Characteristic: gluten free

This takes some time but is well worth it. If you have a slow cooker you can adapt the recipe for it. It makes a good amount and the leftovers are even better. It's delicious with either pork or chicken (pictured above).  ... Read more »

--adapted from Heidi Swanson's 101cookbooks.com    Kormas refer to curry-like dishes that have yogurt or cream (or coconut milk) stirred into them towards the end of cooking. There are hundreds of variations, with or without meat. This is a simple vegetable-based version that you can easily make on a weeknight.  This one gets some heft from either tofu or chickpeas. You might be tempted to skip the toasted almonds or not be a fan of nuts in savory food, but don't if you can help it. Even just a few add a lot to the finished dish.   Variations You can vary the vegetables as you see fit. Green beans, sweet peppers, sweet potatoes, cauliflower, leafy greens, turnips, parsnips, are all delicious. Add meat of your choice if you like, or stick with tofu/chickpeas ... Read more »

  NOTE: never refrigerate your sweet potatoes (or other regular potatoes for that matter). Sweet potatoes get starchy and loose their sweetness. They like being warm so just keep them in a bowl or basket on your counter.   You can make a lot for a party (good Super Bowl snack food if you need something of that nature) or use up a just a few sweet potatoes you might have on hand. Adjust the amount of seasoning to your taste and to the quantity of sweet potatoes you’re using. They are starchy and soak up quite a bit of spice/salt. I serve this for a light dinner with a salad on the side or fried eggs or a frittata.  And if you don’t have time to make homemade mayo you can liven up store-bought mayo with lime and chopped cilantro and a little chili powder for heat, if you’d like.... Read more »

--adapted from Clean Food by Terry Walters   This soup has somewhat of an unusual combination of flavors. It’s full and complex and packed with nutrients. And it’s a beautiful combination of colors. I originally made this soup with white beans but pintos beans are good too.... Read more »

Quick, fragrant and nicely cooled by the yogurt on a hot summer evening. Make as much or as little as you want as it's easily scalable. ... Read more »

--adapted from the Zuni Cafe Cookbook  by Judy Rodgers   These are very similar to the bread and butter (cucumber) pickles my mother has made for decades. They’re quick to make, wonderful with burgers or anywhere else that calls for a little zip. They are nicely balanced, sweet and savory.... Read more »

  This is a classic Italian vegetable custard, richly flavored and smooth. It’s best warm or at room temperature with a nice cold glass of white wine.   Serves 4 entree w/ a salad & bread, etc., 8 as a starter.... Read more »

I am not generally a fan of raw zucchini or any kind of summer squash but I have to say this salad is a keeper. I’ve made it several times and enjoy it more each time. The toasted almonds are key to the success, offering a nice crunchy contrast to the soft vegetables.  ... Read more »

--inspired by Food52.com   Whenever you have a lot of squash this is the perfect thing to do. Grated, it cooks down quickly, turning into a sweet and savory side dish or spread. Spread it on toast in place of actual butter or add a thick layer in a sandwich with  tomatoes and/or soft cheese. You can use it as a pizza topping or a pasta sauce too.  ... Read more »

--inspired by 101cookbooks.com   This is delicious and quick and makes a great side. It’s perfect with a poached or fried egg or a piece of fish for a light supper.... Read more »

--inspired by Tender by Nigel Slater   The turmeric gives the finished dish a golden hue and the mustard seeds and ginger add texture and flavor, as does the sweet, mild green garlic, used generously here.... Read more »

Served warm this is a winner of a dish and rich enough to be the main deal when served with a big green salad or some such. You can vary it in many ways--adding herbs, other vegetables, bacon or sausage, etc.   Serves 2-3 as main, 4-5 as side... Read more »

This is a quick, not terribly authentic red curry but very tasty and suitable to a variety of vegetables--use what you have. You can add chicken or tofu to it for an even heartier dish though it’s wonderfully rich and satisfying without as well.   Depending on what kind of squash you have, you may want to roast it first for about 20 minutes at 400 degrees (if it's an acorn type or another one that is difficult to peel raw) then cut it into bite-sized pieces and peel.    Serves 4, generously... Read more »

I came up with this one day in typical cook-with-what-you-have fashion. I had been eating steamed or sautéed raab with just olive oil and salt for a few days when I noticed a piece of feta and a jar of harissa in the fridge--a beautiful and tasty union! If the raab is on the strong/bitter side it's always best to blanch it in plenty of boiling, lightly salted water, drain and then sauté briefly in a bit of olive oil until tender. If it's quite sweet (early in the spring when it's still cold out--warm temperatures bring out the spice) you can just cook it in a little water all the way and skip the sautéing step.   You can make this for 1 person or many. It takes 4 -5 minutes to make, start to finish.... Read more »

These potatoes are delicious as well as fun to make and if you have a child who wants to gently wield a meat pounder or a heavy pan to do the smashing, even better.... Read more »

--adapted from Plenty by Yotam Ottolenghi   This has a long ingredient list and takes a little more time than some recipes here but it’s definitely worth it. I can’t make this very often because I just can’t stop myself from eating too much of it. And if you can’t make the green curry paste you can use a premade one—I especially like the Thai and True brand.   I've made this a time or two when I didn't have enough rice noodles so ended up cooking some potatoes, to which I added the broccoli and finished cooking them together. The combination works just fine.   Serves 4... Read more »

  I love to grate peeled, raw beets and then marinate them in a dressing of minced and mashed garlic, lemon juice, salt and olive oil. All they need is a 15-minute soak, but longer is fine too. Then you can toss them into any green salad, add a bit of crumbled feta and maybe a few handfuls of toasted, coarse breadcrumbs or nuts and you have a lovely salad. Or make the salad below with faro (or barley or most any other grain), celery and herbs. You can also mix the grated marinated beets into Greek yogurt for a sort of (very pink) beat tzatziki and serve that with lamb burgers or dolloped on plain, cooked chickpeas or chickpea burgers.   You can serve it as a punchy garnish for richer dishes and you can use it as a sandwich filling with a generous layer of fresh goat cheese or cream cheese.... Read more »

--adapted from Plenty by Yotam Ottolenghi   This makes a lot but it just gets better with each re-heating. And it is so delicious that if you have enough potatoes, spices, etc. by all means make the full amount. It is a long list of spices but you can adapt and omit if you need to and use ground spices instead of toasting and grinding yourself. This dish does need plenty of salt so taste and don't be shy with the seasoning.... Read more »

This is a quick, savory pan-full of late summer goodness. The dill adds a nice herby touch. And this is more technique than recipe.  ... Read more »

Sweet, salty and a bit charred . . .This was one of my very favorite things to eat when I lived in Calabria (the toe of the Italian boot) more than 20 years ago. It doesn’t really get any simpler but you need to be brave with the heat and have good ventilation. And don't skimp on the oil either.... Read more »