All About the Ham Split Pea Soup
If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.
Continue reading >>Balsamic Braised Chicken Thighs
This dish comes together without much fuss, but the honey and balsamic vinegar give it a surprisingly complex depth of flavor … not to mention a beautiful golden-bronze hue.
8 chicken thighs, skinned
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons olive oil
¼ cup minced shallots
1 tablespoon minced fresh thyme…
Sauteed Sesame Bok Choy
Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the dish.
Continue reading » »Spice-Rubbed Roast Fish with Lemon and Fennel
The subtle spice rub and fragrant fennel make this easy fish dish something special.
Continue reading » »Garlicky Spinach
This spinach wins over even those who normally snub the vegetable. Pre-washed spinach makes this dish come together in a flash.
1 pound spinach
3 cloves garlic, thinly sliced
1 tablespoon extra virgin olive oil
½ lemon
Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour…
White Bean and Chard Soup with Sausage
This soup straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.
4 cups cooked white beans
1 quart chicken broth (here’s our recipe for homemade)
½ teaspoon red chile flakes, (optional)
2 links fresh Italian sausage, removed from casing…
Pork and Fennel Ragu
This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the pasta you’re used to. Yet it’s so hearty you’ll never miss the extra meat and pasta.
1 tablespoon extra virgin olive oil
2 cups onion, finely chopped
2 cups fennel…
Roasted Acorn Squash Salad with Wheat Berries and Blue Cheese
Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter-knife to help separate the skin and flesh if needed.
Continue reading » »Improv Cassoulet
There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.
Continue reading » »Pear, Goat Cheese and Prosciutto Panini
Think of this as an upscale cousin to the average Joe grilled cheese, and as a perfect pair with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but…
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