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25 October
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TweetRed Lentil Dal with Spice-Infused Ghee There are many varieties of dal and a number of lentils to chose from: green, black, red, yellow and cracked lentils, known as urad dal. I love the color of these red lentils and often use them as the base of a lentil soup. 2 tablespoons ghee 1 teaspoon yellow mustard seeds 1 teaspoon turmeric 1 teaspoon cumin 1/2 onion, finely chopped 1 teaspoon sea salt 2 cups red lentils, rinsed 5 cups water Spice-Infused Ghee 2 tablespoons ghee 2 teaspoons cumin seeds 3 cloves garlic, minced 1 tablespoon minced ginger 2 teaspoons garam masala 1 1/2 cups choppedRead More →

15 May
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In appetizer, Specialty of the House, Vegan, Vegetable, Vegetarian
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Tweet The international menus served at Weaver Street Market in Carrboro, including the Ginger Tamarind Sweet Potatoes, were inspired by Chef Glenn Lozuke’s culinary connections and ideas from his staff and kitchen managers. Ginger Tamarind Sweet Potatoes 3/4 teaspoon Chili powder 1/2 teaspoon, plus 1/8 teaspoon Garam Masala 1 teaspoon tamarind concentrate 2 1/2 tablespoons canola oil 2 1/2 tablespoons ginger, minced 2 pounds of sweet potatoes, cleaned well and cut in wedges or cubes Salt and pepper, to taste Preheat oven to 375 degrees. Mix first five ingredients and toss with sweet potatoes. Season with salt and pepper to taste. Roast in oven forRead More →

05 May
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In appetizer, Gluten free, Salad, Vegan, Vegetable, Vegetarian
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Tweet2 hearts of celery, sliced 1/4-inch 1 medium yellow or white onion, sliced 1/4-inch 2 14-ounce bottles Spanish olives with pimento, drained and chopped 3 garlic cloves, smashed or cut in half 1/2 bottle Just Like Mom’s Vinaigrette Combine all ingredients in a bowl and stir to coat thoroughly. Cover and refrigerate overnight, stirring occasionally. Phyllis Greco’s Olive Salad – PRINTABLERead More →

05 May
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In Soup, Vegetable
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Tweet Turmeric, cumin and coconut milk are added for an Indian flair. You can substitute flat leaf parsley for cilantro if desired. Recipe by Amanda Cushman. 3 garlic cloves, peeled and cut in half 1 teaspoon turmeric 4 tablespoon olive oil, divided 1 teaspoon cumin Salt, to taste 1/2 teaspoon red pepper flakes 1 large cauliflower, cored, cut into florets (about 2 pounds) 1 medium onion, chopped 1/4-inch piece of ginger, peeled and minced 4 cups vegetable or chicken broth 1/2 cup unsweetened coconut milk, stirred, plus extra for garnish 2 tablespoons chopped cilantro, garnish Heat the oven to 400 degrees. In a small bowl,Read More →

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05 May
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In Vegan, Vegetable, Vegetarian
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Tweet   The cauliflower is steamed first in a skillet and then pan-seared for flavor. You can also roast the cauliflower instead and include olives, crumbled feta cheese or toasted pine nuts for variation. Recipe by Amanda Cushman. 1 cup water 1 medium cauliflower, core removed and cut into medium florets 3 tablespoons virgin olive oil, divided 2 cloves garlic, minced 3 tablespoons capers, rinsed 2 tablespoons cider vinegar Salt and pepper, to taste 2 tablespoons dill, roughly chopped 1 cup cherry tomatoes, halved 2 tablespoons flat leaf parsley, chopped Heat a large skillet over medium-high heat and add 1 cup of water. Add theRead More →

05 May
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In appetizer, Soup, Vegetable, Vegetarian
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Tweet Weathervane Restaurant in Chapel Hill serves a squash soup so good it is on the menu year-round 2 quarts water 4 pounds butternut squash, peeled and chopped 2 1/2 pounds sweet potatoes, peeled and chopped 1 teaspoon cinnamon 1/2 cup maple syrup 1 cup apple cider 2 cups half-and-half 2 tablespoons salt 1/2 cup sour cream 1 teaspoon cinnamon In a large stock pot, combine water, squash and sweet potatoes. Cover and cook on high heat until the vegetables are tender, about 40 minutes. Add cinnamon, maple syrup and apple cider. Puree with an immersion blender, or in batches in a standard blender, untilRead More →