I need to cook with Indian spices more often. The smell that fills the apartment is warm and inviting. The food follows suit.

When I set out in search of a lentil recipe a couple of weeks ago, it wasn’t an unseasonable balmy 60 degrees. For whatever reason, curried lentils scream autumn and winter a lot louder than spring or summer, and I wanted something hearty and wholesome. Something flavorful, but not too spicy. The moment I saw this recipe I had eyes for no other.

Sweet potatoes. Swiss Chard. Cumin. You had me at . . . well, frankly all of it.

The original recipe suggests cooking the potatoes with the lentils from the get-go, but this rendered them too mushy and made stirring the dish difficult while trying to keep the potato cubes intact. I’ve adjusted for that in my adaptation below.

I urge you to try the dish before you add the lime, or maybe set some un-limed lentils aside, to do a little taste test. Citrus and acid are never a bad thing, but with this dish I wondered if it didn’t overpower the subtly of the spices.

When it turns to winter, and trust me it will, give this recipe a try.

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times

Makes 4-5 side-dish servings

1 tablespoon extra virgin olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
3/4 teaspoon garam masala
3/4 teaspoon curry powder
up to 1 jalapeño pepper, seeded if desired, then minced (depending on desired spice level)
2 to 3 cups vegetable broth as needed
1 pound orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
3/4 cups dried lentils (I used French lentils)
1 bay leaf
1 head Swiss chard, center ribs removed, leaves thinly sliced
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Finely grated zest of 1/2 lime
Juice of 1/4 lime

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 2 cups broth, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 20 minutes.

3. Add sweet potatoes and simmer for another 10-15 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils and potatoes are tender and chard is cooked.

3. Just before serving, stir in lime zest and juice.

Every meal deserves a side of greens, whether it be a simple arugula salad or something more complex, like this dish (which I make with kale so often these days, it’s almost embarrassing). Greens supply crunch and acid. They complement any protein  – whether it be pork, beef, fish, or poultry. No matter how much you amp them up with flavor – sweet, spicy, smoky, salty – they never overpower anything else on the plate. And, they don’t need a lot of fatty ingredients to be rich and decadent. Their only downside? They get stuck in your teeth.

I am always on the search for new green-centric dishes and when I stumbled across this Spanish-inspired one on Smitten, I literally had to make it that night. It checked all my boxes: healthy and easy with a respectable list of spices.

It’s really, really good. It’s hearty and packed with the warmth of smoked paprika and cumin. It’s exotic enough to interest those who aren’t normally tempted by greens and delicious enough to impress anyone who can’t get enough of them. It’s a keeper.

Spinach and Chickpeas
Adapted from Smitten Kitchen

Note: I might top this with a handful of homemade breadcrumbs and also consider serving it as a appetizer on bread toasts.

1 15-ounce can of chickpeas, drained and rinsed
4 tablespoon olive oil
12 oz – 1 lb spinach, washed
1/2 – 3/4 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1/2 teaspoon smoked paprika (I used hot)
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat 2 tablespoons the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Cook chickpeas, tomato sauce, paprika, garlic, cumin and pepper. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

Add the spinach and cook until it is hot. Check for seasoning, squeeze in some lemon juice, and serve as a side or as an appetizer on bread toasts.

Looking for an excuse to dine out more often? Here’s one: inspiration!

Similar to the White Bean Bruschetta, this dish was inspired by a great restaurant meal. This one came care of Talula’s Garden in Philadelphia. A quinoa and veggie ensemble (that the chef was kind enough to put together for my vegetarian sister-in-law) was the best dish on the table. It put my pappardelle with rabbit ragu to shame.

The secret ingredient? Coconut milk. Thai meets quinoa. Brilliant.

The quinoa was creamy, but still retained that wonderful bite that is so special to the uber-healthy grain. The vegetables added color, crunch, and diversity of flavor, without overwhelming any aspect of the dish. In my rendition, the red pepper flakes were essential, adding a very subtle heat.

The dish boasts a complexity of flavors that is very out-of-whack with how easy it is to make, it is insanely healthy, and tastes fabulous. It’s perfect for a weeknight side dish and you’ll love having leftovers for lunch. It was great with salmon, though I imagine it would pair well with any flavorful fish or shrimp. Next time I’d also make a simple salad to lend some acidity.

As always, add your own twist! Be inspired.

Coconut Milk and Vegetable Quinoa

1 cup quinoa
1/2 can lite coconut milk
1 cup water
3 to 4 cloves garlic, minced
1/2 teaspoon salt
3/4 teaspoon red chili flakes

red onion, cut to 1″ dice
zucchini, cut to 1″ dice
yellow squash, cut to 1″ dice
red pepper, cut to 1″ dice
yellow pepper, cut to 1″ dice
cherry tomatoes, halved

If your quinoa isn’t prewashed, rinse the dry quinoa in a fine mesh strainer under warm water.

Place rinsed quinoa into a medium saucepan with the coconut milk, water, garlic, salt, and chili flakes. Cover and bring to a boil, then turn heat to a low simmer and cook for about 15-18 minutes.

While quinoa is cooking, saute vegetables separately until they are cooked, but still have some crunch. If you prefer roasting them – that will work too!

When quinoa is done, remove pot from heat and let pilaf cool for a few minutes. Spoon in desired amount of vegetables and gently stir to combine.

If you live in NYC, or have visited NYC, and haven’t eaten at Po in the West Village, you are missing out. Mario Batali was involved when the restaurant first opened, but he has since moved on. I’m a Batali fan, but in this instance, he hasn’t been missed.

Po is an authentic, quaint, and delicious Italian restaurant. The still too-loud soundtrack plays slightly better tunes than at Babbo. There are no cookbooks for sale, though this white bean bruschetta is straight out of the Po playbook.

After a couple of dinners at Po, where big slices of peasant bread topped with cannellini beans arrived at my table, I realized I had to try and make them at home. They’ve since become a standby appetizer for me – they’re elegant, satisfying, and oh-so easy to make. It’s hearty comfort food, dressed up for company. Whenever I serve them, I get oodles of compliments.

The bad news is that anyone who asks for the recipe realizes how easy they are to make. The good news is now you do too!

This is one of those recipes that comes out slightly different every time. Sometimes it’s a little more garlicky. Other times a little more acidic. Regardless, it’s always, always good. Taste and play as you go.

White Bean Bruschetta
Makes 8-12 bruschettas depending on your bread size

1 cup cooked cannellini beans (white kidney beans), if using canned, they must be drained and rinsed well
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon hot red pepper flakes
2 tablespoons chopped basil leaves
2 garlic cloves, finely chopped
Salt and pepper
French Baguette, sliced to 1/2″ thickness

In a bowl, gently stir together the beans, olive oil, vinegar, red pepper flakes, basil, and garlic. Season lightly with salt and pepper. Let it sit in the refrigerator for as long as possible, at least a few hours.

Sliced bread can be grilled or toasted. Spoon bean mixture on to toasted bread and serve immediately.

A couple months ago I introduced you to these and shared my amazement that a veggie sandwich could be so hearty, delicious, and completely satisfying. The tale of this here eggplant parm boasts a similar theme.

Chicken parmigiana used to be one of our go-to meals, until my husband suggested we start subbing in eggplant for some of the chicken. Smart man! It didn’t take long to realize the eggplant version was better. It had deeper and richer flavor. Eggplant takes on a lot of delicious moisture (read: oil) when it’s pan fried. This helps to make the dish more decadent and balanced as it doesn’t require the heavy dose of tomato sauce that chicken parmigiana often does.

The problem was in the eggplant parmigiana’s traditional form – one slice of eggplant covered with sauce and melted mozzarella. It lacked heft. It not only looked meager, but we had to eat an entire large baking dish of it to feel satiated.

Enter the stack.

I tried layering the eggplant into a more lasagna / strata-like dish to excellent results. It took on a more rustic, appealing, and substantial aesthetic. But, it was still missing a little something-something.

Enter the ricotta cheese.

And viola, the ideal eggplant parm reincarnation was born.

I not only love how the individual stacks look, but using the slice of eggplant as your only workable surface promotes balance. There is less temptation to pour over a ton of sauce.

Play around with this idea to build your own strata or stack. This dish goes fabulously well with a simple green salad and some delicious bread. It can also be served as a side dish.

Eggplant Parmigiana Stacks
The recipe makes three, 3-layered, 6-inch long stacks. Good for a side dish for 4-6 or a main for 2-3.

1 large eggplant (or 2 smaller ones)
eggs, flour, and breadcrumbs for dredging
oil for frying
tomato or marinara sauce
ricotta cheese
mozzarella cheese, preferably whole milk

Slice the eggplant into 1/4 inch thick slices. Flour, egg, and dredge in breadcrumbs.

Pan fry eggplant slices in oil until nicely browned on both sides. My husband, the master of pan frying, uses a blend of olive and vegetable oil.

Spread a small amount of sauce in the bottom of a pyrex or baking pan. You can even use a baking sheet.

Layer the eggplant followed by the sauce (just a thin layer to cover the surface area of the eggplant), then the ricotta (just smear it on with the back of a spoon or your fingers). At the top layer, I just do eggplant, sauce, and then the mozzarella.

Bake at 350 until warmed through, about 20 minutes.

Side note: When it’s in the oven you can clean up the frying mess. When dinner is done there will be almost nothing to do!

These little green gems are Padron peppers, named for the Spanish town of Padron from whence they came. We first fell in love with them at Txikito, a Basque restaurant here in NYC. (Txikito serves some of the best tapas we’ve ever had – put it on your list). Imagine our delight when we spotted a huge basket of these beauties at a farm stand this summer.

The peppers are traditionally prepared by pan frying them in olive oil until they’re cooked and blistered (about 3 minutes a side) and then sprinkling them with coarse salt. You can eat the entire pepper, stem and all (as I do), or discard the stem as you would a cherry. The peppers are mostly mild, almost sweet, but occasionally there will be a rogue spicy one that will make your eyes tear. It’s part of the fun.

A plate of Padrons is a simple, but surprisingly special nibble. They make a great pre-dinner snack, especially with some wine and friends.

If you see these beauties at your local green market or farm stand – grab yourself a generous bagful. You’ll be hooked!

As the end of summer approaches, I turn some of my menu-making attention to my freezer, where since June, carefully packed meat has been waiting patiently for consumption. It is the casualty of buying without being sure of the final head count or a last minute change in dinner plans. When I lovingly tuck the saran wrapped and ziploced packages away, between homemade ice cream sandwiches and pints of Haagen Daaz, I promise them they’ll get their turn. For these ribs, the wait was well worth it.

I didn’t want the typical barbeque ribs. I didn’t want them to be too spicy, nor too sweet. I didn’t want them too be too dry, nor too wet. So when I read the ingredient list this for this recipe, it felt right. My instincts did not fail me – these were show-stopper ribs and now that I’ve had them, I’m not sure I’d make them any other way.

There is definitely some asian influence in the recipe and every few bites I would be reminded of those amazing Chinese pork spare ribs that would emerge from the foil-lined take-in bag that marked the Sunday nights of my childhood. These hoisin-honey ribs also open up tons of side dish options. You can get away with the typical barbeque stables, like grilled corn or slaw, or you could take it in a whole other direction with something like noodles with peanut sauce or homemade fried rice.

What’s in your freezer?

Hoisin and Honey Ribs
Adapted from Gourmet

Note: I doubled the below and used one portion for marinating and one for on-grill basting.

3 pounds pork ribs (we used loin ribs, but I imagine spareribs or babybacks would also be delicious)
1/3 cup honey
1/4 cup soy sauce
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup hoisin sauce
1/2 teaspoon dry mustard
1/4 cup distilled white vinegar

Whisk together honey, soy sauce, garlic paste, hoisin sauce, mustard, vinegar, and black pepper to taste. Marinate ribs (still in rack form is good) in brining bag or pyrex, turning every so often for at least 1 hour or overnight.

Grill ribs at 250-300 degrees or lower for a couple of hours. The meat will be done more quickly than the cooking time, but the slow cook will impart more flavor.

According to Gourmet you can also boil and then bake these using the below directions.

Cut racks into individual ribs. In a pot of boiling salted water simmer the ribs, covered, for 30 minutes and drain them well.

In a large bowl whisk together the honey, the soy sauce, the garlic paste, the hoisin sauce, the mustard, the vinegar, and black pepper to taste, add the ribs, and toss the mixture well, coating the ribs thoroughly. Let the ribs marinate, chilled, for at least 1 hour or overnight.

Remove the ribs from the marinade, arrange them in one layer on the oiled rack of a foil-lined broiler pan, and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade, for 3 minutes. Turn the ribs with tongs and broil them, basting them with the marinade, for 2 to 3 minutes more, or until they are browned well and glazed. Discard the marinade.

It’s hard to believe that something so pretty is also so good for you. If you’re in need of a light summer side dish, look no further. My mother-in-law sent me this recipe over a month ago and my only regret is I did not make it sooner.

Interestingly, it’s from a 1994 Gourmet issue when quinoa was still only available in specialty shops (there was even a note in the original recipe directing you where to find it). Now you can find the healthy grain almost anywhere (not to mention pre-washed). It’s less elusive than okra!

What I love most about this confetti salad is that every bite is chock full of ingredients. The ratio of quinoa-to bean-to pepper-to dressing is perfectly balanced and palate pleasing. There’s never a bite with too much quinoa. Never a soggy forkful. I jazzed it up with some extra spice and would recommend you do the same.

As with so many things, it was better the next day. The flavors were melded and more intense, but the vegetables were still just as crunchy and fresh. Though we didn’t have leftovers past day two, this salad would be an enviable addition to a packed work lunch.

Quinoa and Black Bean Salad
Adapted from Gourmet

1 1/2 cups pre-washed quinoa
1 can black beans, rinsed
1 1/2 tablespoons red-wine vinegar
1 red pepper, finely diced
1 yellow pepper, finely diced
2 jalapeños, seeded and minced

Dressing

5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
cayenne, to taste
1/3 cup olive oil

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, peppers, jalapeños, and toss well.

Make dressing: In a small bowl whisk together lime juice, salt, cumin, and cayenne and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.

Have you met halloumi? Halloumi is a Greek cheese that has a very high melting point. Translation: it’s an ideal candidate for frying or grilling. It also has great flavor and texture. Think tofu meets feta, in the best way possible.

Grilled Halloumi makes a crowd pleasing starter. It can also be a last minute addition if you’re having a few unexpected guests and are worried the food you have planned won’t be enough. Dare I recommend that the humble and versatile Halloumi be stocked in your fridge for those very occasions?

Halloumi is rich and salty, both qualities which are perfectly tempered by the acidity of lemon juice. It has a rustic appeal and is also incredibly easy to prepare. You literally open a package, apply a knife, and head outside to the grill.

If you find yourself without a grill, halloumi can also be fried in a skillet with some lemon juice, butter, and maybe even some brandy (we’ve had it prepared this way at our friends’ Easter celebration and it is divine).

However you serve your halloumi, people will be happy.

Grilled Halloumi

Halloumi
Lemon

You should be able to find Halloumi in the cheese section of your food market. It comes pre-packaged and is likely near the feta cheese. One package is enough for 4-5 people.

Preheat grill for 10 minutes or so to get the grates as hot as possible (that’s how you get those nice grill marks).

Halve cheese diagonally, then cut each triangle into 1/3-inch-thick slices.

Grill cheese, turning once, about 3 minutes per side. You want to achieve those grill marks.

Remove from heat, plate, squeeze some lemon, and serve.

As much as I love vegetables, sometimes there simply isn’t a substitute for meat. This is not one of those instances. This ridiculously amazing sandwich is pure vegetarian, but trust me, you won’t miss the protein. Not for a second.

One of our summer staples used to be grilled ahi sandwiches with chipotle mayo. They were really, really good. Last year, when my vegetarian sister-in-law came to visit, we called an audible and made her one of these portobello beauties. Lucky for us, we also made an extra one for the rest of us to taste. It was so amazing that we haven’t made another ahi tuna sandwich since. This weekend a guest actually exclaimed, “oh my god” after biting into one of them. Yes, a mushroom sandwich can be that good.

The grilled portobellos have so much heft and density, both in texture and flavor. The melted provolone adds some melty, salty goodness and the creamy and spicy chipotle mayo is what brings it all together. We’ve actually started making a full jar of the mayo to keep on hand for BLTs, turkey sandwiches, tomato sandwiches, and anything else we can dream up to slather it on.

Another key to this recipe is that the portobellos and ciabatta rolls be of the best quality you can find within a reasonable distance from your home.

Grilled Portobello, Provolone, & Chipotle Mayo Sandwiches

the best looking portobellos you can find
the best looking ciabatta rolls you can find
sliced provolone
mayo (I always use reduced fat)
chipotle peppers in adobo sauce

For the mayo: Chop the peppers, trying to keep the seeds out. Combine with mayo. Sorry – no amounts here, just eyeball and taste. You’ll probably need at least a cup for 5+ sandwiches. Remember, you can’t have too much of this mayo!

Cut the stems off the portobellos and wipe any dirt from their caps with a damp paper towel. Brush both sides with olive oil.

Cut the ciabatta rolls to the size that best matches your portobellos (sometimes you’ll want to cut and inch or a 1/3 off the roll, depending). Brush the insides with olive oil.

Grill the portobellos over medium-high heat, staring caps down and flipping once, until they’ve lost some of their juices and are cooked all the way through, about 4 minutes a side. Grill the oiled sides of the bread. Place a slice of provolone on top of every cap and remove from heat as soon as the cheese is melted.

Remove the bread from the grill and slather the insides with chipotle mayo. Place a portobello on each roll bottom and cover with its top.