Vegetables

Fully Loaded Summer Rice Recipe

By Marcus Samuelsson | September 9, 2013

Uncle Bens' Rice

Uncle Bens' Rice

UNCLE BEN’S wants to help inspire you to get in the kitchen with your families and they are giving away more than $165k in cash and prizes to help “inspire” you. Shoot a short video of you and your child cooking together and enter to win at www.unclebens.com! Get your child excited about eating healthy foods and everybody wins. And that is something I can really get excited about!

To add my own blend of inspiration, here is a flavorful family-friendly dish to help you and your family get the most out of the end of summer! Enjoy!

Spiced Lamb with Couscous and Vegetables Recipe

By Ashley Beck | June 18, 2013

Spiced Lamb with Couscous and Vegetables

Looking to make an authentic Moroccan meal? Try this three-part recipe that creates a fabulous dinner for two and highlights Argania Gourmet’s most prized ingredient: Argan Oil. This delicious dish of spiced lamb with couscous and vegetables was designed by the Argania team’s chef just for us! The recipe uses argan oil in each component lending itself to create a unique taste profile in each dish alone. But when eaten together, the layers of flavor are absolutely divine!

Spiced Lamb with Couscous and Vegetables

Spiced Lamb with Couscous and Vegetables

For more lamb recipes, click here.

Chili-Mango Bok Choy Slaw Recipe

By Kendall Kish | May 14, 2013

IMG_3462
bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

Chili Mango Slaw (Photo: Kendall Kish)

What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor. This is a great spin on traditional cole slaw; the Asian influences really shine here. Try this slaw alongside seared scallops, grilled trout burgers, or roasted pork tenderloin. To read about Baby Bok Choy, click here.

bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

Photo: Kendall Kish

For more recipes from Kendall Kish, click here.

Vegetable Ramen Recipe

By Ashley Beck | April 29, 2013

vegetables, ramen, vegetarian, meatless monday
vegetables, ramen, vegetarian, meatless monday

This soothing vegetarian ramen is a great way to eat your vegetables. (Photo: Renée s. Suen)

This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.

Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.

The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.

For Friday Try-day Recipes:

Recipes

Herbed Ricotta with Summer Vegetables Recipe

By marcussamuelsson.com | August 26, 2011

Photo: JourneyVerse Photography

There is no better appetizer to make this summer then a freshly crafted Herbed Ricotta Dip with Summer Vegetables. The dip can be made ever so easily, and there certainly is no fresher way to creating this dip than actually making your own ricotta. You will certainly gain bragging rights when you check out the step-by-step guide on how to make the freshest ricotta cheese on FoodRepublic.com. This twist on ‘veggies and dip’ is certainly a perfect way to plan a BBQ or summer cocktail and appetizers evening as the ricotta and herbs add the perfect balance to accentuating the raw vegetables you choose. Read More

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Chunky Mashed Vegetables Recipe

By Lindsay Hunt | November 22, 2010

Photo: Lindsay Hunt

Photo: Lindsay Hunt

With Thanksgiving coming up this Thursday, I’m getting into gear when it comes to new recipes.  I like to practice ahead of time, to make sure it’s worthy of the grand feast.  I tried out Marcus’ recipe for Chunky Mashed Vegetables from Soul of a New Cuisine and found a new sideboard staple.

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