Spicy Sauteed Rainbow Chard with Golden Raisins
Rainbow chard’s Crayola-colorful leaves and stems make a speedy, tasty side dish.
Continue reading » »Tiny Tomato Sauce
This is the perfect sauce to make with that extra pint of cherry tomatoes in your CSA box that’s sitting on your counter. Use it in a simple pasta or spoon it over a crispy chicken paillard.
Continue reading » »Baked Penne & Cheese With Mushrooms and Toasted Wheat Germ
A few well-selected convenience products help this homemade baked pasta classic come together in a flash! Whole wheat pasta and a sprinkling of wheat germ boost its nutritional cred.
Continue reading » »Lamb Tagine with Preserved Lemon, Dates and Bulgur
Whole grain bulgur stands in for traditional couscous in this hearty, fragrant Moroccan-style lamb braise.
Continue reading » »Honey-Roasted Fig Tartine with Prosciutto
Drizzling figs with honey and popping them under the broiler gives them an impromptu jammy quality; especially good paired with gooey cheese and crisp prosciutto.
Continue reading » »Braised and Seared Fennel Wedges
These are the ultimate cross-over food. Served warm, they’d be be lovely on a cold night with Simplest Roast Chicken or Spiced Pork Roast. Served cool, they’re terrific finger food for a picnic. This recipe is based on one from the Gotham Cookbook, by Alfred Portale. I’ve always loved how the braising in this dish makes the fennel silky and tender, while the finishing sear gives it savory caramelization; a luscious juxtaposition.
Continue reading » »Sauteed Radishes with Mint
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
Continue reading » »Flash-Roasted Carrot Sticks with Cumin-Carrot Yogurt Sauce
The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.
Continue reading » »Garlic Parsnip Fries
Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.
Continue reading » »Roasted Winter Veggies
This basic recipe is one we turn to again and again with different mixtures depending on what’s at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. They’re super versatile too. Serve them with anything–or on their own–or fold them into pasta or a frittata. And it’s a perfect recipe to practice your knife skills.
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