Characteristic: gluten free

The leeks are meltingly tender and sweet and mellow and the dressing is punchy and sharp from the mustard, shallots and vinegar. The dusting of egg adds a bit of richness. It's just a wonderful combination of flavors and textures. Typically recipes for leeks vinaigrette call for baby or at least quite small leeks. I've actually only ever made it with large leeks as that's what I typically have. Use what you have!   This dish keeps well so don't worry about having too much for one sitting.... Read more »

I had squash to use up and just planned on roasting the squash with onion wedges and sage and rosemary. Dinner, however, called for a real salad with some zing and freshness (company was coming!). So I added the puny escarole in my garden (early February) and some radicchio from a friend's farm. A nice vinegary dressing pulled it together and a lovely, lovely combination was born. ... Read more »

This is a wonderful combination. The sweet cabbage is enlivened by the fragrance and spice of the harissa and the cilantro is a pretty, fresh addition. I used a batch of harissa here that was not very spicy and a little looser, from plenty of fresh, roasted peppers, not just dried, hotter ones. If you have a spicier/thicker version you might use a bit less and thin it down with a little olive oil so you can toss it with the cabbage.   This is one of the many recipes that takes advantage of what I call the Prepared Pantry--harissa in this case. And store-bought versions would be just fine too and in that case it's just a good use of the pantry!  ... Read more »

A quick trip to a hot skillet, some fresh herbs and plenty of lemon and hot pepper and you have a lovely side dish.... Read more »

I often add all sorts of things to my frittatas--cleaning out the crisper, using up leftover herbs, etc. This frittata is notable for its simplicity. You can omit the cheese too and it will be lighter and the greens even more distinct. Both ways are delicious and the fresh, slightly bitter and peppery note of the mustard greens is prominent--which I love.  ... Read more »

This is a particularly rich and satisfying version, inspired by Thomas Keller. I've simplified the original recipe and reduced the amount of bacon. You could certainly make a vegetarian version and I'd add a little smoked paprika in that case or a bit of grated, fresh ginger.  ... Read more »

A perfect side dish for most anything. Wonderful with most any roasted, grilled or braised meat though I enjoy them with roasted squash or root vegetables and or some braised greens. They are rich and luscious and so easy and make your house smell wonderful for hours.... Read more »

This dish makes me never tire of cooler season vegetables. I love this combination and it can be varied to use onions instead of leeks, more or less garlic and tomato, with or without bacon, etc. It's inspired by the cooking of Tuscany and farther north where beans are king and cabbage is a standby. You can make a meal of this and serve it on polenta if you'd like.   This recipe makes quite a bit but it keeps well and is delicious the following day with an egg, salad, good bread, or just as is.... Read more »

  I'm always on the lookout for ideas for black radishes, this crunchy, nutritious winter time CSA and market staple in the Northwest. This salad/slaw/remoulade fits the bill. It keeps well and is a fresh, robust accompaniment to many heavier winter dishes. I happened to have a purple radish that I tossed in the mix which made it extra beautiful. And if you don't have dill, use parsley or chives or a combination.   This makes a light supper accompanied by what we call cheesy toast. Good, crusty bread toasted and then topped with sharp cheddar or gruyere and a few lightly pickled onions and broiled until bubbly and browning. ... Read more »

This is a good template for whatever bits of meat you'd like to use/use up and leafy greens or herbs. The above version employs sausage and parsley. Another delicious combination is mustard greens and bacon... you get the idea.  ... Read more »

You can use any squash you have and make plenty while you're at it. Both the roasted squash and salsa verde keep well for a few days and it makes a great snack.   This dish was on the menu of the first cooking class I taught in 2008 and it never fails to hit the spot. Warm, sweet, roasted squash with a cool, lemony parsley sauce is a great combination. ... Read more »

Here's a simple and foolproof dish for this fun squash. Pulling the cooked flesh out of its skin and seeing it turn into a pile of spaghetti is a bit of a wonder and that texture has its merits. My son who really dislikes other winter squash tolerates this dish!   You can use whatever herb or combination of herbs you have. I like dill and parsley or chives and dill/parsley but a little sage and/or rosemary is good as is thyme and oregano. ... Read more »

  This dish is just slightly adapted from a dish that Jim Dixon posted on Real Good Food. It's a winning twist on the classic Sicilian dish which uses eggplant.   This is quite quick to make (even quicker if you have already roasted/cooked squash) and of course even better the next day so make plenty. Enjoy at room temperature with good crusty bread. ... Read more »

This is a delicious combination and a useful template but I do particularly like these two vegetables baked together with a little cream and/or milk that's been warmed with garlic, mustard, thyme, and pepper. That being said, rutabaga, turnips and potatoes would all make excellent substitutions or additions. And it would make a robust Thanksgiving side dish.   I suggest making a good amount of this since leftovers are wonderful. And if you don't have thyme or sage you can use a little rosemary or dried oregano or even fresh parsley.  ... Read more »

      This is a quick, rich and warming side dish. The crunch from the toasted nuts is critical to lend it some dimension. I happened to have fresh turmeric and used it in this version but dried/ground is just fine as well. ... Read more »

--inspired by Afro-Vegan by Bryant Terry   Bryant Terry's recipes are always creative and delicious and I took his Slow-Cooked Collard Greens recipe and  sped things up and cut a few corners and ended up with a full-flavored dish that pairs well with most anything--leftover cold salmon and aioli (as pictured), grits or polenta (as he suggests), eggs, roasted sweet potatoes, etc.  ... Read more »

--Technique inspired by Todd Coleman's Potato Gratin via Food52.com   This is endlessly adaptable in that you can use any combination of roots and/or tubers you have or even mix in hearty greens. You can change the herbs or add or substitute spices. By cooking the vegetables in a a bit of cream or milk (or with some broth) before you put them in the oven you also save some time. ... Read more »

I made this salad with the remainder of this mustardy and creamy vinaigrette I had leftover from making this kohlrabi salad. The dressing is inspired by Vegetarian Cooking for Everyone by Deborah Madison. I include Remoulade in the title as it is similar to the classic French salad that uses exclusively celery root and a mustard and mayonnaise dressing with lots of lemon and vinegar. If you have a mandoline or benriner this is the time to use it. If you don't, a sharp knife and a little patience will yield good results too. This salad keeps well and while softer the next day is just as good or better.... Read more »

--adapted from Myrtha Foradori via Anthony Boutard of Ayers Creek Farm (who grows both the black radish and the horseradish)   This is a simple but elegant soup. The wine and radish give it a nice tang and the sour cream and fresh grated horseradish finish it with real flair. ... Read more »

This is a delicious, nutritious and beautiful dish. The minced onions and lime juice at the end bring everything together. ... Read more »