Hi, everyone!
So happy to fill in for Emily this week and to start 2025 with you. My big idea to kick off the year actually isn’t big at all — and that’s on purpose. Starting small is the key to forming a new habit you’ll stick with beyond tomorrow.
My plan is to eat more greens, beans and grains. Together, they are one of the most essential, delicious, affordable, nutritious and versatile combinations of foods. (Did I miss any superlatives?) If my plate or bowl includes all three, I know I’ll be happy and well fed.
This week’s recipes are vibrant, sustaining and full of these mighty three, including a flexible new technique that cooks any beans, any greens and any grains together in one pot. Since I’ve developed the recipe, I’ve repeated it often. It is indeed habit-forming.
Kay Chun’s soup is delicate with flakes of poached salmon, wobbles of tofu and tender slivers of cabbage, but there’s also an unshakable savoriness from its dashi base, slurps of soba noodles and a final drizzle of citrusy, soy-based ponzu sauce.
View this recipe.
3. Brussels Sprout Salad With Pomegranate and Pistachios
Greens: Brussels sprouts
Beans: Add chickpeas
Grains: Bulgur wheat
Sheela Prakash’s cold-weather take on tabbouleh swaps parsley and tomatoes for brussels sprouts slaw and jewels of pomegranate seeds and pistachios. Make this combination a full meal by adding cooked chickpeas to the tangy sumac dressing in Step 2, and expedite the prep work by grabbing already-shredded brussels sprouts from the store if available.
4. Khichdi
Greens: Cilantro (for more, add dark leafy greens)
Beans: Yellow split moong beans
Grains: Rice
“Reassuring,” “spice-infused fat” and “always a comfort” ring out to me from Tejal Rao’s description of khichdi, the warming South Asian combination of rice and lentils. Tejal recommends topping the mix with melted ghee, cilantro, yogurt and lime pickle. Yes, definitely; and maybe also scatter mature spinach or another dark leafy green on top to wilt right before the khichdi rests.
View this recipe.
