• Choose a category
• All
• Classic-Fiction

1 large yellow zucchini, quartered lengthwise and cut into ¼-inch slices

½ small eggplant, cut into ½-inch pieces

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

1. Place the wheatberries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

2. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Drain, and transfer to the ice bath, and set aside.

3. Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more. Serve.

FIT TO EAT RECIPE PER SERVING: 64 CALORIES, 2 G FAT, 0 MG CHOLESTEROL, 39 G CARBOHYDRATE, 260 MG SODIUM, 8 G PROTEIN, 9 G FIBER

meat

BEEF

daube de boeuf provençal

SERVES 6

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

4 sprigs fresh thyme

1 dried bay leaf

3 whole cloves

1 teaspoon whole black peppercorns

3 strips orange zest (2 to 3 inches each), plus 2 tablespoons fresh orange juice

1 medium onion, coarsely chopped (about 1 cup)

2 garlic cloves, crushed with the flat side of a large knife

1 celery stalk, cut crosswise into ½-inch pieces (about ½ cup)

3 medium carrots, cut crosswise into 1-inch pieces (about 1¼ cups)

1 bottle (750 ml) rich red wine, such as Côtes de Provence, Côtes du Rhône, Syrah, or Shiraz

4 pounds beef chuck roast, cut into 1½-inch cubes

¼ cup extra-virgin olive oil

1 tablespoon tomato paste

½ cup homemade or low-sodium store-bought beef or chicken stock

½ cup Niçoise olives, pitted and rinsed

Coarse salt

1. Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl. Add the beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.

2. Preheat the oven to 300°F. Remove the beef from the wine mixture; pat dry with paper towels. Set aside. Transfer the wine mixture to a heavy pot, and bring to a boil. Reduce heat, and simmer 5 minutes. Set aside.

3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and beef.

4. Stir the tomato paste into the stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to the wine mixture. Stir in the olives and beef. Season with salt. Bring to a simmer over medium-high heat.

5. Cover the daube; transfer to the oven. Cook 2 hours. Reduce oven temperature to 275°F if the daube starts to boil. After 2 hours, stir in the orange juice. Cook until the beef is very tender, about 30 minutes more.

grilled rib chops with mojo sauce

SERVES 6

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

1¼ teaspoons whole cumin seeds

¼ cup minced garlic (about 6 cloves)

1 fresh serrano chile, seeded and minced (about 1 tablespoon plus 1 teaspoon)

Coarse salt

½ cup olive oil

3 tablespoons fresh orange juice, plus 2 tablespoons finely grated orange zest (about 2 oranges)

3 tablespoons fresh lime juice (2 to 3 limes)

2 tablespoons fresh lemon juice

¾ cup chopped fresh flat-leaf parsley

Freshly ground pepper

6 beef rib chop steaks (each about 12 ounces and 1 inch thick)

1. Make the mojo sauce: Toast the cumin seeds in a dry small skillet over high heat, swirling the pan occasionally, until fragrant, about 1 minute. Grind the cumin seeds, garlic,