Butternut Squash and Swiss Chard Lasagne
This is one of those meals that’s savory and satisfying the first time around, even better as leftovers, and just as phenomenal baked after a long hibernation in the freezer. It’s an ideal weekend project: double (or triple) the recipe…
Roasted Turnip and Grain Salad
Serves 4 as a side. Ingredients 2 medium Purple Top or Scarlet Queen turnips, plus their greens (or a handful of radish greens or Asian spring mix) 1 small onion 1 cup pearled barley (or quinoa, if eating gluten free)…
Roasted Squash and Kale Salad
This is a fall salad of the best sort—sturdy roots, the first of the hearty winter squash, and the delicious genius of roasted kale. Serve warm or at room temp; it won’t last long either way. (And neither did anything…
Fridge Pickles with Fennel and Mustard Seeds
I remember pickling day at Grandma’s house, and I loved having the pickles on hand for months afterward. But. Isn’t it nice to have a quick alternative—we’re talking 5-minutes-quick—when you really want pickles right now and you don’t have the…
Zucchini Malfatti with Stewed Tomato
These rustic Italian dumplings are called malfatti, which literally translates as “badly made”—thus giving us permission to be very imperfect cooks. Whip up a loose dough, lob a spoonful in a mound of flour, and drop it in the pot….
Kale Pesto Potato Salad
This was a contribution at our member potluck on June 1. It’s a great way to use up excess greens. As a substitute for kale in the pesto, you could use the tops from radish, turnips, or beets. You could…
Rainbow Kale Salad with Lentils
This is how we used up the last of our red Russian kale that had actually, quite literally, turned red in the last frost of spring. The result was a rainbow of a salad—yellow flecks of lemon zest, spots of…
Sesame Noodles with Bok Choy
This is the perfect dish to pack with the power of raw greens. Because you’re slicing the leaves so thinly, you can get away with serving raw the heartier greens that you’d normally feel compelled to cook before eating. Their…
Roasted Broccoli Salad with Lemon and Pistachio
We’re still in that flash-pan weather zone between winter and summer, when the sun teases us all day but the cold rises with the dark. The vegetable garden is balanced at this threshold as well, still growing those hearty winter…
Winter Root Salad Dressed with Citrus and Ginger
When roots are roasted, their delicate flavors of fruit and spice mellow as the sugars caramelize. Roots eaten raw, however, are an entirely different taste experience: each vegetable maintains the integrity of its textural crispness and bright flavor, and as…
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