Moosewood Restaurant Simple Suppers by Moosewood Collective (summer reads TXT) 📕

(1 teabag) when you add the water to the dry couscous.

serving & menu ideas

We like Peppercorn Citrus Marinated Feta on this salad and steamed artichokes with Gremolata Butter or Herbed Aioli on the side.

quinoa & vegetable pilaf

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

SERVES 4

TIME: 30 MINUTES

1½ cups raw quinoa

2¼ cups vegetable broth

1 teaspoon dried thyme

1 onion, diced

2 garlic cloves, minced or pressed

1 tablespoon olive oil

2 carrots, peeled and diced

1 bell pepper, seeded and diced

1 cup fresh or frozen green peas

1 tomato, diced

½ teaspoon salt

¼ teaspoon black pepper

grated Parmesan, Cheddar, or feta cheese (optional)

Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain’s bitter coating). In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.

While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt, and pepper, cover, and remove from the heat.

When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.

INGREDIENT NOTES Use different vegetables, such as asparagus, green beans, celery, and mushrooms—just be sure there are several colors and about 4 to 5 cups total.

Vary the herb—try dill, tarragon, or rosemary.

serving & menu ideas

Serve with Lemon Herb Tofu, corn on the cob with one of our toppings, or Broccoli Tomato Salad.

kasha & orzo with portabellas

We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.

SERVES 4

TIME: 35 MINUTES

3 cups chopped onions

2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped

2 tablespoons olive oil

2 garlic cloves, minced or pressed

½ teaspoon dried thyme (2 teaspoons chopped fresh)

½ teaspoon salt

1 egg

½ cup kasha

½ cup orzo

2 cups boiling water

2 tablespoons butter

salt and pepper

sour cream

toasted walnuts

In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.

In a bowl, lightly beat the egg. Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha. Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.

When the kasha and orzo are tender, stir in the butter. Add salt and pepper to taste. Serve topped with sour cream and toasted walnuts.

variations

Add a chopped red bell pepper to the onions and mushrooms after they’ve been cooking for about 5 minutes.

Almost any sautéed chopped vegetable can be incorporated into this dish—try whatever appeals to you or what you find in your refrigerator waiting to be used up. Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.

For a richer flavor, use half water and half vegetable broth. Omit the salt if the broth is salted.

serving & menu ideas

This warm, comforting dish cries out for a light, tangy accompaniment. We like it with Corn & Pepper Salad or Beet Salad. For dessert, consider Apples Two Ways, Cherry Shortbread Crumble, or Riesling Roasted Pears.

Warm French Lentil Salad

southwestern black bean salad

A beautiful-looking meal with a multitude of colors, flavors, and textures just right for hot weather and as a festive cold-weather treat as well.

SERVES 4

TIME: 15 MINUTES

1 15-ounce can of black beans, rinsed and drained

1½ cups cooked corn kernels

½ cup Cilantro Lime Dressing

2 avocados

8 cups salad greens

tortilla chips

chopped green olives (optional)

sour cream or grated cheese (optional)

In a bowl, toss the beans and corn with the Cilantro Lime Dressing. Peel and pit the avocados and cut them into wedges or cubes.

Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with the avocado wedges and ring the bean salad with tortilla chips. If you wish, top with olives and sour cream or grated cheese.

serving & menu ideas

For a regional theme, start with Southwestern Cheese Soup.

potato salad with green & white beans

Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.

SERVES 4 TO 6

TIME: 30 MINUTES

5 red potatoes (about 1½ pounds)

1 pound green beans

½ cup olive oil

3 tablespoons cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons chopped fresh basil

⅓ cup thinly sliced red onions

1 15-ounce can of white beans, rinsed and drained

Bring a large pot of salted water to a boil. Meanwhile, cut each potato in half and then into ½ inch-thick slices. Add the potatoes to the boiling water and cook until just tender, about 10 minutes.

While the potatoes are cooking, cut the stem ends off the green beans and snap them in half. In a large serving bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the basil and onions.

When the potatoes are done, lift them out of the water with a large slotted spoon or a mesh strainer and place them in the serving bowl. Return the water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes.

Drain the green beans and add them to the bowl. Add the white beans and gently toss