Weeknight Meal Help: Recipes for Health in the NY Times

When we asked for your suggestions on how we could help you in the kitchen, many of you wanted ways to use an ingredient over several days—so that, say, your big stash of squash doesn't go bad (or get boring) before the week is over. This series from the Health section of The New York Times is a great resource...

Honestly, we don't usually read the health articles in the paper, and we didn't even know this feature existed until recently. But, in essence, it's a series of recipes highlighting the same seasonal ingredient you can likely find in abundance in your grocery store. And the recipes are developed to be healthy and tasty.

Last week it was potatoes. Yes, those carbohydrate-loaded potatoes. But the initial article in the series explains why the ingredient of the week is good for you (potatoes are high in vitamins B and C, fiber, and complex carbohydrates, plus they are very low in calories). Then you get daily recipes for using it throughout the week. Here's the potato lineup:

See the index of past series here: Recipes for Health Index

Check it out and let us know what you think!

(Image: Andrew Scrivani for The New York Times)

What a great idea! It seems like one of the reasons people, especially those cooking just for themselves, shy away from valuable produce is because they don't want to deal with the leftovers and walk away, predicting the food would just be tossed at the end of the week.

posted by OneWallKitchen on October 27th 2008 at 11:16am
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holey moley. One of the best dishes I've made was a colcannon with cabbage and slices of bbq pork loin. It's a strange but delicious mix.

posted by chusmabilly on October 27th 2008 at 2:02pm
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as a couple of variations on calcannon consider these changes...

instead of using butter or oil mash in an avocado....

instead of using kale stir in any shredded raw green leafy veg... like baby spinach, chicory or lettuce... just don't heat during or after mashing in the veg or it will turn into soup as the leaves are cooked and release their juices...

instead of green veg, mash in cooked carrots and cooked onions (and call it dutch 'hutspot')

posted by snorski on October 28th 2008 at 1:31am
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