I love this slaw to pieces. It’s a texture thing.
I’ll be honest: I recently purchased a roll of pre-cooked polenta. I usually make polenta myself–it’s very easy, for those of you who haven’t tried–but I was feeling pretty lazy, so I wanted to see what I could do with it fast. This simple dish comprises only polenta, garlic, broccoli rabe, and ricotta cheese (with the addition of some spices, if you like). It’s a nice start to cooking with broccoli rabe if you haven’t before.
An easy, hearty soup that will cook itself for you in the crock pot. You can definitely do this with vegetarian sausage, and you can probably also do it on your stove-top in far less time. But if you have a slow cooker, and you want your house to smell like ambrosia for several hours, follow these easy steps.
A recipe posted by special request (Nick, I’m looking at you). You can pickle practically anything, so use this recipe as a base and go from there!
New to East Asian cooking? Miso is a great way to get started! This simple glaze has only two ingredients. Here I’ve put it on salmon and baked the fish, but you can put it on almost anything and fry, dip, or simmer.
Do you like red bell peppers? Do you have said peppers in your kitchen right now? GO FORTH AND DIP!
I was going to call this one “Qualifying Exams Quinoa,” but then I realized that the title wouldn’t be descriptive enough (despite the fact that I have, in fact, just taken my first qualifying exam). But this one’s all about the chocolate.
Zero added salt, zero oil, zillions of grams of protein and good carbs. This protein bowl, served hot, is the post-gym food of the future. OH MY GOD.
My partner’s parents affectionately refer to this dish as “Jen Salad.” It’s a chopped salad with basil, coated in a simple goat cheese-based dressing. It takes about 5 minutes to prepare, and makes a great side for a grilled protein of your choice (I like to do this with chicken).
Thanks to my friend Jess for this great recipe, which she’s altered from one she read on NPR. These cookies are always a big hit, with gluten-free and gluten-friendly eaters alike!
PhD Kitchen 