Category: Sage

This elegant but simple tart is savory, sweet and spicy and the crust is very flaky and easy to work with. It's the same crust used for this leek galette and really can be filled with most anything.   In this version all I had was delicata squash so I didn't peel it and it worked just fine. I've also taken to not peeling butternut squash so feel free to skip that step if a little (tender) skin doesn't bother you.   --Inspired by smittenkitchen.com ... Read more »

This is a fun combination of fall vegetables and apples simply baked into a colorful, sweet and savory vegan side dish, perfect for the Thanksgiving table. If you're using delicata squash or butternut squash you do not need to peel it.... Read more »

[caption id="attachment_12187" align="aligncenter" width="660"] The frosty red orbs above are frozen roasted tomatoes that are wonderful in this soup.[/caption] Simple bean and sometimes bean and grain (often farro) soups are a mainstay of much of central and northern Italy. This is a hearty one that is better the next day and freezes well. It takes a bit of time to fully develop the flavors and textures but is worth every minute. And I suggest soaking the farro and beans together overnight, so plan ahead. Alternatively you can use already cooked/canned beans and the farro will do fine without soaking but will take a little longer to get tender.   I'm not a stickler for authenticity and sometimes use pinto beans (and added some already cooked white beans later in the process in the above version) though borlotti beans would be traditional, and excellent. So use what you have and mix and match beans if you'd like. You can also substitute barley or wheat berries for the farro (which is a variety of wheat). You can also leave out the bacon and it will still be rich and delicious. ... Read more »

This a version of the Potato and Chard Pie and is a substantial side dish or a light main dish served with a salad or two. The sweet and sour onions play nicely with the sweet, creamy parsnips for quite a rich dish. For a lighter dish you could fill it with cooked greens instead of onions. You can adapt it many other ways too; use half potatoes, half parsnips or half celery root or use rosemary instead of sage and so on and so forth.  ... Read more »

This is a fresh, robust salad perfect for a weeknight supper or holiday meal. You can scale it up or down and change the ratio of vegetables any way you'd like. ... Read more »

  --inspired by Wildwood: Cooking From the Source in the Pacific Northwest by Cory Schreiber   A ridiculously good fall meal! ... Read more »

  This is a sort of super simplified cassoulet-like dish but really so much simpler that I'm not sure the reference is legitimate. I was in a hurry the night I made this and decided against sautéing the onion and garlic separately and just added it raw to the beans and herbs. It turned out mellow and rich and sweet so you can save yourself that step. So if your beans are already cooked this takes 5 minutes to put together and another 35-45 to bake. I tend to air heavily on the bean side and light on the meat side but by all means add more sausages or other meat (leftover pork or duck of any kind would be great) if you'd like.   Variations Make a vegetarian version by omitting the meat and adding 1 teaspoon of smoked or regular paprika and top the beans with plenty of coarse bread crumbs and a drizzle of olive oil. ... Read more »

Lovely tender little parsnips baked with a bit of milk, some potatoes and leeks make for a sweet and fragrant dish. I make this in an 8 x 13” dish and we eat it over several days but by all means halve the recipe if that seems like too much.... Read more »

--adapted from Local Flavors by Deborah Madison   Parsnips are so sweet and are balanced here by the greens, walnuts and sage. This is really like a large crispy pancake and is fantastic both as a side or a main.  ... Read more »

Parsnips are sweet, quick cooking, starchy and comforting. They don’t need much more than a sauté in a cast-iron skillet until nicely browned. But if you want to fancy them up just a bit, this is quick and very good. Parsnips get sweeter after a couple of frosts. If your parsnips are note very a sweet add 2 teaspoons of honey at the end of the cooking time or 1 tablespoon apple cider syrup.    Serves 4... Read more »

Sage is a beautiful perennial that is as good to eat as it is to look it. It's lavender-hued blossoms are delicious in salads and the leaves of course have a key culinary role in stuffings at the Thanksgiving table. It's classically paired with winter squash as well as with meats of all kinds and takes well to butter and garlic. It's quite pungent and a little can go a long way. It's best fresh though holds up pretty well dried as well. It can, however, get a bit musty when dried.  ... Read more »

This is a simple flavorful stew that you can adapt with whatever hearty root vegetables you have. You could add sweet potatoes or carrots. This is a mild chili but you can certainly make it spicier with a spicy chili powder or the addition of fresh chilies. You can also use ground beef instead of the chicken or omit the meat entirely. This recipe makes quite a bit so feel free to halve the recipe or freeze half for future meals.   Serves 6... Read more »