Sides & Salads
Youll be amazed at the versatility of roasted root vegetables. You can serve them hot with salt and pepper and a drizzle of olive oil, mash them coarsely, and/or sauté briefly in olive oil and season to taste. You also can purée, season and heat them for an elegant side dish.
Anadama refers to the sweet and savory flavor combinations of cornmeal and molasses used frequently by the colonists for bread making. Our version also uses semolina, a durum wheat that is more coarsely ground than other flours. It enhances both taste and texture. Look for semolina flour in specialty food shops or Italian markets.
Lemon cucumbers are named for their round, yellow appearance, not their flavor, which is sweet and mild. If not available, choose another heirloom cucumber, such as Japanese or Armenian, for this salad.
This one-dish meal is a blend of nutty-tasting sprouted wild rice, fresh corn kernels and sweet bell pepper.
Calcium-enriched soy milk, fresh gingerroot and garlic add extra flavor to simple, steamed broccoli.
The term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor.
Heres a hearty one-dish meal thats high in calcium to help prevent cold-weather muscle cramps and rich with warming spices to boost circulation. Small, reddish-brown adzuki beans have a sweet flavor and are popular in Japanese cooking. They have a higher protein content than other beans and are easier to digest.
Variation: For carrot bread, substitute 2 cups grated carrots for the zucchini and raisins for the nuts. To make carrot-zucchini bread, use 1 cup grated carrot and 1 cup grated zucchini.
The English love their peas, and purées like this one are all the rage in the British Isles as chefs give pub grub a gourmet makeover. Try serving this recipe—or a simple pea purée with butter and milk—as a lighter, more healthful alternative to mashed potatoes.