Eintopf Provence. German one-pot stew, Provence-style.

This very easy and delicious version of a tummy-warming stew that is quite popular in Germany can make a wonderful mid-week dinner.

• 2 white onion, diced finely
• 2 garlic cloves, minced
• 2 medium zucchini, sliced to 1 inch dices
• 2 green bell pepper, cubed to 1 inch dices
• 1 eggplant, cubed to 1 inch dices
• 1 can white or red kidney beans, drained
• 3 tablespoon olive oil
• 500 grams / 1lb ground beef
• 1 can diced tomatoes
• 1 cup beef broth
• 2 teaspoons red chili sauce
• 1/4 Cup red wine
• 2 teaspoons herbs de Provence
• salt, pepper to taste

1. Preparation: mince and cube vegetables as directed. Drain beans.
2. Pour 3 tablespoons olive oil in a plan and add ground beef. Cook until beef is no longer pink. Add salt and pepper. 
3. Add all of the veggies, except tomatoes and beans. Add red wine. Saute for 10 min. 
4. Add the broth, tomatoes and beans, tobasco sauce or red chili sauce, and Provence herbs (basil, oregano, rosemary, marjoram, thyme, tarragon). 
5. Simmer on low for 30-50 min. 

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Bean Salad

• 1/2 white onion, diced
• 1 green bell pepper, chopped
• 1 bunch green onion, chopped
• 2 jalapeno pepper, chopped
• 1 clove garlic, minced
• 1 pint cherry tomato, halved
• 8 oz zesty Italian salad dressing
• 1can (15oz) black-eyed or black beans
• 1 tsp ground coriander
• 1 bunch cilantro, chopped fresh  

1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. 
2. Cover and chill in the refrigerator approximately 2 hours. 
3. Toss with desired amount of fresh cilantro to serve. 

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Wild and Brown Rice Salad With Walnuts and Asparagus

The recipe looks pretty lengthy and has a lot of ingredients but it combines the goodness of rice and vegetables. It makes a healthy side dish to Thanksgiving menu. 

Photo Credit: Andrew Scrivani for The New York Times

Serves: 6 
Makes in: 60+

• 5 cups chicken broth
• 1 cup wild rice
• 1/2 cup brown rice
• 1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and steamed 4 minutes
• 2 tbsp chopped fresh herbs such as chives, dill, tarragon or marjoram, parsley
• 1/3 cup shelled walnuts 

For the walnut vinaigrette:

• 2 tbsp fresh lemon juice
• 1 tbsp sherry vinegar or champagne vinegar
• Salt, preferably kosher salt, to taste
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced or pureed
• 1/4 cup walnut oil
• 1/4 cup extra virgin olive oil

1. In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl. 
2. Meanwhile, in another saucepan, combine the brown rice, the remaining water and salt, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until the rice is tender. Remove from the heat. If any liquid remains in the pan, drain. Add to the wild rice. 
3. While the rices are cooking, make the dressing. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss at once with the warm rice. Add the asparagus and the remaining ingredients, and toss together. Taste, adjust seasonings and serve.
   
   Advance preparation: You can make this up to a day ahead of time, but don’t add the asparagus and herbs until shortly before serving.

Original Recipe: NYTimes, By MARTHA ROSE SHULMAN Published: March 23, 2009

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Moroccan Chicken and Lentils

Great week-night entree with a wonderful light cumin flavor. I scaled the recipe in half. It was good for a 5-6 people.

• 8 cups water
• 3 tsp salt
• 1 lb dried brown lentils, rinsed drained
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 3 tbsp ground cumin
• 3 tbsp chili powder
• 2 cloves minced garlic
• 1 white onion, chopped
• 1 1/2 lb thinly sliced chicken breast
• 1/4 tsp ground cinnamon
• 1 cup chopped parsley 

1. Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
    
2. Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
    
3. Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
    
4. Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.) 

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Edamame and Brown Rice Pilav

• 3/4 cups brown rice
• 1 1/4 cups edamame, frozen beans
• 1 tablespoons juice lime
• 1 tablespoons rice vinegar
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon white sugar
• 3 thinly sliced scallions 

1. In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.

2. Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.

3. With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.
 

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