main dish

  • Rosemary Garlic Lamb Chops

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    8 lamb loin chops (about 1-inch thick)

    1 teaspoon salt

    ½ teaspoon freshly ground pepper

    2 to 4 cups extra-virgin olive oil

    2 garlic cloves, crushed

    2 sprigs fresh rosemary

    Preheat oven to 225 degrees. Choose an ovenproof baking dish or pan large enough to submerge the chops without touching one another. Add rosemary and garlic to the pan and sprinkle chops with salt and pepper on both sides. Add chops to the pan. Pour olive oil into the pan, covering all chops completely, and place pan in the oven. After 20 minutes, turn chops over in the oil, and return pan to the oven for another 10 minutes. Using an instant-read thermometer, cook until desired doneness. (Temperature for medium is 145 degrees.) Remove lamb chops, lift them out of the oil, and place on a paper towel to drain. Before serving, sprinkle with sea salt, tomato, artichoke, and onion for garnish. Source: Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar

  • Potlucks with Pizzazz

    Warm weather isn’t the only reason you need to throw a party this season—and neighborhood block parties, family reunions, and potlucks are all ripe with opportunities for you to showcase your inner chef. If you’re bored with the same old buffet line—cold cuts, pasta salad, and puppy chow—here are some unique, healthy ideas to bring to the table.

    Share these innovative dishes with your friends and family
    By Erica Tasto
  • Mac-oh-geez!

    Weekly Recipe: 
    NonWeekly
    [title]
    This dairy-free delight tastes like comfort food without packing on the pounds. Bake as-is, or add chicken, broccoli, carrots, or peas for a heartier dish. Serves 4-6.

    PASTA

    >3 to 3 ½ cups dried cut pasta (e.g. macaroni, penne)

    SAUCE

    ½ cup raw Brazil nuts

    3 tablespoons freshly squeezed lemon juice

    1 medium clove garlic

    2 teaspoons arrowroot powder

    1 teaspoon sea salt

    ½ teaspoon onion powder

    ¼ teaspoon (rounded) dry mustard

    1 cup water

    1 ½ cups plain nondairy milk, unsweetened

    1 to 2 tablespoons extra-virgin olive oil (optional, if omitted add extra milk)

    BREADCRUMB TOPPING (OPTIONAL):

    ¾ to 1 ¼ cups dry whole-grain breadcrumbs

    ½ tablespoon olive oil

    Couple pinches sea salt

    Preheat oven to 375 degrees, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. When pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12 inch baking dish. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17 to 18 minutes. Then, remove foil cover and bake another 5 to 7 minutes or until topping is golden brown and crisp. Don’t over-bake or the sauce will get too thick. Remove from oven and place casserole on a trivet—not on top of oven because residual heat from the oven will continue to thicken the sauce. Source: Let Them Eat Vegan! 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family by Dreena Burton. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2012. Learn more at plantpoweredkitchen.com.

     

  • West African Yam and Bean Patties

    Weekly Recipe: 
    NonWeekly
    Makes 8 patties

    1 tablespoon coconut oil, extra for frying

    1 onion, diced

    1 pound yams, diced

    1 carrot, grated

    4 - 5 cloves garlic, minced

    1/2 teaspoon ginger powder

    2 teaspoons paprika

    1/4 teaspoon cayenne pepper

    1 can pinto beans, drained and rinsed

    1 cup cooked brown rice

    1/4 cup quinoa flakes

    1/4 cup finely chopped almonds

    Sea salt and pepper, to taste

    Lime wedges, for garnish

    Heat one tablespoon of coconut oil in a skillet over medium-high heat. Add the diced onion, reduce the heat to medium, and cook until the onions are soft and translucent, about three to five minutes. Stir in the yams and add a pinch of sea salt. Cover and cook until the yams are completely tender, about five minutes, stirring occasionally. Add the garlic, ginger powder, paprika, and cayenne, and cook until fragrant, about 30 seconds. Remove from heat. Empty the pinto beans into a large bowl, and use a fork to mash them. Add the cooked vegetable mixture along with the cooked rice, quinoa flakes, and almonds. Stir to combine and then add salt and pepper, if desired. Hand-shape the mixture into eight patties. Heat a small spoonful of coconut oil in a pan over medium-low, then set a couple of patties in the hot pan. Cook the patties for about six minutes, then flip them over: you should see a nice crust on the cooked side. If they break apart during the flipping, just reshape them with the spatula—they’ll hold together once the second side is cooked. Cook for the second side for another six minutes. Repeat until all patties are cooked. Serve the patties on your bun of choice or atop a bed of greens à la “protein style” with a lime wedge on the side for garnish. Source: Thrive Foods by Brendan Brazier

  • Honey Lemon Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 whole chicken, 2 to 3 pounds

    2 tablespoons olive oil

    2 tablespoons honey

    1 tablespoon sea salt

    3 lemons

    2 medium onions

    1 head garlic

    Preheat the oven to 350 degrees. Rinse the chicken and pat dry. Place the chicken, breast side down, in a 13 by 9-inch baking dish. Drizzle the chicken with the olive oil and honey, sprinkle with sea salt, and stuff with one of the whole lemons. Cut the remaining two lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish. Bake the chicken for 50 to 60 minutes, or until the skin is well browned. Increase the heat to 450 degrees, turn the chicken breast side up, and bake for about 15 minutes more, until an instant-read thermometer inserted into the thigh reads 170 to 180 degrees. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam and photo by Leigh Beisch