Sara’s Roasted Asparagus Bowl

There is so much to love about Sara Forte’s recently published book: The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share.

Bowl and Spoon by Sara Forte

Like her blog (and her first book), Bowl and Spoon is filled with recipes that celebrate beautiful, nourishing produce, and is sumptuously photographed by her husband, Hugh Forte. Sara’s warm and wise words are a joy to read, as always.

I really adore the premise of Bowl and Spoon. In Sara’s words: “food in a bowl has an aesthetic gentleness to it that feels stark on a plate- ingredients nestled within each other, tangled to make most sense as a sum of their parts.” With recipes for “Morning Bowls”, “Side Bowls”, “Big Bowls”, “Sweet Bowls”, and “Dressings and Sauces”, this book is meant to inspire colorful, wholesome meals. The food is stunning but it’s not fussy; Sara is all about practicality.

I had a hard time deciding what to make, but in honor of it finally feeling like spring around here, I went with Sara’s Roasted Asparagus Bowl. It’s a tasty combination of roasted asparagus, green lentils, toasted walnuts, and a vinaigrette replete with herbs.

Roasted Asparagus Bowl from @winnieab | www.healthygreenkitchen.com

I ate this for lunch with some baguette slathered with fresh ricotta, and I refrigerated the leftovers and ate them the following day with 2 soft-boiled eggs mixed in. I will definitely make this recipe again. And again.

Roasted Asparagus Bowl from @winnieab | www.healthygreenkitchen.com

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Nourishing Lentil Soup

I generally have a lot to say, but this week has been different. Since last Friday’s horrific events, I have sat down to write something here a number of times, but I haven’t been able to string words together in any sort of meaningful way. I hope it goes without saying that my thoughts are with everyone touched by the tragedy in Newtown, though. I am so very sorry for your loss; I am also amazed and inspired by your strength and grace.

It’s never been more clear to me than now that when the world scares and saddens me, I retreat to my kitchen. It’s a place where things make sense. It’s where I feel happy and safe.

As you can probably imagine, and maybe like many of you, I’ve busied myself more than ever in the kitchen this week. I’ve made batch after batch of this toffee, as well as a slew of cookies. These were gifts for teachers and others who make a difference in my family’s world…they are small tokens, but they’re infused with love…love I hope the recipients will feel this year more than ever before.

As for this lentil soup (that I adapted from the wonderful Nourished Kitchen), I believe meals built around foods like this provide vital nutrition and much needed comfort during trying times. Many of us surely need that right now…

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Slow Cooker Moroccan Red Lentil Soup with Harissa

moroccan lentil soup

Dear Brandy, It’s your birthday, and as you’ve probably gathered, a few of us “got together” to throw you a virtual bash. It was my job to make the soup course. I thought it would be fun to cook a Moroccan lentil soup, since that’s what we ate when we had lunch together in December. … Read more

Lentil Soup with Rosemary

It is often said that the secret of a great soup is great stock; this flavorful lentil soup with rosemary is no exception.

lentil soup | healthy green kitchen

After Thanksgiving, I used my turkey carcass to make a huge pot of turkey stock from which I was able to freeze about 15 quarts. Having homemade stock in the freezer is great for when I want to make soup. In this cold weather, it’s pretty often.

Making stock is quite simple. Here is how I make chicken stock (I made the turkey stock pretty much the same way). If you don’t have homemade stock on hand, use organic store bought chicken or vegetable stock (or you can use water, though the soup won’t be as rich).

I love lentils because they are high in protein and they cook so quickly; this easy lentil soup comes together in under an hour, and it makes a great appetizer, or a nice lunch or light dinner with crackers or a slice of homemade bread and a salad.

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