West African Groundnut Stew

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The recipe for this luscious stew came from teacher and former Moosewood server, Ira Rabois, after serving in the Peace Corps in Sierra Leone, Africa. Then the dish underwent a few changes in the Moosewood kitchen. Groundnuts are a popular ingredient in West Africa (legumes that ripen on the ground). The peanut is a type […]

Pasta with Broccoli, Edamame & Walnuts

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Shelled edamame (fresh soybeans) are available in the frozen food section of many natural foods stores and supermarkets. Whole wheat pasta is especially good in this dish. If you think you’ll be lucky enough to have leftovers for lunch tomorrow, instead of tossing the walnuts into the pasta, sprinkle them on top of each serving. […]

French Barley Salad

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Barley is the perfect grain for a hearty salad because it’s chewy and readily absorbs flavors. It takes about 40 minutes to become tender, so there’s plenty of time to prepare the rest of the ingredients while it cooks. Here we combine the barley with marinated mushrooms, sweet peppers, carrots, and crunchy green beans. Buttery […]

Greek Diced Vegetable Salad

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A light, refreshing, and flavorful salad, the intensity of the Kalamata olives will be more evenly distributed if you take the time to slice them. Hopefully you can find pitted olives at your deli bar or specialty store. A heartier salad can be created by the addition of chickpeas and slices of hard boiled egg. […]

Baked Pasta with Cauliflower and Cheese

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Macaroni and Cheese is so popular now, people of all ages are ordering it as their main dish in restaurants and bistros everywhere. Here’s a version, Italian style, studded with cauliflorets and chopped tomatoes, a rich, yummy sauce and Italian cheeses, with a gratifyingly golden, crusty breadcrumb topping. This is so good it’ll make you […]

Puttanesca Sauce

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Puttanesca Sauce is zesty tomato sauce with body, accented with capers, Kalamata olives, and red pepper flakes. It’s as saucy and irrepressible as the ladies of the night for whom it is named.   Save Print Puttanesca Sauce Recipe type: Sauce Cuisine: Italian Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 7 cups […]

Vegetarian Feijoada

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Feijoada (fay-ZHWA-dah) originated among Brazilian enslaved Africans, who prepared flavorful dishes from the leftover foods they were given. Today, feijoada is the festive national dish of Brazil. It is eaten in a leisurely fashion by friends and family as they sit around socializing and chatting, taking a little of this and a little of that […]

Brazilian Rice

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This is the rice to serve with Vegetarian Feijoada and other Latin American dishes. Just a very small amount of oil creates a rich and more flavorful rice.   Save Print Brazilian Rice Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 6 to 8   Ingredients 2 cups chopped onions 1 […]

Brazilian Hot Pepper and Lemon Sauce

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 This is the hot, tart, onion-y sauce that is traditionally served with Vegetarian Feijoada, the Brazilian national dish. Black beans can’t be feijoada without it. Makes about 1 cup   Save Print BRAZILIAN HOT PEPPER AND LEMON SAUCE Prep time:  10 mins Total time:  10 mins   Makes about 1 cup Preparation time: 10 minutes […]

Caribbean Vegetable Stew

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Save Print Caribbean Vegetable Stew Recipe type: main dish Cuisine: Caribbean style Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4   Lime, ginger, and cilantro lend vibrancy to this unusual stew. Serve the stew on rice or with a fresh crusty bread. Ingredients 2 cups chopped onions 2 tablespoons vegetable oil 3 […]