WARM RADICCHIO AND PUMPKIN SALAD
The bitterness of radicchio is offset by the innate sweetness of apple and pumpkin. The prosciutto provides that lasting and pleasant saltiness characteristic of cured meats. While you can certainly serve small portions of this salad as an appetizer before a larger meal, I find that it’s filling enough to stand on its own as […]
CUCUMBER SALAD WITH DILL AND KEFIR
In July and August, our farmers market blooms with cucumbers of all kinds: sweet English cucumbers, creamy-fleshed Dragon’s Egg, and squat, prickly-skinned lemon cucumbers. While any cucumber works in this salad, I tend to favor Armenian cucumbers with their twisted, serpentine coils. Armenian cucumbers can reach a yard long if you let them, but they’re […]
Cinnamon Beef Noodle Soup
Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so cut your own stew meat from a boneless chuck roast or two 3/4-inch-thick chuck steaks. SERVES 6 TO 8 INGREDIENTS 1 tsp. peanut or vegetable oil 3 cinnamon sticks (about 3 inches each) 6 scallions, cut into 11/2-inch pieces […]
ROASTED TOMATO SALAD WITH MINT
Roasting heightens the flavor of tomatoes, allowing them to develop both their sweetness and their acidity. I tend to favor Sungold tomatoes for eating out of hand and for roasting in this salad. Upon first glance, the Sungold looks like an anemic orange version of the cherry tomato. I often see shoppers pass over them […]
Thai Hot And Sour Shrimp Soup
Chile paste, made from ground red chiles, garlic, and vinegar, is sold in Asian markets and some supermarkets. YIELDS ABOUT 8 CUPS; SERVES 4 INGREDIENTS 1 Tbs. vegetable oil 1 tsp. finely chopped garlic 1/2 tsp. chile paste 1/2 tsp. crushed red pepper flakes 3 thin slices fresh or frozen galangal (or 2 thin […]
GARDEN TRIMMING SALAD WITH LEMON HERB VINAIGRETTE
In summertime I spend many afternoons hunched over the roots and shoots in our small bed at the community garden. High in the Rockies, my garden enjoys only 60 days of growth between frosts, so I cherish every little bit I can coax from the cold, dark mountain soil. Such limited time leaves me with […]
Winter Vegetable Soup With Coconut Milk And Pears
Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture. YIELDS ABOUT 8 CUPS; SERVES 6 TO 8 INGREDIENTS 3 Tbs. unsalted butter 1 1/2 cups thinly sliced onion 1 cup medium-diced carrot 1 cup medium-diced parsnip 1 cup medium-diced turnip 1 cup medium-diced parsley root or celery […]
SIMPLE GREEN SALAD WITH BUTTERMILK HERB DRESSING
Buttermilk, sharp and sour, provides a beautiful acidity to this simple salad. I like to whisk in fresh herbs snipped from the little pots that sit on the railing of my porch: chive, parsley, dill, and chervil. An egg yolk helps to emulsify the oil and buttermilk while also adding a luxurious creaminess to the […]
PEA AND RADISH SALAD WITH YOGURT CHIVE DRESSING
The early months of spring bring sweet English peas and brilliantly colored radishes to our farmers market, and our garden also teems with the little vegetables. The two pair together nicely—the bitter crisp bite of radishes offsetting the gentle, soft sweetness of peas. Late in the evenings, when the spring air takes a chill, I […]
Curried Zucchini Soup
Garnish this soup with a swirl of crème fraîche or sour cream flavored with lime juice and zest. YIELDS 8 CUPS; SERVES 6 TO 8 AS A FIRST COURSE INGREDIENTS 6 Tbs. olive oil 5 zucchini (about 2 lb. total), trimmed and sliced into half-moons 3 medium onions (about 1 lb. total), peeled and […]