The At The Table Blog

Bring 6 cups of water to a boil in a large saucepan, add the lentils, cook for about 20 minutes or until tender. Drain and set aside. Meanwhile, heat the oil in a heavy pot over medium heat, then add the onion, garlic, and salt and saute until tender, a couple of minutes. Stir in [...]Read More...

Cook rice and set aside to cool in a large bowl. Toast almonds in 350 degree F oven for 7 – 10 minutes and set aside to cool. Stir almonds, celery, red and green peppers, green onions and cilantro into the cooled rice. In small bowl, mix lemon juice, olive oil, curry and pepper. Pour [...]Read More...

Toast the almonds in a 350 degree oven for 7 – 10 minutes. Toss with one teaspoon of olive oil and add salt and pepper to taste. Transfer almonds to a plate, let cool and cut each almond in half. In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the [...]Read More...

Place the beans in a large pot and over with 10 cups of cold water. Soak the beans in the water at room temperature overnight. Bring the beans to a boil and then reduce the heat until the water is gently simmering. Cook the beans until just tender, about 45 to 60 minutes, and then [...]Read More...

Place the olive oil in a large skillet set over medium-low to medium heat. Add the garlic and cook until lightly golden and aromatic, 4 - 5 minutes. Remove the skillet from heat. Lift the garlic out of the skillet with a slotted spoon and set it in your slow cooker. [...]Read More...

In a medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let it get brown. Add the diced parsnips, vegetable broth, coconut milk, salt and pepper. 

Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender. Add the [...]Read More...