Sunchoke Cauliflower Soup with Quick Parsley Walnut Pesto

This soup is simple and comforting. The sunchoke flavor shines through, but the cauliflower mellows it just slightly. Potatoes or another mild root veggie would do the same thing. The pesto is optional of course, but it adds a nice zing to the soup.   Variations: Swap a few potatoes or parsnips for the cauliflower Use leeks or shallots in place of the onion Omit the optional cream for a vegan soup Top... Read more »

Ratatouille

  I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peak--usually beginning early August and lasting until mid-to late September. In my cook-with-what-you-have version quantities are easily adapted and the ratios are not critical so scale up or down as needed. It is important to cook some of the vegetables separately so that you don't crowd the pans and steam... Read more »

Roasted Winter Squash and Onions with Lemony Tahini Sauce

--adapted from Jerusalem by Yotam Ottolenghi and Sam Tamimi   You'll be amazed how much of this you can eat. It's just such a winning combination, even in its simplified form. You can certainly add other vegetables to the mix and you can use any kind of onion--just use lots.   Most any winter squash or pumpkin will work for this recipe. If you’re loathe to peel and trim the squash raw you can bake the whole sq... Read more »