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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Mushroom Stock
This stock is full-flavored and rich. It makes a gorgeous base for vegetable soups, and an outstanding wild mushroom risotto.
Continue reading » »Harvest Pasta
There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.
Continue reading » »Creamy Corn Polenta
Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.
Continue reading » »No Work Slow Roasted Tomatoes
I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze to preserve my plum tomatoes.
Continue reading » »Zucchini Fritters
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
Continue reading » »Obscenely Good Eggplant-Ricotta Tartine
This sandwich should come with a rating–and not because it’s topless (tartine is the French word for open-faced sandwich). Because it’s that good.
Continue reading » »Grilled Onions with Chile-Nut Puree
When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.
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