A recipe for a fall harvest curry salad with cauliflower, nutty quinoa, lentils, chard, cilantro, and roasted pumpkin seeds. I’m so glad I live in a world where there are Octobers. – L.M. Montgomery, Anne of Green Gables I’ve been watching the tables groan under the weight of the piled produce at the market and […]
Side Dishes
Beet and Root Vegetable Tian with Apple Cider Reduction
A seasonal side dish recipe for a beet and root vegetable tian with shallots and thyme, drizzled with an apple cider reduction. My sister-in-law showed up to Thanksgiving with a Dutch oven full of root vegetables and a car seat containing a dark-haired beauty I would like to adopt as my own. Since I can’t […]
Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese
A recipe for a market-inspired salad with baby arugula, fresh herbs, fennel, quinoa, roasted golden beets all topped with oozing balls of fried goat cheese. We approach the market tentatively in the fall. The number of vendors dwindles each week, and it’s difficult to know when to expect them to disappear completely until spring. The […]
Chinese Napa Cabbage Salad with Almonds
A recipe for Chinese-style Napa cabbage slaw with two types of cabbage, plenty of green onions, cucumbers, and sliced almonds. I won’t judge if you choose to add crushed instant ramen noodles, either. We stood at the back door, watching the sky go from blue to grey. The trees bowed towards the grass, green leaves […]
Watermelon Radish and Arugula Salad with Citrus Vinaigrette
This springtime salad recipe is made up of thin slices of bright pink watermelon radishes, marinated in blood orange vinaigrette and tossed with fresh arugula , cilantro, avocado, and a sprinkling of salty feta. I stepped lightly through the spongy grass, picking up each foot carefully and placing it gingerly, testing how the earth will […]
