(Quick, name that veg!)
After tearing this recipe out of O Magazine and carting it around for five years, I finally gave it a whirl; delicious. Two suggestions: A) Cut the tofu into small triangles instead of slabs; triangles somehow look more appetizing than rectangles, and smaller pieces create more crispy edges. B) Try broiling instead of baking; baking takes forever and scorches your pan horribly.
2. Peculiar Girl’s Pesto
We ate it, we loved it, we went back for thirds. Even the late Ms. Grendel lapped it up.
3. Black Bean Salad (source long forgotten, but here’s a screenshot)
Mr. S. converted us to this one. To many of us, any bean salad sounds unappetizing at best. I assure you this salad is colorful, flavorful, and reasonably good for you. Plus, easy: dice things, mince stuff, dump everything in a big bowl.
Long reviled by choosy eaters young and old, Brussels sprouts have come into fashion. Who knew that all they needed was a little tender, loving garlic/olive oil/kosher salt? Buying fresh will give you that Belle-goes-to-the-market-with-a-basket-on-one-arm feeling, but frozen sprouts work fine.
I’ve used this recipe at least a dozen times and received many a rave review— but I skip chilling, rolling, and cookie cutters by simply rolling the dough into small balls and squishing it slightly. In other words, I’m making drop cookies instead of cut-outs. But the roll ‘n’ squish technique makes prettier, more uniform cookies than the usual “drop by rounded tablespoon” method.