• Choose a category
• All
• Classic-Fiction

½ cup kasha

½ cup orzo

2 cups boiling water

2 tablespoons butter

salt and pepper

sour cream

toasted walnuts

In a large saucepan or skillet on medium-high heat, cook the onions and mushrooms in the oil with the garlic, thyme, and salt until the onions are translucent, about 8 minutes.

In a bowl, lightly beat the egg. Add the kasha, stir to coat well, and add to the skillet and cook, stirring constantly, until the egg is dry, making sure to separate any clumps of kasha. Add the orzo and the boiling water, cover, reduce the heat to low, and simmer for about 15 minutes.

When the kasha and orzo are tender, stir in the butter. Add salt and pepper to taste. Serve topped with sour cream and toasted walnuts.

variations

Add a chopped red bell pepper to the onions and mushrooms after they’ve been cooking for about 5 minutes.

Almost any sautéed chopped vegetable can be incorporated into this dish—try whatever appeals to you or what you find in your refrigerator waiting to be used up. Maybe carrots or zucchini, green peas, a leafy green, or even asparagus.

For a richer flavor, use half water and half vegetable broth. Omit the salt if the broth is salted.

serving & menu ideas

This warm, comforting dish cries out for a light, tangy accompaniment. We like it with Corn & Pepper Salad or Beet Salad. For dessert, consider Apples Two Ways, Cherry Shortbread Crumble, or Riesling Roasted Pears.

Warm French Lentil Salad

southwestern black bean salad

A beautiful-looking meal with a multitude of colors, flavors, and textures just right for hot weather and as a festive cold-weather treat as well.

SERVES 4

TIME: 15 MINUTES

1 15-ounce can of black beans, rinsed and drained

1½ cups cooked corn kernels

½ cup Cilantro Lime Dressing

2 avocados

8 cups salad greens

tortilla chips

chopped green olives (optional)

sour cream or grated cheese (optional)

In a bowl, toss the beans and corn with the Cilantro Lime Dressing. Peel and pit the avocados and cut them into wedges or cubes.

Arrange the salad greens on individual serving plates and mound the bean and corn salad in the center. Top with the avocado wedges and ring the bean salad with tortilla chips. If you wish, top with olives and sour cream or grated cheese.

serving & menu ideas

For a regional theme, start with Southwestern Cheese Soup.

potato salad with green & white beans

Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.

SERVES 4 TO 6

TIME: 30 MINUTES

5 red potatoes (about 1½ pounds)

1 pound green beans

½ cup olive oil

3 tablespoons cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons chopped fresh basil

⅓ cup thinly sliced red onions

1 15-ounce can of white beans, rinsed and drained

Bring a large pot of salted water to a boil. Meanwhile, cut each potato in half and then into ½ inch-thick slices. Add the potatoes to the boiling water and cook until just tender, about 10 minutes.

While the potatoes are cooking, cut the stem ends off the green beans and snap them in half. In a large serving bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the basil and onions.

When the potatoes are done, lift them out of the water with a large slotted spoon or a mesh strainer and place them in the serving bowl. Return the water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes.

Drain the green beans and add them to the bowl. Add the white beans and gently toss everything together. Add more salt and pepper to taste. This salad is delicious warm, at room temperature, or chilled.

serving & menu ideas

Serve with cheese and bread, or with sliced tomatoes and corn on the cob with one of our delicious toppings. Turn leftovers into a Niçoise salad by adding olives and hard-boiled eggs or tuna.

indian potato salad with cilantro omelet

The potato salad is delicious on its own, and so is the omelet. Together? Divine.

INDIAN POTATO SALAD

4