White Bean, Kale & Bacon Soup
More beans! And finally on to some big beans. Yes, they take a bit more preparation than lentils, and you have to remember to soak them ahead of time, and they take a long time to cook. But if you can get past the long cooking time big beans have some great culinary assets. For...
When Good Foods Turn Bad pt:1 vegetables
It is the time of year for new year’s resolutions. So *ahem* here goes: This year I will resolve to waste less food. True, I do save a lot of food, but there is certainly room for improvement. I have the bad habit of squirreling things away somewhere in the back of the fridge that,...
Homemade Veggie Burgers
Veggie burgers don’t always have to be seen as a second-rate meat substitute; at their best they have a wholesome, not-too-filling-but-still-satisfying vegetable-y goodness. From a culinary perspective, veggie burgers are just a savory vegetable croquette topped with all of the delicious trimmings of a burger. The freezer section of your local grocery probably has its...
Potato Skin Crisps
As I have mentioned before, potato skins can be put to good use in making a flavorful batch of broth. But they are also quite tasty cooked all by themselves. Recently I made a huge batch of sunchoke soup (incidentally if you ever have the better part of an afternoon to kill and feel like...
Warm Cabbage and Apple Slaw
The luster of holiday cooking has worn away and the monotony of winter vegetables is starting to sink in. I thought that it seemed time to post another quick, tasty cabbage dish. This one is served warm, which seems apropos given the mind numbing (okay, everything-numbing) cold snap right now . This slaw is so...
Cabbage Stems
Cabbages are wonderful vegetables for the winter.They typically maintain a low price when the popular summer favorites (tomatoes, cucumbers) have either disappeared from the shelves or jumped in price (these out of season crops are shipped from farther away or grown in pricey greenhouses). So cabbage is a great vegetable for these long months after...
Cabbage Stem and Fennel Salad
Ingredients: The stem from one small head of cabbage one small head of fennel half of an apple or pear the juice from one lemon salt olive oil Cut Veggies: Using a grater or a Japanese Mandolin, cut the cabbage stem into paper thin slices. Getting really thin sections of cabbage is a must for...
Pumpkin Mousse
This is one of those desserts that brings up the question as to what you mean when you say something is “light”. The word light seems to have rather different meanings when applied to food. Sometimes light denotes lower in fat (like a salad) and sometimes it means airy in texture (like this mousse!) Often...
Pumpkin Ginger Butter
I have to give thanks to my sister’s boyfriend, Ben, for the inspiration for this recipe. I had intended to post it just after Halloween, with the idea that decorative pumpkins could be “reused” as… well, food. But, as is often the case, I was a bit ambitious with my posting and it took a...
Roasted Beet Borscht with Dill-Pickled Apples
Sometimes I start working on a recipe with one thing in mind, and then get completely sidetracked by some curiousity that had nothing to do with the original concept. With borscht: it was the color. I really, truly had not started this recipe with the intention of making the most garish soup on the planet…....
Vegetable Broth
Often the trimmings from vegetables are removed because they have a different texture. Some of these trimmings are perfectly edible (potato and carrot peels) while others are too fibrous to eat by themselves (leek leaves and parmesan cheese rinds). Either way these scraps can be used to make a wholesome, tasty broth. Broth is made...
Pappa al Pomodoro
It is, I will admit, a little late in the season to feature a tomato and basil dish. Tomatoes are at the end of their harvest, and most of the basil has flowered and taken on the stronger anise notes of maturity. But I was still able to get a pint of beautiful local multicolored...
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