Spicy Sauteed Rainbow Chard with Golden Raisins
Rainbow chard’s Crayola-colorful leaves and stems make a speedy, tasty side dish.
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 » »Sandra’s Guatemalan Pollo en Jocon
A Guatemalan tomatillo stew from the kitchen of Sandra Gutierrez, The Culinary Latinista™.
Continue reading » »Colcannon Soup with Oven-Roasted Kale
This soup is inspired by colcannon, a traditional Irish dish of mashed potatoes and cabbage or kale. Buttery Yukon golds are medium-starch potatoes, which makes them particularly versatile. You could use russets or fingerlings instead. Leeks, too, have a wonderfully complex flavor and are a traditional component in colcannon. If you can’t find them, sub two yellow onions in the recipe. Yellow onions have more intricate flavor than white onions (and they tend to be cheaper). Roasting the kale enhances its flavor and yields a crunchy texture that makes it a pretty garnish for the soup. Use any variety of kale you find, from curly to dinosaur (also known as lacinato).
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 » »Blood Orange Granita
A granita is a light, simple, refreshing iced treat that doesn’t require an ice cream maker. Stirring the mixture periodically as it freezes gives the granita its characteristic fluffy, granular texture. Blood oranges are in season right now; they have a wonderful ruby flesh and pleasant sweet-tart juice. You can substitute regular fresh orange juice or tangerine juice. This three-ingredient dessert has an added benefit: One serving provides more than 100 percent of your vitamin C needs for the day.
Continue reading » »Fennel and Granny Smith Salad with Blue Cheese
A mandolin makes easy work of this salad. Use the flat blade to thinly slice the fennel and onion as thinly as possible, and the julienne blades to cut the apples; or slice the apple and then cut lengthwise into long planks. I like to use Point Reyes Blue Cheese, which is a farmstead cheese made locally in Marin County.
Continue reading » »Slow Cooker Carrot Soup with Warm Spices and Blood Orange
In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.
Continue reading » »Braised Chicken and Chickpeas with Smoked Paprika
This recipe works wonders with the Valu-pak of frozen chicken thighs you bought last month at Costco (or was that me?). If you don’t have smoked paprika on hand, just use a twist of freshly ground black pepper. Or experiment with other combinations of spices in your pantry.
Continue reading » »Roasted Root Veggies
Roasted seasonal root veggies are one of the great pleasures of fall and winter. This super-simple recipe will turn veggie haters into vegetable lovers!
Continue reading » »WATCH LIA ON RYAN SCOTT’S FOODRUSH!
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