Adapted from Martha Stewart, July 2009
: Serves 6
Quick Pickled Radishes
2/3 cup red-wine vinegar
1/2 cup sugar
2 bunches red radishes (about 6 ounces), ends trimmed, thinly sliced
In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir t
Cream of Asparagus soup
This soup is incredibly easy and quick to make. It pairs well with homemade croutons, and is a lovely way to use fresh asparagus!
Zesty Kale Two Ways and Fontina Mac & Cheese
(From Laura Werlin’s Mac & Cheese, Please! 50 Super Cheesy Recipes, Andrews McMeelâ Publishing, LLC)
Kale seems to have become the vegetable of the moment, which is good news for kale lovers like me. In this mac & cheese, the hea
Spring Salad with Citrus Vinaigrette
Recipe adapted from Chef Sven Mede managing Chef at Catch
Ingredients for the Salad:
1 bunch Red Frill Mustard
1 bunch Purple Mizuna
6 oz Arugula
4 oz Miners lettuce
2 each Green asparagus, washed and 2″ ends cut off¨
Inspired by my mother in law's roasted peppers, i decided to make some for us the following day. ALl you need is a good, fresh, italian bread and you got yourself some lunch!
3 large red peppers (about 1.5lbs)
3 garlic cloves, m
Beef, onion and beer stew
From Tender, by Nigel Slater.
Butter1 1/2 lbs. stew beef2 lg. onionsfew sprigs of thyme2 tbsp. flour1 1/2 bottles beer, or 2 sm. trappist bottles2 or 3 bay leaves
for applesauce:5-6 apples- tarter the betterbutterlittle bit of sugardash
From Tender, by Nigel Slater.
Makes 6-8 fritters.
3/4 lb. carrotsmed. onion1 clove garlic, crushed1/2 cup cream1 egggrated cheese- whatever you like, 3 heaping tbsps.Cilantro leaves- roughly chopped1 tbsp. flourolive oil for frying
Grilled Eggplant and creamed feta
From Tender, by Nigel Slater
Can be used as a starter or a main dish. Serves 2.
2 med. eggplantsfeta cheese- 8 oz.Yogurt- 8 oz. Chopped basil, parsley and mint- 1 tbsp of eacholive oilwarm flatbreads
Slice eggplant lengthways into 5 or 6 long
Smoky eggplant with a bright dressing
Good side dish to eat with cold, roast meats. From Tender by Nigel Slater
large eggplantolive oilparsley- good handfulmint- 6 sprigsbasil- handful2 cloves garlic, crushed1 tbsp. dijon mustard2 tbsp. capers6 tbsp. olive oil2 tbsp. lemon juice
From Moosewood Cookbook
2 lg. potatoes, cooked and mashed1 cup minced onion2-4 cloves, crushed garlic1/2 tsp fresh grated ginger1/2 tsp mustard seeds1/2 tsp ground coriander1/2 cup diced carrots, cooked until tender1/2 cup cooked green peas1 tsp sal
Sweet Potato, Eggplant and Spinach Madras Curry
1 large sweet potato, cut into 1 in. cubes1 large eggplant, cut into 1 in. cubes1/2 lb. of spinach, blanched, dried and chopped1 heaped Tblsp cumin seeds2 large cloves garlic, finely chopped1 Tblsp Madras Sambar Powder (buy or make your own) or
Spinach, Mustard Greens and Potato Soup
4 tbls oilve oil 1 medium onion 1-2 lbs potatoes, cut into 1 in. chunks 8 cups water (or 4 cups stock, 4 cups water) 4 garlic cloves, minced 1 bunch of mustard greens, coarsely chopped 1 bunch of spinach, coarsely chopped Salt and Peppe
Kale Squash Soup
Feel free to beef up the ingredients. Just about any fall vegetable would be good in this soup.
Squash, peeled and cut into 1 inch cubes Onion, chopped Some sort of grain – barley, rice, pasta, etc Stock – enough to cover all ing
Cabbage Soup- 3 ways
Green Cabbage- Savoy, Napa or green4 tblsp butterlg. onion2 tblsp brown sugar1/4 tsp. allspice5 cups stockfresh squeezed lemon juice, or white wine or rice vinegar to tastesalt and pepper to taste
Core and shred cabbage. Heat butter or oil in soup p