Mushroom and Miso Ramen Bowl of Delights!

Fresh and dried mushrooms make this soup flavorful and packed with nutrients. Mushroom soup is earthy and satisfying. Miso soup is also filled with great flavor and comfort. Combined, I think they are delightful together, really complex in flavor, and satisfying to the bone!  Bunapi shimeji mushrooms are also called beech mushrooms because they live…

Cherry Tomatoes and Grilled Artichokes over Couscous

A quick meal that is filled with flavor and nutrition!  I love sauces made from cherry tomatoes. They are easy to make, sweet and delicious, and taste quite a bit different than their larger cousins. When shopping this week, I found some beautiful yellow and red cherry tomatoes, stems and all, and they just begged…

Jacob’s Cattle Beans with Pasta and Greens

I love a bowl of beans! We grew up with Mom’s baked beans, a staple side at every family gathering, and often a weeknight supper. We also loved her creamy stewed yellow-eyed beans, cooked with salt-pork and served with milk to add an even creamier finish.       I’ve cooked just about every bean I could find…

Winter Radish Fritters

These little winter radish fritters can be an appetizer, party food, a side dish, or lunch! We’re trying to be good and eat as much from the local winter CSA as possible. In mid-February, we still have roots of every kind, lots of roots, our continuing supply of baby greens, lots of eggs and cheese….

Beyond Shepherd’s Pie (shh..no meat)

I strived for a little lighter shepherd’s pie with less fat and carbs. This was still quite hearty, and Saturday night satisfying even for the meat eaters in the family! When I was a kid, if we were having shepherd’s pie for dinner, it was a good night indeed! It was one of my favorites,…

Polenta Pizza with Sautéed Fennel and Leeks

If somehow you accidentally end up with a five-pound bag of cornmeal, dust off an old recipe or two! A few years ago, I clipped Mark Bittman’s recipe for polenta pizza from the New York Times. His version used pancetta and spinach and involved making the polenta, letting it set in the refrigerator until firm….

Grilled Endive Salad with Carrot Dressing

Endive is usually chopped into a salad or filled with a dip of some sort creamy filling as an appetizer. But grilling brings out the best of this vegetable, and topped with a carrot dressing, it is a memorable meal.

Lentil and Mushroom Balls

They are hearty and delicious, perfect for supper by the fire. And this recipe makes enough to tuck some in the freezer for another day. I’ve made a million meat-free meatballs, and usually I’m disappointed. Often they get mushy. Sometimes the flavor is way off, and other times they are just hard little balls sitting…

Mushroom Croquettes with Saffron Lemon Sauce

We need to please a wide range of dietary needs in our family and friends circle, so I thought a special redux of the traditional croquettes recipe was in order. I swapped out lightly cooked shiitake mushrooms for the cooked turkey in this recipe, and bumped up some of the seasoning.

Butternut Squash and Purple Cabbage Stir-Fry

Two of the prettiest Autumn vegetables taste and look great together!             This is definitely the season for both squash and cabbage, and the combination of beautiful orange butternut squash and vibrant purple cabbage are a match made in heaven.  Weekly routine             We have a stir-fry at least once a week at our house, often twice!…

Moroccan Spiced Vegetable and Wild Rice Soup

What’s more warming at this time of year than a big pot of flavorful soup? The weather definitely turned this week from last week’s balmy 70 degrees to snow predicted for tomorrow! That’s New England! There’s nothing I like better than to make a big pot of soup and let it gently simmer to perfection…

Spaghetti Squash with Fennel, Chard, and Potatoes

Fall vegetables combine to add flavor and texture to the lovely little winter squash that disguises itself as pasta. It’s a funny vegetable. A squash that thinks it’s pasta, offering up spaghetti-like strands when scraped with a fork, or, a plastic pumpkin scraper. As winter squashes go, this one has a mild flavor, almost bland…

Autumn Stuffed Delicata Squash

The farm stands are full of every imaginable squash right now, and they beg to be stuffed! Sweet Delicata winter squash are among my favorites. These little gems have a mildly delightful squash flavor and are loaded with nutrition. Every inch of these fruits is edible from the seeds to the peelings, so one little…

Creamy Cauliflower, Leek, and Sage Soup

When the fall vegetables arrive, we suddenly find ourselves with colorful new possibilities.  Cauliflower is a favorite in our family, and leeks a staple that will remain available through the winter. I’m glad of that since I have many recipes that use these sweet, tender members of the onion family. This is a simple soup,…