Characteristic: gluten free

--adapted from Cooking From an Italian Garden by Paola Scaravelli & Jon Cohen   This is a fun side dish--the combination of the cooked celery, tomatoes, garlic and parsley is delicious. It's good with a frittata or even over pasta or quinoa or some such.... Read more »

This savory salad uses celery leaves as well as the stalks. It's an adaptation of a classic Roman dish of Puntarelle, the bitter, wild greens who's stalks very loosely resemble celery. You can cut the celery in two ways. You can cut them all into thin strips as described below or you can do that for the larger ribs and just thinly slice the smaller ones on the bias.... Read more »

These pickles are bright and beautiful and fun for snacking. The recipe yields a large batch, so you'll have plenty on hand and to give away or feel free to halve the recipe. They are a nice complement to many a meal, rich or not. And they star in this salad!   You can use a wide variety of vegetables. Green beans, asparagus, cabbage, radishes, chard stems (used here instead of red pepper); use what you have!... Read more »

  This salad is bright and strongly flavored. You could add a little feta or goat cheese for a bit more richness but it's good as is.  ... Read more »

This is an Italian way of preparing cauliflower. It's quick to make and strongly-flavored--the mild cauliflower a nice foil for the capers, lemon, parsley and anchovies if you'd like.  ... Read more »

--inspired by 101cookbooks.com   This is a wonderful combination of flavors and textures. The sweetness of the carrots and creaminess of the beans is balanced with the fresh garlic and dill and finally the cool creaminess of Greek yogurt.   If you have cooked white beans (or canned) on hand this dish comes together in 15 minutes.... Read more »

This is a smooth, complex and rich soup. Feel free to double this recipe if you have a crowd to feed or want to freeze half for future use.... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

Carrots get even sweeter roasted in the oven with a bit of spice.   Preheat oven to 400 degrees.   Scrub but don’t peel carrots, however many you want, and cut into sticks. In a small bowl mix together a bit of ground cumin, cayenne or red pepper flakes, paprika or pimenton (smoked Spanish paprika) and salt. In a large bowl mix the carrot sticks with the spice mixture, as evenly as you can. Then mix in a tablespoon or two of olive oil and spread the carrots on a sheet pan. Bake, tossing occasionally until tender and crisped a bit around the edges, about 20-30 minutes. Taste and add salt if needed.    Serve with a squeeze of lime juice and or homemade aioli, if you'd like. ... Read more »

This is so simple and so good. Nothing but carrots, butter and salt. Scale up or down as needed.  ... Read more »

Carrot salads add bright and fresh flavors year-round and are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, fresh, hot chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.   You can add white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.   With a simple frittata and a piece of good bread, this makes a lovely dinner.   Serves 4... Read more »

Fresh, quick and good . . . if you’re having any kind of grilled meat, this would be perfect, or as part of a dinner of other salads.... Read more »

  This is a Vietnamese-inspired salad that is bright, spicy, sweet, and delicious. You can substitute cubes of fried or baked tofu for the chicken. You can use Napa, Savoy or green cabbage. I had some roasted broccoli that I added to this batch, which was delicious. It's a very adaptable recipe so adjust the vegetables to your taste. [caption id="" align="aligncenter" width="660"] It's really a meal in one if you add the vermicelli noodles, as seen above.[/caption]  ... Read more »

This is a pretty classic, German-style braised red cabbage dish. It becomes tender and very fragrant with the spices and wine with plenty of acidity. It's wonderful with mashed potatoes and any roast meats or or grains of any kind.... Read more »

This is a simple and delicious way to work your way through a lot of cabbage. I can eat a quarter of a good-sized cabbage in one sitting prepared this way but by all means scale this down to suit your appetites/needs.... Read more »

As is often the case, this is more simple technique than real recipe. It easily scales up and down and you can change the ratio of kale to cabbage so use however much you want. The below quantities are just suggestions. ... Read more »

This is my go-to, quick slaw to use with any kind of cabbage, even Napa (like the gorgeous purple Napa above). I vary the ingredients based on the season and how hearty I want it to be. Quantities are approximations so feel free to use what you have.   The dressing is delicious and good on most anything--a bowl of rice/quinoa and beans with herbs, on roasted vegetables, on a burger, in fish tacos. . . so double the recipe for the dressing and have it on hand to enliven other things.  ... Read more »

--adapted very slightly from Tender by Nigel Slater   Savoy cabbage is very good in this traditional Portuguese soup but regular green cabbage or any kind of kale works just as well as does a combination of kale and cabbage. One fresh chorizo sausage (about 4 ounces) is enough to flavor this soup but if you have meat lovers at the table feel free to use two. You can substitute plain/Italian pork sausages if you don't have chorizo. If you’d like to make this without meat add 1 teaspoon smoked Spanish paprika (Pimenton) and another clove or two of garlic at the beginning. This soup is even better the next day even though it’s not going to win any beauty contests.   Serves 4... Read more »

  This is so simple and so good. I grew up eating variations of this dish in Germany. The quantities are all approximations. Use what you have, increase, decrease to suit your tastes and/or what you have on hand. The addition of caraway seeds makes it very typical but it’s lovely without  too. The sweetness of cabbage cooked this way is remarkable. Green, savoy and red cabbage are all good prepared this way. The cabbage is definitely my favorite part.... Read more »

--slightly adapted from the Wednesday Chef   This involves two steps but it’s worth every minute. It’s not much to look at but the flavor is wonderful. And it’s really almost more risotto textured than soup. If you use a good broth it’s a very flavorful dish.  Serves 4 - 6... Read more »