Stuffed Zucchini Blossoms

As summer veggies begin to appear in the garden, there’s a decadent treat you might overlook: the flowers on your zucchini plants. These fragile beauties are a tasty delicacy, a little sweet, with a silky mouth-feel. If you’re growing zucchini, simply keep your eye out for blossoms as they appear on your plant. If youContinue reading “Stuffed Zucchini Blossoms”

Vegetarian Spring Rolls

Gardens and farmers markets are bursting with greens (like lettuce, Swiss chard, arugula and spinach), fresh herbs (like mint, parsley, cilantro and chives), and other salad veggies (like carrots and radishes and snow peas). Which makes right about now the perfect time to wrap up some Vegetarian Spring Rolls. These beautiful and delicious rolls pack a nutritiousContinue reading “Vegetarian Spring Rolls”

Arugula Strawberry Spring Rolls

They’re called “spring rolls” for a reason, right? Because this beautiful fusion of salad and wrap combines the very best of spring — greens and berries and goat cheese and fresh herbs. I have often folded together these Vegetarian Spring Rolls. With their pan-fried tofu and Asian Peanut Sauce, they are an easy, make-ahead lunchContinue reading “Arugula Strawberry Spring Rolls”

Spinach-Rice-Feta Bake

I am always on the hunt for healthy dishes than can be prepared ahead. This easy-to-make mix of spinach, brown rice, eggs and feta fits the bill — and tastes delicious. Serve as a side with fish, chicken or pork, or increase the portion size and make this your meal’s centerpiece, served with a sliceContinue reading “Spinach-Rice-Feta Bake”

Roasted Radishes

I know radishes aren’t for everyone. But I love their bite. And the many varieties they come in. And how quickly they grow. And how you can coax a little stand of them from a sunny part of the yard during most times of the year (provided the ground isn’t frozen solid). My favorite wayContinue reading “Roasted Radishes”

Bacon Rosemary Corn Pudding

Corn is a popular side dish at our house, with corn soufflé, corn chowder, and cornbread all favorites. In choosing menus for holiday meals this year, we came across this gem, which we made, then promptly gobbled up, my mostly vegetarian youngest eating it as her main dish on more than one occasion (while pickingContinue reading “Bacon Rosemary Corn Pudding”

Creamy Potato Salad With Fresh Herbs

Late June/early July is dig-the-potatoes season (or find freshly dug potatoes at your favorite farmers market). It’s also the season for picnics and potlucks and backyard eating. This recipe makes the most of fresh potatoes and fresh herbs with just a bit of mayonnaise (or a vegan substitute) to hold it all together. You’ll beContinue reading “Creamy Potato Salad With Fresh Herbs”

Scalloped Potatoes

We plant our seed potatoes in March and harvest them in July. We store a big box of local potatoes through the winter and can usually find baby potatoes at the farmers market by early summer. To say potatoes are a staple on our family’s table year ’round is an understatement. But this dish ofContinue reading “Scalloped Potatoes”

Harvest Vegetable Soup

In times of struggle, anxiety, illness, there is no better balm than soup. It is literally a healing food. It’s also a comfort. It’s unfussy. It can be made quickly, easily, cheaply. This soup, in particular, lends itself to adaptation. Toss in a little of this. Add a little of that. Which makes it well-suitedContinue reading “Harvest Vegetable Soup”

Super Simple Roasted Vegetables

Eating local means embracing root vegetables, especially in the winter — and on into spring. That’s hard for some folks, I know. To me, roasting the roots brings out their best flavor — and makes for a pretty simple meal. My go-to roasted veggie recipe includes winter greens and nice dash of cayenne and turmeric.Continue reading “Super Simple Roasted Vegetables”