Category Archive: Three for Three

Holding Points for Three for Three: Cauliflower, Lentil, and Bread

The following recipes are Holding Points for the Cauliflower, Lentil, and Bread “Three for Three,” a series that shows how to make three dishes from three ingredients, with one prep time.

DSC_0991 Click here to read more »

Three for Three: Cauliflower, Lentils, and Bread

Here is another installment of Three for Three.  In this, one of our favorite series, we create three different dishes from three separate ingredients, in only one prep time.  The conceit behind Three for Three is that eating deliciously and economically results from smart choices we make about how to prepare single ingredients (how we HOLD them), more than from planning separate specific meals.  We believe that when we follow an ingredient’s lead, we pay closer attention to its every option, not just the recipe-driven one.  This makes us, by necessity, more resourceful and creative cooks.

In this entry, we start with cauliflower, lentils, and a loaf of bread.  We roast the cauliflower and pickle (optional) the stem, cook the lentils, and toast the bread. HERE ARE OUR PREPARATION NOTES. Click here to read more »

Three for Three: Fennel, Brussels Sprouts, Pancetta

“Three for Three” is a Purple Kale Kitchenworks column where we make three dishes from three ingredients, in one prep time. Here, we braise fennel bulbs, blanch Brussels sprouts, and crisp pancetta. Each prepared ingredient stands alone in its own right. However, in playful combination–along with their cooking waters, braising juices, and residual fats–they yield “quick” dishes reflecting the interest and complexity of lengthier efforts. Enjoy the results.

(and check out February’s workshops for more…..)

Braised Fennel Bulbs
Blanched Brussels sprouts
Crisped Pancetta Click here to read more »