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Pita Pocket Snack

My current favorite snack—a whole wheat pita pocket filled with baby spinach leaves, tomato slices, cucumber slices, a few slices of avocado, drizzled with balsamic vinegar. Oh my.

Does this need a recipe? Not really.

Other fillings—

Hummus, slivered carrots, red bell peppers, fresh herbs…Invent! Enjoy!… Read more

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Roasted Root Vegetables

The very definition of warming fall and winter fare, root vegetables are earthy and sweet when slowly roasted.

Roasted Root Vegetables
Serves 4 as a main course, 8 as a side dish

1/2 pound beets, peeled and cut into wedges
1/2 pound parsnips, peeled and cut into 2-inch chunks
1/2 pound baby carrots, peeled (or 3/4 pound carrots cut into

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Masoor Dal (Spiced Red Lentils)

Aromatic, filling, delicious—what’s not to like? This dal is great paired with a spinach saag and some flatbread.


Masoor Dal (Spiced Red Lentils)

2 tablespoons vegetable stock
1 cup finely chopped onion
2 ½ cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai chili, or 1 large serrano chili,

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Saag (Spiced Spinach)

The scent of this dish is irresistible and will fill your home with spicy fragrance…and the flavors are just as glorious. This makes a lovely side dish to a curried chicken or Masoor Dal.

Saag (Spiced Spinach)
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 thumb-sized piece of ginger, finely chopped
1 teaspoon cumin seeds (or ground
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Christmas Fruitcake

This is not one of those commercial fruitcakes filled with glacéd fruits. It is, instead, a traditional rich, dark fruitcake made with delicious dried fruits that have been macerated in rum or brandy. A different cake altogether, and one that will convert even the most anti-fruitcake person into a fan.

I began, decades ago, making my fruitcakes from the Joy … Read more

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Potato-Wild Mushroom Soup

My sweetie made this a few nights ago. It’s very simple to make but has wonderful layers of complexity…and it’s total comfort food!

Potato-Wild Mushroom Soup
Serves 4

3 carrots, diced
2 celery stalks, diced
1/2 pound chanterelle or shiitake mushrooms, sliced
1 cup dried wild mushrooms
1/2 cup caramelized onions
3 cloves garlic, minced
1 teaspoon thyme
1 teaspoon … Read more