more veggies, please!

45 minutes – serves 4 to 6 3 tablespoons grapeseed or olive oil 1 tablespoon minced shallot 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded 3/4 cup shelled unsalted natural pistachios 2 tablespoons fresh lemon juice Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. from Dan Barber, Bon Appetit

Sautéed Mushrooms with Parsley You’d think this were boring. This is one of the most surprisingly good dishes I’ve made in a while. It’s so good that some nights, we just eat this on toast for dinner. Imagine a poached egg on top! Yum! 20 min  – makes 4 sides or 2 mains 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 1/2 pounds mixed mushrooms, sliced 1/8 inch thick 2 garlic cloves, minced, and divided 1/4 cup chopped flat-leaf parsley Kosher salt and freshly ground pepper 1. In a large skillet, melt the butter in the olive oil. Combine half the garlic with the parsley, add salt, set aside. 2. Add the mushrooms to the hot skillet and cook over moderately high heat, without stirring, until browned on the bottom, about 5 minutes. 3. Add the other half of the garlic, and continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer. 4. Stir in chopped parsley and fresh garlic mixtur...

The simplest! Use challah, French bread, or the loaves from the Polish grocery store next door. What? Oh, also, I’ve been known to do ½ cup milk and ½ cup half and half. Definitely not during my vegan before 6 phase. If you want a romantic petit dejeuner a deux, cut the recipe in half. 2 eggs 1 cup milk A dash of salt 1 tablespoon sugar (optional) 1 teaspoon vanilla extract or ground cinnamon or cardamom! (optional) Butter or neutral oil, like grapeseed or corn, as needed 8 slices bread 1. Heat the oven to 200°F. Put a large griddle or skillet over medium heat while you prepare the egg mixture. 2. Beat the eggs lightly in a broad bowl and stir in the milk, the salt, and the sugar and vanilla or cinnamon or cardamom if you’re using them. 3. Add about 1 teaspoon of butter or oil to the griddle or skillet. When is the butter is melted or the oil is hot, dip each slice of bread in turn in the batter and put it on the griddle. Cook until nicely browned on each ...

hello, there! it's been a long time. summer has passed. we had copious ears of corn and are still eating lots of varieties of nightshade (it's almost halloween!). now that's it's cooling down, let's get back to cooking. 1 hr 10 minutes – serves 8 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 4 large apples (if you can, choose 4 different kinds) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, melted and cooled 1. Center a rack in the oven and preheat to 350 degrees F. Generously butter an 8-inch springform pan (or use a nonstick pan) and put it on a baking sheet lined with a silicone baking mat or parchment paper. 2. Whisk the flour, baking powder, and salt together in small bowl. 3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. 4. In a medium bowl, beat the eggs with a whisk un...

let’s face it. most bananas purchased in the U.S. are not that good in their pure form. here’s what you do with the left over bananas from the banana bread recipe. 1 hr – serves 4 1 cup long-grain basmati or jasmine rice 1/4 cup shelled pistachios 1 tablespoon unsalted butter 3 cardamom pods ½ teaspoon cinnamon ½ teaspoon freshly grated nutmeg 1/3 cup sugar ½ cup heavy cream 2 ½ cups unsweetened almond milk ¼ teaspoon salt 1 very ripe banana, cut into ¼ inch dice 1. In a bowl, cover rice with cold water and soak for 30 minutes. Rinse in cold water and drain. 2. In a small saucepan, blanch pistachios in boiling water for 3 minutes. Drain, rinse under cold water and pat dry. Rub off pistachio skins and chop pistachio coarse. 3. Melt butter in a medium saucepan over low heat and cook cardamom, cinnamon, nutmeg and sugar, stirring, 1 minute. Add rice, ½ cup cream and ½ cup almond milk and simmer gently, uncovered, stirring occasion...