Characteristic: gluten free

  This is similar to one of my favorite standby curries, one with red lentils and usually a butternut or sweat meat kind of squash. This one, with delicata, comes together quickly if you have already cooked (or canned) chickpeas. The lemongrass in the dish was inspired by the inimitable Nigel Slater. This makes a lot and keeps/reheats well. By all means halve the recipe if you’d like. And use a different kind of winter squash if you don't have delicata.  ... Read more »

While acorn squash can be hard to cut raw, getting it into wedges or some kind of chunks is doable and makes for a wonderful dish, when roasted and tossed with an herby dressing. This preparation would be delicious with most any kind of winter squash so substitute as you see fit. The acorn squash used in the photos was a variety with light skin, but most acorn squash has a darker green skin.  ... Read more »

This is so simple and so, so good. I've converted many a cabbage skeptic with this preparation. You can even skip the vinaigrette and/or Parmesan and just drizzle on a little more olive oil and salt. If you have a large head of cabbage this will probably be more than you can eat in one sitting but the roasted cabbage is so good that I would suggest roasting the whole thing and using any leftover wedges in other ways later in the week--chopped up in soup or warmed up with fried potatoes or cooked down a little more and mixed with mashed potatoes. . .  ... Read more »

    Simple, delicious and nutritious! This makes quite a bit but it keeps well for 4 days in the refrigerator and also freezes well.  ... Read more »

I love harissa--the spice paste/sauce common in Tunisia and Morocco and many other countries--made of dried and fresh red peppers and various spices. I decided to try a "green" version using the same key spices (cumin, caraway, coriander) with Anaheim chilies as well as Jalapenos and Serranos and lots of fresh cilantro and mint. The sauce is looser because of the fresh roasted chilies but it's rich and delicious and just as versatile. You can increase the spice level with more Jalapenos and Serranos. This version I'd call medium hot and of course these peppers themselves vary in their heat level so taste as you go. ... Read more »

A quick, fresh salad and don't skimp on the peanuts--they add loads of crunch and flavor. You can certainly use other nuts or seeds if you don't have peanuts.... Read more »

This is a delicious salsa/relish/side. It uses all the things that are harvested at the same as corn in the vein of what grows together, goes together. Adapt to what you have just make it nice and bright with vinegar, tomatoes, and fresh chilies. ... Read more »

This is a simple delicious way to serve fennel, and lots of it, if you have quite a bit. You can dip the grilled wedges in aioli or toss with salsa verde or just enjoy as is.... Read more »

There are many variations on this theme, most use mozzarella or another gooey cheese. I made these when I had just one medium-sized globe eggplant to use. It comes together quickly and is good hot and at room temperature.  ... Read more »

  This is a delicious combination of two fruits in the same family. It's the same salad as this one with the addition of the sweet melon.  ... Read more »

--adapted from Elizabeth Minchilli in Rome   Four ingredients is all you need and you likely have them all in mid-summer. Simple, creamy (but with no cream) and satisfying. This soup is best, or definitely prettiest, made with green zucchini varieties. For the version above I used two green zucchini and one yellow patty pan squash.  ... Read more »

This is a quintessential summer salad that takes 5 minutes to put together. Add feta or fresh mozzarella if you'd like but the simplicity of this is just lovely.  ... Read more »

This salad is a mix of sweet, sour, crunchy and chewy and is beautiful to boot. You can substitute other nuts or toasted seeds but include something crunchy--it's key for the success of this salad.... Read more »

This dish was inspired by one in Bryant Terry's book Afro Vegan. I have changed it substantially and give two different versions here: one quicker one with white rice made in a rice cooker (pictured above) and one with brown rice on the stove top that takes a bit longer. Both are delicious and good either warm or at room temperature. It's a great picnic/potluck dish.  ... Read more »

  When fava beans get bigger and starchier,  towards the end of the season, make this delicious spread. Egyptians and other areas of the Middle East make a dish called ful medames with dried fava beans that have been soaked and cooked. This is a very loose adaptation of this dish.   You can easily scale this up or down. Use whatever you have. It will disappear!... Read more »

I love pesto but sometimes something lighter and more pourable is in order. This is nothing more than finely chopped basil, olive oil, salt and a squeeze of lemon juice or dash of vinegar. Use a fairly mild olive oil. Many can be a bit too grassy and bitter for this usage.   I stir this oil/sauce into beans, eggs or drizzle it over vegetable fritters or quesadillas or over pasta or a bowl of rice. It's wonderful with any kind of grilled meat or fish too.   I use a parsley version in this fava bean dish. You can toss in a handful of parsley or oregano or add chives or do the whole thing just with parsley. It's just a template for a very flavorful condiment.... Read more »

I made this dish with favas that were on the bigger side and the bright parsley oil enlivened the sweet, starchy beans. You can certainly omit the bacon and just add a little more olive oil to the pan. And if you have a handful of basil leaves by all means add them or substitute basil for parsley if that's all you have. ... Read more »

I love the short season of shelling peas. If it gets too hot and they stay on the vine too long they get starchy but when they're just right they are tender and sweet and enhance anything on the plate.   You can substitute goat cheese or feta for the fresh mozzarella.... Read more »

I call this quick because when made with Napa cabbage you really can start eating it after a day or two. By all means let it ferment for 4-5 and then refrigerate but since the Napa cabbage is so tender it's delicious very soon after starting. It's the same technique as for regular cabbage so use either kind.  ... Read more »

Years ago the wonderful Heidi Swanson of 101cookbooks.com posted a version of this dish that has inspired me ever since. I make variations of this simple concept--a beaten egg in a skillet, covered after a few seconds with a corn tortilla, then flipped over and topped with herbs, cheese, beans, veggies, . . . then folded in half and cooked for another minute.   You can also make these with flour tortillas, if that's what you have on hand or if you want to feed more people. Use at least 2 eggs for a large flour tortilla, and a larger skillet.   Watch a quick video of me making this with my son, if you'd like a tutorial.   I usually use an 8-inch skillet which works perfectly for my 6-inch corn tortillas. You want the skillet to be just a little bigger than the tortillas so the pan contains the egg to the size of your tortilla but still enables you to flip it easily.... Read more »