Kale is one of our favorite super healthy, super friendly and super easy to use superfoods! Here’s an easy way to whip up a nutritious salad utilizing this nutrient dense leafy green and an abundance of fresh produce. We chose Read on! →
Thai Breakfast Bowl
Something kind of extraordinary happens the moment you give yourself permission to eat breakfast outside of the box – the boundaries you imagined to exist around early morning routine melt away and you’re left with a heaping plate of delicious possibility. It adds Read on! →
Grilled Carrots and Green Garlic with Coriander
Simplicity is often underestimated as a culinary technique, which is surprising when we step back to look at some of our most memorable meals. Of course, a savory soufflé or slow-roasted porchetta delights and awes at the dinner table. But when we Read on! →
Spicy Cabbage and Carrot Slaw
Where does the time go? Winter seems to be hurling forward at lightning speed as we cross the threshold into our last cold month (wait, did we have a first cold month yet?). With the unseasonably warm weather we’ve been having, Read on! →
Satsuma Ginger Fizz
One of our favorite ways to get in the holiday spirit this season is, of course, a holiday spirit! Whether as a signature drink for your next holiday party or, hey, any ol’ weeknight really, this cocktail does the trick. This Read on! →
Broccoli, Beef & Lentil Soup
There’s something different about fall in Texas. The cold somehow seems to sneak up on you, no matter how late it is in the season. It’s as if we thought the summer heat would never end. When it finally Read on! →
Roasted Butternut Squash and Satsuma Salad with Yogurt Dressing
With rich and heavy sides piled high at the holiday table (oh hello candied sweet potatoes, how we’ve missed you), sliding in a lighter addition seems to be the only viable solution to preventing the dreaded food coma. This colorful veg salad packs a ton Read on! →
Maple Bourbon Pecan Pie
Pecan pie is one of our hands down, cannot-stop-at-one-slice-no-matter-how-hard-we-try favorites. It’s crunchy and gooey and the perfect vessel for fresh cinnamon whipped cream. Unfortunately, given our habit of diving in forks first at every pie-eating opportunity, the amount of corn syrup we consume Read on! →
Winter Squash & Risotto Soup with Cheddar Poblano Sausage
for 1-2 servings 1 small pumpkin or 1 large acorn squash olive oil salt & pepper to taste 1-2 cups cooked risotto (just about any flavor works) 1/4-1/2 cup cheddar poblano sausage, cooked and sliced into 1/2 inch thick Read on! →
Mango & Brown Rice Salad with Herbs & Fried Shallots
After so much rain, it’s hard to know whether to be grateful or to rage at a capricious Mother Nature. Eventually, the rain stops, the clouds part, the sun comes up, and we’re left to wonder why we ever thought Read on! →
Sheet Pan Supper
In a perfect world, we inspire the question “How do you do it all?”. We bring home the bacon and we fry it up in a pan. We cook and we clean simultaneously, we start early, we’re on it. We Read on! →
Radish and Feta Salad with Toasted Seeds & Sumac
Radishes can be a little confounding. On the one hand, they are the obvious choice: colorful and cool, with a satisfying crunch. But when we’re over snacking on them, then what? They’ve never quite become a star in our common Read on! →
Pork Meatball Soup with Greens & Grains
Between the skinned knees of softball practice, oak pollen that just won’t quit, the dramas of end-of-the-school-year grades and relationships, harried schedules, and the occasional overcast day, it’s not like we don’t need comfort in spring. In winter, that might Read on! →
Broccoli & Bacon Pizza
If the only thing better than pizza is bacon, what would happen if we put them together? This is the kind of question we ask ourselves late at night. Well, in service to the cause, we tried it and all Read on! →
Oven Risotto with Tuscan Kale Pesto
Are you sitting down? Because we’re about to change things for you forever and we don’t want anyone to get hurt. In a recent issue of Bon Appetit, we discovered that you can cook risotto in the oven. No Read on! →
Chicken Braised in Milk
We’re going to ask you to trust us on this one. Here’s an unlikely-sounding recipe that more than delivers on the culinary trust fall we’re asking of you. Just the thing for cozy evenings, a ragtag bunch of ingredients comes Read on! →
Emerald Salad
The grayer the weather, the more we eat with our eyes. On days like this, color is a stand-in for sunshine, reminding us that the world will one day again be bright and cheerful. Inspired by this week’s sweet and Read on! →
Red Curry Bison Short Ribs with Lime & Coconut
By Elizabeth Winslow This recipe goes out to the “I don’t have time to cook” folks. With a bare minimum of ingredients and exactly zilch to chop, it nevertheless delivers depth, complexity, warmth, and an exotic, stick-to-your ribs promise of Read on! →
Goat Cheese Kisses
We don’t believe in guilty pleasure. If something is really and truly pleasurable (not that in-the-moment-arm-lost-in-a-sack-of-flaming-hot-cheetos-you’ll-regret-later faux pleasure), what’s to be guilty about? Our favorite part of embracing real food is the freedom it gives us to bring back the creamy, Read on! →
Radish & Fennel Panzanella
You might roll your eyes in pity, but these days we get really excited about a loaf of stale bread. One bite of this salad, though, and you’ll get it. Crisp, peppery radishes and the subtle licorice kick of fennel punch up Read on! →
Farm Eggs with Braised Greens & Tomato
This is a recipe that turns poor planning into a cause for celebration. With one bunch of greens and a few pantry staples, you’ll make a satisfying skillet-ful of tangy tomato sauce and slow-simmered hearty greens. Crack four eggs into Read on! →
Sourdough Toast with Beet & Yogurt Spread
Toast is having its moment, and we couldn’t be more thrilled. For years relegated to the most forgettable role in the most forgettable meal, toast is showing up everywhere. Dressed up with inventive toppings or slathered in sweet, fragrant, seasonal Read on! →
Creamy Carrot Soup with Coconut and Sesame
Our friend Carol Ann over at Boggy Creek Farm says we have two seasons in Texas: Hot and Not Hot. We’ve been fully in the throes of Not Hot these past few weeks, and I think we’ve all had just Read on! →
Winter Cauliflower and Barley Salad with Ginger Sesame Vinaigrette
We love new beginnings and fresh starts. After a month or two of feasting and festing, there’s a deep joy in paying attention to the everyday routines that keep us healthy, happy, and sane the rest of the year. Suddenly Read on! →
Porchetta
Wind your way through the cobblestone alleyways of Umbria and Lazio, and your nose will inevitably lead you to a porchetta. A rich, crackling-wrapped roast of pork, rubbed with fennel and rosemary, slow-roasted and basted with its own fat, the Read on! →
Jam-Filled Thumbprint Cookies
Twinkling fairy lights, crackling fires, feasts and gifts-there’s lots to love about December. Of all the wintery delights to be had, though, our favorite is cookies. Offering crispy-chewy-crumbly-buttery mouthfuls of childlike delight, there’s not much that can bring joy like Read on! →
Roasted Carrots & Radish with Crunchy Carrot Top Gremolata Breadcrumbs
There’s something deeply satisfying about tucking into an honest meal on a quiet evening. This week, bright orange carrots and gorgeous radishes offered just the homey inspiration we were looking for. A quick drizzle of olive oil and a little salt Read on! →
Turkey & Sausage Gumbo
Is it too soon to be thinking about leftovers? Thanksgiving is definitely our favorite holiday–what’s not to love about a whole day devoted to family, friends, and food? And this is a holiday that keeps on giving–besides all the fun Read on! →
Rye Stuffing with Pork Sausage & Apples
Hear us out. We know your mom’s stuffing is good. We know everyone wants it like she’s always made it. But we’re so crazy in love with this new stuffing recipe–tangy with locally-baked rustic rye bread, sweet with Texas apples, Read on! →
Sweet Potato and Turnip Latkes
We have much thanks to give. For farmers who work year round to leave the land better than they found it, and who bring us beautiful food week in and week out, often with dogs and kids in tow, and Read on! →
Texas Harvest Salad
Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and reds of Read on! →
Quick Combos: Watermelon Radish, Butternut Squash, Greens, Apples & Mushrooms
Watermelon Radish Gorgeous watermelon radishes bring a bright, peppery bite to a simple bean salad. Slice radishes in half moons and combine with 2 c cooked garbanzos, a handful of chopped herbs, 2 minced shallots, and crumbled feta if desired. Read on! →
Beans and Greens with Caper Vinaigrette
At the risk of sounding like Mr. Miyagi, we’d like to propose the idea that cooking’s mostly about mindset. Yes, technique is important, but it’s also rather easily learned. What’s sometimes harder to get our minds around is the willingness, Read on! →
Roasted Ratatouille Panzanella
There are certain recipes that are the little black dress of the kitchen. Timeless, elegant, simple – perfect for every occasion. We rely on them in much the same way we’d shimmy into that dress, looking fabulous and saying, “Oh Read on! →
Linguine with Arugula and Olive-Pecan Frico Crumble
We wish there were a better word for us than “foodie.” It sounds a trifle demeaning, certainly frivolous and maybe even foolish. Yes, we care about food: where it came from, how it tastes and how it’s prepared. Yes, we Read on! →
Citrus-Scented Texas Olive Oil Cake
Thank heavens for people who don’t listen to reason. If it weren’t for stubborn idealists, we wouldn’t have electricity, women’s suffrage, or tomato sauce. And without Jim Henry, we wouldn’t have Texas olives. In the 1970’s and 80’s, researchers at Read on! →
Roasted Pepper Salad on Garlic Crostini
Imagine our surprise – we’re grandmothers! Well, not quite yet, but it’s only a matter of time. The days are long and the years are short, after all. Our grandmothers taught us to measure ingredients in the palms of our Read on! →
Roasted Winter Squash with Salsa Verde and Herby Breadcrumbs
There are many things we wouldn’t want to do without – our favorite pair of walking shoes, the coffee cup that fits our hand just right, sunglasses on sunny days, and our phones. We’d be especially lost, though, without our Read on! →
Long Bean Salad with Basil
When summer’s heat approaches the triple digits, there are really only two options: grit your teeth and hunker down in an air conditioned cell until October, or find ways to celebrate the small, cool pleasures that make the dog days Read on! →
Fig Pizza
All food has a story, whether it’s the idyllic story of a happy farm buzzing with life or an industrial mono-crop tended by machines with not a butterfly or ladybug in sight. Whose dreams begat your dinner? Whose hands tended Read on! →
Skillet Cauliflower Mac & Cheese
I just love the surprise of the bushel. It never fails to inspire me to cook more creatively and this week was no exception. Can you believe the color of this cheddar cauliflower, grown by Brian Markley in New Braunfels. Read on! →
Whole Wheat Linguine with Pancetta, French Lentils & Greens
This easy weeknight mainstay is one of those rustic and rib-sticking meals that just so happens to be good for you. The “sauce” ingredients come together in almost less time than it takes to cook the pasta, so have the Read on! →
Paparadelle with Kale Pesto & Toasted Pine Nuts
Valentine’s Day shouldn’t have to hurt. Yet not a February 14th ever goes by without the excruciating memory of the night I had my heart and spirit utterly broken–not by a person, but by a restaurant, and by my own Read on! →
Ruby Salad with Crumbled Feta and Spicy Pepitas
I met Paula Disbrowe on New Year’s Eve three years ago. She’s tall and very pretty, with long legs, high cheekbones and a classic sense of style. That night, she was dressed like a lady, but cussed like a sailor, Read on! →
Flaky Tart Dough
Adapted from Tartine 1 t salt 2/3 c ice cold water 3 c + 2 T flour 2 sticks + 5 T cold butter Tips: To ensure a flaky crust, work the dough very briefly, making sure some of the Read on! →
Pumpkin Streusel Tart
For streusel: 3/4 cup pecans, toasted and chopped 1/4 cup firmly packed dark brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter, diced, cold For Pie: pastry for one 9″ pie 2 cups pumpkin puree, preferably fresh (cut Read on! →
Spanish Sweet Potato Tortilla with Salsa Verde
Spanish Sweet Potato Tortilla with Salsa Verde 3 medium sweet potatoes, peeled, halved lengthwise, and sliced as thinly as possible (a mandoline will do the best job) salt & pepper to taste 1 1/4 c. olive oil 1 small onion, Read on! →
Homemade Apple-Pecan Granola
I have a confession to make . . . my kitchen is filled with processed food. Pancake mix, frozen waffles, canned chicken broth, prepared breadcrumbs, canned tomatoes, frozen vegetables, and all manner of little jars and bags of “flavor enhancers.” Read on! →
Basic Polenta
4 cups water 1 teaspoon salt 1 cup polenta In a heavy saucepan bring water and salt to a boil and gradually whisk in polenta in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), Read on! →
Lamb Chops with Fresh Herbs & Roasted Figs
Lamb chops: 1 tablespoon chopped fresh rosemary 4 teaspoons chopped fresh thyme 4 teaspoons chopped fresh marjoram 1 rack of lamb (6-8 chops), trimmed of fat and sinew 2 tablespoons olive oil 2 garlic cloves, sliced 2 tablespoons grapeseed oil Read on! →
Potato Crisps with White Anchovy
1 large Yukon Gold potato or other all-purpose potato 6 white anchovies, patted dry with paper towels 2 tablespoons olive oil Salt and freshly ground black pepper Preheat the oven to 350°F (see Note). Line a baking sheet with a Read on! →
Provencal Fish Bisque
3 slices bacon, roughly chopped (or substitute 3 Tbsp. olive oil or butter) 1 medium white or yellow onion, chopped 1 large celery rib, chopped 1 large carrot, chopped Salt 1 lb. white fish fillets, roughly chopped 2 plum tomatoes, Read on! →
Grilled Radicchio with Balsamic & Fresh Ricotta
2 tablespoons balsamic vinegar 5 garlic cloves, smashed 1 teaspoon fresh lemon juice 1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling 1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges Read on! →
My Mother-in-Law’s Heavenly Rolls
1 c warm water 1 tsp sugar 2 pkg yeast (not Rapid Rise) 1 c. boiling water 1 c. shortening 1 1/2 tsp. salt 2/3 c. sugar 2 eggs 6 c. flour + 1 c. flour for rolling dough 1 Read on! →
Red Lentils & Winter Greens with Coconut, Ginger and Crispy Green Garlic
“How many more days left of school?” Liam asks me this question every morning. He loves school, but the promise of long golden evenings and lazy mornings is tantalizing to us all. Spring in Austin holds so much promise–the streets Read on! →
Sweet Potato and Chickpea Curry
“There’s not a THING in this house to eat!” I snap in frustration, pantry and refrigerator doors wide. This is hardly true, of course. My gaze travels over bottles of fancy vinegars, nut and olive oils, pasta, rice, flour, and Read on! →
Lamb Chops with Winter Greek Salad
There is a well-worn story in my family about the time I was taken to the zoo at six years old. The monkeys capered, the giraffes stretched their necks, the peacocks preened, the seals clapped and tossed balls, and the Read on! →
Sicilian Cauliflower Salad
I have a confession to make . . . my kitchen is filled with processed food. Pancake mix, frozen waffles, canned chicken broth, prepared breadcrumbs, canned tomatoes, frozen vegetables, and all manner of little jars and bags of “flavor enhancers.” Read on! →
Roasted Winter Squash with Porcini and Cream
The landscape of my childhood was not a green square. “Out of the house!” my mother would insist on summer mornings. We were not welcome back until lunchtime, when she would pass paper plates through the back door to us, Read on! →
Kale Caesar with Torn Bread Croutons
Last night I developed a serious crush on Kendall and John Antonelli. About 15 of us were gathered in their stylish little jewelbox of a cheeseshop to taste and learn about cheese. “This is the cheese that made me fall Read on! →
Ambrosia
My father’s mother, Granny Mehaffy, was not known for her skills in the kitchen. She was a grandmother who smelled more of scotch and tasteful perfume than vanilla. She was tiny, bright, and brisk, and before we accepted an invitation Read on! →
Grilled Quail with Winter Greens Agrodolce
Big birds are for celebrations. Medium birds are for everyday. And tiny birds are for everyday celebrations. I’m not sure why quail seem so exotic–they’re tasty, versatile and cook quickly & easily. No one has to argue over who gets Read on! →
Asian Pork Meatballs with Braised Winter Greens
“Solvitur Ambulando.” Solve it by walking. Every day–rain, shine, cold, or not enough time. I walk, not to get “in shape,” not to lose a few pounds, but to keep from losing my mind. I leave the house carrying around Read on! →
Tangerine Sorbet and Chevre Tart
“Mom, are you crying?” Tess asked incredulously as I finished the last pages of These Happy Golden Years, the last of the Laura Ingalls Wilder Little House on the Prairie series. I somehow grew up with the notion that I Read on! →
Savory Butternut Squash Tart with Pancetta and Gorgonzola
When my grandmother made pastry, she used the palm of her hand for a measuring cup. After years of practice, she knew the soft weight of a cup of flour or exactly how much sweet cream butter to cut into Read on! →
Ribeye & Mushroom Stroganoff
Montesino Farm is one of the world’s special places. We drive there from Austin, rolling our windows down when we get to Wimberley. As the winding roads take us closer, our cares fly out the window. By the time we Read on! →
Honey Brined Grilled Chicken with Romesco & A Rustic Apple Cake
Food just tastes better outdoors. Breathing fresh air, drunk on sunshine and a slight breeze . . . I love a picnic. An al fresco repast can be as simple as cheese, bread & charcuterie, but if I can find Read on! →
Roasted Butternut Squash Salad with Hazelnuts & Manchego
These days, I find myself longing for the flavors of fall, only to step outside and discover that the seasons haven’t quite caught up with me. To make matters more confusing in this short season between blistering hot and biting Read on! →
Fergus Henderson’s Perfect Roast Quail
from The Whole Beast by Fergus Henderson The quail unfortunately falls into a kind of bird purgatory; it is not a game bird, though some describe it as such, but is now a thoroughly farmed bird, so not glamorous enough Read on! →
Roasted Beets with Coriander-Citrus Vinaigrette -and- Indian Potatoes & Spinach
I heard Stephanie’s laugh before I ever laid eyes on her. Thomas and I had just moved to Austin; we’d read about Dai Due supper clubs, and, intrigued, decided to attend one at Rain Lily Farm. Poking around this magical Read on! →
Grilled Leg of Lamb with Warm Spices & Raita + Grilled Carrots with Coriander & Lemon
In the late afternoon, Rain Lily Farm is a magical place. The sun dips down behind the rows, staining the sky purple. Butterflies and bees are busy getting the last of the day’s nectar from chamomile and borage flowers, and Read on! →
Roasted Beet and Radish Salad with Pistachios, Smoked Trout & Creamy Dill Vinaigrette
My grandmother, a staunch conservationist and environmentalist way before it was cool, was also the most frugal person I ever knew. Famous for birthday cards that didn’t open–“Happy Birthday to a Girl Who’s . . . “–once you tear the Read on! →
Broccoli gratin with Toasted Parmesan-Dijon Breadcrumbs
4 tablespoons (1/2 stick) butter 1/3 cup minced onion 2 large garlic cloves, minced 1/2 teaspoon dry mustard 4 tablespoons Dijon mustard 2 1/2 cups fresh breadcrumbs made from crustless sourdough bread 1 cup (packed) grated Parmesan cheese (about 3 Read on! →
Grass-Fed Chili
By Elizabeth Winslow “Change the station!” When my children are in the car, starving to death after school, the radio can be torture . . . “three all-beef patties sizzling on a fresh-baked, cheese and bacon-stuffed bun . . . Read on! →
Polpettine Agrodolce
When I was little, we lived right around the corner from a small grocery store called Jack’s Pak-It, owned by the Fertittas, a close-knit Italian family completely to blame for my lifelong obsession with grocery stores. In the early 1970’s, Read on! →
Warm Chevre & Swiss Chard Tart with Pinenut-Currant Relish
Who says there’s no such thing as terroir in America? Claims of culinary authority abound: “My wife is from Maryland, and she is very picky about crabcakes.” “I lived in New York for 10 years. I know bagels.” “That’s not Read on! →
Scarlet Beet Risotto with Beet Greens & Chevre
1/4 cup (1/2 stick) butter 2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes 1 1/2 cups chopped white onion 1 cup arborio rice or medium-grain white rice 3 cups chicken or vegetable stock 1 tablespoon balsamic vinegar Read on! →
Hearty Kale Risotto with Pecorino & Pumpkin Seeds
3 1/2 cups chicken stock 3 1/2 cups water 1 teaspoon fine sea salt 1 bunch kale 1 1/4 cups finely chopped onion 1 tablespoon olive oil 2 tablespoons unsalted butter 3 garlic cloves, minced 1 1/2 cups Arborio rice Read on! →
Warm & Crispy Chevre with Carrot-Almond Salad
There’s something about the competitive nature of professional cooking that turns me off. Sure, I held my own though years of smack-talk and innuendo in restaurant kitchens, yelling and flying food, and burns worn like badges of honor, but none Read on! →
Pork Schnitzel with Greens, Spaetzle & Meyer Lemon Brown Butter
I might be a romantic, but I have no love for Valentine’s Day. Years of February 14ths spent in restaurant kitchens ruined it for me forever. Mothers Day brunch is no cakewalk either, but Valentine’s Day is hands-down the worst day to Read on! →
Cauliflower Steaks with Fried Caper Vinaigrette
1 large head cauliflower olive il salt & pepper 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 cup olive oil 1 1/2 tablespoons small capers in brine, drained 2 tablespoons chopped fresh flat-leaf parsley Preheat oven Read on! →
Sweet Potato and Kale Soup with Tiny Meatballs
1 Tbsp. extra-virgin olive oil 1/2 cup finely chopped onion 2 large sweet potatoes, or several small ones, peeled and diced 2 garlic cloves, minced 1 tsp. chopped fresh rosemary leaves 1 1/2 lb. kale, washed, dried, and chopped into Read on! →
Cauliflower & Bacon Strozzapreti
Twine, butterflies, quill pens, little worms, wheels, snails shells, little ears, angel hair, twins, radiators, cocks’ combs, shoestrings, little tongues, wood knots, little sparrows, rifles, and priest-stranglers. An accounting of the goods and customers in a post-apocalyptic rag and bone Read on! →
Fennel Gratin
Anise Dreams There are moments in life where you have a sudden realization that you are living what had once been your wildest dreams. Such was my thought as I stood over Stephanie, who crouched over the row of fennel, Read on! →
Melted Garlic & Mushroom Ragu with Polenta
1 bulb green garlic, minced 8 oz. mixed mushrooms, sliced 2 cloves garlic, minced 1 onion, slivered olive oil salt and pepper 1 splash wine–red or white (whatever you’re drinking) 1 pot polenta, cooked according to package directions Heat olive Read on! →
Cottage Fries with Peppers and Onions
1 pound new potatoes 1 onion, slivered 1 clove garlic, minced 1/2 pound crimini mushrooms, sliced (optional) 1 pepper, julienned olive oil salt and pepper Boil potatoes whole until just tender. Let cool and cut into 2″ pieces. Heat olive Read on! →
Turnip Gratin
2 tablespoons unsalted butter 2 1/2 pounds medium turnips, trimmed and left unpeeled 1 tablespoon chopped thyme 1/2 tablespoon chopped savory 1 1/2 teaspoons kosher salt Rounded 1/8 teaspoon cayenne 1 cup heavy cream 1 cup grated Parmigiano-Reggiano reheat oven Read on! →
Rustic Cabbage Soup
1 small green cabbage 3 quarts of water 2 to 3 tablespoons butter 1 large leek, white part only, quartered lengthwise, chopped, and rinsed 1 hefty Yukon Gold or russet potato, peeled and roughly cubed Sea salt and freshly ground Read on! →
Shrimp & Mushroom Stuffed Peppers
4 sweet peppers, cut in half lengthwise and seeds removed (or one eggplant, cut in half lengthwise and flesh scooped out and diced) 1/2 pound mushrooms, washed and sliced 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced Read on! →
Winter Squash & Tomato Laksa
1 small winter squash or pumpkin 5 small dried chiles 4 cloves garlic 4″ piece of ginger 2 stalks lemongrass 6 kaffir lime leaves 5-6 stalks cilantro large handful cinantro leaves vegetable oil 2 c. chicken or vegetable stock 1 Read on! →
Walnut-Blue Cheese Toasts
4 Tbs. butter, softened 1/3 c. crumbled Veldhuizen Bosque Blue cheese 1/4 c. toasted wanuts, chopped baguette slices Combine butter, blue cheese, and walnuts, mashing with a fork to combine thoroughly. Spread onto baguette slices and toast in oven at Read on! →
Root Vegetable Hash with Parsley Pesto & Pork
Pesto * 2 cups (packed) fresh Italian parsley leaves (from 2 bunches) * 1/4 cup extra-virgin olive oil * 2 tablespoons pine nuts, toasted * 2 tablespoons fresh lemon juice * 2 tablespoons water Read on! →
Pancetta & Sesame-Fried Turnips
* 16 very thin pancetta slices (Italian bacon; about one 3-ounce package) * 2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges * 1 large egg * 1 1/2 cups sesame Read on! →
Scallop Squash & Mushroom Lasagna
1/4 cup (1/2 stick) unsalted butter 2 1/2 cups chopped onions 1/2 pound mixed crimini and oyster mushrooms, sliced (about 3 cups) 1 pounds white scallop or other summer squash, grated 1/2 c vegetable or chicken stock 4 cups basic Read on! →
Apple-Fig Compote
1/3 cup fig preserves 1 (3- by 1/2-inch) strip lemon zest, thinly sliced lengthwise 1 (3- by 1/2-inch) strip orange zest, thinly sliced lengthwise 1 tablespoon fresh lemon juice 2 tablespoons fresh orange juice 3 tablespoons sugar 2 apples, peeled and cut into 1/4-inch dice Simmer preserves, zests, juices, sugar, Read on! →
Parmesan-Balsamic Vinaigrette
1 garlic clove 1/2 teaspoon salt 2 tablespoons balsamic vinegar 1 teaspoon fresh lemon juice 3 tablespoons minced fresh basil 1/2 oz parmesan, finely grated (1/4 cup) 1/4 teaspoon black pepper 1/2 cup olive oil Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, Read on! →
Pumpkin Ginger Rice Pudding
1/2 small pumpkin or 1 butternut squash, halved and seeded 1 tablespoon unsalted butter 2/3 cup plus 2 teaspoons granulated sugar 2/3 cup long-grain white rice 1/2 teaspoon salt 5 cups whole milk 8 large egg yolks 1 teaspoon vanilla Read on! →
Quick Pickled Radishes
1 bunch radishes, quartered 3 tablespoons rice vinegar (not seasoned) 2 tablespoons sugar 1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon) Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes. Drain in Read on! →
Thai Green Curry with Pumpkin and Basil
(courtesy Jam at Thai Fresh) 2 Tbs. green curry paste 2 cans coconut milk (do not shake) 1 coconut milk can can water 1 Tbs fish sauce (or to taste) ½ small pumpkin, peeled and cut into chunks 1 pound Read on! →
Roasted Pumpkin & Wild Rice Salad
1 pumpkin (or other winter squash), peeled and cut into 1-inch cubes extra-virgin olive oil sea salt 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered) 2 cups cooked wild rice* 1/3 cup pumpkin seeds Read on! →
Spiced Pumpkin Pancakes
1 1/4 cups unbleached all purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1 1/4 teaspoons pumpkin pie spice 3/4 teaspoon salt 1 1/3 cups whole milk 3/4 cup pumpkin puree (roast or steam, then puree in food processor Read on! →
Spicy Pumpkin and Split Pea Soup
1/4 tsp saffron threads 10 cups (2 1/2 quarts) chicken broth 1 1/4 cups dried yellow split peas 1 large onion, chopped 1 tbsp olive oil 1 tsp ground cinnamon 1/4 tsp ground ginger 6 cups peeled, seeded and cubed Read on! →
Fettucine with Pumpkin, Shiitakes & Mascarpone
4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash 1 1/2 tablespoons olive oil 4 1/2 cups chicken stock 1 cup mascarpone cheese 1/2 teaspoon ground cinnamon 1/4 cup (1/2 stick) butter 12 ounces shiitake mushrooms, stemmed, Read on! →
Grilled Ciabatta with Full Quiver Bacon & Mozzarella
• 1 loaf of ciabatta bread • 4 slices bacon • zest of 2 lemons • 8 oz. Full Quiver Mozzarella • 4 stems of fresh rosemary • 1 clove of garlic • extra virgin olive oil • 3 Read on! →
Garlic Scape Pesto
1 bunch garlic scapes, top flowery part removed, cut into ¼-inch slices 1/3 cup pecans ¾ cup olive oil ¼-1/2 cup grated parmesan ½ teaspoon salt black pepper to taste Place scapes and walnuts in the bowl of a food Read on! →
Open-Face Butter & Radish Sandwiches
Radishes, trimmed Unsalted grass fed butter, room temperature 1/4″-1/2″ thick diagonal slices baguette Maldon sea salt or coarse kosher salt Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain Read on! →
Mushroom & Leek Soup with Herb Cream
1/2 cup heavy cream 3 teaspoons fresh herbs, chopped 6 tablespoons (3/4 stick) unsalted butter 2 pounds crimini mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups) 3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 Read on! →
Kale Pesto
1 bunch fresh kale 3 cloves garlic or 3 garlic scapes 1/3 cup pecans, toasted 1/2 cup grated parmesan 1/4 cup extra virgin olive oil 2/3 cup ricotta (optional) Place kale, garlic and pecans in a food processor fitted Read on! →
Turnip Gratin
2 tablespoons unsalted butter 2 1/2 pounds medium turnips, trimmed and left unpeeled 1 tablespoon chopped thyme 1/2 tablespoon chopped savory 1 1/2 teaspoons kosher salt Rounded 1/8 teaspoon cayenne 1 cup heavy cream 1 cup grated parmesan Preheat oven Read on! →
Green Beans with Lemon and Pecans
1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces 1/4 cup pecans, toasted 2 tablespoons finely chopped fresh flat-leaf parsley 1 1/2 teaspoons finely grated fresh lemon zest 4 teaspoons extra-virgin olive oil Cook beans in a 4-quart Read on! →
Fig & Onion Bruschetta
Figs: 1 cup fresh figs, stemmed, halved 1 cup boiling water 3/4 cup dry red wine 2 tablespoons sugar 1 small bay leaf 1/8 teaspoon coarse kosher salt 1 teaspoon red wine vinegar Onion: 1 1/2 teaspoons butter 1 1/2 Read on! →
Shaved Vegetable Salad with Fennel-Citrus Dressing
Stumped on how to use up those big, beautiful fennel fronds in your bushel? Whisk chopped fronds into a light vinaigrette for this fresh and summery salad, perfect for a light dinner on the porch. If fennel is out of Read on! →
Halloumi & Tomato Salad with Garlic Herb Oil
Incredibly versatile with a pleasant bit of tang halloumi cheese is the perfect grilling and pairs deliciously with fresh summer produce. This simple salad will be on repeat in your kitchen all summer long with its bright and garlicky herb Read on! →
Lemon Blueberry Pound Cake
Summer is high season for blueberries and this lemon blueberry pound cake made with Greek yogurt is the perfect way to indulge! Of course that is if you don’t eat all the blueberries first. Greek Yogurt Lemon Blueberry Pound Cake Read on! →
Artichokes 411
Fresh artichokes are so tasty but can be a little intimidating to cook with. Have no fear! The artichoke is easy to prepare as long as you know how to go about it. We are showing you the easiest ways Read on! →
Roasted Carrot Fries with Grapefruit Tzatziki
Have we mentioned our love for roasting vegetables? Yes? Well, this time we are pairing our vegetables with a delicious grapefruit tzatziki sauce with a little chefs help. Roasting carrots is the best way to bring out the flavors Read on! →
Late Summer Veggie Chowder
Recipe and Photo by Haley Bahm of Soul + Spoon This recipe is our sweet farewell to Summer and a cozy hello to Fall’s more-than-welcomed cooler temperatures. Minimal effort and maximum richness makes this a breezy weeknight meal the whole family can Read on! →
Summer Verde Enchiladas
This lightened up take on a traditional Tex-Mex comfort dish will satisfy any queso craving without leaving you feeling sluggish and lethargic afterwards. Whether you use real cheese or and almond-based cheese (to make the dish vegan) makes no difference, and Read on! →