Joanne Bruno

West Indian-Style Channa Wrap Recipe

By Joanne Bruno | June 4, 2012

West Indian-style Channa Wraps

There’s spicy and then there’s this: spicy that’s so hot you can’t stop shoveling it into your mouth, bite after painful bite, because the second you pause, you’ll feel the full wrath of the burn in all of its glory.

But when it tastes like this, it feels so good.

But behind all of that endorphin rush-inducing heat, there is a blend of warm and satisfying spices — ginger, cumin, turmeric — so that even if you’re not a spicy fiend like some of us you can dial down the heat (by omitting the chili pepper or using a milder curry powder) without fear of losing any flavor.

Photos: Joanne Bruno

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others

Recipe adapted from The Meat Lovers Meatless Cookbook 

Peanut Noodle Salad Recipe

By Joanne Bruno | May 24, 2012

noodle salad

While peanut butter exists to make some of us personally happy, it unfortunately lands the bad rap of packing an overwhelming amount of calories. How are you supposed to eat it every day when it insists on behaving this way? Thankfully with this noodle salad, you can actually satisfy your peanut butter cravings without going on an all-out calorie binge. These noodles are bulked up with tons of vegetables – bell pepper, bok choy, and edamame so that you get all of the delicious flavor of peanut sauce without quite as many calories. Definitely a win/win lunch or dinner.

Photos: Joanne Bruno

JoanneBruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: EatsWellWithOthers.

Pasta Super Salad Recipe

By Joanne Bruno | May 24, 2012

pasta salad

This dish comes complete with a little secret in that it’s actually salad with pasta. This healthy and fresh option for those looking to up their fiber intake is also vegetarian friendly.  Topped with feta cheese and almonds, this makes a filling and addictive super salad full of vibrant and nutty flavor.

Photos: Joanne Bruno

JoanneBruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: EatsWellWithOthers.

Tofu Tacos with Spicy Cabbage Slaw Recipe

By Joanna Bruno | May 24, 2012

Tofu

Preparing for Hurricane Irene took as much time as getting ready for prom (and ended up being equally as expensive. Apparently, the early bird gets the cheap water and better hummus.) These tacos are like a fiesta on a plate! Vegetarians and meat-eaters alike can rejoice in the fulfilling texture and flavor of the tofu paired with the tangy slaw. Flavored with lime and cumin, they taste bright, light, and refreshing; which is just what you need when you realize that your one night fling with Ms. Irene is not going to end with slightly blistered feet from hours of dancing, but rather with power outages and broken windows.  Pass me another tortilla, we’re going to need it.

Snickerdoodle Biscoff Sandwich Cookies Recipe

By Joanne Bruno | May 24, 2012

snickerdoodle

If you haven’t heard of or discovered Biscoff spread, I’m not sure whether to tell you to run as fast you can away from this post or towards the supermarket to pick up a jar but at least now you’ve been warned. Biscoff spread is made from ground up Biscoff cookies (those cinnamon and graham cracker cookies that are given out on airplane flights.)  Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious. While Biscoff is great eaten straight from the jar, here it’s turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there.

Asparagus and Broccoli Rabe Over Polenta Recipe

By Joanne Bruno | May 24, 2012

asparagus and broccoli rabe over polenta

Some people’s happiness tends to hinge on asparagus season and while you could purchase asparagus out of season, you sometimes get shunned for things like that here.  Yet when that first locally grown asparagus finally decides to show its ruddy little face at the grocery store or farmer’s market it is advisable to buy it in bulk and find opportunities to creatively experiment with it.

Those first batches, especially, which are sweet and young, need nothing more than a quick roast in the oven.  Or to be tossed with broccoli rabe and chickpeas and a dash of lemon juice, all of which is then thrown over some polenta, as is done here.  Quick, simple and for the lemon lovers out there – utterly delicious.

Lentil Mango Picadillo Recipe

By Joanne Bruno | May 24, 2012

lentil mango picadillo

As the weather starts getting warmer, we often find ourselves craving tropical fruit. It’s as if there’s a switch deep down in our subconscious that feels the sixty degree weather and responds with “pineapple-mango-papaya-coconut time.” A fantastic way to satiate this craving is to just throw mangoes into any and every dish. Salads, stir fries, and here in this picadillo. I made this originally during my early days as a vegetarian and it served as the perfect throwback to a non-veg meat dish that I loved.  It’s so filling and satisfying, you won’t miss the beef at all.

Spring Pesto Panzanella Recipe

By Joanne Bruno | May 24, 2012

pesto panzanella
spring, pesto, panzanella, salad, quick, lunch, dinner

Photo by S.N.

This summer-inspired and textured panzanella is chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto all drizzled in healthy olive oil and a splash of balsamic vinegar.

Asian Eggplant Stir Fry Recipe

By Joanne Bruno | May 24, 2012

asian eggplant stir-fry

This stir fry, rife with Asian flavors and loaded with eggplant, bell peppers, carrots will take under 30 minutes to prepare while leaving your taste buds satisfied with hints of sweet soy sauce and ginger. Serve over rice for a heartier addition to this adaptable meal.

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