Characteristic: gluten free

--inspired Vegetarian Cooking for Everyone by Deborah Madison   This salad is crunchy and elegant and the dressing makes more than you'll need for the salad and is good on boiled potatoes, roasted vegetables or any green salad.   This salad keeps well so don't worry if you have fewer people to feed. It will be good for lunch the next day.  ... Read more »

  --inspired by Martha Rose Shulman in the NY Times   These are really good, whether you cook them a little longer and let the kohlrabi soften or leave them fairly crunchy. The spicy mayo is not essential since the fries are tossed in a spice mix as well, but it's very good.... Read more »

Some farmers I know grow Gigante Kohlrabi, truly gigantic specimens. They are amazingly sweet, tender and crunchy. One of them can easily make five dishes. After having been given 4 (!) of these by one of said farmers I tested a few new dishes, including this delicious slaw.   You need a large, heavy, sharp knife to cut these kohlrabi in half. Once cut in half you can place it cut side down on the cutting board and peel it with the same sharp knife.... Read more »

This is a simple technique that can be used with most any root vegetable or better yet, combination of roots. You can change the ratio of vegetables to suit your taste or to what you have on hand.  ... Read more »

This dish is inspired by Yotam Ottolenghi’s book Plenty More though it’s different enough to be barely recognizable. The original recipe includes 5 ounces of udon noodles so by all means add those if you’d like. I think it's fantastic with just vegetables. And feel free to play with the vegetables you include and the type of squash. It is important to slice the raw vegetables very thinly and that they are good and crunchy by nature.... 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 Plenty More by Yotam Ottolenghi   You can make this with most any winter squash variety. Butternut and delicata squash are particularly good and convenient as you don’t need to peel either of them. This recipe makes quite a bit and it keeps well so leftovers might be welcome but feel free to scale back the recipe.  ... Read more »

This is my idea of a perfect cool weather bowl of soup. You could make it heartier if you served the soup over a slice of toasted bread rubbed with a garlic clove. You could add bacon or sausage or any kind of leftover meat but I like the simplicity of the white beans and escarole, just finished with good olive oil and black pepper. If you have cooked white beans on hand this comes together in 30 minutes, tops.  And this is even better the next day.   For this particular batch I didn't have cooked beans on hand and didn't have time to soak so I did the oven method where I brought the dry beans to a boil on the stove top (with a carrot, some celery, garlic and bay leaves) and then put it in the oven at 275 degrees for about 2 hours until tender and creamy. I removed the veggies and bay leaf and proceeded with the recipe.... Read more »

This is a beautiful, fairly quick and highly adaptable dish. Unlike this Stuffed Pumpkin recipe, you steam the small squash on the stove top which speeds things up considerably. If your squash are smaller or larger than the ones pictured scale the filling accordingly.  ... 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 »

I used to buy harissa but eventually switched to making my own in large batches and freezing several jars. I tend to triple the below recipe. Harissa is a spicy paste/sauce common in Tunisia and Morocco and other countries of the Mahgreb. I also make a green version with green chilis and cilantro and mint.   The chilis: In true cook-with-what-you-have fashion I use whatever dried and/or fresh peppers I have on hand and no two batches I make are ever quite the same.   I've used: Dried Aci Sivri peppers (a milder type of cayenne) Dried New Mexico Chilies Sweet and semi-hot fresh peppers--red bell peppers or roasters, anaheim and poblano peppers and jalapeños even.   It's a flexible condiment/paste and will be delicious in many variations. Use roasted Anaheims or Poblanos and sweet peppers and no dried peppers at all if that's what you have. The freshly toasted cumin, coriander and caraway seeds are key though. Try to toast your own and grind in the moment if you can.   It's delicious with eggs, stirred into hummus, spread with goat cheese on little toasts, with fish, in a soup, in this delicious dish of bulgur and greens, cabbage with harissa and cilantro or cauliflower and mizuna, with beans, as a sandwich spread, by itself or mixed with  mayo (this is especially good with avocado and pickled onions on good, toasted bread) . . .... Read more »

[caption id="attachment_12824" align="aligncenter" width="660"] I didn't have feta or nuts on hand for this version so skipped the feta and substituted toasted pumpkin seeds.[/caption] --inspired by Jerusalem by Yotam Ottolenghi and Sam Tamimi   This brilliantly colored puree is a wonderful appetizer or snack. The original recipe calls for Za’ atar, a wonderful spice mixture which I don’t always have on hand. I do have both thyme and sage in my garden and thought the combination was a great substitute. If you have Za’ atar by all means use it—use 2 teaspoons of it instead of the sage and thyme.   You can adapt this to your needs and swap out seeds for nuts and skip the cheese if need be. It will still be delicious.... Read more »

  This salad is strong, vivid and almost rich thanks to the peanut dressing. You can use a variety of greens in this flexible template (see Variations below).  ... Read more »

Once the squash is roasted this soup comes together in 15 minutes and it’s so flavorful. You can scale this up or down, use more or less coconut milk; you can use a variety of squash types or throw in other root vegetables as well. Switch up the garnish to toasted pumpkin seeds or use other herbs or spices in the yogurt mix. Have fun!  ... Read more »

This is the ubiquitous spicy, pickled condiment found in many parts of Mexico, called escabeche (that name describes many different kinds of dishes around the world, not just this one). It's a bright, hot pickle to have on hand and is simple to make. I use it on tacos, with bean and grain salads with seafood or meat or eggs. . . .once you have it you'll find plenty of uses for it.  ... Read more »

This is a wonderful way to turn my favorite roasted peppers, into a beautiful meal. You can omit the sausages and still have a delicious dish. [caption id="attachment_6707" align="alignleft" width="640"] This is a version without sausages.[/caption]... Read more »

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

This dish takes about 25 minutes to cook but is dead simple and mostly hands-off and very versatile.  You can certainly skip the peppers, add more onions, just make it with fennel, add leeks or vary it in any way you see fit.   You can toss this dish with just-cooked pasta and a bit of hot pasta cooking water and some grated Parmesan and a good drizzle of olive oil for a luscious main dish. Or you can serve it as a side with most anything or top it with an egg.  ... Read more »

I had escarole, I had beets and feta and some red onions and needed to take a salad to a potluck. I remembered a friend's love of cumin with beets so I toasted cumin seeds and then roughly ground them in my mortar and voila, a tasty twist on a classic combination was born. You could use other salad greens in stead of the escarole and I'm sure it would be good too.... Read more »

A busy day and hectic evening with various neighborhood kids underfoot led to this impromptu creation. I like to make more rice than I need (in the moment) whenever I cook rice. So I happened to have 2 cups of short grain brown rice leftover from dinner the night before. I had two zucchini from the previous week's CSA share plus a new one so that was the foundation for these delicious fritters that I will make again and again. You can vary the vegetables, the type of rice or grain, the herbs the cheese--it's just a great template. I also happened to have this raw tomatillo and avocado salsa verde (takes only 5 minutes to make!) leftover as well, and it made a delicious topping for these savory fritters.  ... Read more »