Fish “Burgers” with Minted Napa Cabbage Slaw
This recipe, adapted from Jill Silverman Hough‘s book 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love (Wiley), is simple way to showcase halibut, which is in season in spring. Wild-caught Alaskan halibut is the most sustainable choice. “Napa cabbate has a juiciness, a refreshing crunch that regular cabbage doesn’t–which helps the slaw…
Continue reading » »Swiss Chard with Grated Garlic
This is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes.
Continue reading » »Chai-Spiced Amaranth Pudding
Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves.
Continue reading » »Short Rib and Cremini Ragu
Hearty, long-simmered braised short ribs and mushrooms warm up a chilly evening.
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 » »End-of-Summer Pico de Gallo
Put those late-season tomatoes to tasty good use in our super-simple End-of-Summer Pico de Gallo.
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Spicy Corn Chowder with Sauteed Shrimp
Use sweet end-of-summer corn and sustainable shrimp to make a tasty seasonal chowder.
Continue reading » »Sauteed Succotash
This is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and squash.
Continue reading » »Hot-Smoked Arctic Char with Mixed Greens and Golden Beets
A sustainably farmed fish, Arctic char has a luscious fatty quality that makes it an ideal candidate for smoking and star element in this summery entree salad.
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