Fresh Cranberry Sauce

I ate half a batch of this just standing at the counter, long before Thanksgiving. It's tangy, a little spicy, just barely sweet and wonderful. It keeps for at least 2 weeks so make it well before Thanksgiving and save yourself the time day-of. It only takes about 10 minutes to make though so if you forget, no problem! And even if you're a raisin skeptic, give them a try here--they sweeten the sauce nicely and add some variety in texture with... Read more »

Warm Brussels Sprout Salad with Walnuts and Cilantro

  This is bright and tangy and wonderful! If you don't have walnuts, toasted almonds or peanuts would work too.... Read more »

Winter Squash with Crispy Breadcrumbs and Thyme

This is delicious hot, warm or at room temperature. The crispy bread crumbs are key as is the splash of vinegar at the end. You want to use a squash that keeps its shape when cooked, like butternut, delicata, sweet meat or hubbard varieties.   This could almost stand in for stuffing at a Thanksgiving table. It's savory and comforting but not at all heavy.... Read more »

Radicchio and Celery Root Remoulade with Parsley and Walnuts

This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »

Miso and Cider Vinegar Roasted Winter Vegetables

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Lemony Carrot and Seed Salad with Herbs

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 li... Read more »