Makes 6½ cups 1½ cups green or yellow split peas 9 cups water (4½ cups to soak, 4½ cups to cook) 3-inch piece kombu seaweed 2 large bay leaves 2 teaspoons high-heat olive oil blend (equal parts extra virgin olive oil <EVOO> and a high-heat oil from Spectrum such...
Makes 3 to 4 servings or 5½ cups Thanks to Danuta Nguyen of Cracov, Poland, and author of the article “Stay Safe with Buckwheat,” and to chef Sachi Kato whose recipe inspired me to cook this delicious whole grain dish. Both appeared in the Winter 2021 issue of...
Makes 3 servings Kale: Water to measure 3 inches deep in a 3-quart pot ½ pound kale, ends trimmed off and discarded, sliced down center ribs then crosswise Meyer Lemon Vinaigrette: ¼ cup Meyer lemon juice 1 tablespoon water 2 tablespoons EVOO ½ teaspoon unrefined sea...
Makes 2 servings Japanese and Hannah sweet potatoes (as well as garnet and jewel yams) are wonderful when prepared this way. Sweet potatoes and yams contain more moisture than regular potatoes, so are softer in texture. 1 pound or 2 medium sweet potatoes, about 4...
Makes 4 servings When selecting pears—Bosc, Comice, Bartlett, D’anjou or French Butter Pears—choose fruit that is fairly firm. Poaching Liquid: Makes 3/4 cup1 cup apple cider or apple juice2 tablespoons pure maple syrupZest of one-quarter orange or half a...
