This recipe calls for Moroccan olives, which we really like in a tapenade; however, you can make this tapenade with kalamatas or another good black olive. Soak the olives if they are salty. The variation, made with tofu, makes a great spread or dip.
Read MoreTry serving this topped with an avocado sour cream, alongside a green salad with mango slices and the simple kidney bean recipe. You could substitute black beans or pintos in that recipe.
Read MoreThis soup manages to be delicate in flavor yet very hearty. When pureed, winter squash lends a buttery richness without adding any dairy.
Read MoreSome winter squash peels are perfectly edible, in which case you don’t even need to peel the squash for this dish. If the skin is tough, you can easily cut it off as you eat or you can peel the squash before you cook it—either way works!
Read MoreThis assortment of sweet root vegetables produces a very rustic, comforting soup. No single vegetable dominates, resulting in a delicate flavor. We like to make this in the fall and early winter, when root vegetables are freshest and at their sweetest.
Read MoreBrenda Langton shares a salad that includes pistachios, pasta, figs, mint, and more seasonal summer favorites.
Read MoreThis very colorful salad with thinly shaved vegetable ribbons is an elegant start to any meal. Take special care to crisp your vegetables for at least an hour before assembling and serving the salad.
Read MoreBrenda Langton created the perfect pairing with this Vegetable & Pasta Soup topped with her favorite Pesto.
Grazie Mille!
Read MoreBrenda Langton’s kale and potato soup are based on a traditional soup of Portugal. With the addition of white beans, it is called Caldo Verde. The beans add protein and a rich creamy texture.
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