Synopses & Reviews
Couscous Salad with Dried Cranberries and Pecans
Serves 4 as a main course
Tangy, crimson-colored dried cranberries and toasted pecans are a dynamic combination in this special salad. If you plan to make it more than 2 hours in advance, hold back on adding the cucumbers until serving time so they will retain their special crunch.
1 cup shelled pecans
1 1/2 cups couscous
1 cup dried cranberries
1/2 teaspoon turmeric
2 cups boiling water
1 cup thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded, and diced
1/4 cup shredded fresh basil
Zest of 1 lemon
1/3 cup lemon juice
3 garlic cloves, minced
1/2 teaspoon salt
Freshly ground black pepper
1/3 cup olive oil
1. Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes. Set aside to cool.
2. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes.
3. Stir in the pecans, peas, scallions, cucumbers, and basil.
4. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour onto the couscous mixture and stir to blend. Let the salad sit at least 1 hour before serving to allow the flavors to blend. If longer than 1 hour, cover and chill, but then bring the salad to room temperature before serving. (Don't forget -- if you make the salad more than an hour before you intend to serve it, hold back on adding the cucumbers until serving time orthereabouts.)
Fresh Fettuccine with Spinach, Red Peppers, and Smoked Cheese
This pasta dish is a knockout, and one of my favorite recipes to serve when company's arriving on short notice. Even a die-hard vegetarian like myself will readily admit that the bacon-like flavor of smoked cheese is hard to resist, and here, it weaves magic. If you can't get fresh pasta, 3/4 pound dried linguine could be substituted (odd as it may seem, fresh fettuccine and dried linguine are the same width), but a little character will be lost.
1/4 cup olive oil
4 garlic cloves, minced
1 red bell pepper, cut into thin 2-inch-long strips
1 (1-pound) bunch or 1 (10-ounce) package fresh Spinach, stems discarded and leaves washed
1/2 teaspoon salt
Generous seasoning freshly ground pepper
1 pound fresh fettuccine
1 cup grated smoked Gouda cheese
1. Bring a large stockpot of water to a boil.
2. Meanwhile heat the olive oil in a large skillet over medium heat. Add the garlic and cook 1 minute. Stir in the pepper and sauté until tender yet crisp, about 7 minutes.
3. Pile on the spinach, and cover the pan. Cook until wilted, about 3 minutes. Stir in the salt and ground pepper. Keep the sauce warm over very low heat.
4. Drop the fresh pasta into the boiling water and cook about 3 minutes, or until al dente. (If you are using dried pasta it will take 7-10 minutes.) Remove 1/4 cup of the starchy pasta water and stir it into the sauce. Drain the pasta and toss it with the sauce. Mix in the cheese and serve immediately.
From the James Beard Award-winning author of "Quick Vegetarian Pleasures" comes a tip-filled cookbook of 200 recipes for uncomplicated, delectable meat-free dishes, ranging from stove-top meals to make-ahead casseroles. 2-color throughout. Index.
Jeanne Lemlin is aware that we're all vegetarians some of the time and that what we crave is delicious food that is quick and simple to prepare. In Simple Vegetarian Pleasures
, she shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals.
The flexibility and range of Jeanne's recipes encourage you to take advantage of seasonal fruits and vegetables, and her menu suggestions for every occasion help frazzled cooks move serenely, almost effortlessly from soup to nuts. With tips for keeping your pantry and refrigerator stocked to simplify meal preparation and vibrantly flavored recipes - for stovetop dishes, make-ahead casseroles and gratins, rich vegetable stocks, salads, and a range of pizzas, quesadillas, sandwiches, and vegetarian burgers -vegetarian cooking becomes easy, fast, and fabulous. Whether you're vegetarian all the time or occasionally enjoy a meatless dish, Jeanne Lemlin has your food right here - simply delicious and deliciously simple.
Chickpea Salad with Fennel, Tomatoes, and Olives
Spinach Soup with Couscous and Lemon
Garlic Mashed Potatoes
Portobello Mushroom and Caramelized Shallot Omelette
Nantucket Cranberry Cake
About the Author
Jeanne Lemlin has been writing about great vegetarian food for more than a decade. Her many books include MainCourse Vegetarian Pleasures, Simple Vegetarian Pleasures, and Quick Vegetarian Pleasures, for which she won a prestigious James Beard Cookbook Award. A cooking instructor and food writer, she is a columnist for Cooking Ligbt and a contributor to Gourmet and Country Journal. Jeanne lives in Great Barrington, Massachusetts.