All-Purpose French Lentils
These lentils are the little black dress of dinner. Toss a cup or two with a frisee salad. Serve them as a side with duck confit. Or top a bowl with some honey-ginger carrots to make them the star of the show.
Continue reading » »Wok-Tossed Brussels Sprouts with Sweet Chile Sauce
I was wary about the combination of Brussels sprouts and chile sauce when I saw this on the menu at Le Colonial in San Francisco, but it ended up being the hit of the evening. And with my find of Dragunara Sweet Chile Sauce the next day at the Fancy Food Show, I knew I’d be running home to try and recreate it. To make a meal out of it, add some sliced sausage or shredded chicken, and serve over brown rice. In fact, you could stick with the whole Fancy Food theme and use Field Roast Vegetarian Sausages and Village Harvest Frozen Brown Rice Medley.
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.
Continue reading » »White Bean and Kale Ragout with Turnips and Sausage
This ragout is meant to be a throw-together-fast-on-a-weeknight kind of meal. If you have sweet potatoes instead of turnips, use them. If you have Swiss chard in the fridge but no kale, sub it instead. You may be surprised by how much flavor you can coax, with the help of a well-stocked pantry, out of the ingredients you have on hand.
Continue reading » »Umbricelli with Ginger-Chile Sauce
There’s no denying, this pasta takes time; with three people it took close to an hour to roll out an entire batch. But if you’ve got a lot of hands you want to keep busy, it’s a perfect dish. The rolling becomes relaxing as conversation blossoms around the table, turning out thick and chewy strands that get bathed in a simple, spicy sauce. If you’re in a hurry, make the sauce from scratch and sub dried noodles for the homemade ones.
Continue reading » »Endive Spears with Roquefort Mousse and Walnuts
These little spears are crowd pleasers. The cheese mixture keeps for up to five days, so you can prep everything ahead of time and then pipe just before people come to the door.
Continue reading » »Sweet Potato-Kale Bread Pudding
You can bake these little bread pudding muffins a few days ahead; cool and refrigerate. Reheat them in a low oven while the turkey rests. You also can cook this in a 2-quart baking dish instead of a muffin pan, if you prefer.
Continue reading » »Lentil Soup with Roasted Pumpkin
Lentils are a staple food in Eritrea, and every time I prepare them I recall my years there. Adding cubed roasted pumpkin lends this soup vibrant color and transforms it into an ideal Thanksgiving starter.
Continue reading » »Braised Kale Trio
Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.
Continue reading » »Sweet Potato Puree with Honey and Crispy Shallots
This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve it with a holiday turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast.
4 pounds garnet sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra virgin olive oil
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