Recipes
Kale Soup With Potatoes and Sausage
Ingredients 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices 1 large onion, peeled and chopped 1 clove garlic, peeled and minced 2 large baking potatoes, peeled and cut into 1/4-inch cubes 1 ½ heads kale, stemmed and coarsely chopped (about 6 cups) 4 cups chicken broth, homemade or low-sodium canned 1 tablespoon balsamic vinegar 2 teaspoons kosher salt Freshly ground pepper to taste 3 plum tomatoes, cored and cut into 1/2-inch dice Directions Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
Moroccan Slow-Cooked Lamb
Makes 6 servings Ingredients 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons salt 1 teaspoon fennel seeds 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces 4 tablespoons olive oil, divided 1 large onion, finely chopped 1 tablespoon tomato paste 2 cups low-salt chicken broth 1 15 1/2-ounce can garbanzo beans (chickpeas), drained 1 cup dried apricots (about 5 ounces) 2 large plum tomatoes, chopped 2 cinnamon sticks 1 tablespoon minced peeled fresh ginger 2 teaspoons (packed) grated lemon peel 2 tablespoons chopped fresh cilantro Directions Mix first 6 ingredients in large bowl.
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I am a Robotics Researcher, director of the IDEAlab, and Associate Professor in the Ira A.
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