Eating Well Makes Good Sense

For those who think that going without meat, sugars, and processed foods means a bland, boring diet, think again. Buying local, seasonal, fresh produce and paying attention to what you eat pays off with big dividends.

The truth is, you'll save money and feel better. What's more, you won't be giving up convenience. Most of these dishes can be made in 30 minutes or less.

Salads

Arugula Salad with Avocado

Arugula Salad with Hazelnuts, Carrots, and Avocados

Arugula Salad with Persimmons and Pomegranate Seeds

Bulgar Salad with Celery

Carrot Salad with Lemon-Soaked Raisins

Chopped Parsley Salad

Cole Slaw with Capers

Couscous Salad with Grilled Vegetables

Egg Salad

Farmers' Market Fresh Chopped Vegetable Salad

Grilled Corn Salads

Grilled Vegetable Couscous Salad

Grilled Vegetables

Parsley-Grilled Corn Salad

Potato Salad with Corn

Risotto with Summer Vegetables

Roasted Beet Salad

Salad-e Shirazi: Iranian Cucumbers, Cherry Tomatoes, and Onions
Spinach Salad

Tomato and Avocado Salad

Tomato, Avocado, Corn and Garlic Toast Salad

Wilted Spinach Salad

Soups, Sauces, and Side Dishes

The Amazingly Versatile Blackened Pepper

Baked Sweet Potatoes with Sauteed Shallots, Garlic, and Mushrooms

Braised Sprouted Broccoli

Cannelini Beans with Roasted Tomatoes and Spinach

Caramelized Vegetable Pasta

Charmoula Sauce for Salads, Side Dishes, and Entrees

An Easy Saute with Brussels Sprouts and Carrots

Grilled Artichokes

Grilled Corn on the Cob

Grilled Vegetables

Farmers' Market Fresh Vegetable Saute

Homemade Vegetable Soup

Kale Sauteed with Garlic and Farm Fresh Vegetables

Kimchi Ramen Soup

Kosher Pickles

Mushroom Soup

Ramen Soup with Kimchi and Farmers' Market Fresh Vegetables

Roasted Brussels Sprouts

Roasted Garlic-Tomato Sauce

Roasted Tomatoes

Roasted Tomato Sauce

Salt Crusted Fingerling Potatoes

Salt Steamed Broccoli

Sauteed Beet Greens

Sauteed Kale with Vegetables

Steamed Artichokes

Summer Vegetable Risotto

Sweet Potatoes Grilled

Sweet Potato Inari Sushi

Tapenade the Frugal Cook's Secret Weapon

Tomato-Vegetable Soup

Vegetable Soup

Entrees

Ginger-Soy Sauce Poached Black Cod

Cioppino with Roasted Tomatoes and Garlic Toasts

Ginger-Soy Black Cod

Green Garlic and Clams

Grilled Shrimp

Grilled Shrimp with a Tex-Mex Dry Rub

Low Cal Breaded Fish Fillets

Israeli Couscous with Vegetables

Native American-Style Salmon

Pasta Alla Checca

Risotto with Farmers' Market Fresh Squash Blossoms and Baby Zucchini

Roasted Cherry Tomato and Shiitake Mushroom Pasta

Sauteed Fish with Capers, Corn, and Tomatoes

Skewered Cherry Tomatoes

Tofu, Beet Greens, and Brown Rice

Tofu with Crispy Toppings

Desserts

Baked Cherries

Baked Plums

Custard

Honey Poached Apples and Pears with Cinnamon, Vanilla, Raisins, and Peppercorns

Couscous Steps Up to the Plate as a Main Course

Traditional couscous has a home in the flavorful cuisines of North Africa. Tunisia, Morocco, Egypt, and Libya have perfected a small grained, steamed couscous that contrasts well with their spicy sauces. Preparing authentic couscous requires a steamer and considerable patience. The result, while delicious, is too time-consuming for most people.

Instant couscous is now widely available, made with either white or whole wheat flour. Requiring only 10 minutes in a hot water bath, this small grained version is perfect for a grilled vegetable couscous salad.

There is also a larger pearl-sized, "Israeli" couscous, which is prepared in a manner similar to risotto. The grains are first lightly toasted in olive oil, then a liquid is added. The grains soak up the liquid as they cook and expand 2-3 times their original size. With the addition of vegetables or meat, this version can easily be a main course.

Couscous with Vegetables

Aesthetically I like to keep all the ingredients about the same size as the cooked couscous grains. Because couscous is a pasta, it will continue to absorb all the liquid it's given, so the couscous should be served as soon as it is cooked. Don't put in too much liquid or you risk overloading the grains and making them mushy.

Yield: 4 servings
Time: 30 minutes

Ingredients

1 cup Israeli couscous
1 medium yellow onion, washed, peeled, finely chopped
4 garlic cloves, peeled, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, washed, trimmed, finely chopped
4 brown or shiitake mushrooms, washed, finely chopped
1/2 cup Italian parsley, washed, finely chopped, leaves and stems
1/2 cup corn kernels
2-3 cups liquid, water
1 tablespoon sweet butter
Olive oil
Sea salt and pepper

Method

Over a medium flame, heat a tablespoon of olive oil, seasoned with sea salt and pepper. Add the couscous and lightly brown. Remove from the pan.

Add another tablespoon of olive oil, seasoned with sea salt and pepper, and saute the onions, carrots, celery, garlic, parsley, corn, and mushrooms until lightly browned. Add the butter and put back the toasted couscous, stir well, pour in 2 cups of water.

Heat uncovered for 5-10 minutes, stirring to prevent burning. Taste a couscous grain. If it needs more liquid, add a cup of water, stir, and continue to simmer another 5 minutes. Taste and add more sea salt and pepper as needed.

Serve immediately.

Variations

Add 1 cup chopped spinach leaves, no stems, when you add the liquid.

Add finely chopped broccoli or squash or red peppers or tomatoes to the vegetable saute.

Use meat stock (chicken, beef, or veal) instead of water.

Add finely chopped chicken meat or sausage to the vegetable saute.