos de Padrón
- Potato Latkes
- Potato Leek Soup with Fennel & Herbs
- Potatoes au Gratin
- Provençal Vegetable Tian
- Pumpkin Mac 'n Cheese
- Quick & Crunchy Asian-Inspired Cucumber Salad
- Quick Kale Sauté with Salty Bacon & Zingy Vinegar
- Quick Pickled Beets
- Quinoa-Stuffed Sweet Peppers with Corn, Feta & Spinach
- Quinoa & Spinach Gratin
- Quinoa, Corn & Feta Salad with Fresh Herbs
- Quinoa, Sweet Corn, Lime & Jalapeno Salad
- Ratatouille & Sausage Potpie with Cornmeal Biscuit Topping
- Red Cabbage, Lime, Cilantro & Honey Slaw
- Red Kuri Squash with Indian Spices
- Refrigerator Pickles
- Risotto With Roasted Butternut Squash & Sage
- Roasted Brussel Sprouts
- Roasted Butternut Squash & Red Peppers with Rosemary & Parmesan
- Roasted Curried Cauliflower
- Roasted Delicata Squash & Caramelized Red Onions with Farro & Arugula
- Roasted Delicata Squash & Tortellini Salad with Greens, Cranberries & Pepitas
- Roasted Eggplant & Tomato Gratin
- Roasted Fennel With Citrus Zest & Balsamic Glaze
- Roasted Fingerling Potatoes with Garden Herbs & Garlic
- Roasted Garlic
- Roasted New Carrots
- Roasted New Potatoes with Rosemary & Sea Salt
- Roasted Root Vegetables with Maple Sage Glaze
- Roasted Tomatoes with Garlic & Herbs
- Rumbledethumps - A Scottish Cabbage, Potato & Cheese Casserole
- Salty, Sweet Roasted Cabbage with Soy, Coconut & Maple Syrup
- Savory Corn Fritters
- Shoestring-Style Brussel Sprouts
- Simmered, Sweet Kabocha Squash
- Simple Sautéed Spinach with Garlic
- Simple Tomato Sauce with Garlic & Basil
- Slow-Cooked Pinto Beans with Pork Belly & Skillet Corn Bread
- Slow, Oven-Roasted Tomatoes
- Smoky-Spicy-Sweet Barbecue Baked Beans
- Southwestern Quinoa Salad with Black Beans, Corn & Peppers
- Spiced Lentil Salad with Currants & Capers
- Steamed Potatoes with Herb Butter
- Stir-Fried Greens: A Hoop-House Harvest Meal
- Stir-Fried Winter Greens with Garlic Shrimp & Rice
- Sunburst Spinach Salad with Grated Beets, Carrots & Toasted Pecans
- Sweet Corn and Zucchini Gratin with Fresh Basil
- Sweet Corn, Tomato & Basil Salad
- Sweet Potato Biscuits
- Sweet Potato Fries with Tangy Lime Mayo
- Sweet Potatoes with Winter Greens
- Swiss Chard & Barley Gratin
- Tarragon Pickled Onions
- Tomato Corn Pie with Butter-Brushed Biscuit Crust
- Tomato Jam
- Turnip Gratin
- Twenty Tomato Recipes
- Vegetable Fried Rice with Egg
- Warm Spiced Chickpea Arugula Salad
- Whole Peeled Tomatoes
- Wild Ramp & Lemon Risotto
- Wild Ramp & Parsley Pesto
- Wilted Kale Salad with Balsamic Vinegar and Orange Zest
- Winter Vegetable Pie with Roasted Beets & Goat Cheese
- Zucchini Bread
- Zucchini Fritters
Soups & Stews - Recipes
- Basic Beef Stew With a Hint of Morrocan Flavor
- Carrot Soup With Orange & Ginger
- Chicken Vegetable Soup With Orzo
- Coconut Vegetable Curry
- Cream of Sunchoke & Sweet Potato Soup
- Curried Butternut Squash Soup
- Homemade Vegetable Stock Made From Kitchen Scraps
- Minestrone Soup With Fresh Basil Pesto
- Mujadara - Traditional Syrian Lentil & Stew
- Potato Leek Soup With Fennel & Herbs
- Slow-Cooked Pinto Beans With Pork Belly & Skillet Corn Bread
