Recipes

Recipes
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Brussels Sprouts seasoned with Pantry Condiments

Brussels Sprouts seasoned with Pantry Condiments

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If you don't normally like Brussels sprouts, this tasty recipe might change your mind.

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Skillet Corn Bread with Sage and Onions for Thanksgiving

Skillet Corn Bread with Sage and Onions for Thanksgiving

This savory cornbread is a delicious addition to your Thanksgiving feast, whether it is in your breadbasket, or made into a superb stuffing with some fresh sage from your garden..

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Baked Red Cabbage with Spices

Baked Red Cabbage with Spices

Mid-Eastern Mediterranean spices give this fall side dish an interesting flavor.

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Herbed Three Bean Salad with Tangy Vinaigrette

Herbed Three Bean Salad with Tangy Vinaigrette

Herbed Three Bean Salad is a traditional favorite prepared with fresh green beans, and canned kidney and garbanzo beans. This version is elevated to new heights with the addition of fresh savory and marjoram, diced celery and onion, and dressed with a little olive oil and vinegar.

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Baked Sweet Potatoes with Horseradish

Baked Sweet Potatoes with Horseradish

Both horseradish and sweet potatoes are crops that are better harvested after the first frost. Although rich, this savory recipe combining two seasonal root vegetables is outstanding--try it and see!

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Chard Baked with Parmesan Cheese

Chard Baked with Parmesan Cheese

Chard is much loved in Italy, particularly Tuscany, where this is a classic dish.

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Fried Green Tomatoes

Fried Green Tomatoes

This Southern-inspired dish is beloved by folks who live south of the Mason-Dixon line. Although these are usually prepared in the summer months when tomatoes are in the pre-ripening stage, fall is a great time to enjoy the last of the harvest.

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Three Sisters Saute

Three Sisters Saute

Here is a dish to enjoy right now! Squash, beans, and corn are crops that are often grown together in the southwestern U.S. and are commonly referred to by Native Americans as the three sisters. This sauté is easy to make and the measurements do not need to be exact. Sometimes, I might not have a bell pepper, other times I might add a ripe tomato, finely chopped. If you do not like cilantro, substitute fresh basil, or Italian flat-leaved parsley combined with some Italian oregano. The roasted chiles add a wonderful flavor—if they are not hot—add serranos or jalapenos for heat according to taste.

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Fried Squash Blossoms

Fried Squash Blossoms

The golden orange blossoms from these annual vegetable plants are a summertime treat. The blooms of all types of squash--zucchini, yellow crookneck, patty pan, winter squash, and even pumpkin--can be used, though they do vary a little in size and time of bloom. Squash blossoms taste vegetable-like, slightly of raw squash, with a vague flowery smell. They are an Italian specialty when stuffed with cheese and fried in a light egg batter, or they can also be stuffed and baked. They are delicious sautéed at the last minute with squash dishes, eaten alone, or tossed with pasta. Squash blossoms can be cut into chiffonade or used whole and added to egg dishes, stir fries, soups, vegetables, and salads.

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Oven-Roasted Winter Squash with Garlic and Sage

Oven-Roasted Winter Squash with Garlic and Sage

Use whichever winter squash you prefer. Some of my favorites are Sweet Dumpling, Delicata, Blue Hubbard, Carnival, acorn, and butternut; I usually use two different types for this dish. This is so simple and oh-so-good.

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Leeks Braised in Red Wine

Leeks Braised in Red Wine

This colorful dish may be served hot, cold, or at room temperature.

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New Potatoes with Chervil Vinaigrette

New Potatoes with Chervil Vinaigrette

New potatoes are potatoes that are harvested early, when they are small and especially delicious. Try them in this simple recipe for a tasty side dish.

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Turkish Stuffed Peppers

Turkish Stuffed Peppers

A robust Middle Eastern mixture of rice, dried apricots, currants, and nuts seasoned with aromatics is packed into a colorful assortment of peppers.

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Broccoli with Garlic and Hot Peppers

Broccoli with Garlic and Hot Peppers

Red pepper, garlic, and lime juice add a spicy, citrusy kick to fresh broccoli.

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Tabbouleh with Mint

Tabbouleh with Mint

This is a traditional-style Middle Eastern tabbouleh with the added flavors of garbanzos, pine nuts, and currants.

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Asian Slaw

Asian Slaw

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Tired of coleslaw? Here's a fresh take on that familiar dish.

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Kohlrabi and Carrot Salad

Kohlrabi and Carrot Salad

Using the full amount of cayenne makes this Vietnamese salad quite spicy. If you really like things hot, add the shredded chile as well.

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Oven-Roasted Whole Tomatoes

Oven-Roasted Whole Tomatoes

This is a very flexible recipe. You can roast the tomatoes until they are the consistency you prefer.

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Rapid-Roasted Tomatoes

Rapid-Roasted Tomatoes

Cooked this way, tomatoes are juicy and make a great quick, chunky tomato sauce.

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Slow-Roasted Tomatoes

Get the basic recipe for slow-roasted tomatoes and intensify the flavor of your homegrown produce.

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