healthy and delicious

I recently bought one of those Kyocera plastic mandolines—the cheap alternative to large French models—and it's changed everything. Never mind that a cell phone company makes it; this thing works. And it makes me look like a fast, skilled cook,...

Fennel, Arugula and Green Apple Salad Recipe

For the salad

walnut halves

fennel

Granny Smith apple

baby arugula (or regular arugula, sliced into wide ribbons)

For the dressing

lemon

juice of 1 orange

cider vinegar

Dijon mustard

shallot, finely chopped

sugar (omit if the orange

salt

olive oil

In a 350ºF oven or small skillet, toast the walnuts until fragrant and warmed through, 5-7 minutes.

Combine the dressing ingredients except the sugar in a small jar and shake vigorously until emulsified.  Taste, and add the sugar if necessary (it depends on how sweet the orange is).

Slice off the fennel stem tops and root, then halve.  Halve and core the apple.  Using a mandoline or sharp knife, slice both as thinly as possible.  If not using immediately, keep the slices in a bowl of water to avoid browning.

Toss the fennel and apple slices with the arugula in a large bowl with the dressing.  Top with the walnuts and some chopped fennel fronds.

I don't cook with dried lentils often, but every time I do, I vow to use them more. A legume just like beans, they're a cheap, healthy, low-fat source of protein and fiber--but unlike beans, you don't need to plan...

Dinner Tonight: Curried Red Lentils with Coconut Milk Recipe

red lentils

vegetable stock

turmeric

ghee

onion, finely chopped

garlic,

green chili,

cumin

coriander seed

tomatoes,

coconut milk

basmati rice, cooked, or naan bread

Rinse the lentils and pick over for any stones or dirt.  Dissolve the turmeric in the stock and combine with the lentils in a heavy pot.  Bring to a boil, then simmer, covered, until the lentils are just tender.  Stir occassionally.

Heat the ghee or butter in a small skillet over medium heat and add the onion.  Saute until soft, then add the garlic, chili, cumin, and coriander.  Cooking, stirring constantly, until the spices are very fragrant and the flavors are married.  Stir this mixture into the cooking lentils, and add the chopped tomato with a pinch of salt.  Continue simmering until the lentils are done, then season to taste.

Add the coconut milk and stir well until heated through.  Serve with rice or naan bread.

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Every year, my Ma sets aside one December day to bake...

Healthy & Delicious: Meringue Cookies Recipe

cream of tartar

white sugar

peppermint extract (optional)

green food coloring (optional)

Heat oven to 225°F and line two cookie sheets with aluminum foil.

Using a StandMixer or good hand mixer, beat egg whites, salt, and cream of tartar on medium-high speed until soft peaks form. Slowly add sugar and keep beating until stiff peaks form. (DO NOT underbeat.) If using extract and food coloring, add at the end and beat for another 2 or 3 minutes.

Spoon mixture into a plastic bag and squeeze out most of the air. Cut off one small corner of the bag and pipe cookie-sized dollops of meringue on to cookie sheets, about 1 inch apart. (If done correctly, the cookies will stay in those exact shapes when finished.)

"There has to be a certain satisfaction in proving that vegan food is actually quite tasty." [Flickr: Chadd] I'm not a vegan myself, but I applaud those who choose the path of the eggless. It's an admirable lifestyle decision, and...

Healthy & Delicious: Avocado and Corn Salsa Recipe

avocado,

lime juice

red tomato,

sweet corn, cooked

jalapeño peppers

cilantro

salt and black pepper

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

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