Down-Home Tomatoes with Okra


This is a great side dish. A particularly mouthwatering combination of flavors, it makes a perfect accompaniment to grilled meat, fish or seafood. Leftovers make a delicious filling for an omelet.


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Fennel Braised with Tomatoes


Here’s a perfectly luscious side dish that makes a great companion for grilled or roasted fish and meats or a splendid topping for hot whole grains such as wheat berries, barley or brown rice. The gratin variation, which adds a fancy finish and nice texture, is particularly attractive on a buffet table.


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Leek and Green Pea Soup with Macarpone and Mint

This delicious soup has a mild flavor but is very substantial. Serve it as a light main course or the centerpiece of a soup-and-salad dinner, or serve smaller portions as a prelude to an elegant meal. If you’re serving this soup to guests and want to dress it up, top with garlic croutons or bacon bits.

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Oat Groats or Steel Cut Oats


Groats are the whole oat kernel that hasn’t been cut or flattened in any way. Steel-cut oats, also known as Irish or Scottish oatmeal, are whole oat groats cut into smaller pieces. These are the most nutritious versions of the grain. They are flavorful and nicely chewy and can be eaten with your favorite finish – milk or a non-dairy alternative, sugar or honey, raisins, chopped bananas, toasted nuts or seeds – almost anything that strikes your fancy will work.

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Coconut-Laced Black Sticky Rice Pudding


Rice pudding is a dessert I love and this is one of my favorite versions. It’s exotic and delicious. You can serve it if you’re looking for a Wow! factor but it’s so easy to make you can also prepare it for a personal treat.

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Oranges in Cointreau



This delightfully different dessert is so easy to make, yet sumptuous enough to satisfy even the most sophisticated palate. It’s delicious topped with whipped cream, but I love to serve it as an oh-so-chic sundae, over vanilla ice cream or a complementary sorbet. Yum!

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New Potato Curry




This is an excellent way to cook new potatoes. They cook slowly, almost in their own juices, in a curry-flavored sauce. It’s a great side dish, but you can also serve it as a main course along with a bowl of dal and a green vegetable. It also makes a delicious summer meal accompanied by a garden salad.

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Tagine of Squash and Chickpeas with Mushrooms


I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the  bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish.  Serve this over whole-grain couscous to complement the Middle Eastern flavors.  Add spinach or Swiss chard to complete the meal.

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Red Beans and Greens


Few meals could be more healthful than this delicious combination of hot leafy greens over flavorful beans. If you’re cooking for a smaller group, make the full quantity of beans, spoon off what is needed, and serve with the appropriate quantity of cooked greens. Refrigerate or freeze the leftover beans for another meal.

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