Tofu Scallion Brown Rice Onigiri

Eat Well Edibles Recipe

Following my husband’s recent solo visit to Tokyo I thought, what fun to match it up with a recipe.

Many aspects of Japanese culture could be summarized as a balance of precision and minimalism. The approach to food is a delicious study of these contrasts. Traditional Japanese cuisine offers dishes that are beautiful and complex yet healthy and practical, exemplifying an effortlessly natural simplicity of diverse ingredients.

Onigiri — pronounced oh-knee-gree — are portable little bundles of rice often eaten as a snack or light lunch on-the-hoof. Nigiri means “to squeeze,” which is how onigiri are formed into the classic triangles, balls or cylinders — either by hand or with the help of shaped molds.

Some onigiri are filled with tasty surprises, like sashimi-grade tuna, salmon roe, avocado, or umeboshi (Japanese sour salted plums). Some have a strip of nori (dried seaweed) at the base to keep your hands free from the sticky rice, and some are wrapped entirely in nori or fresh shiso leaves. Other onigiri are just rice, but with seasonings mixed in prior to shaping or sprinkled on top after, perhaps furikake (a mixture of sesame seeds, nori and other seasonings), sakebushi (dried salmon flakes), or yukari (red shiso powder).

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Smoky Ethiopian Lentils

Eat Well

When the temperatures are low and the winds are biting I crave all things warm and exotic from the kitchen. Consistently better weather, minus spring tornado season, is just moments away, but while we wait, bring on the spicy complexity of North African and Middle Eastern flavors and foods.

Smoked paprika and Ethiopian berbere — a mix of spices that includes dried red chiles de árbol and a slew of aromatics — steal the show here, with red onion, garlic, spicy fresh ginger and rich sun-dried tomatoes rounding out the earthy black lentils. A splash of balsamic vinegar swirled in at the end as a subtle but bright touch bringing everything together.

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Black and Blue-Berry Slaw

Eat Well Edibles Grow Well Recipe

Do you know the old riddle: What’s black and white and re(a)d all over? Depending on who you ask, the answer is a zebra wearing lipstick, an embarrassed skunk, a sunburned penguin, an angry ref, a newspaper.

Here’s a new chestnut for you: What’s black and blue and red all over? This summertime slaw showcasing the deep, dark hues of red cabbage, red onion, blueberries, and aged balsamic vinegar.

Okay, the joke’s not memorable, but the recipe is.

Black and blue salad ingredients

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Smoky Braised Collard Greens

Eat Well Edibles Grow Well Recipe

Calorie for calorie, dark leafy greens are some of the most nutrient-dense foods on the planet, and last week’s introduction provides myriad more reasons why collards in particular are worth your time. Today I want to share one of our favorite preparations of this healthy dark leafy green.

I most often keep our collards simple, with nothing more than garlic and a spritz of vinegar. Here an extended braise, a duo of dried chillies, and a healthy dose of lemon is still pretty minimal effort, and yields maximum impact. Even those who dismissed collards in the past will approve.

Chillies lemon garlic
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Summer Squash Ribbons with Sage and Manchego

Eat Well Edibles Grow Well Recipe

Many a summer lunch or light supper is built from what we pick from the garden or what’s beautiful at the farm stands, celebrating the fresh food and flavors this season of plenty has to offer. And now is the time for the slender, thin-skinned squashes to shine as brightly as their golden yellows and vibrant greens do in the hot sun.

I have a particular affinity for the yellow summer squash — so pleasant, there’s little need to fuss beyond slicing.

Summer squash salad_HGN
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