Characteristic: template

I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »

This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.  ... Read more »

The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.    Variations: Use whatever bean or chickpea you have (in the above case, it's black chickpeas) Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano Omit the cheese or use a different kind such as feta or diced sharp cheddar Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)  ... Read more »

I came up with this idea on a very hot evening and it's a winner. You could certainly add tofu or chicken (see variations below) but with the egg and peanuts it was perfect for a light summer supper. ... Read more »

This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you'd like.  Make however much of this you'd like. It keeps and reheats well for up to 5 days.... Read more »

This sauce is good on most any vegetable but here it enriches simply blanched collard raab and purple sprouting broccoli. ... Read more »

This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.  ... Read more »

Jambalaya is the beloved Cajun rice, meat and vegetable dish from New Orleans. It has West African, Spanish and French roots and is a savory pot of goodness. My in-authentic version uses more vegetables and only andouille sausage or kielbasa. It's a stunning one-pot meal that is delicious on days two and three so all the chopping is time well spent. You can also skip the meat for a vegetarian version that still packs in lots of flavor. I make my own Cajun seasoning spice mix, see below, with spices I keep on hand but feel free to use a pre-made mix if you that's what you have.  ... Read more »

If you want to use cooked (or canned) beans to make a savory dish, more or less fleshed out with vegetables, meat, herbs, spices, here's a template. Since the beans are already cooked this kind of dish comes together quite quickly. Quantities are flexible and totally up to you.   *Alternatively, if you want to just cook a pot of beans from scratch in the oven (recipe towards the bottom of the page) with some aromatics you'll get a delicious pot of beans in one step that takes a couple of (hands-off) hours.   Use a full pound of cooked dry beans and their cooking liquid (yields about 2 quarts for me) or make a small pot with a couple of cups of cooked beans or any combination of beans.... Read more »

Blanched collard green leaves, like chard, make excellent wraps. Collards are sturdier than chard and are well suited to fill and roll around most any savory filling. Make a couple for lunch as they're easy to make ahead and pack or serve them as appetizers, cut in half or several each for dinner. And they're more flexible than burritos since they're delicious cold. By all means blanch more leaves at once and store them, covered, in the fridge for up to 5 days. [caption id="attachment_19726" align="aligncenter" width="620"] This version is filled with marinated, sauteed tofu, roasted cauliflower, broccoli and peanut sauce.[/caption]... Read more »

This bowl is a template – use different grains like quinoa or farro or use different veggies. You'll have extra of the rich yet bright sauce to put on any leftover grains or vegetables, meat, etc.... Read more »

These aren’t “saucy” noodles, but they’re quite flavorful. This recipe can act as a template for whatever vegetables you have. Cabbage, mushrooms, broccoli, cauliflower, green beans or snap peas would all be delicious. You can also add in additional protein like tofu, chicken or shrimp.   Serves 3-4  ... Read more »

  This is fantastic salad for a warm summer night. It's also an excellent use of these quick-pickled vegetables. It's robust and begging for variations. In this version I had some caulilini that needed using so I quickly steamed it and added it.   This salad holds up well so is suited for picnics and potluck and lunches throughout the week.... Read more »

This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs. [caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption] Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.  ... Read more »

Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order.  In the winter you might make this heartier one.   You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart.... Read more »

This bowl is a template - use different grains like quinoa or farro, add meat or leave it off, or add in different veggies. The sauce is tangy and bright and you might make extra to put on any leftover grains or vegetables, meat, etc.   Serves 2  ... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.  ... Read more »

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.   The ingredient list looks long but if you have the spices on hand it's really quite quick to make. It's one of those dishes that in 35 minutes can taste like it's been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.... Read more »

I don't have a lot of experience cooking tempeh and have had some failures--too salty, too dry and just a little off tasting--but I particularly liked this dish. It's quick and adaptable and leftovers are tasty. You can reheat for breakfast or lunch with an egg.   You can serve this with rice but since it's not very saucy and quite rich by itself it's good as is or with a simple cucumber salad on the side.... Read more »

Quinoa cooks quickly, has a pleasantly nutty taste and is nutritious. If you're in a rush and have random bits of vegetables on hand, even just a carrot and stalk of celery, you can have this on the table in 25 minutes. Round it out with a fried egg or any protein you'd like and/or a salad. You can easily scale this up and the ratio of quinoa to water is one to one and you can use whatever vegetables and/or meats you'd like so it's more of a set of guidelines than a recipe.... Read more »