Characteristic: gluten free

--adapted from Chef Kathryn Yeomans of the Farmer's Feast   The fresh ginger, added at the end, adds a lovely warm and spice to this pureed soup. I often use Gilfeather Turnips--a cross between a rutabaga and a turnip--as they are particularly sweet and delicious. Serves 6-8... Read more »

I love Brussels sprouts and they are quickly dressed up with this savory compound butter, and would be a perfect Thanksgiving side dish. Compound butters are a great way to enliven anything from vegetables to fish to toast. The idea for this compound butter came from the inimitable Deborah Madison from her book Vegetable Literacy. ... Read more »

[caption id="attachment_17676" align="aligncenter" width="660"] This stove-top version has a little sprinkling of hot pepper, to finish.[/caption] This is a quick, fool-proof way to render the sprouts delicious. You can either cook in a heavy skillet on the stove top or roast at fairly high heat. The stove top method is a bit quicker but both are delicious.   Wash the sprouts, however many you have/want to use, well and trim off any brown or ratty edges and cut them in half lengthwise.   For the roasting version preheat your oven to 400 degrees F.   Toss the Brussels sprouts in a tablespoon or so of olive oil and sprinkle generously with salt. Spread them out on a baking sheet and roast for about 30-40 minutes, tossing occasionally, until tender and browning around the edges.   For the stove top version heat a bit of olive oil or bacon fat in the largest skillet you have over medium high heat. Lay the sprouts cut side down, sprinkle with salt and cover and let cook undisturbed for about 5 minutes or until you begin to smell them. Check to see if they’re getting too dark. You want a good browning but not scorching. Turn the heat down to medium and cover the pan and continue cooking for another 7-8 minutes until tender and nicely caramelized. Serve with a drizzle of olive oil and a grind of black pepper and more salt as needed. You can also add a squeeze of lemon juice if you’d like.   ... Read more »

The first time I made these for dinner I ate  2/3 of it by myself. This is a strong, fresh flavored dish. I make it just with Brussels sprouts or a mixture of cauliflower and Brussels sprouts or just cauliflower. You can certainly use broccoli or other roasted vegetables too. To make it vegetarian substitute 2 tablespoons soy sauce or tamari for the fish sauce.... Read more »

This is a simple dish that packs a  nice punch from the lemon and the combination of textures and flavors is fun. It's a perfect dish to take to work for lunch. It of course can be adapted to use different grains or beans or vegetables and by all means add plenty of fresh herbs if you'd like.  You could top it with a bit of shaved parmesan or other hard cheese and add some toasted seeds or nuts too.... Read more »

This is a perfect CSA recipe in that you can adapt it to you use any number of vegetables. This one uses rutabagas, Brussels sprouts, carrots and onions.   I make this for dinner with a fried or poached egg on top. And for lunch I've stirred leftover hash into a bowl of warm brothy chickpeas.   Quantities listed are just guidelines. Scale up or down depending on how many you're feeding.  ... Read more »