vegetarian

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.

Watermelon Basil Salad Recipe

By MarcusSamuelsson.com | May 24, 2012

watermelon basil salad

With a beautiful pop of red and green to showcase the sweet and savory flavors, this watermelon salad is very easy to make and has only five ingredients that are simply tossed together. It’s a refreshing option as an appetizer, side dish, or healthy snack during these warm weather months ahead.

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.

Linguine with Brussels Sprouts Recipe

By Ashley Bode | May 24, 2012

linguine with brussels sprouts

These little spring and early summer vegetables add a healthy pizazz to a refreshing buerre blanc over linguine. Low in calories and high in nearly every vitamin, use this superfood to build this pasta dish into a fantastic weeknight dinner.

Vegan Coleslaw Recipe

By Aine Carlin | May 24, 2012

vegan coleslaw

While traditional coleslaw tends to be clogged with mayonnaise that coats every strand of carrot, red cabbage and onion, this fresh take on the classic barbeque and sandwich side is enhanced with a light vinaigrette that allows the vegetables to come to life and keep their crunch.

 

Vegan Green Bean Salad Recipe

By Aine Carlin | May 24, 2012

Vegan Green Bean salad

If you’re in search of a tasty detox, you can be sure this captivating green bean salad will be your remedy to some internal spring cleaning. This salad of sorts can be served alone or as a side. With plenty of zest and garlic, you will neither feel deprived of taste or lacking nutrition.

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.

Recipes

Spicy Lentils with Sweet Potatoes and Kale Recipe

By Joanne Bruno | April 30, 2012

spicy lentils with kale

There’s something about knowing that I have a pound of kale in my fridge that makes my heart race. Partly because I know that by ingesting it, I’ll be doing so much good for my body.

And partly because I’m thinking, “what am I going to do with it before it goes bad?!”

No need to stress about that any more though.  This lentil, sweet potato and kale dish is not only super easy to throw together, but it’s delicious. And it’s also a nutritional powerhouse, so from here on out, you can reserve your heart racing for other more rational things.


Recipes

Rhubarb and Chipotle Goat Cheese Pizza Recipe

By Joanne Bruno | April 23, 2012

Rhubarb and Chipotle Goat Cheese Pizza

The truth of the matter is that rhubarb is a vegetable in fruit’s clothing, and our intention is to take a stand against its duplicitous nature. No longer will the wool be pulled over our strawberry-rhubarb-dream-filled eyes.

Here we dress it up with ginger and spice, smear it over a pizza crust, and top it with cheese.  If you can’t depend on a lattice crust-filled future, at least you can have your pie and eat it too.  And in a topsy-turvy world where up is down and down is up and fruits are actually vegetables…sometimes, that’s all we can ask for.

Recipes

Quinoa, Fennel and Pomegranate Salad Recipe

By Joanne Bruno | January 16, 2012

quinoa and fennel

My mother is always accusing me of being “not Italian enough”.  When I was younger it was because I didn’t like marinara sauce, but lately it’s been due to the fact that I refuse to chomp on raw fennel with her after every meal.  She recently discovered that in Italy, fennel is used as a palate cleanser in between courses, so now she and two of my aunts fight over who gets the honor of bringing the bulbs to holiday dinners. Then, when it seems like the main meal is just about to close, they chop that fennel up and just about attempt to force it down everyone’s throats.

This is generally where I try to make a run for it. Take over clearing-off-the-table duty, absent myself from the vicinity, etc. I just can’t handle the texture and flavor of raw fennel.  It’s so, for lack of a better word, stalk-like.

However, cooking it is a total game-changer. Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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