My Basic Sofrito
The Iberian Table by Robin Keuneke ($24.99, Bay of Roses Books, 2024)
- 1 small tomato
- 1 large onion, chopped
- Salt
- Extra-virgin olive oil
- 1 garlic clove
- Pimentón (Spanish smoked paprika)
- Saffron
- Cut tomato in half and, skin side out, grate using a coarse metal grater over a bowl to catch pulp. Discard skin, and set pulp aside.
- In a heated pan or cazuela, sauté onion lightly seasoned with salt in a glug of oil until it begins to caramelize, which will take about 25 minutes, stirring occasionally with a wooden spoon. Add garlic—whole, chopped, or best of all, crushed, because studies show that crushing garlic and allowing it to stand for 10 minutes before cooking enhances anticancer properties. Add tomato pulp, another glug of oil, and a touch more salt, stirring constantly.
- Continue to sauté until tomatoes break down and meld with onions, about 25 to 30 minutes. Adjust salt. A teaspoon of pimentón can also be added at this point. Stir gently and cook a few minutes more, making sure to crumble a few saffron threads into sofrito during final minutes of cooking. A good sofrito takes about an hour, which activates the protective synergy of the antioxidant foods in the mixture.
51 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 4 g Total fat (1 g sat), 155 mg Sodium, ★ Vitamin C, Vitamin E
We discover that Spain’s mosaic of culinary cultures, each with its own gastronomic identity, expresses a Mediterranean dietary pattern of eating. The insights flowing from this, including the unique longevity of Spanish women, make this book relevant for women of every age.
With a fresh voice, Keuneke pays homage to the cooking of the famed northern region, which boasts nine of the 11 restaurants in Spain to earn 3 stars in the 2018 Michelin Guide.
Try It On These Roasted Veggies!
This sofrito is the perfect complement for these hearty vegetables.
Robin Keuneke
Natural foods chef Robin Keueneke is the award-winning author of Total Breast Health—a Publisher’s Weekly Best Book of the Year—and coauthor, with Thomas J. Slaga, of The Detox Revolution.
The Iberian Table shares her insight into Spanish culinary culture.
Green Beans with Toasted Bread Crumbs
- 4 Tbsp olive oil, divided
- 1 cup gluten-free panko-style bread crumbs
- Salt and freshly ground black pepper to taste
- 1 1⁄2 lbs fresh green beans, trimmed
- 2 Tbsp lemon juice
- 1⁄2 cup slivered almonds
- Heat 2 tablespoons of the oil over medium heat in a small skillet. Add bread crumbs. Toast, stirring constantly, until golden brown. Remove crumbs from heat and add salt and pepper to taste.
- Steam green beans until crisp-tender.
- Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add green beans and sauté until they’re heated through, approximately 2 to 3 minutes. Add lemon juice and almonds and sauté for 1 minute.
- Transfer green beans to a serving platter. Top with bread crumbs. Serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Grilled Tofu with Lime-Cilantro Sauce
Mediterranean Flavor on a Vegan Staple
- 1 cup fresh Italian parsley leaves
- 1 cup fresh cilantro leaves
- 1 garlic clove, chopped
- 1⁄4 cup extra-virgin olive oil
- 2 Tbsp lemon juice
- Salt and freshly ground black pepper
- 1 (14 oz) package extra firm tofu, drained
- 1 Tbsp vegetable oil, plus additional for grill
- In a high-speed blender, purée parsley, cilantro, garlic, extravirgin olive oil, lemon juice, and salt and pepper to taste until smooth. Set aside.
- Slice drained tofu into 12 slices. Lay slices on a rimmed baking sheet lined with a clean kitchen towel. Top tofu slices with another clean towel. Place another baking sheet on top. Set a heavy skillet on baking sheet to remove water from tofu. After 15 minutes, remove tofu and pat dry.
- Brush tofu with 1 tablespoon of vegetable oil. Season to taste with salt and pepper. Lightly oil grill grates with additional vegetable oil.
- Grill tofu slices 3 minutes per side, or until lightly charred. Remove tofu from grill. Brush with herb sauce. Serve remaining sauce on side.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Roasted Carrot-Apple Soup
- 1 large onion, cut into 1-inch pieces
- 1 lb large carrots, peeled, cut into 1⁄2-inch thick rounds
- 1 Golden Delicious apple, peeled, cored, and cut into large pieces
- 2 Tbsp olive oil
- 2 1⁄2 cups low-sodium vegetable broth
- 1 1⁄2 tsp cumin seeds
- 1 tsp fresh lemon juice
- 1⁄8 tsp ground allspice
- Salt and freshly ground black pepper
- 1⁄2 cups plain yogurt, stirred to loosen
- Preheat oven to 375°.
- Toss onion, carrots, and apple with oil. Spread mixture in a single layer and roast for 15 to 20 minutes, or until apples and onion begin to turn golden.
- Remove mixture from baking sheet and place in a large stockpot. Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
- Toast cumin seeds in a small, dry skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind seeds in a spice mill.
- Remove soup from heat. Puree in batches in a blender until smooth. Return to same stockpot. Whisk in lemon juice and allspice. Season with salt, pepper, and cumin to taste.
- Place yogurt in a small dish so guests can spoon some over soup.
Christine Wansleben
Christine is the Owner/Culinary Director of Mise En Place, located in Richmond, VA. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City, and has worked in such restaurants as Chanterelle and Eleven Madison Park.
Stir-Fried Tofu and Shiitake Mushrooms
- 1 lb shiitake mushrooms
- 1 cup low-sodium vegetable broth
- 1 Tbsp cornstarch
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 1⁄2 tsp sugar, optional
- 2 Tbsp oil
- 2 Tbsp minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 Tbsp chili-garlic sauce
- 1 (14 oz) container firm tofu, drained, patted dry, and cut into 1-inch cubes
- 1⁄2 cup chopped green onions
- Remove mushroom stems and discard. Chop mushroom caps into thin strips.
- Place broth in a medium bowl. Whisk in cornstarch, soy sauce, vinegar, and sugar (if using).
- Heat oil in a large wok or skillet set over high heat. Add mushrooms. Stir-fry until browned, about 3 minutes. Add ginger, garlic, and chili-garlic sauce. Stir-fry for 30 seconds. Stir cornstarch mixture to recombine. Add cornstarch mixture to vegetable mixture.
- Gently add tofu to skillet. Stir to cover in sauce. Reduce heat to low, cover, and simmer for about 4 minutes until sauce thickens slightly.
- Garnish with green onions and serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Braised Cabbage and Apples
- 3 Tbsp olive oil
- 1 1⁄2 lbs white or red cabbage, cored and shredded
- 1⁄2 lb apples, peeled, cored, and roughly chopped
- Pinch ground cloves
- 1⁄2 cup apple cider, plus more as needed
- 2 tsp apple cider vinegar
- Salt and freshly ground black pepper
- Heat oil in a large, deep skillet set over medium heat. Add cabbage, apples, and cloves. Sauté for 3 minutes.
- Pour in apple cider. Reduce heat to medium-low.
- Cover skillet and cook, stirring every 5 minutes or so, until cabbage is tender (not mushy), about 25 minutes. Add more apple cider if cabbage and apples become too dry.
- Stir in vinegar, season with salt and pepper, and serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Soy Chai Tea
- 1 1⁄2 cups water
- 1⁄4 tsp ground cloves
- 1⁄4 tsp ground ginger
- 4 black tea bags
- 2⁄3 cup soy milk
- 2 tsp honey
- In a small saucepan, mix together the water, cinnamon, cloves, and ginger and simmer
- Reduce heat to low and cover. Simmer for 5 minutes.
- Add milk and heat until steaming, but do not bring to a boil.
- Remove from heat, add the black tea bags, and cover.
- Steep for approximately 3 1⁄2 to 4 minutes.
- Pour into mug and sweeten with honey, if desired.
116 Calories, 3 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 17 g Total sugars (12 g Added sugars), 2 g Fiber, 1 g Total fat (0 g sat), 77 mg Sodium, ★ Vitamin A, Vitamin D, Calcium, Phosphorus
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Bitter Brew Detox Tea
- 1 tsp burdock root
- 1 tsp dandelion root
- 1 tsp roasted chicory root
- Simmer herbs in 8 to 16 ounces of water for 20 minutes; strain.
- If desired, sweeten with blackstrap molasses and add unsweetened almond, hemp, or coconut milk.
Maria Noël Groves, RH (AHG)
Maria Noël Groves, RH (AHG), is the best-selling, award-winning author of Herbal Gut Health, Body into Balance: An Herbal Guide to Holistic Self Care, Grow Your Own Herbal Remedies, and Herbal Remedies for Sleep.
Maria’s a registered professional herbalist with the American Herbalists Guild and a graduate of the Southwest School of Botanical Medicine and Rosemary Gladstar’s Sage Mountain. Learn more about Maria and herbs at Wintergreen Botanicals. Find her remedy-making tips at wintergreenbotanicals.com/kitchenapothecary101
Wheat Berry Minestrone with Kale
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable stock, divided
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, minced
- 2 tsp dried basil
- 1 cup wheat berries, rinsed and drained
- 1 (14 oz) can diced tomatoes with their juice
- 8 cups coarsely chopped, trimmed kale (stems removed)
- Salt and freshly ground black pepper
- In a food processor or high-speed blender, purée drained beans with 1 cup of the stock. Set aside.
- In a large pot, heat oil over medium heat. Add onion and celery. Cook, stirring frequently, until celery is softened, about 5 minutes. Add garlic and basil and cook for 1 minute.
- Add wheat berries, tomatoes and their juice, 2 cups of water, reserved puréed bean mixture, and remaining 3 cups of stock. Bring to a boil. Reduce heat to low. Cover and simmer until wheat berries are almost tender, about 1 hour.
- Stir in kale. Cover and cook until kale and wheat berries are tender, about 15 minutes. Season to taste with salt and pepper.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Sweet Potato Stew with Lentils and Spinach
- 2 Tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 Tbsp fresh minced ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 sweet potatoes(unpeeled), chopped into bite-size chunks
- 1 1⁄2 cups red or yellow lentils, rinsed
- 6 cups baby spinach
- Salt and freshly ground black pepper
- Heat oil in a medium pot set over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger and sauté for 2 minutes. Add cumin and turmeric and sauté for 1 minute, stirring constantly.
- Add sweet potatoes, lentils, and enough water to just cover ingredients in pot.
- Simmer until lentils and sweet potato are tender, approximately 20 to 25 minutes.
- Add spinach and simmer for a few minutes, or until spinach is soft and wilted. Season with salt and pepper and serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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