This is a tasty and visually striking combination of tangy, spicy, and sweet. You can substitute a bit here (tangerines and cranberries come to mind...) but be sure to taste and make sure the flavors balance.
This dessert couldn't be easier or more delicious. Experiment with the proportions to find a level of richness and sweetness that works for you. Mixing in a blender or food processor, or with a handheld stick blender, will make for the smoothest "pudding," but stirring with a fork will certainly also work. Whipped cream on top never hurts.
2 parts roasted winter squash puree
1 part unsalted melted butter, cream, or half-and-half
1 part honey or dark maple syrup
Pinch of salt
Cinnamon, nutmeg, ginger or pie spice (optional)
Combine well and adjust ingredients to taste.
A perfect fall dish - warm, filling, and so delicious. The sweetness of the squash is offset by the richness of the sausage and ricotta, the slight crunch of carrots and celery, and little bursts of tart cranberries. Make it with acorn or other smallish squash and give each person a half for a whole meal, or use a big butternut and serve alongside roast chicken and Brussels sprouts or a kale salad. The filling also makes an excellent gluten-free substitute for stuffing, come Thanksgiving!
This is a delicious, simple use for fennel and a great dish for a potluck! Add pasta and leftover diced chicken to make it a meal, or serve as a side along with a burger or pork chop. Like leeks, fennel tends to get dirt in between its layers. We usually slice it in half, then peel off the first few leaves and rinse, then slice them thinly. You can also quarter it and run under water to clean, then slice. Larger bulbs will have a slightly woody core that you may want to remove and either slice separately or discard.
Makes about 4 cups
1 medium fennel bulb (reserve a few fronds for garnish)
2-3 tomatoes (a mixture of colors looks nice)
1 small handful basil leaves
salt and pepper to taste
Slice the fennel as thinly as you can. Chop the tomato into small, bite-sized pieces. Stack the leaves of basil and cut into strips. Toss together with a few good pinches of salt and a dash or two of lemon juice and olive oil. Let stand for 10 minutes or so to draw the juices out of the tomatoes, then toss again. Add cooked pasta, diced cooked meat, white beans or chickpeas, if desired. Garnish with fennel fronds, and enjoy!
Brined pickles are easy to make, delicious, and good for you. The fermentation process increases vitamins and healthful enzymes, and they're probiotic, too!
Cucumbers with dill are the most traditional pickle in the US, but nearly any vegetable and herb mixture will work. (Ripe tomatoes are too soft, and I wouldn't try raw potatoes, but we've had good success with every other veggie we've tried so far.)
This is more of a method than a recipe, as you’ll see. We have some variation of this a few nights a week. If you don’t want meat, you can use your favorite substitute - creamy beans are a nice one. Some folks prefer to chop everything ahead of time, which is especially important if you don’t have a lot of experience with cooking. I find it faster to chop as I go, but I’ve done this a lot and have a good sense of how long each part will take and how well-done my family likes each of their vegetables. Try to keep everything about the same size to ensure even cooking. With each veggie addition, cook until they’re close but not quite done.
This is Jeremy's favorite way to do broccoli. It's adapted from a Cook's Illustrated recipe, which called for sugar and salt - we like our version better.
This is a dish we came up with after making a giant batch of beet chips, when we had three bunches' worth of beet greens in the fridge. That quantity of greens isn't necessary, but you'll be surprised at how much they cook down. Like most of our dishes, this one is flexible and forgiving - substitute Swiss chard or spinach for the beet greens, or heartier greens like kale or broccoli raab if you cook them a bit longer. You could also add in a zucchini or diced eggplant, use a different kind of meat, or leave the meat out altogether. This would also be good on penne or other pasta instead of rice.
I was the kind of kid who loved sour candies (and still do), so I like rhubarb straight up, raw - especially early in the season and fresh off the plant. But if you aren't so into sour, or if you've got older, more intense, stringier stalks - or if you just want a crazy-delicious dessert to share with friends - cooking it with a bit of maple does the trick.
(Don't forget that the leaves of rhubarb are poisonous - only use the stalks!)
These are grain-free, have no added sugar, mix up quick, and keep both big and little bellies full for a nice long time. We often have them for breakfast with butter and maple syrup or blueberry jam, but with a pinch more salt and some garlic they make a nice side to a roast chicken (we always roast a squash and a head of garlic alongside our chicken, so that makes it pretty easy). Mashed sweet potatoes can be subbed here with good results.