Author Archives: rebeccacarmi

Fava Beans (Ful)

These middle eastern beans are a wonderful source of protein. I call them the steak of the bean family. We do a very simple preparation: Ingredients: 1 Cup of large fava beans (called ful in the middle east) Water for … Continue reading

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Colorful Fall Salad

This is a colorful and simple salad with a high “wow” factor. Julienne dinosaur kale, red cabbage and carrots (I use a hand grater to quickly grate the carrots,) mix with a splash of olive oil and the juice of … Continue reading

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White Bean, Kale, and Sweet Potato Casserole

This hearty casserole melds contrasting textures and flavors in a heart-warming stew. The beans add richness, the kale a slight bitterness, the sweet potato, well, sweetness! Somehow it all comes together, topped with veggie sausage, to create a rich and … Continue reading

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African Quinoa Stew

This five ingredient (plus spices) wonder dish gets five stars from young and youthful alike in my house. I made it in my new slow-cooker, but it can also be cooked at low heat in a dutch oven for 40 … Continue reading

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Simple Lentil Soup

This is a last minute, no thrills, surprisingly quick and delicious dinner soup. The ingredients are all included in the picture! 2 Cups dried green or brown lentils 3-4 large potatoes 1 onion 1 large carrot 1 stalk celery 2 … Continue reading

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Logan Bread

Years ago we ate Logan Bread on an Outward Bound trip in the Florida Everglades. When planning our menu for a recent, week-long Appalachian Trail hike in Vermont, I tried different recipes over several weekends. Below is the recipe of … Continue reading

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Summer Lights Celery Soup

This simple and delicious recipe evolved when I looked in my vegetable drawer and found two leeks, half a bunch of celery and a stub of a carrot. Summer Lights Celery Soup 1 tablespoon of olive oil 2 leeks 1 … Continue reading

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