Characteristic: gluten free
Eggplant with Tomatoes and Harissa
This late summer dish is warmly spiced and can easily be made into a meal by adding a few cups of chickpeas, or some crumbled sausage or eggs cracked and cooked right into the vegetables. Or enjoy as is with the spiced yogurt and some good bread. And feel free to change the ratio of eggplant to tomato based on what you have and scale up or down as needed. And if you don't have harissa (a paste of peppers and spices) you can adapt--see below.... Read more »
Lemony Fennel Salad with Cilantro
As with most recipes in this Collection, this dish is a result of combining what I had on hand--sweet, tender young fennel, cilantro and scallions. It's simple, bright, crunchy and delicious and will complement most anything, particularly salmon or any grilled meat. You could also toss it with cooked grains or beans for a much heartier salad.
Quantities are just approximations so scale up or down based on what you have on hand and your taste, when it comes to the lemon juice. I like it nice and tart. You can also substitute parsley or dill for the cilantro or use a little mint, if that's what you have.... Read more »
Sweet and Sour Turnips and Carrots
Just a little honey and vinegar elevates this simple dish to something a bit special. Snap peas or green beans or radishes would be good in this preparation as well.... Read more »
Nettle and Sorrel Deviled Eggs
Spring is the time for nettles and sorrel and this is a lovely, greener-than-typical, variation of deviled eggs.... Read more »
Spanish Tortilla
This classic Spanish dish is a kind of potato frittata and is delicious at room temperature as well as warm and is thus a welcome picnic/potluck dish. Don't skimp on the olive oil. It will be hard to un-mold and not as tasty if you do.... Read more »
Winter "Everything" Salad
This is really just a template for a hearty, beautiful wintry salad. I like to mix cooked vegetables and salad greens and this is one way to do it. In the winter I often cook vegetables in quantity and then use them throughout the week in a variety of ways. In this case I used cooked carrots and beets.
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10-Minute Red Curry Cabbage
You can use most any vegetable or combination of vegetables here and feel free to vary the curry paste. Put on the rice the minute you get home and be sitting down to dinner 20 minutes later. You can certainly fancy it up with chopped fresh cilantro or mint, lime juice, etc. but it is delicious just as is.
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Warm Kale and Sweet Potato Salad with Miso Dressing
This is colorful and delicious and fairly quick to make. You can use any miso, but if yours is red or another, darker kind start with a little less and add to taste, as the darker they are the stronger they get.
I've also included a peanut butter dressing variation, in case you don't have miso. Either version would be a lovely addition to the Thanksgiving table.
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Roasted Delicata Squash and Kale Salad
Everyone seems to have a version of this dish. I threw this one together on the fly because as per usual in the winter months I had a delicata squash in the fruit bowl and a bunch of kale in the fridge. You can also use any roasted winter squash you'd like. And use whatever toasted nuts or seeds you have on hand. I've had Tamari almonds around of late and they are a quick, easy contribution to many salads.
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Brussels Sprouts and Potatoes with Cumin and Mustard Seeds
This is such a simple and delicious side dish and a perfectly nice dinner topped with an egg or two.
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Radicchio and Celery Root Remoulade with Parsley and Walnuts
This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »
Tomato, Chard and Peanut Stew
This comes together quickly and is rich (though vegan), and fragrant and suitable for many different leafy greens--mustard greens, collards, kale or turnip greens. You could substitute chickpeas for the potatoes or sweet potatoes.... Read more »
Cabbage and Sausage Fried Rice
This is a simpler fried rice than my typical ones--no eggs, no soy or fish sauce--just ginger, garlic, pepper, cabbage, pork and rice, basically. It's extra pretty with red cabbage but delicious with red, green or savoy.
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Chimayo Chili Roasted Squash and Scallions
A friend introduced me to Chimayo Chile powder from New Mexico and it's a product worth seeking out and keeping in your spice drawer. These chilis have a fascinating history, were almost extinct, and now are thriving again in the village of Chimayo at about 7000 feet, in New Mexico where they have been cultivated for nearly 400 years. And they have unbelievable flavor and complexity and are not terribly hot.
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"Kimchi" Salad
This dish uses many of the fermented Korean cabbage dish ingredients but without the fermentation. Napa cabbage is traditionally used to make kimchi but I prefer savoy or regular green cabbage for this dish. If you have Napa cabbage, you can make the same dish but only blanch the cabbage for about one minute.
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Miso and Cider Vinegar Roasted Winter Vegetables
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Chicory (Sugarloaf) Salad with White Beans and Potato Croutons
This is my idea of good wintery salad. Savory with a hint of bitterness from the escarole which is rounded out by the crispy potatoes and creamy beans. Adapt as you see fit; sub crispy breadcrumbs or toasted nuts for the potatoes, skip the bacon, etc.... Read more »
Escarole, Leek and Potato Soup with Parsley "Pistou"
This is a pretty, green-flecked soup topped with more green in the form of the parsley garnish. Pistou is sort of a French version of pesto (usually without nuts) made with basil and used to top soups. This lemony parsley version brightens up this simple, creamy (no cream) soup.
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Potato and Tomato Korma
Korma is a loose term originating in Southeast Asia, given to meats and/or vegetables braised in a spiced sauce to which yogurt or cream are added towards the end. This is a deeply flavorful version that can accommodate different vegetables (winter squash, kohlrabi, turnips) or chicken. It also comes together quite quickly.... Read more »
Bok Choy and Chard with Coriander and Fish Sauce
Rich and fragrant, this is a flavorful dish to serve with rice or noodles or grilled meats. Feel free to substitute other greens. I prefer to use just the leaves of the chard and choy in this dish but by all means use the stems as well for a heartier variation.
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