Tag Archive for: fall

Kale and Potato Hash

Kale and Potato Hash 3/4 pound potatoes, cut into 3/4-inch chunks Kosher salt and freshly ground black pepper 3 tablespoons vegetable or canola oil, divided 12 medium brussels sprouts, finely sliced (about 1 1/2 cups) 2 cups chopped, tightly…

Colorful Beet Salad with Quinoa, Carrots and Spinach

Salad ½ cup uncooked quinoa, rinsed 1 cup frozen organic edamame ⅓ cup slivered almonds or pepitas (green pumpkin seeds) 1 medium raw beet, peeled 1 medium-to-large carrot (or 1 additional medium beet), peeled 2 cups packed baby spinach…

Crispy Baked White Sweet Potato Fries

Crispy Baked White Sweet Potato Fries Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries. Corn starch. A big sprinkle's worth. …

Braised Apples and Cabbage

1 large red or green cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips 2 tablespoons canola oil2 tablespoons canola oil 1 small onion, thinly sliced 2 tart apples, peeled, cored and sliced About 1/3 cup balsamic…

Cranberry Cobbler

1 cup cranberries partially thawed if frozen ⅓ cup plus 2 tablespoons sugar 1 cup all purpose flour 5 tablespoon unsalted butter 1 teaspoon vanilla extract 1 teaspoon baking powder 1 pinch salt ½ cup milk 1 egg Preheat oven to…

Pickled Watermelon Radishes

Pickled Watermelon Radishes 1 to 2 watermelon radishes 1/2 cup distilled white vinegar 1/2 cup water 1 teaspoon kosher salt 1 teaspoon sugar 2 cloves garlic, peeled 1/2 teaspoon peppercorns, lightly crushed Wash your watermelon radishes…

Honey Glazed Parsnips and Carrots

Honey Glazed Parsnips and Carrots 1 pound carrots 1 pound parsnips 2–3 tbsp olive oil Few thyme sprigs 1 cinnamon stick, broken in two 3 star anise Sea salt and freshly ground black pepper 1–2 tbsp  honey Splash of water Few…

Fresh Broccoli Salad

½ pound bacon (chopped into very small pieces (about ¾ cup cooked)) 2 heads fresh broccoli (cut into bite sized pieces with stems discarded (I had about 10 cups)) ½ red onion (sliced thin) ¾ cup raisins (I used half raisins, half dried…

Brussels Sprouts with Pancetta

1 ½ cups fresh bread crumbs 2 teaspoons thyme leaves 6 tablespoons extra virgin olive oil 4 tablespoons unsalted butter 2 pounds brussels sprouts, washed and trimmed (cut larger ones in two)  Salt and pepper 6 ounces…

Bosc Pear Crumble

5-6 ripe Bosc Pears 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/8 tsp. ground cardamom 1 stick butter, 1/4 lb: 1/4 cup brown sugar 1/3 cup white sugar 1-1/2 cups of chopped pecans 1/2 cup rolled…

Breakfast Skillet with Mushrooms, Peppers, Eggs, Onions/Chives

2 large eggs 1 small potato, cooked and diced 4 baby portobello mushrooms, sliced 3 Tb chopped red onion or chives 2 Tb chopped sweet pepper 1 heaping cup of baby spinach canola oil salt and pepper INSTRUCTIONS …

Tuscan Bean, Escarole and Potato Soup

  1 large bunch escarole 2 pounds red-skinned potatoes 1 medium onion (yellow or white) 3 tablespoons olive oil 3 cloves garlic 2 quarts vegetable stock 1 bay leaf rind of a Romano cheese triangle (plus…