I created this delicate slaw to showcase the vegetables — curlicue pea shoots, tender carrots, spicy arugula, and fresh herbs—that mark the arrival of spring.
Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette
April 25, 2011 by Leave a Comment
Orange-Maple Roasted Sweet Potatoes
January 25, 2011 by Leave a Comment
Serves 4 2 pounds sweet potatoes (3 to 4 medium), peeled, halved lengthwise, and cut into 3-inch wedges 4 tablespoons unsalted butter, melted 2 tablespoons olive oil 1/4 cup maple syrup Juice of 1 orange Leaves from 6 to 7 fresh thyme sprigs (about 2 tablespoons) Sea salt and freshly ground black pepper to taste […]
Rosemary Caramelized Parsnips
November 9, 2010 by Leave a Comment
At the Market we roast every vegetable you can imagine, (and some you might not) from radishes to cauliflower to beets to cabbage. Root vegetables, like these parsnips, are particularly popular, I think because the roasting makes root vegetables candy-sweet.
Turnip Apple Mash with Thyme
November 9, 2010 by Leave a Comment
In the fall and winter, I could eat rich, creamy, comforting sides like this one every day. Turnips tend to be bitter, so they really benefit from the sweetness of the apple.
Sweet Potato Buttermilk Biscuits
October 10, 2010 by 5 Comments
I give the method for baking a sweet potato in this recipe, but the truth is that leftover sweet potatoes, like Orange-Maple Roasted Sweet Potatoes, are invariably what inspire me to make these. In a perfect world, I eat them warm topped with maple Sweetened Butter.
Corn on the Cob Your Way
May 24, 2010 by Leave a Comment
In the South, a lot of people grow their own corn. It’s one of the first crops of early summer and one everyone looks foward to, like the first local peaches. When it’s fresh and in season, corn on the cob is just about everyone’s favorite side dish, and because it’s so easy to prepare, […]
Easy Applesauce
January 22, 2010 by 2 Comments
This spicy applesauce keeps in the refrigerator for up to 1 month
Spicy Squash and Corn Pudding with Roasted Tomato Vinaigrette
January 15, 2010 by Leave a Comment
This easy summer casserole is delicious as a side dish or as a light supper accompanied by grilled seasonal vegetables. Since the squash is sauteed just until crisp tender, the resulting dish has the appealing texture of garden-fresh squash. The cornmeal thickens the dish slightly and also adds a very mild, earthy flavor.
Cornbread
January 15, 2010 by Leave a Comment
This cornbread is used to make the Cornbread and Pumpkin Challah Stuffing with Dried Fruit
Cornbread and Pumpkin Challah Stuffing with Dried Fruit
January 15, 2010 by Leave a Comment
We add challah to the more traditional cornbread stuffing from the south. If you’re truly ambitious you can make a pumpkin challah but the typical one will taste just as wonderful.