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In My Kitchen: August 2014

8/17/2014

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In My Kitchen

In summer I take stock of my pantry and try to use up the half-bags of this and that grain that pile up over the months. I’ve also got a garden full of tomatoes, and those that I haven’t put away in the form of marinara sauce have been going into dishes like these: Israeli Couscous with Sautéed Cherry Tomatoes, and Eggplant and Tomato Gratin with Israeli Couscous (eggplant, tomatoes and basil also from the garden) coming up on Recipes for Health.Other grains that found their way into this series are brown rice and barley in a mixed grain salad with a creamy curry dressing. I garnish the mix of grains, soaked red lentils, beans and nuts with nigella seeds, a favorite spice.


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    Martha Rose Shulman

    Welcome to my blog, where I’ll keep you up to date on what I’ve been up to in my kitchen as I test recipes for my Recipes for Health feature on the New York Times; what I’ll be up to with my online classes at Craftsy and my actual classes at other cooking schools; my new books and latest publications; and any other upcoming appearances and events.

    My food is all about fresh, seasonal, and organic ingredients. 

    My recipes are all about empowering you to eat well. 

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