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...

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 saucepan, sauté the onion and garlic in oil over medium heat for 5 minutes or until the onions are soft. Add the tomato sauce, kidney beans and/or chickpeas, corn, vegetables, chili powder, oregano, cumin, and basil and stir. Bring the mixture to a boil and reduce the heat. Cover and simmer for 5 [...]Read More...

In a large pot, heat oil.  Add spices.  Cook over low heat for 1 minute. Add onion, garlic, and ginger. Cook for 1 – 2 minutes until onions are tender. Add tomatoes and bring to a boil. Add the vegetable stock, chickpeas and coconut milk. Bring to a simmer and continue cooking for about 5 [...]Read More...

In a large pot of boiling water, cook penne or macaroni until al dente (tender but firm); drain. Meanwhile, in a heavy saucepan, heat oil over medium heat; cook onion and garlic for 5 minutes or until tender, stirring occasionally. Add tomatoes and break up using back of spoon. Stir in chicken or vegetable stock, [...]Read More...

Preheat the oven to 375°F. In a large mixing bowl, toss the summer squash with half of the oregano and season generously with salt and pepper. Transfer the seasoned squash to a large baking dish and cover with the sliced tomatoes. In a small bowl, combine the remaining oregano, bread crumbs, Parmesan cheese, garlic, salt [...]Read More...