marinated chickpea soup with croutons

ingredients about 10 ounces marinated chickpeas (I used Trader Joe's chickpeas with cumin and parsley)3 cups vegetable stock (homemade is best)Harissaabout 3 1"-thick slices day-old country or whole wheat bread, torn into 1 1/2-inch chunks1 Tablespoon olive oilCapers2 eggsoptional, for topping: Fresh cilantro or parsley leaves method Make the croutons. Preheat the oven to 400F.... Continue Reading →

farmer’s market bowls

lightly adapted from Bon Appétit. ingredients 1 cup quinoa, bulgur, barley, semi-pearled farro, or your favorite grain Kosher salt 4 large eggs 3 small Persian cucumbers, very thinly sliced 2 Tablespoons unseasoned rice vinegar 1 teaspoon honey 1 14-ounce block extra-firm tofu, drained 3 Tablespoons plus ¼ cup grapeseed or vegetable oil, divided 2 Tablespoons... Continue Reading →

potato salad with mustard vinaigrette

For a vegan potato salad, just omit the eggs! from Bon Appétit. ingredients 2½ pounds new or baby Yukon Gold potatoes, scrubbed 4 large eggs, room temperature 1 teaspoon mustard seeds 3 Tablespoons apple cider vinegar 2 Tablespoons whole grain mustard 1 teaspoon honey ⅓ cup olive oil Kosher salt and freshly ground black pepper... Continue Reading →

jammy eggs with paprika aioli

from Bon Appétit. ingredients 4 large eggs, room temperature 2 jarred peperoncini in brine, chopped 4 sprigs parsley, chopped ¼ cup mayonnaise ½ teaspoon smoked or hot paprika Kosher salt method Bring a small saucepan of water to a boil. Using a spider or slotted spoon, carefully lower 4 eggs into boiling water. Set timer for 8... Continue Reading →

poached eggs in tomato sauce with chickpeas

from Bon Appétit. ingredients 1/4 cup olive oil 1 medium onion, finely chopped 4 garlic cloves, coarsely chopped 2 jalapeños, seeded, finely chopped 1 15-ounce can chickpeas, drained 2 teaspoons Hungarian sweet paprika 1 teaspoon ground cumin 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved Kosher salt and freshly ground black pepper... Continue Reading →

winter squash frittata

This frittata could be made in 15 minutes, but Cortney Burns, who developed this recipe, intentionally takes much longer. She cooks the eggs over a low flame, folding the curds over themselves again and again in the skillet to create soft layers like those found in Japanese-style omelets. The low oven she finishes the eggs... Continue Reading →

soy-ginger dinner scramble

Scrambled eggs don’t have to be served plain with all the fun happening elsewhere. Ginger and soy sauce transform their basic reputation and make scrambled eggs for dinner feel like more than a cop-out. from Bon Appétit. ingredients 3 small Persian cucumbers, very thinly sliced Kosher salt 2 Tablespoons unseasoned rice vinegar 1 teaspoon honey... Continue Reading →

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