vegetarian

These days I’m restless and bored with cooking. I need new inspiration and new dishes. Usually when this happens I start perusing my cookbooks, but right now, my cookbooks are packed into a container ship heading to the UK, along with all my other earthly belongings. That’s right – we’re moving to Scotland in a few weeks. We’ll be living in a little cottage on a 1200 acre cattle farm outside of St Andrews. If you Google the address, you see a map with a lot of green and some tiny white dots. Zoom in, and those dots turn into […]

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By Riki Shore When I first moved to LA, now two years ago, I had a great lunch at Little Flower Candy Company. It was a simple salmon salad accented with thin slices of pickled kumquat. I had never eaten pickled kumquat before that lunch and the way the teensy slivers packed an enormous punch of flavor astounded me. I’ve wanted to make pickled kumquats ever since. In LA, kumquats, like all citrus, grow all over the place. It’s easy to find yourself with a pound of the jewel-like fruits for free, handed over by a friend or neighbor. In […]

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Spicy Asian Slaw

February 13, 2012

in Entrees,Recipes,Veggies

By Riki Shore I love this slaw inspired by the Asian Flavors of Jean-Georges. It’s crunchy, fresh, minty, sweet and spicy all at the same time. And if you have some staples on hand, like rice vinegar, limes and fish sauce, it’s a snap to make. In the cookbook, this slaw serves as a bed for marinated, grilled chicken breasts, or chicken paillard, as the French say. It’s terrific with the chicken, but I like it even better tossed with thin slices of leftover steak, which makes an inexpensive and nutritious lunch. Just be sure to toss the dressing no […]

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This recipe is so simple I almost don’t want to post it. But I get so many compliments on this guacamole and it’s a snap to make…why not share it? The key here is to use ripe avocados, and add a lot more salt and lime juice than you think you need. Really. You need more salt and acid to kick up the flavor of the avocado. You don’t need garlic, cilantro or tomatoes. These will just detract from the natural creaminess of the fruit. The salt and acid, on the other hand, will accentuate the delicious texture and flavor […]

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Laura Wendling is an freelance blogger and food photographer who contributes articles to Robb Wolf and Dr. J. Renae Norton. She graciously offered to write a guest post for Three Squares about what she feeds her two gluten-free kids for lunch. Take it away, Laura! My kids, like many, love cereal. I am convinced that they would eat cereal for breakfast, lunch and dinner if they had the opportunity. The internet is full of information that questions how healthy store-bought cereals really are. The Cornucopia Institute recently found pesticides and genetically modified ingredients in “natural” breakfast cereals. The Weston A. Price […]

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By Riki Shore If you’re like me, at this time of year, all you need is an easy meal. You’ve been sitting in traffic, searching for a parking space, shopping mindlessly for one last present. Besides, you’re going to roast a turkey or smoke a ham or steam some crabs before the year is out, but right now? Just make something simple and call it a night. These sweet potato fries are easy-peasy. The key is to buy the right kind of sweet potato. Don’t buy a yam and avoid the big bag of sweet potatoes at Trader Joe’s. They’ll […]

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By Riki Shore This time of year is packed with celebrations: birthdays, Thanksgiving, Christmas, New Year’s and, of course, Hanukkah. Growing up, Hanukkah meant we didn’t celebrate Christmas. We didn’t eat cookies, or candy canes, or chocolates, or even little oranges. We didn’t get an enormous tree and decorate it with sparkling lights and delicate ornaments. We didn’t get extravagant gifts like new cars, jewelry or bikes. We didn’t even get a present each night for eight nights. We got dreidels and, sometimes, Hanukkah gelt. We got a practical present on the first night, and most of the time a […]

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Oven Roasted Fennel

December 15, 2011

in Recipes,Veggies

By Riki Shore This preparation is so simple I almost hate to post it. But it’s also scrumptious, and easy, too. Roasting fennel brings out its natural sweetness, reminiscent of anise or licorice. Read on and you’ll find a go-to side dish that’ll fast become on of your staples. To prepare fennel, trim the stalks just above the bulb. Slice the bulb in half vertically. If the core is protruding from the base, trim this part too. Place each half cut-side down and cut 1/2-inch slices. Now you’re ready to roast your fennel. 2 fennel bulbs 1/2 teaspoon Kosher salt 1/4 […]

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By Riki Shore In April of this year, Andrea Reusing published her first cookbook, Cooking in the Moment. Reusing is the chef and owner of the Chapel Hill, NC restaurant Lantern, one of my favorite places to eat in the Triangle, so I was eager to try out her recipes. The whole book is worthwhile, but the most interesting section for me was the one on pickling fruits and vegetables. I couldn’t wait until the end of summer to try these pickled figs. Figs seem to grow all over the place near my house. The bakery right next door as […]

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By Riki Shore The last few weeks I’ve been thinking and talking a lot about how to best pack a lunchbox. I always love finding new recipes, especially those that will hold well for a few hours out of the fridge, can be eaten at room temperature, and please almost anyone. These raspberry almond muffins are nearly perfect. They are moist, just a little sweet and nutty (from the almond meal and brown butter), and they work well for breakfast, as a dessert in a lunchbox, or an afternoon snack. Enjoy! 1 1/2 sticks butter 3/4 cup almond meal 1 […]

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