Characteristic: gluten free

This is more template than hard and fast recipe. All potatoes are different, people have strong opinions about adding cold or hot milk/cream, smooth or more rustically mashed, etc. I particularly love adding turnips to my mash but they soak up less milk so adjust accordingly.   Just don't over beat/process potatoes. They'll get gluey and you'll ruin the whole thing. I always just mash by hand right in the pot.... Read more »

Whether you add the chorizo (or other sausage or meat) or not, this long-cooked deeply flavored sauce-y stew is fantastic. You can also decrease the cooking time and still get good results.   Variations Can serve on top of rice, boiled potatoes, mashed potatoes and turnips, or as is, with a salad. Can substitute or add other meats such as ground turkey or chicken seasoned with smoked paprika (pimenton), chili powder, or any hot pepper If desired, water, veggie or chicken broth all make a great substitute for the chickpea cooking liquid. ... Read more »

If you see this cute, golden acorn-type squash, buy it! It's called Gill's Golden Pippin and is incredibly flavorful--much more so than most acorn types. The skin is very hard and brittle so I just crack it in half and scoop out seeds and roast. And it's fun to serve, in it's little boat-like shell.   You can enjoy them as is or serve them filled with anything from been or beef chili to cooked grains or even other cooked vegetables.  ... Read more »

This is quick and so satisfying. The yogurt is a nice counterpoint to the chickpeas and spiced cauliflower. You can add leftover chicken or tofu and/or some toasted seeds or nuts for variety and texture.  ... Read more »

This is a fairly quick, flavorful simplified version of a Thai curry paste. You may have everything in your pantry already. I try to keep Makrut lime leaves in the freezer (I stock up if I see them in the store) but you can substitute a little lime and lemon zest for those, here. If you have galangal by all means use it instead of the ginger or use a combination.   The paste keeps in the fridge for up to 2 weeks and adds so much flavor to a quick curry. Use whatever vegetables you'd like and substitute chicken for the tofu, if desired.  ... Read more »

When you have a flavorful pesto or sauce on hand or have a few minutes to make one, it can turn most anything into a delicious dish. This is the pumpkin seed and cilantro/parsley pesto thinned down with plain yogurt, over blanched/boiled (an underrated cooking technique!) or roasted cauliflower, garnished with more toasted pumpkin seeds.   Variations Many different base vegetables can be used such as broccoli, roasted winter squash, cabbage, potatoes, sweet potatoes, etc. Roast the cauliflower instead of boiling if you'd like.   ... Read more »

Often my dinner-cooking plans take a detour because I run out of time. I imagine I'm going to develop something new and creative. . . and sometimes those running-out-of-time meals are the best. This one was enjoyed by all and is definitely a winning template. Use whatever vegetables you have and cut them small or grate them for quicker cooking time. Serve with cheesy toast or any good bread, toasted if a little stale.   Variations You can use vegetables like carrots, zucchini, winter squash, turnips, potatoes, etc. Change or omit the spices, use sausages instead of eggs, or add a couple of cups of beans. ... Read more »

This never fails to be devoured. It's like candy! And don't skimp on the salt.... Read more »

Red beans and rice is a traditional Louisiana area Creole dish, often seasoned with ham bones or other pork products but very delicious without as well. It's a richly flavored dish either way and makes the most superb leftovers.   You can use already cooked beans or beans that have just been soaked (either the quick method of pouring boiling water over dry beans and letting sit for an hour or two or the 8-hour version). The version below uses soaked, but not cooked beans but just decrease the cooking time if you're using already cooked beans and use some of the bean cooking liquid in your preparation.   Add some salt pork, bacon or ham bones or hock if you'd like. Add the salt pork or bacon to the onions etc. when sautéeing. If using a bones or a hock add when you add the liquid. ... Read more »

Eggplant is quickly transformed in a hot skillet and then paired with cool, garlicky yogurt for one of the simplest, most delicious dishes I know.  If you have a tomato by all means add it, it adds a bit of moisture and both sweetness and acidity.... Read more »

This is a flavorful meal, employing the same, simple sauce to cook both the fish and the quinoa (or other grain).   Variations: Substitute different kinds of fish or even shrimp. Substitute basil and/or a small amount of mint for the cilantro and parsley. Substitute rice or other grain for the quinoa. Bake it instead of cooking on stove top and so on and so forth. ... Read more »

You'll get tender, flavorful collards greens in about 15 minutes with this simple method. By all means add a little pork, in one form or another, if you'd like.... Read more »

[caption id="attachment_14077" align="aligncenter" width="628"] Served with meatballs loaded with cilantro and dill and dill aioli.[/caption] This feels like an elegant dish thanks to the lemon and dill but is very simple and suitable to a variety of vegetables. Any combination of sweet and hot peppers would be good.   Variation You could add diced summer squash, or greens beans, or fava beans, or peas or fennel Instead of water, you can liven up the dish by using vegetable broth or veggie bouillon. ... Read more »

In late summer, early fall when peppers of all kinds are abundant I make a sauce like this when I have a few minutes to spare. I usually don't have a specific plan for using it but it never lasts long. It makes a great (fairly spicy) dip but also a wonderful base for a salad dressing or topping for roasted vegetables or meats or is delicious stirred into eggs or beans or even spread on a sandwich.   This is quite similar to this tomatillo-based salsa, however the high percentage of Anaheim (Poblano would work too) peppers here gives it a richer flavor.  You can vary the ratio of peppers to tomatillos to suite your taste and/or what you have on hand. It's a very flexible sauce that is a good template for most any pepper, sweet or hot.... Read more »

Most any greens are delicious simply sautéed with garlic and finished with a little lemon juice. Sweet potato greens are no exception! The lemon balances their sweet earthiness nicely.   Variations You can use other greens such as swiss chard, kale, mustard greens, etc. ... Read more »

If you have a few minutes, toast whole cumin and coriander seeds in a dry skillet for about 90 seconds until toasty and pulverize in a mortar.   Variations You can substitute spinach or mustard greens here if you don't have sweet potato greens. Feel free to add some hot chilies, fresh or dried. ... Read more »

This takes 5 minutes to pull together and is so delicious. It's my son's second favorite salad, after Caesar salad. It's similar, but much simpler, to this one. It's bright, spicy from the ginger and garlic, crunchy and fresh.  ... Read more »

This is quick and delicious, and is a nice quick-cooking method good for any green like bok choi, tatsoi, beet greens, etc.... Read more »

Don't skip the capers. They really elevate this fennel-rich ragout that's delicious with pasta or braised meats or just good crusty bread or an egg.... Read more »

This is such a bright, sweet and crunchy salad for mid-summer. Use any blue cheese  you like or substitute feta or fresh goat cheese.  ... Read more »