Our New Addition

Brown Rice-Mushroom "Burgers"

Copyright: Deborah Madison, Vegetarian Suppers

1 tablespoon olive oil
1 large onion, diced
1 teaspoon crumbled dried sage leaves
2 pinches of dried thyme
1/2 pound mushrooms, chopped
1/2 cup cashews, roughly chopped
1/2 cup pecans, roughly chopped
1 teaspoon tamari or soy sauce or to taste
sea salt and freshly ground pepper
1 cup cooked brown rice or bulgur
1/2 cup grated cheddar cheese
1 egg
1/2 cup bread crumbs

1. Heat the oil in a medium skillet. Add the onion, crumble in the herbs, and cook over high heat, stirring frequently, until the onion is seared in places and starting to soften, 3 to 4 minutes. Add the mushrooms and nuts and cook, stirring frequently, until the mushrooms have released and then reabsorbed their juices, after several minutes. Stir in the tamari and season with 1/2 teaspoon salt and pepper to taste.

2. Transfer this mixture to your food processor, add the rice, cheese, egg, and bread crumbs, and pulse so that the mixture resembles ground meat. Fry a dab in some olive oil to check the seasonings and correct if needed.

3. To cook, film a wide nonstick skillet with oil. Scoop out 1/2-cup measures, then add them to the skillet and press down on them with a spatula so that the patties are about 1/2 inch thick. Fry over medium heat until brown, 4 to 5 minutes, then turn and finish cooking the second side, another 4 minutes or so.

Wine-Braised Lentils

Wine-Braised Lentils

Serves 4

3/4 cup French green (Le Puy) or black (Beluga) lentils, cleaned and rinsed
1 tablespoon plus 1 teaspoon olive oil, divided use
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 garlic cloves, 1 crushed, 1 halved
1 tablespoon tomato paste
1 1/2 cups dry red wine
1 teaspoon prepared Dijon-style mustard
Sea salt and freshly ground pepper
12 red pearl onions
1 big bunch of spinach or other greens, such as Tuscan kale, leaves only, washed
1 tablespoon butter or walnut oil, or to taste
4 slices sturdy country bread

Parboil lentils for 5 minutes and drain.

Heat 1 tablespoon oil in a 2- or 3-quart saucepan. Add diced onion, carrot and celery and cook over medium-high heat for several minutes, browning them a bit. Add crushed garlic, mash tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 1 1/2 cups water, the drained lentils, and 1 teaspoon salt. Simmer, covered, until lentils are tender, 30 to 40 minutes.

While lentils are cooking, blanch pearl onions in boiling water for 1 minute, then drain. Peel off
skins, then put them in a pan with the remaining 1 teaspoon olive oil and cook over medium heat, sliding them in the pan now and then, until tender and beginning to color, about 5 minutes. Add a splash of wine or water toward the end and deglaze pan. Season with salt and pepper.

Wilt spinach in a skillet in the water clinging to its leaves. Season with salt and pepper. (Tuscan kale will take about 7 minutes.) Stir cooked greens into the lentils, add 1 tablespoon of butter or walnut oil, taste again, and season to taste.

Toast bread and rub it with the halved garlic. Cut each piece in thirds and arrange them on the plates. Spoon lentils over the toast and garnish with onions.

From "Vegetarian Suppers From Deborah Madison's Kitchen" by Deborah Madison

Dried Porcini and Fresh Mushrooms over Toast

Adapted from Deborah Madison's Vegetarian Suppers

1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
1/2 cup dry white wine
olive oil
1 large white onion, finely diced
1/2 lb sliced portobello mushrooms
1/2 lb white or cremini mushrooms, sliced
1 tsp tomato paste
1-2 Tbsp parsley and marjoram (or thyme) chopped finely
2/3 cup half and half, cream, or mushroom stock
salt and pepper to taste.

Heat the dried mushrooms, wine, and 1/2 cup water in a small saucepan until boiling. Remove from heat and set aside for 30 minutes. Strain the mushrooms, reserving the liquid, and chop them into a rough dice.

Meanwhile, heat the oil in a large skillet. Saute the onion until it starts to color (about 5 minutes.) Add the portobello and cremini mushrooms and about a tsp of sea salt and turn the heat to high. Saute until they are browned but try not to overcook them. (5-10 minutes) Add half the herbs and tomato paste, and the porcini mushrooms. Add a few tablespoons of the soaking liquid- and add more a little at a time until the mushrooms are glazed and cooked.

Toast two large pieces of hearty country bread. As the bread toasts, add the cream to the skillet. Stir until heated through and thick. Serve over toast.

Roasted Vegetable Slides with White Bean Spread

White Bean Spread

1 can cannellini beans, rinsed and drained
Juice of 1/2 lemon
1 head garlic, roasted
Salt and pepper to taste

Using an immersion blender or food processor, combine ingredients until fairly smooth and thick. Add water as necessary to bring the mixture to a nice, spreadable consistency.

Roasted Vegetables

1 medium zucchini, sliced 1/4" thick
1 yellow summer squash, sliced 1/4" thick
1 bell pepper (preferably red or orange), cut in large chunks
1 red onion, sliced 1/4" thick
1/2 cup cherry tomatoes, halved
4 small portobello mushrooms, peeled and gills removed
4 slices roasted green chili, peel and seeds removed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper

Combine olive oil and balsamic vinegar in a nonreactive pan. Lay vegetables on top of oil and vinegar; salt and pepper to taste. Marinate 2 hours, turning occasionally so all the vegetables have a chance to absorb marinade.

Arrange vegetables on a baking sheet, keeping similar items together. Roast in a 450 degree oven until desired degree of doneness, checking frequently, turning as necessary. Remove items as they reach the desired doneness, setting aside.

To assembly sandwiches:

Slice 4 buns and brush cut sides with olive oil. Broil until slightly toasted.

Spread white bean spread on the bottom half of each bun. Top with roasted vegetables and top half of bun.

Zucchini-Corn Filling

Vegetarian Times, May/June 2009

3 tablespoons vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
1 diced jalapeno (my addition)
2 medium zucchini, cut into 1/2-inch cubes (2 cups)
1/2 cup fresh or frozen corn kernels (I used Trader Joe's roasted corn)
1/2 cup cooked black beans
1/4 cup coarsely chopped cilantro
2 tablespoons lime juice
Chili powder, for sprinkling
1/2 cup crumbled queso fresco or feta cheese, optional

Heat oil in skillet over medium-high heat. Add onion, garlic, and jalapeno, and saute 7 minutes. Add zucchini and corn, and saute 7 minutes more. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.

Nopalitos-Style Chayote Salad

Vegetarian Times, May/June 2009

2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
3 tablespoons olive oil
1-2 drops hot sauce, optional
2 chayote squash, diced (2 cups)
1 bunch radishes, sliced (1 cup)
6 green onions, thinly sliced
4 cups watercress or arugula

Whisk together lime juice, garlic, oregano, and chili powder in bowl. Whisk in oil and hot auce, if using. Let stand 30 minutes at room temperature.

Cook chayotes in large pot of boiling, salted water 10 minutes, or until tender. Drain, and cool.

Combine chayotes, radishes, green onions, watercress, adn dressing in bowl. Toss well.

Oven-Baked Sopes

Vegetarian Times, May/June 2009

3 cups masa harina
1/4 cup Parmesan cheese (optional)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg, lightly beaten
3 tablespoons vegetable oil
1 cup grated Monterey Jack cheese

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.

Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.

Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 teaspoons grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.

Skillet Gnocchi with Chard and White Beans

Skillet Gnocchi with Chard & White Beans

Makes 6 servings

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• ½ cup water
• 6 cups chopped chard leaves (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• ¼ teaspoon freshly ground pepper
• ½ cup shredded part-skim mozzarella cheese
• ¼ cup finely shredded Parmesan cheese

Instructions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

Banana Nut Bread

Banana Nut Bread
Adapted from Martha Stewart's Baking Handbook
Yield: Two 9 by 5 inch loaves or six 6 by 2 3/4-inch loaves

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 2 tablespoons pure vanilla extract
• 1 1/2 cups ripe mashed banana (about 3 medium)
• 2 cups pecans, toasted and finely chopped
• 1/2 cup buttermilk
• Nonstick cooking spray

Preheat the oven to 350 degrees. Coat two 9-by-5 inch loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, nuts, and buttermilk, and beat just to combine.

Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, 60 to 65 minutes. Transfer to a wire rack to cook for 10 minutes. Remove loaves from pans and let cook completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months.

This recipe was discussed here.

Refried Beans with Cinnamon and Cloves

Refried Beans with Cinnamon and Cloves
The Splendid Table's How to Eat Supper
Serves 4 to 6

• extra-virgin olive oil
• 1 large onion, chopped into 1/4-inch dice
• salt and fresh-ground black pepper
• 4 garlic cloves, fine chopped
• 1 fresh jalapeno, seeded and fine chopped
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• one 14-oz can whole tomatoes, drained
• two 15-oz cans red kidney beans, rinsed and drained
• 1 1/2 cups water
• 2 tablespoons butter

Generously film the bottom of a 10-inch skillet with olive oil, and heat over medium-high heat. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes. You want to hear a sizzle as they cook.

Add garlic, jalapeno, cinnamon, and cloves, and cook the mix until fragrant, about 1 minute, taking care not to burn the spices. Add tomatoes, crushing them as they go into the pan. Saute for another minute.

Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher (or the back of a large spoon) as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes. Blend in the butter and taste for seasoning just before serving.

Rustic Jam Shortbread Tart

Rustic Jam Shortbread Tart
Copyright: The Splendid Table's How to Eat Supper

• Zest of 1/2 lemon
• 1/4 cup whole almonds
• 3/4 cup unbleached all-purpose flour, organic preferred (measured by dipping and leveling)
• 1/4 cup sugar
• Generous pinch of salt
• 6 tablespoons cold unsalted butter, cut into 6 chunks
• 1 large egg yolk
• 1/2 teaspoon almond extract
• 3/4 cup jam (tart cherry and wild blueberry are especially good)

1. Preheat the oven to 400 F. Butter a 9-inch round silver-colored cake or tart pan. (If using a dark-colored pan, you will want to cut baking time by about 5 minutes.)

2. With the food processor running, drop in the lemon zest and almonds, and grind them fine. Stop the machine, scrape down the sides, and add the flour, sugar, salt, butter, egg yolk, and almond extract. Pulse until they are blended and starting to come together in small clumps at the bottom of the processor. (They should look like clusters of peas.)

3. Turn the pastry dough into the pan. With your hands, pat it out to evenly cover the bottom of the pan. Give the tart a standing rim by nudging the dough 1/2 inch up the sides of the pan. Don't worry if it looks a little ragged.

4. Bake the crust in the center of the oven for 13 to 16 minutes, or until its edges are golden and the center is starting to color. The rim will sink down a little, which is fine.

5. Remove the pan from the oven, and turn the heat up to 500 F. Carefully spread the jam over the tart, and immediately return it to the oven (don't wait for the temperature to reach 500). Bake for another 5 to 10 minutes, or until the jam is bubbly.

6. Cool the tart on a rack, slice it into squares or wedges, and serve. Serve the tart warm - but not hot, because hot jam can burn.

English Lemon Shortbread Strips

English Lemon Shortbread Strips
Adapted from Land O Lakes via Culinary in the Country

For the dough

• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon plus 1 teaspoon fresh grated lemon zest
• 1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
• 1/4 cup fresh lemon juice

For the glaze

• 1 cup confectioners' sugar
• 2 tablespoons butter, softened
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh grated lemon zest

To prepare the dough

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour and salt.

In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combine. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the glaze

In a small bowl, whisk together confectioners' sugar, butter and lemon juice until smooth. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired. Set aside and let stand at least 30 minutes before cutting.

Makes about 40 cookies.

We talked about this recipe here.

Moroccan Green Bean Tagine

Moroccan Green Bean Tagine

Copyright: The Splendid Table's How to Eat Supper

The Saute:

• 2 to 3 tablespoons good-tasting extra-virgin olive oil
• 2 to 2 1/4 pounds green beans, trimmed
• 2 medium to large onions, coarse chopped
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon fresh-ground black pepper, or to taste
• 5 large garlic cloves, minced

Spice Blend

• 1/2 teaspoon ground allspice
• 1/4 teaspoon pure chile powder, or to taste
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground pepper
• 1/2 teaspoon ground cumin
• 2 teaspoons dried basil
• 2 generous tablespoons sweet paprike

Liquids

• 1/3 cup red wine vinegar
• 1/3 cup dry red or whtie wine
• 28-ounce can whole tomatoes
• Water as needed

1. In a straight-sided 12-inch saute pan, heat the oil over medium-high heat. Add the green beans and onions. Sprinkle them with the salt and pepper, and saute for 10 minutes, or until the vegetables are browning. (Browning deepens flavors and opens up new character.) Stir in the garlic and all the ingredients in teh spice blend. Cook until the spices are fragrant, no more than 1 minutes.

2. Pour in the vinegar and wine, and boil them down as yo scrape up any brown glaze on the bottom of the pan. When there is no moisture left, stir in the tomatoes and their juices, crushing them with your hands as they go into the pan. The vegetables should be barely covered with liquid. Add a little water if necessary.

3. Bring the liquid to a gentle simmer, cover the pan, adn cook for 10 minutes (check for sticking), or until the beans are tender. Uncover the pan and turn up the heat so the liquid is at a fast bubble. cook off the excess liquid, stirring the stew often to protect the beans and spices from burning. You want the sauce to be thick and rich-tasting. Don't worry about overcooking the green beans; they will not cook much further.

4. Season the stew to taste. Serve it hot, at room temperature, or reheated.

Greek Pot Crushed Potatoes

Greek Pot-Crushed Potatoes

Copyright: The Splendid Table's How to Eat Supper

Serves 4 to 6
10 minutes prep time; 15 minutes stove time

• 4 quarts salted water in a 6-quart pot
• 8 large garlic cloves
• 2 pounds red-skin potatoes, unpeeled
• Good-tasting extra-virgin olive oil
• Salt and fresh-ground black pepper
• Pinch of red pepper flakes
• A few spoonfuls of water
• 1 tight-packed teaspoon fresh oregano leaves, torn
• 1/3 cup fresh flat-leaf parsley
• 4 whole scallions, thin sliced
• Juice to 1 to 1 1/2 lemons

1. Bring the salted water to a boil

2. Thin-slice the garlic in a food processor; remove and set it aside, then thin-slice the potatoes. Drop the potatoes into the boiling water and simmer for 6 to 8 minutes, or until tender. Drain teh potatoes in a colander, shaking away any excess water.

3. Put the empty pot back on the stove (don't worry if there are traces of potato starch), film it with the olive oil, and set it over medium heat. Add the sliced garlic, salt and black pepper, red pepper flakes, and water. Cook, uncovered, over medium heat for 5 minutes to soften the garlic, adding more water if necessary to keep the garlic from browning.

4. Add the oregano and cook until it is fragrant, about 30 seconds. Return the potatoes to the pot. Lightly crush the potatoes while blending them with the sauteed garlic, and season to taste. Fold in the parsley, scallions, and lemon juice. Turn into a bowl and serve.

Lemon Chickpea Soup with Orzo

Lemon Chickpea Soup with Orzo
Adapted from Ellie Krieger's The Food You Crave

Serves 4

INGREDIENTS

• 4 teaspoons olive oil
• 8 ounces skinless, boneless chicken breast halves, cut into small chunks
• Pinch of salt, plus more to taste
• 1 medium onion, diced (about 1 1/2 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 1 medium carrot, diced (about 1/2 cup)
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 6 cups low-sodium chicken broth
• 1 cup orzo, preferably whole-wheat
• 2 large eggs
• 3 tablespoons fresh lemon juice
• Freshly ground black pepper to taste

Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Serving Size: 1 1/2 cups

Warm White Bean Salad with Fragrant Garlic and Rosemary

Warm White Bean Salad with Fragrant Garlic and Rosemary

Copyright: The Spledid Table's How to Eat Supper

Topping:

• 1/2 slice coarse whole-grain bread, coarse ground in a food processor (2 generous tablespoons crumbs)
• 3 tablespoons fresh-grated Parmigiano-Reggiano cheese
• Generous 1/4 teaspoon fresh-ground black pepper

Salad:

• 5 large garlic cloves crushed with 1/2 teaspoon salt and coarse chopped
• 1/4 cup good-tasting extra-virgin olive oil
• 1/2 tight-packed tablespoon fresh rosemary leaves, coarse chopped
• Two 15-ounce cans organic white beans (cannellini or Great Northern), drained and rinsed
• 1 large handful mixed salad greens (frisee andromaine, spring mix, or a blend of baby greens)
• Additional salt and fresh-ground black pepper

1. In a 12-inch skillet or saute pan over medium heat, toaste the bread crumbs until lightly browned, stirring often. Transfer the crumbs to a small bowl to cool. When cooled, stir in the Parmigiano and pepper. Set aside.

2. In the same pan, slowly warm the garlic in the olive oil over low heat for 30 seconds to 1 minute. Stir in the rosemary, blending for another minute or so, taking care not to burn the garlic. It should be very fragrant and just beginning to soften.

3. Immediately add the beans and fold them in very gently. Turn the heat to medium. Heat the beans through, about 3 minutes, occasionally lifting and turning them as they heat, as stirring will turn them to mush. Add the greens and gently move them around in the pan until they are slightly wilted, 30 seconds to 1 minute. Turn into a serving bowl, top with the bread-crumb mixture, and season with salt and pepper.

Coriander-Orange-Scented Red Lentil Soup

Coriander-Orange-Scented Red Lentil Soup

Copyright: The Splendid Table's How to Eat Supper

Serves 2 to 3 as a main dish; 4 to 5 as a first course
10 minutes prep time; 25 minutes stove time

Cook to Cook: If you use only one organic ingredient for this recipe, let it be the orange, since the peel is cooked into the dish.

The inspiration here is pure East India. India glorifies dried peas and lentils like no other place on Earth, and Indian meals often include a souplike dish called dal. Cooks there marry lentils and spices in a unique way with a technique you'll find yourself using in other dishes.

Since legumes are notorious for smothering flavors, Indian cooks sauté the seasonings separately, adding them toward the end of the cooking time to create bright, true tastes.

• 1 small bunch (1-inch-diameter bouquet at stems) fresh coriander
• Extra-virgin olive oil
• 3 medium onions, chopped into 1/4-inch dice
• Salt and fresh-ground black pepper
• 4 large garlic cloves, fine chopped
• One 1/2-inch piece fresh ginger, peeled and fine chopped
• 2 teaspoons ground coriander seed
• Zest and juice of 1 medium orange
• One 14-ounce can vegetable or chicken broth
• 2-1/2 cups water
• 3/4 cup red lentils, rinsed and sorted
• Juice of 1/2 to 1 lemon
• 2/3 to 1 cup additional fresh orange juice

1. Wash and dry the bunch of coriander. Cut off the bottom 2 to 3 inches of the stems and chop them fine. Set them aside. Coarse-chop half of the remaining coriander leaves, refrigerating the rest for another dish.

2. Generously film the bottom of a 4-quart saucepan with olive oil and heat it over high heat. Stir in two-thirds of the onions, and season with salt and pepper. Saute until the onions begin to brown. Blend in the coriander stems, garlic, ginger, ground coriander seed, and the orange zest. Saute for about 20 seconds over high heat, or until fragrant. Scrape into a bowl and set aside.

3. Pour the broth, water, lentils, and remaining onions into the same saucepan. Bring to a gentle bubble, partially cover, and simmer for 7 to 10 minutes, or until the lentils are nearly tender. Add the sautéed seasonings and additional salt and pepper to taste. Cover the pot tightly and simmer for another 15 minutes to blend the flavors. (At this point the soup could be refrigerated for up to 3 days, or frozen, and reheated.)

4. Just before serving, stir in the juice from half a lemon, the juice of the zested orange, and the additional orange juice to taste, starting with 2/3 cup. You will probably want almost the entire cup of additional orange juice, but trust your own taste. Then sample the soup for salt, pepper, and lemon juice, and adjust them as needed.

5. Scatter the coriander tops over the soup, and ladle it into deep bowls.

Asian-Style Chopped Salad on Lettuce Spears

Asian-Style Chopped Salad on Lettuce Spears

Copyright: The Splendid Table's How to Eat Supper

Dressing:

1 large garlic clove
1/2 teaspoon crushed red pepper flakes, or to taste
5 tablespoons Asian fish sauce
3/4 cup water
1/2 cup rice or cider vinegar
4 to 6 tablespoons sugar
1 medium sweet onion (such as Vidalia)
8 red radishes

Salad:

4 ounces cellophane (bean threat) or thin rice noodles, soaked 10 minutes in hot water
(or until softened), rinsed, and drained

20 medium inner leaves napa cabbage, washed, thoroughly dried, and sliced into thin slivers

10 ounces Soyrizo, crumbled and cooked in a hot skillet, then allowed to cool

1/3 light-packed cup fresh Thai or regular basil leaves

1/3 light-packed cup fresh coriander leaves (optional)

2/3 tight-packed cup fresh spearmint leaves

2 apples (Honeycrisp, Haralson, Braeburn, Fuji, or Pink Lady), cored but not peeled, cut into 1/4 to 1/2 inch pieces; or 1 fresh pineapple cut the same size

1 cup salted peanutes or almonds, lightly crushed

Finish:

16 romaine leaves, or 1 head iceberg lettuce, cut into 4 wedges
2 limed, quartered

1. To make the dressing, combine the garlic, red pepper flakes, fish sauce, water, vinegar, and sugar in a food processor and blend. Taste for sweet-tart-hot balance; adjust the seasonings as necessary. Switch the blade to a thin slicing blade, and slice the onion and radishes into the dressing. Let them marinate while you pull together the rest of the recipe.

2. In a large salad bowl, toss together the drained noodles, the cabbage, and the sausage. Coarse-chop the green herbs together and add them to the bowl. (This mixture can wait for about 30 minutes at room temperature.)

3. When you are ready to serve, add theapples or pineapple to the noodles and cabbage. Add the dressing, with the onion and radishes, and the nuts. Toss to blend. If necessary, season with salt and pepper. Make a ring of the romaine or separated iceberg lettuce leaves on a platter. Pile the salad in the center. Tuck in the lime wedges.

4. To eat the salad, pile some onto an individual lettuce leaf, moisten it with a squeeze of fresh lime juice, roll it up, and eat it out of hand.

Ribbons of Greens and Green Apple Salad

Ribbons of Greens
And Green Apple Salad

Copyright: The Splendid Table's How to Eat Supper

1 medium red onion, cut into thin rings

Pale green inner leaves from 1 large head curly endive,
frisee, or other tangy lettuce

Pale green inner leaves from 1 large head escarole, or 1 small head oak-leaf lettuce or green radicchio

1 small head red-leaf or Bibb lettuce

1 crisp apple, such as Granny Smith, Fuji, Pink Lady, or Braeburn,
quartered, cored (not peeled) and thin sliced

1/3 cup whole salted almonds, coarse crushed

Salt and fresh-ground black pepper

1/2 teaspoon dried basil

2 to 3 tablespoons peppery extra-virgin olive oil

1 to 2 tablespoons red wine or cider vinegar

1. Place the onion in a bowl, add ice water to cover, and refrigerate for 30 minutes.

2. Wash and thoroughly dry the greens. Stack 4 leaves, roll them up into a tight cylinder, and thin-slice crossways. Repeat with the remaining leaves. You'll have fine ribbons of salad. Put them in a large salad bowl, and add the apple slices and almonds.

3. Just before serving, drain the onion and pat dry. Sprinkle the greens with salt and pepper, the basil, and the drained onion.

4. At the table, toss the salad with enough oil to barely coat the greens, about 2 tablespoons. Toss with vinegar to taste, starting with 1 tablespoon. Taste for balance, making sure the vinegar is assertive, but not harsh.