Winter Vegetable Refrigerator Pickles

Winter root vegetables are beautiful to look at, all the colors of the rainbow. Right now, I’m still excited to cook with them, but I know that by March I’ll be tired of rutabagas and beets! The holidays are over and we’re settling in to that long stretch of winter that holds both magnificent beauty…

Smoked Lemon Lavender Tofu

Santa brought me a new toy for Christmas, a hand-held smoking gun. I’ve been playing a lot in the kitchen… My new toy in the kitchen has been put to good use, and it’s been fun practicing. I think you can smoke just about anything, in fact, there are few things I’ve eyed recently that […]

Smoky Yellow-Eyed Beans and Swiss Chard

In the South, black-eyed peas and greens are the New Years good-luck staple dish. In the New England, we lean toward stocking yellow-eyed beans and Swiss chard in our kitchens. In the instant multi-cooker, this is a snap! They look a lot alike –– black-eyed peas and yellow-eyed beans, but they have a much different…

Mushroom cakes with Roasted Red Pepper Sauce

This vegan version of a traditional crab cake ticks all the boxes! Full of flavor from herbs and dry sherry, they are crispy on the outside and creamy on the inside.  Crab cakes have always been popular with family and guests, often served at New Year’s brunch. But this year, I wanted to change things up…

“Have a Ball” Root Vegetable Salad

Who says melons are the only produce to go to the ball? Carrots, beets, turnips, potatoes, and radishes want to have fun too! I’ve always loved fruit salads made with little balls of melon and other fruits. They are so pretty to look at! I had the melon baller in my hand recently and a…

A Side Dish of Gratitude

The Brussels sprouts, cranberries, leek, and spinach that never made it to the Thanksgiving table got their time to shine as a tasty weeknight side. We have lots of local Brussels sprouts available to us through the winter months in the North, so it’s fun to play around with different ways to cook and combine…

Cranberry Orange Relish with Horseradish and Sage

Thanksgiving update. While we had both this relish and beautifully prepared from scratch cranberry sauce, neither made it to the table! Just as we were clearing the dishes, someone remarked, “Where’s the cranberry sauce!” Just five ingredients, buzzed in a food processor, and you have a tangy relish for your holiday table. And no cooking!…

Mom’s Best Mashed Potatoes with a Potato Peeling Twist

What’s better than mashed potatoes? How about a crispy potato peeling topping? If we forgot mashed potatoes at the Thanksgiving table, there would be a revolt. But since we need to please all eaters with this important dish, making it vegan friendly is as simple as it is important! I think I would definitely rate […]

Moroccan Spiced Carrots and Potatoes with Rosemary Crème Fraîche

Carrots and potatoes love to be together, whether mashed, steamed, grilled, or roasted. Add a sauce made with rosemary, garlic, and lemon, and you have a winning side dish. I find myself thinking about side dishes this week. Our first snow flurries and plummeting temperatures this week, left no denying the fact we are well…

A Study in Purple…

I didn’t intend for it to happen, but when I went to make the roasted vegetables for Sunday dinner, they were all purple! So I threw in a bunch of grapes for good measure. I sent my husband to the market to get sweet potatoes, and he came back with a purple variety. They were…

Brussels Sprouts with Fennel in Sherry Shallot Cream Sauce

Fennel is used three ways in this dish, but Brussels sprouts are still the star. As the holidays approach, I’m already thinking about side dishes for those feature meals and family gatherings. Often, people look forward to the sides as much as they do the turkey. I’ve made Brussels sprouts lots of different ways, and…

Autumn Turnip and Carrot Cakes

Stay with me please, I know the word turnip does not inspire a lot of sexy vegetable glamor, but they are good! Turnips and root vegetables are the star of this little fritter, and we’re using the lovely tops as well. We have definitely moved into root vegetable world! The markets are filled with carrots and…

Watermelon Radish Salad with Honey Lime Dressing

One thing the farm stands boast right now is color, and lots of it, from vibrant orange squashes and sweet potatoes, to hardy vibrant pink radishes! I love color on the plate, and this time of year we can easily serve up that daily rainbow of vegetables. One of my favorite colors is the deep…

Kale and Brussels Sprouts Salad

Sweet fall kale and Brussels sprouts are delightful in a salad surrounded by colorful autumn vegetables, and topped with a Creamy Lemon Parmesan Dressing. I raided the kale from my garden today and had lots of it to use. In the fall and winter, the kale is much sweeter than in the summer, and right…

Roasted Sweet Potatoes with Basil and Lemon Sauce

Add a few pomegranate seeds and lots of black pepper, and you have a tasty side dish with balance and texture. Sweet potatoes. They are nutritious, lovely to look at and, well, sweet. In a savory side dish, the sweetness can be a problem to some. I’m not a huge fan of really sweet vegetable…

Autumn Salad with Maple Poppyseed Dressing

Add some rosemary, lemon, and garlic marinated mushrooms, and you have a flavorful fall lunch using seasonal beets three ways. It is the season of color. The leaves are turning quickly, and the hillsides are vibrant yellow and orange and red, with evergreen thrown in for contrast. The same colors are in abundance in our…