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Pickled Red Onions
Yield: About 1 quartTo Make:Bring vinegar and honey to a simmer.Add water and pour over onions in a mason jar or other storage container.Cool at room temp for about an hour then refrigerate until...
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Chickpea and Apricot Salad
Yield: 4 appetizer saladsFor the Chickpeas:Soak chickpeas overnight in cold water.Drain chickpeas and place in large soup pot. Add all spices but salt.Fill pot with twice as much water as...
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Preserved Lemons
Yield: 6 LemonsTo Make:Just like any time we're preserving food, cleanliness has to be a top priority, because whatever is put in the jar will have the opportunity to grow. Don't let this freak you...
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Roasted Root Vegetables
ServingsUS Metric DescriptionRoot vegetables are to the cold seasons as basil and zucchini are to summer. This simple root vegetable dish is tasty, simple to make, and will last for days in the fridge....
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Roasted Beet Chop Salad
ServingsUS Metric DescriptionBeets and oranges are a classic pairing. This chop salad recipe brings them to life with aromatic spices and flavors like fennel and goat cheese. It's a great recipe for...
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Curried Pumpkin Hummus
Yield: 2 1/2 cups (20 oz)To Make:Add garlic, ginger, and the first portion of olive oil to a food processor and blend until a paste is formed.Scrape the sides of the food processor bowl with a rubber...
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Roasted Butternut Squash Risotto
Yield: 6 entree portionsTo Make:Preheat oven to 400 degrees.In a mixing bowl toss the squash with the first portion of olive oil, salt, and pepper so that the squash is evening coated.Spread the diced...
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Marinated Beet Salad with Arugula and Toasted Pecans
Yield: 4 SaladsTo Make:Remove the beet tops and set aside for later use. Place the beets on a sheet pan, uncovered, and roast in a 350 degree oven until a knife can be inserted into the center with...
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Spanish Style Tomato Sauce
Yield: About 4 cupsTo Make:1. Heat a large sauce pot over medium heat and add the olive oil. Allow the olive oil to heat until it appears to become a little thinner and starts to shimmer.2. Add the...
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Quinoa with Charred Brussels Sprouts, Pecans, and Goat Cheese
Yield: About 6 cupsTo Make:Bring the quinoa, water, and salt to a boil in a saucepan big enough to hold four times the volume of dry quinoa. Reduce to a low simmer, cover, and simmer for 10-15 minutes...
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Spiced-Wine Poached Pears
Yield: 4 PearsTo Make:Using the smallest pot that the pears will fit in without coming to the rim of the pot, heat the wine and brown sugar with the 4 spices. Simmer for 20 minutes.Add the pears and...
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