Soba Noodle Salad w/ Mizuna

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Soba Noodle Salad w/ Mizuna

Soba Noodle Salad w/ Mizuna

Mizuna is a leafy green which I’ve read about before but never cooked with because I never saw it anywhere SO when I saw it at the Farmers Market last week I really wanted to give it a try. It was really great… very light and crisp, pretty mild with just a little bite to it.

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Kale and Roasted Beet Salad with Maple Balsamic Dressing

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Kale and Roasted Beet Salad with Maple Balsamic Dressing

Kale and Roasted Beet Salad with Maple Balsamic Dressing

Hanukkah is all about fried foods… latkes, sufganiyot, keftes, birmuelos. While frying is a symbolic way to celebrate the holiday, it’s also a surefire way to pack on the pounds (and, in my case, can lead to a major grease-induced tummy ache). To offset all of that fried, fatty holiday goodness, I created this festive kale salad for the holiday. Kale packs a major nutritional punch. I used to detest the stuff, but after I discovered the kale massage, it quickly became my favorite leafy green. Massaging removes the natural bitterness of the kale, making it a more neutral base for your favorite salad toppings. I’m now a big fan of kale, and it never tasted better than in this wintry root vegetable salad!

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STUFFED SAGE CARNIVAL SQUASH

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STUFFED SAGE CARNIVAL SQUASH

STUFFED SAGE CARNIVAL SQUASH

Carnival squash. Have you heard of it? I had never! It came to me on a chilly, leafless and blustery day, neatly packed in my CSA box. Speckled, mostly green and yellow, with odd pools of vibrant orange marked it's skin. Carnival squash is probably most akin to acorn squash, but delightfully unique in its own way. 

This little guy is lovingly filled with only the most scrumptious of autumn goodies. Honeycrisp apples, earthy sage, crunchy pepitas, silky red chard, Field Roast Smoked Apple Sage Grain-Meat Sausage, and pumpkin. Oh yes, we are now filling winter squash with pureed pumpkin.

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18 Easy Ways to Cook With Turnips

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18 Easy Ways to Cook With Turnips

18 Easy Ways to Cook With Turnips

One of fall's most overlooked and under appreciated root vegetable, turnip roots make for stand-out gratins and are ideal for roasting or stewing. Both the root and flavorful greens are edible.

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Roasted Maple Walnut Carnival Squash

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Roasted Maple Walnut Carnival Squash

Roasted Maple Walnut Carnival Squash

Fall is here, and that means it’s harvest time for squash! We like using squash as a delicious side dish and as a substitute for starchy potatoes and pasta. Carnival squash are small pumpkin shaped gourds with a thick variegated orange, yellow, and green rind. The green tells you that the squash is at its peak maturity. Carnival squash keeps well in a dry, cool place (we keep ours in the garage), but as it gets older, the green will start to fade to orange and yellow.

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Five-Spice Roasted Pears

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Five-Spice Roasted Pears

Five-Spice Roasted Pears

Along with a bit cooler weather lately, we’ve seen a  new offering at the markets to remind us of the impending change of seasons – pears!  We can’t believe it’s already time to start to transition from summer eating.

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POACHED BOSC PEARS

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POACHED BOSC PEARS

POACHED BOSC PEARS

Simple and delicious, poached Bosc pears retain their distinctive buttery flavor and are firm enough to maintain shape. Lightly used, spices add their voice to this dessert, served warm or chilled.

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KALYN’S STUFFED CABBAGE CASSEROLE

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KALYN’S STUFFED CABBAGE CASSEROLE

KALYN’S STUFFED CABBAGE CASSEROLE

Basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese.

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