By Sarah McKenzie
Downtown JournalJune 18, 2012
If you were to take a tour of Brenda Langton’s kitchen, you’d find her favorite culinary staples: brown rice, polenta, canned beans, lentils, good olive oil, tofu, a variety of veggies and some curry pastes.
She likes to keep things simple. For dinner, she’ll make matzo ball soup loaded with veggies, a simple Thai curry with veggies, tofu or fish or a simple pasta.
“I don’t get too elaborate,” she said.