Hi, everyone!
So happy to fill in for Emily this week and to start 2025 with you. My big idea to kick off the year actually isn’t big at all — and that’s on purpose. Starting small is the key to forming a new habit you’ll stick with beyond tomorrow.
My plan is to eat more greens, beans and grains. Together, they are one of the most essential, delicious, affordable, nutritious and versatile combinations of foods. (Did I miss any superlatives?) If my plate or bowl includes all three, I know I’ll be happy and well fed.
This week’s recipes are vibrant, sustaining and full of these mighty three, including a flexible new technique that cooks any beans, any greens and any grains together in one pot. Since I’ve developed the recipe, I’ve repeated it often. It is indeed habit-forming.
1. One-Pot Greens, Beans and Grains
This abundant pot of greens, beans and grains can be eaten warm or cold, and it readies three components of your next grain bowl in one swoop. Swish!
2. Salmon Soba Noodles With Ponzu-Scallion Sauce
Kay Chun’s soup is delicate with flakes of poached salmon, wobbles of tofu and tender slivers of cabbage, but there’s also an unshakable savoriness from its dashi base, slurps of soba noodles and a final drizzle of citrusy, soy-based ponzu sauce.
3. Brussels Sprout Salad With Pomegranate and Pistachios
Sheela Prakash’s cold-weather take on tabbouleh swaps parsley and tomatoes for brussels sprouts slaw and jewels of pomegranate seeds and pistachios. Make this combination a full meal by adding cooked chickpeas to the tangy sumac dressing in Step 2, and expedite the prep work by grabbing already-shredded brussels sprouts from the store if available.
4. Khichdi
“Reassuring,” “spice-infused fat” and “always a comfort” ring out to me from Tejal Rao’s description of khichdi, the warming South Asian combination of rice and lentils. Tejal recommends topping the mix with melted ghee, cilantro, yogurt and lime pickle. Yes, definitely; and maybe also scatter mature spinach or another dark leafy green on top to wilt right before the khichdi rests.
5. Pasta With Andouille Sausage, Beans and Greens
Sometimes you want a pasta that’s dressed only in sauce, and sometimes you want a pasta that’s chock-full of stuff. Vallery Lomas’s recipe falls into the latter category. There are noodles, collard greens, white beans and andouille sausage, which sizzles and gives off its smoke and spice to all that stuff.
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