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

Moroccan-Spiced Root Vegetable Barley Stew Recipe

By Joanne Bruno | November 28, 2011

Moroccan-spiced Barley Stew

A weekend of holiday eating always makes me feel like, come Monday, I should shove as many vegetables into my mouth as possible, both to even the calorie playing field and to get rid of that heavy awful feeling that settles at the pit of my stomach after day-upon-day of eating rich and decadent foods.

Enter this stew, which is richly flavored with Moroccan spices so it won’t leave you pining for the hedonistic fare of holidays past, and so full of vegetables and whole grains and legumes, that your insides will be jumping for joy. 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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