My children call out for this as soon as they see new potatoes coming in from the garden.
When Forbes asked me for tips on eating well, I immediately offered this recipe, which is a stew filled with vegetables and dal. My version of a one-pot vegetable dal—an easy weeknight meal—is a play on a traditional recipe to incorporate more vegetables and greens. This stew is packed with protein and fiber. I love adding stewed tomatoes for a pop of color on top, versus cooking them down in the recipe.
In the debate over rice or noodles, I choose noodles. Dishes like this remind me why. Noodles come in so many shapes and sizes and textures. The type of noodle can make one dish feel entirely different from another one. A big favorite is udon, a thick, extra-chewy noodle. The first time I had udon was in Japan, and it was in a noodle soup that was perfectly rich and salty. I ate it so fast. My friend the cookbook author Hetty McKinnon had a similar experience in Tokyo, and this is her ode to that life- changing udon. No exaggeration: this is one of my favorite noodle dishes I have ever cooked, and I think it might be your new favorite dinner, too.
You won’t believe how good mushrooms can taste. All you need is soy sauce, a bit of honey, and a dash of smoked paprika. After a quick roast, they’re crispy and packed with deep umami. You can serve these mushrooms as a main dish accompanied by cooked buckwheat, or use them in Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill.
Choose as many varieties of beets as you can find for a truly spectacular, colorful salad. We typically use a mixture of red beets and golden beets, but when we can also find pretty Chioggia (striped) beets, we throw them in as well. Make sure you roast the golden or striped beets separately from the red beets, which will color them red. (Red beets make a great natural Easter egg dye!)
This is not your average garlic bread. Gochujang really makes this sing, providing a bit of spice, but also a deep, peppery flavor. And for those who don’t like a lot of spice, don’t worry—the cream cheese softens the impact to create something that is very balanced. This is perfect as a starter, or you could top it with some salad and a bit of thinly sliced ham to create a delicious lunch.
Carrots stand up well to quite aggressive spicing, and they really deepen in colour and change texture when roasted. In this dish I use my jerk seasoning, which is a wonderful blend of earthy spices. It’s really lovely as a sweet glaze with the salty and creamy texture of the vegan feta cheese. I’m a big fan of sweet and salty flavours in the same dish. This feels like it could be a good weekday dinner with a couple of other sides.
My mother, Larisa, was born in Odessa, Ukraine, and has made borsch all her life. ’This is the hot winter version: vegetarian and super-quick to prepare but also hearty and filling, with a lovely sweet-sour flavor and gorgeous red beet color. It’s served garnished with fresh herbs and a dollop of sour cream.
Something magical happened the day I decided to dump a container of fresh ricotta into my standard biscuit recipe. I thought I would get lumps and layers of cheese in the biscuits, but I got something better than that. The ricotta melts into the biscuit in most places and creates a fluffy crumb that I had been trying to achieve for years but never knew the secret to. These are dangerously addictive. Proceed with caution.
We love adding fresh herbs to any salad because they are loaded with micronutrients and add a pop of flavor. Think basil, parsley, cilantro, chives, mint, thyme, and in this recipe, dill! Dill is a medicinal herb that has been used for more than 2,000 years. Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, it combines beautifully with the mustard in this dressing. Go ahead and make a double batch of dressing for dipping crackers and veggies—it stores well for up to 5 days in the fridge. Garnish with chopped dill and sunflower seeds.