I do have a tendency to obsess about certain foods during certain seasons – asparagus now, tomatoes in August, pumpkin in October – though roasted cauliflower seems to be more of a year-round obsession. It’s just that it’s so easy to prepare, and can be treated so many different ways: served with grated Pecorino Romano… Continue Reading
Category Archives: Vegetables & Sides
Cannellini in Fiasco: White Beans Cooked in a Ball Jar
It was an accident, really, that cannellini in fiasco even entered my life. During the frantic pace of the holidays, between baking apple cakes and wrapping jam jars in pretty paper, I saw a chef on our local cable news station demonstrating his technique for these beans, cooked in a giant Ball jar. Chef’s closing… Continue Reading
Maple-Carrot Puree with Pomegranate and Walnuts
This is probably not the best way to introduce a dish that really is worth making, but I have a problem with that filter, so here goes: The first time I made this, I bit into the carrot puree and thought, “Oh, congratulations. You made maple-carrot baby food.” Then I started wondering if babies could… Continue Reading
Corn Risotto
The beauty of risotto is its versatility. During the fall and winter, we make a version using roasted beets, or winter squash. In the spring, peas and asparagus with a squeeze of lemon does the trick. It can be made plain, or with any number of different vegetables, with chicken, seafood, beef, pork, lamb. Even… Continue Reading
Israeli Cous Cous with Roasted Sweet Potato and Collard Greens
On Tuesdays and Thursdays each week, my local Whole Foods store is kind enough to provide me large trash bags full of their vegetable compost – well, they’re actually providing it to my pigs, but the pigs haven’t learned to drive just yet, and someone has to handle the transport. The loot is wildly popular with the… Continue Reading