Characteristic: gluten free

Simply, peeled, diced and tossed with ground red pepper, salt and olive oil, rutabagas are delicious. This knobby root vegetable can be a little sulfuric and strong but, cut small and roasted until tender and a bit crisp is a great way to enjoy it. You can substitute or mix in turnips too.... Read more »

I have a number of green sauces here as well as a classic Italian salsa verde. This is a template for whatever bits of greenery you need using up. It turns sad, partial bunches of greens into something rather vibrant and versatile, extending the life of the greens. In addition to the greens below, you can use sorrel, cilantro, a little arugula (a lot makes it a bit too strong), nettles (blanched), garlic scapes, tender turnip greens, a little bit of green onion tops, and mint. [caption id="attachment_18208" align="aligncenter" width="660"] Left to right: green garlic, mizuna (stems mostly), tarragon, dill, parsley, radish tops.[/caption]   Make however much or little you want. You'll need to taste and adjust ratios as you go. The whole point of this is to make it work for what you have so don't sweat the details. It should have a little garlicky punch and enough acidity to brighten but not overpower. Different greens and in different combinations will result in different tastes.   Use it: On toasted bread with chèvre and beets (pictured above) or other cheese with cooked or raw veg On any kind of sandwich Stirred into scrambled eggs or topping hard-boiled, poached or fried eggs With grilled meat or fish With roast chicken With a little mayo or Greek yogurt for chicken or egg salad On rice or other cooked grains or beans ... Read more »

Polenta is a wonderful pantry staple and a good foil for anything a little bit saucy. This is a template for most any vegetables and leftover meat. [caption id="attachment_18201" align="aligncenter" width="660"] This assortment was what I had on hand during the first corona virus isolation period but by all means use whatever vegetables you have on hand or particularly like.[/caption]... Read more »

These are beautiful, delicious and very quick to make. Here's a similar but plainer, version.   You will end up with a few beautiful steaks that hold together and lots of smaller bits--they'll taste just as good. I suggest adding a little water to the pan when cooking the second side to make sure the cauliflower is tender and crisp but not burned. You can omit the water and watch the heat carefully but the water speeds things up a bit.... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.... Read more »

[caption id="attachment_18042" align="aligncenter" width="660"] This was the soup on day two or three, warmed up and fancified with an egg, for lunch.[/caption] I buy a bunch of cilantro and parsley every week (unless I have enough parsley in my garden) and when I'm in a hurry I twist off however many leaves I want from the bunch for whatever it is I'm making. Eventually I'm left with a bunch of stems and a few straggling leaves. I used an entire bunch of parsley and cilantro stems (finely chopped) in this soup and I think it's what made it particularly good. So use those stems! I'm sure they'd be good in most any soup, just chop finely.   This makes a lot of soup and it is even better the next day or the next.   You can also serve it over toasted bread rubbed with garlic.... Read more »

You can use herbs in quantity and in many different combinations here. However, make it even if you’re short on herbs. It will still be good. This is a great way to use parsley and cilantro stems.   Variations Use 1-2 teaspoons sage or rosemary instead of tender, leafy herbs. You’ll want to use much less as they are more strongly flavored. Add the zest of 1⁄2 a lemon in addition to the juice for a more lemony version. You can garnish this dip with capers and if you have a spare minute, fry the capers in a little olive oil until crisp and sprinkle over the dip. ... Read more »

This is a lovely wintry soup with many possible variations. The only thing you must pay attention to is the blending. Ideally you push the vegetables through a strainer, which is pretty quick and easy when they're soft. If you use an immersion blender or other motorized device, blend very quickly and in short bursts. Don't worry about getting it perfectly smooth. Potatoes turn gluey very quickly when processed and gluey soup is sad!  ... Read more »

Chicories, the slightly bitter wintry greens like escarole, sugarloaf (Pan di Zucchero) and radicchio are delicious raw in salads but wonderful quickly braised and paired with creamy beans and bright capers. This a simpler and quicker version of this dish.... Read more »

Radicchio or any chicory (escarole, frisee, sugarloaf, etc.) is delicious in this wintry salad. The parsnips add a sweet, earthiness that complements the slightly bitter greens.... Read more »

This is a go-to method for a quick lunch or dinner. Grate or finely chop whatever veg you have. Top with an egg if you’d like or leftover meat or toasted seeds or enjoy as is.... Read more »

[caption id="attachment_17903" align="aligncenter" width="660"] This version had potatoes and celery root but it's best with just celery root.[/caption] It has no crust and it is really nothing more than thinly sliced celery root (& potatoes if you'd like) layered in a skillet with a little olive, salt and thyme. It's delicious, especially that browned, bottom layer. This is best with all celery root. Skip the potatoes unless you need to stretch it a little. And make however many layers, i.e. how much you want. Three layers give you some brown crispy ones as well as some more steamed layers.... Read more »

  [caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption] My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer. [caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »

[caption id="attachment_17822" align="aligncenter" width="660"] I took the photo before I added the orange slices fyi. . .[/caption] Chicories, the robust, slightly bitter winter lettuces are delicious with dried and/or fresh fruit (particularly citrus) and nuts.... Read more »

Hummus is wonderful to have on hand. You can spread it on a plate and top it with vegetables, raw or cooked, chickpeas, other kinds of beans, herbs, cooked meats, herbs, hardboiled eggs and always plenty of olive oil.  Or of course you can use it as a dip or a spread. [caption id="attachment_17816" align="aligncenter" width="660"] Above: Hummus topped with finely chopped vegetables and herbs and seasoned with salt, cumin, dried hot pepper, plenty of lemon juice and olive oil.[/caption] Two things that make hummus really good: plenty of tahini and processing it for a few minutes so it gets nice and smooth.   You can change the ratios to suit your taste, more or less garlic, lemon or tahini, more water for a lighter version. Once you make it a time or two you probably won't need to measure and can just taste and adjust as you go.... Read more »

Quickly sautéeing (or grilling) chicories like escarole or sugarloaf is quick and delicious. Finish the wilted greens with a little lemon juice and you have a lovely side for roast chicken or toss them with white beans and top with grated Parmesan or toasted nuts.... Read more »

I happened to have a purple daikon (radish) and radicchio on hand as well as some leftover citrus dressing. I always try to have some kind of toasted nuts or seeds as well as fresh herbs, for exactly this reason. It's quick to pull together something really delicious. Radicchio, with its tight head of leaves doesn't really need washing making this even quicker than a typical salad.... Read more »

If you go to a winter farmers market or get a winter CSA you might find Brussels Sprout tops. They grow on the top of the stalk of sprouts and are kind of like a giant, loose-leafed Brussels Sprout. They are tender and sweet and taste like a cross between cabbage and Brussels Sprouts to me. They get crisp and chewy and even sweeter with a quick roast. You can use them like any leafy green, blanching or sautéeing them, adding to soup, stews or stir-fries. They are also delicious, quickly roasted.... Read more »

  I overlook the beets in my fridge sometimes because I think I don't have time to prepare them. In this dish I skip the peeling, and instead dice the beets (and carrots, below version) nice and small. This saves time and you'll have a delicious side dish in 10-15 minutes. The pictured cornbread is also much quicker to make than you might think. ... Read more »

Green cabbage keeps forever, is inexpensive, versatile and so tasty. It's delicious sauteed with nothing but a bit of oil and salt. Add a little garlic or onion if you'd like and/or season with hot pepper or stir in some herbs but it is wonderful just as is, especially if you have a cabbage from a local farm.   Make however much you'd like. It cooks down quite a bit and keeps well and is easily fancy-fied with an egg or some potatoes or sausages.... Read more »