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Brussels Sprouts seasoned with Pantry Condiments

cookinwithherbs, contributor | November 27th, 20111 comment

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

cookinwithherbs, contributor | November 23rd, 2011

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

cookinwithherbs, contributor | September 27th, 2011

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

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Herbed Three Bean Salad with Tangy Vinaigrette

cookinwithherbs, contributor | July 24th, 2011

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

cookinwithherbs, contributor | November 16th, 2010

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

cookinwithherbs, contributor | November 5th, 2010

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

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Fried Green Tomatoes

cookinwithherbs, contributor | October 31st, 2010

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

cookinwithherbs, contributor | September 9th, 2010

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

cookinwithherbs, contributor | August 26th, 2010

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

cookinwithherbs, contributor | November 24th, 2009

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

KitchenGardenerMag, archive | July 29th, 2009

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

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New Potatoes with Chervil Vinaigrette

KitchenGardenerMag, archive | March 19th, 2009

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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