When the greens stretch tall and the dusty roots swell into big burgundy orbs in my garden, I start to do a happy dance. It’s time to roast and grate and slice those sweet, juicy, earthy bulbs we know as beets. There are more varieties than ever available for harvesting or scoring at the farmers market. TryContinue reading “Beautiful Beet Salad”
Category Archives: Vegetable Sides
Ginger Orange Sesame Slaw
While I’m a big fan of creamy coleslaw stirred together with homemade mayonnaise and whatever’s growing in the garden, sometimes a girl just needs a change. And this lovely recipe — with its cool cabbage, orange and cilantro — is crunchy, bright and flavorful. Featuring cabbage and radishes, it’s another Spring salad star. Pair itContinue reading “Ginger Orange Sesame Slaw”
Sweet and Spicy Lentil Salad
I am always on a quest to add more plant-based protein and nutrient-rich fiber to my and my family’s plates. After cooking up some lentils to add to a Buddha Bowl dinner recently, I began searching for a recipe to use the rest of the dried lentils in my pantry. This, from the website My NewContinue reading “Sweet and Spicy Lentil Salad”
Kale: It’s What’s for Dinner
It is kale season in our garden. I mean big time. We often have a little stand that grows throughout the fall and might stay strong in a mild winter. But spring is when the kale takes off. Which, of course, means it’s kale season at our table. This is not a beloved season at the dinnerContinue reading “Kale: It’s What’s for Dinner”
Surprisingly Good Corn Soufflé
Recently, I was staring down a bag of corn I’d blanched and frozen the summer before. And seeing as how the hens were laying like crazy, I reached back in my memory to a dish my mom used to make. She called it Corn Pudding. It had eggs and corn and onions and butter and milk. AndContinue reading “Surprisingly Good Corn Soufflé”
Potato Pancakes
When I say, “potato pancakes,” you likely head right to, “Hanukkah.” But I think March is the ideal month for frying up a batch. They bridge winter and spring, a hearty comfort food that pairs perfectly with an early season salad — a few spinach leaves, some lettuce from our cold frame, sprouts we’re growing on ourContinue reading “Potato Pancakes”
Roasted Winter Veggies
Sweet potatoes or butternut squash; parsnips or carrots; onions, peppers, even cabbage. Whatever winter veggies you have on hand, toss them into the pan with a splash of olive oil and these Latin-inspired spices. Your cold winter night just got warmer. Serves 4-6 Ingredients 1 tsp. ancho chili powder 1 1/2 tsp. fine sea salt 1 tsp. freshlyContinue reading “Roasted Winter Veggies”
Red Beans and Rice
Roughly once a week, we eat Latin at our house: tacos or quesadillas, enchiladas, pork with spicy rubs. Although the red rice and beans of New Orleans — the version that most readily comes to mind — is not strictly Latin, rice and beans is a staple eaten throughout Latin America. We often serve itContinue reading “Red Beans and Rice”
Stir-Fried Broccoli With Mustard Glaze
I have loved this recipe for a long time. It’s quick and easy, using ingredients I typically have on hand. By searing the broccoli on high heat and then quick steaming it, the veggies never get mushy or lose their nutrients to a pot of water. This is a perfect side to a dinner of pork chops andContinue reading “Stir-Fried Broccoli With Mustard Glaze”
Carrot and Cranberry Stuffed Acorn Squash
All fall long and well into the winter, produce from the amazing squash family is abundant in gardens and grocery stores, food stands and farmers markets. Beside the best-known pumpkins and butternut squash, there are cushaws and delicatas, acorn squash and spaghetti squash, Hubbard and Kabocha — all slightly different in taste and texture andContinue reading “Carrot and Cranberry Stuffed Acorn Squash”