meatless monday

Golden Thai Curry with Green Beans Recipe

By Joanne Bruno | April 15, 2013

curry, green beans, thai, potatoes
curry, green beans, thai, potatoes

Potatoes and green beans get the spicy treatment from this Golden Thai curry sauce.

With every meal having notes of sweet, salty, tangy, spicy, bold flavor it’s not really much of a surprise that Thai is my favorite type of cuisine. After all, how could you ever get bored of something that’s so complex, with each spoonful of each dish bringing something new and intriguing to your taste buds?

This golden thai curry with green beans is no exception. It is filled with four different kinds of vegetables that are simmered in a coconut milk/penang curry paste broth, resulting in a meal that is big on flavor and on health.

Adapted from Vegetarian Times

Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well with Others

 

green beans, curry, potatoes, thai, vegetarian, meatless monday, marcus samuelsson

The colorful vegetarian medley.

 

For more vegetarian recipes from Joanne:

Goat Cheese, Strawberry and Basil Salad

Indian Spiced Chickpeas

Lemony Asparagus and Broccoli Rabe over Polenta

Cheddar Scallion Scones

Spicy Adzuki with Kimchi and Tempeh Recipe

By Joanne Bruno | April 1, 2013

spicy azuki beans

spicy azuki beans

I first became enamored with kimchi after encountering it at a food festival in NYC last summer. My friends and I had sampled a few too many of the desserts on offer and were in search of something to cleanse our palates from all that sugar. Eventually we stumbled across a booth selling kimchi – problem solved. I can’t remember anything ever tasting so refreshing in it’s spicy tang.

Since then I’ve been borderline obsessed with incorporating it into my life wherever possible. Mostly I eat it plain but recently I came across this recipe that incorporated it into a stir fry and I was instantly sold. Though the original recipe only called for stir frying it with beans and tempeh, I added some asparagus into the mix because I never feel like a meal is complete unless it contains something green. Plus they added a nice hint of sweetness to all the other bold flavors in this meal.

spicy azuki beans

Adapted from How to Cook Everything Vegetarian

Kale and Three Cheese Calzone Recipe

By Joanne Bruno | March 25, 2013

Kale Calzone

Pizza day is everyone’s favorite day of the week.

As a kid it probably only comes around once or twice a week, but one of the definite bonuses of becoming an adult is that you can pizza wherever, whenever, and top it with whatever you so desire. Read More

Walnut and Chard Ravioli Salad Recipe

By Joanne Bruno | March 18, 2013

Walnut and Chard Ravioli

Walnut Ravioli, swiss chard, ravioli

I bought my first bunch of asparagus the other day. I know it’s not exactly the season yet, but they were so skinny and tender that I just felt the time was right, which means, increasingly so, that my dearest butternut is on its way out. At least for this year. Read More

Za’atar and Aleppo Pepper Roasted Potato Tacos

By Joanne Bruno | March 11, 2013

Potato Tacos

Some days, you just have to mix things up in the kitchen. Put some Tex-Mex flair in your pasta, savory in your sweet, or, in the case of this recipe, Middle Eastern spices in your tacos. Here, potatoes are roasted with za’atar – a richly flavorful spice blend made from grinding thyme, sumac, and sesame seeds together, aleppo pepper, and lemon, giving them a tart, spicy and nutty flavor profile. They are then mixed with swiss chard and beans that have been flavored with some smoked paprika and used as a taco filling. The flavor combination is one that will keep your palate intrigued and will have you going back for bite after healthy bite. Read More

Artichoke Torta Recipe

By Joanne Bruno | February 25, 2013

Artichoke Torta

artichokes, torta

Spinach and artichoke dip is one of those holiday party guilty pleasures that you hate to love and love to hate. (It’s okay, admit it. We all do.)

But what happens when you wake up one morning and realize it’s almost March. Holiday season is officially over, calories officially count again, and standing over a bowl of dip with a bag of pita chips and eating it all in one sitting is, well…probably not the best idea. Read More

Sweet Potato Cream Pasta with Kale Recipe

By Joanne Bruno | February 11, 2013

Photo: eatswellwithothers

Sometimes your taste buds want to sit down to a creamy dreamy pasta dinner. But your arteries don’t. I understand.

That’s where this sweet potato cream sauce comes in to save the day. It is made without even a single drop of heavy cream, using mashed sweet potato instead to thicken it and give it that great Alfredo-like texture. Total comfort food that your whole body can feel good about.

Adapted from How Sweet It Is

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

Black-Eyed Peas and Cornmeal Dumplings Recipe

By Joanne Bruno | February 4, 2013

Black-Eyed Peas and Cornmeal Dumplings

black eyed peas, dumplings

While tradition dictates that we eat black-eyed peas and collard greens on New Year’s Day to bring us luck in the year ahead, I don’t see why this must be restricted to the first days in January. I’m all for year-round prosperity and what better way to ensure it then to continue eating this auspicious combination months after the new year has come and gone? Read More

Swiss Chard and Saffron Tart Recipe

By Joanne Bruno | December 3, 2012

Swiss Chard and Saffron Tart

I love the idea of savory tarts, but we’re reaching that point in the holiday season when I am utterly weary of cutting butter into flour and chilling for two hours, only to then fail to roll out a pie crust that doesn’t look like a patchwork quilt. Plus, I’m getting enough saturated fat at dessert…I don’t really need it for lunch and dinner, too.

This week, I discovered yeasted tart dough and my whole worldview shifted. Not only is it easy to throw together, but there is nary a tablespoon of butter in sight making it figure-friendly. While not quite as flaky as as a butter-based crust, it is a bit heartier, which pairs perfectly with this saffron-infused swiss chard filling. Now you truly can have your “pie” and eat it too.

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

Serves 6, adapted from The Greens Cookbook

Root Vegetable Tagine Recipe

By Joanne Bruno | November 5, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

In addition to stocking up on necessities such as peanut butter and chocolate chips, I prepared for Hurricane Sandy by cooking up as much comfort food as I could before the storm hit. Warm loaves of bread, chili, loads of pasta, and this tagine.

Read More

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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