It’s the end of summer squash season in Texas – and in lots of other places too – so I thought you might appreciate a round of some fantastic recipes that include this delicious, easy to cook ingredient. You may already know that the term “summer squash” actually refers to a whole range of soft-skinned, fully edible squash. There is a spectrum of varieties included under this heading, but most common in Texas are yellow summer squash and zucchini. Read More
I can’t remember the circumstances surrounding the first time Kirk made me his lentil soup. (Was I sick? Was it a weekday? A special occasion? A first course? An entrée?) What I can remember is sitting at the dining table in his old apartment, absolutely floored by the realization something as simple as lentil soup could be so incredibly delicious. This lentil soup is creamy, but has no dairy. It’s flavor is complicated, but it’s a simple combination of lentils, onion and stock.
As I savored each spoonful, I realized this is the “red stuff” for which Esau gave up his birthright to Jacob. So, maybe Esau was famished from his hunt, but only a bowl this amazing could redefine the future of Israel. Read More
After undergoing phase two of what will hopefully be my only root canal ever, I wanted something comforting, delicious and easy to chew for dinner. And, as you can imagine, after such a long day, it wouldn’t hurt if that something was simple to make. Enter mujadarrah.
If you aren’t familiar with this middle eastern staple, I urge you to get to know it. It is, at its core, a very simple dish: lentils, rice and onions. Of course, with this said, there are endless variations. Brown mujadarrah is made with green lentils, yellow with red lentils. Some recipes call for more or less olive oil than others. Some for cumin. Some for more salt. (Never for less salt; it’s amazing how the lentils and rice can just suck it up.) Read More