Yellow Split Pea Soup with Pea Shoots Garnish

Yellow Split Pea Soup with Pea Shoots Garnish

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...
Roasted Buckwheat Pilaf with Sesame Salt

Roasted Buckwheat Pilaf with Sesame Salt

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...
Tender Cooked Kale with Meyer Lemon Vinaigrette

Tender Cooked Kale with Meyer Lemon Vinaigrette

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...
Baked Sweet Potato Fries

Baked Sweet Potato Fries

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...
Perfect Poached Pears

Perfect Poached Pears

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...