Leftover roasted vegetables need very little to be turned into a delicious puréed soup. You can add pesto, nut butter, or silken tofu while blending for extra flavor or texture. 1 Tbs. olive oil 1 small onion, thinly sliced (1 cup) 3 cups firmly …
Napa Cabbage Salad with Borscht Vinaigrette
Cool, creamy borscht made with horseradish and sour cream was the inspiration for the rosy pink dressing on this salad. For a faster version, try using the vacuum-packed cooked beets sold in the produce section of the supermarket. 3 medium raw …
Kimchi Stew
Jewish mothers make chicken soup; Korean mothers make kimchi stew with the spicy pickled cabbage that is the national dish of Korea. Hearty Mushroom Stock stands up to spicy chiles in kimchi and adds an earthy note to this one-pot meal. The spiciness …
Japanese Turnip Coins
1-2 bunches White Hakurei Turnips 1 small mild Seismic Cipollinis red onion 1 tablespoon shoyu, tamari, or soy sauce 1 tablespoon seasoned rice vinegar 1 or more teaspoon toasted sesame oil 1 tablespoon toasted sesame seed to garnish hot chili …
Grilled Ratatouille Salad
Reducing balsamic vinegar to a thick syrup gives this dish rich, complex flavor without added fat or calories. For a more filling meal, toss these grilled veggies with whole-wheat pasta. 3/4 cup balsamic vinegar 1 medium eggplant, sliced …