Make a quick apple chutney to enjoy with grilled meats or braised greens and rice. Dice 2 apples and combine in a saucepan with 1 Tbs water, 2 minced shallots, 2 tsp whole grain mustard, 1 Tbs white wine vinegar, a pinch of red pepper flakes, and 1 tsp honey. Cover and simmer until apples are tender and flavors have come together. Uncover and continue cooking until slightly thickened. Serve immediately or store covered in refrigerator for up to a week.
If you’ve never tried braised radishes, you’ll be thrilled to discover how delicious they are. Cut off radish greens and set aside, then quarter radishes lengthwise. Melt 1 Tbs butter in a medium skillet, add radishes and saute briefly. Meanwhile, wash and chop radish leaves. When radishes are slightly tender, add chopped greens, a splash of water or stock to the pot, and cover. Cook over low heat for another 5 minutes, then uncover and season to taste with salt and freshly ground pepper. Serve as a side dish or a simple luncheon with steamed rice.
Fall greens are a perfect addition to tender bean stews. Cook cannellini beans, red beans, or lentils with onions and garlic, and stir washed and chopped greens in at the end of the cooking time. Serve topped with grated parmesan and lots of crusty ciabatta for mopping up the pot likker (the delicious cooking liquid the vegetables create).
We love a sweet potato hash for fall. Saute sliced shallots in a large skillet in 2 Tbs olive oil until beginning to caramelize. Remove from skillet and add 1 pound peeled, sliced sweet potatoes. As potatoes become tender and begin to brown, fold in shallots. Season to taste with salt and pepper and serve with a fried egg on top.
We’re always on the lookout for tasty combos to wrap in lettuce leaves! Try ground chicken or tempeh and mushrooms, stir-fried with ginger, garlic, sliced shallots, toasted sesame oil, and a sprinkle of soy sauce. Add in a little cooked brown rice to feed a crowd. Serve in lettuce leaf cups with extra soy sauce for sprinkling.