Category: Walnuts

Sweet, tart juicy oranges pair beautifully with the slightly bitter chicories like escarole, castelfranco, sugarloaf and radicchio.... Read more »

Adding fresh berries, strawberries in this case, to a green salad adds sweetness and acidity. Just a handful of ingredients come together into a light, spring salad.... Read more »

Radicchio or any chicory (escarole, frisee, sugarloaf, etc.) is delicious in this wintry salad. The parsnips add a sweet, earthiness that complements the slightly bitter greens.... Read more »

[caption id="attachment_17822" align="aligncenter" width="660"] I took the photo before I added the orange slices fyi. . .[/caption] Chicories, the robust, slightly bitter winter lettuces are delicious with dried and/or fresh fruit (particularly citrus) and nuts.... Read more »

This the simplest of salads. The crunch from toasted walnuts, hazelnuts, almonds, toasted sunflower, pumpkin seeds or some crispy bread crumbs, is what makes it so good.... Read more »

This dip is a riff on this one and is also inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi, but employs the nuts in the dip instead of as a garnish and adds lots of fresh herbs to give it its own place in the collection.  Use toasted bread to dip or dollop on hardboiled eggs or spread on a sandwich or in a wrap or eat it by the spoonful or serve it as a side with meat or fish.  ... Read more »

My CSA (farm share) includes tiny, tender pea shoots in the spring. I've never seen such small ones at the market. You can use any really tender green or herb for this dish, such as young spinach or mustard greens or mizuna. If you're using the larger pea shoots typically seen at farmers markets be sure to discard any tough stems.... Read more »

  This is bright and tangy and wonderful! If you don't have walnuts, toasted almonds or peanuts would work too.... Read more »

This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »

This is a strikingly good combination of flavors.... Read more »

This pesto came about much in the same way this radish top version did. I use a combination of blanched greens and fresh herbs to make a quick pesto-like sauce. In this case I dressed spaghetti with it and it had a nice kick from red pepper flakes and did include a little cheese, which the radish top version does not.   Use whatever combination of greens and tender, leafy herbs (not sage or rosemary) and see what you get. I particularly like adding sorrel to this for its nice tart flavor. This is a wonderful way to work through a lot of leafy greens that, in the case of radish tops, don't tend to keep very well.   You can spread this pesto on salmon, toss it with warm lentils or beans, stir some into eggs, spread on a sandwich mixed with mayo or goat cheese (or as is), or garnish a soup with it, etc.  Or you can toss it with pasta, as I've done here for an ultra quick meal.   The pesto will keep for about 3 days in the fridge.... Read more »

  I toss together a lot of beet salads, some of which make it into the recipe collection. This one, as they always do, resulted from what I happened to have on hand. Adapt as you see fit but the crunch of the celery, the sweet, robust beets and the sharp zing from the garlic is a particularly fun combination especially in the cooler months.... Read more »

The lettuces and arugula are so tender in the spring that they need nothing but a light vinaigrette to be perfect. You can also add a few sliced strawberries to make it even more delicious.... Read more »

This is quick and delicious. You can serve it as a side to meat or fish or top pasta or rice or other grains with it.  ... Read more »

  This salad is bright and strongly flavored. You could add a little feta or goat cheese for a bit more richness but it's good as is.  ... Read more »

I love this combination—the bite of the horseradish and the sweet earthiness of the beets. I do not give quantities below so just taste and adjust. How much horseradish to use is really a matter of taste. Start modestly and increase to your liking. The dressing also gets stronger as it sits. I would probably start with 2-3 teaspoons of finely grated horseradish for 1/3 cup yogurt for about 3 medium-sized beets.... Read more »

This is a lovely combination any time of year. You can substitute cooked barley or farro for the lentils. You can add lots of cilantro (or parsley) to the dressing. Adapt as you see fit as it's a great base for many ingredients.  And this makes a lot of salad so feel free to half the recipe if you'd like. ... Read more »

I like a slightly higher nut to green ratio in arugula pesto as the sweet richness of the nuts balances the intensity of the arugula. A handful of sorrel leaves or parsley is a nice addition or substitute either for a bit of the arugula if your arugula is on the strong side.   This pesto is good with pasta, or boiled or roasted potatoes or as a spread on toast or with eggs. It is best used within a day or two of making it as it can turn a bit bitter.... Read more »

  [caption id="attachment_17403" align="aligncenter" width="600"] You can easily omit the blue cheese and it will be just as delicious.[/caption]   This is a classic combination of ingredients and a wonderful addition to the Thanksgiving table or any meal, really.  ... Read more »