Archive | March, 2014

Moroccan Chicken with Preserved Lemons and Green Olives, Mint Roasted Vegetables, and Couscous

Michael Pollan said about cooking: “To try your hand at doing something new is to find out a few new things about yourself, too.” In the kitchen, classroom, lab, or gym, as kids gain mastery, they gain self-regard. (And, as I tell my own children, they become so much more attractive as potential friends, roommates, and life partners!)

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Lentil Soup with Sausage, Greens and Garlic

Is it okay to sub green lentils for brown? Leeks for onions? Collards for kale? Hot sausage for sweet? Parmesan for pecorino? Those were the easy questions. What is biodynamic? Where is the recycling? Can you unknot this apron string? Those were a bit more challenging. Nonetheless, our first class of spring semester got off […]

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