Archive for the ‘Side Dish’ Category

Holiday Chutney

November 5th, 2013 No Comments

      This should probably be labeled “Tart Super-Fruit Chutney” or “Antioxidant Chutney“.  Some of these tart fruits are not available right now unless you happen to have frozen them or dried them, but this gets our juices flowing for ways to use this northerly bounty next year.   Cranberries The cheeriest looking staple to your holiday table.  They are used also medicinally to treat UTI’s—their proanthocyanidin prevents the bacteria from latching to the urinary tract, and studies show

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Potatoes with Cumin (Aloo Jeera)

October 23rd, 2013 No Comments

  Aloo = Potato,   Jeera = Cumin  Aloo + Jeera = Yum   It’s been a while since I’ve had time to sit down and ramble on about food, I’ve been too busy catering.  It seems the more I cook the food the less I have time to write about it. We’re heading into a slowing-down time of year.  Late October and November are often overcast and drizzly, and the brilliant leaves are on their way out leaving dull

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White Beans with Grilled Peppers, Rosemary and Oregano

October 10th, 2013 No Comments

  I recently made this dish for a wedding I catered, and as I have been known to do I included something on a menu that I hadn’t exactly done before but it sounded like a good combination of ingredients.  Fortunately for everyone this assumption turned out to be true…I have never before seen a party eat beans with such gusto! A recipe was requested so this is an attempt to recreate the magic.     For the wedding I

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Balsamic Maple Walnuts

September 24th, 2013 3 Comments

  It’s time for a little image-tribute to the last days of summer and the radiant color of its bounty.  These are two photos from my friend David Cavagnaro of Pepperfield Project.  I never tire of looking at his pictures.  He photographs using only natural light, calling himself “stubbornly anti-technological” but the results are brilliant.     “We should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.” .

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Homestyle Tomato Soup

September 17th, 2013 No Comments

  A pile of ripe tomatoes and a drizzly day remind me of another soup we used to make in the deli.  This creamy tomato soup is simple and homey, and if it doesn’t bring up good childhood memories hopefully it will create warm fuzzy new ones.     This year I planted climbing beans next to the tomatoes so the tomatoes would benefit from the nitrogen fixing wonders of the leggy legumes, and they completely merged and intermingled on

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Savory Sweet Potato Pie

September 3rd, 2013 2 Comments

  Years ago we used to organize an all-day street festival called Live on Winnebago, and one of my roles was to feed the numerous bands that were playing during the day and night.  Many of them were on tour across the country or world, and that meant they depended on the venues to provide their meals.  Often the road food provided by venues is much less than amazing… so my goal was to give them road food d’bliss!  I served savory

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Scott’s Waldorf Slaw

August 20th, 2013 1 Comment

. Cabbage.  Magnificent.   This is an easy-to-make Waldorf-Coleslaw hybrid that Scott created and I love it.  The cabbage is already at Farmers Market and the early apples are coming in so it seemed like a perfect time to share this salad with you.   The dressing is sweet-tart and the curry powder is subtle but essential—-great for a warm summer’s day. Not bad for a fall day either.   . Such beauty!  I suppose summer does have a few

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Marinated Potato Salad

July 23rd, 2013 2 Comments

  Potato salad you can take to a picnic and not worry about the mayo.   I recently made this for an outdoor meal with 340 people.  It held up well and tasted even better after it rested for a few hours.  Because of the rainy spring and late plantings there weren’t many local potatoes ready yet so I added zucchini to bulk it up to the 14 gallons that I needed to make.  We’re just beginning the season where

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Dairy Free Lasagna with Cannelini

July 5th, 2013 1 Comment

. The idea is not to just find ways to substitute dairy, but to have a dish be whole and delicious on its own.  To make good food.   The role of ricotta in lasagna is to give some creaminess, some protein, and a mild flavor that will take on the surrounding strong flavors of the sauce.  Here we replace the ricotta with a puree of cannelini beans, leeks and nutritional yeast.  The goal is a fluffy, creamy, salty blend

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Cajun Tofu

June 18th, 2013 1 Comment

  I used to cook with tofu like I might cook a fish.  Tofu is somewhat bland and fleshy but with a delicate texture…so I started using it as a blank slate for other flavors.  This concoction became a Deli sandwich, served with a Lemon Caper Aioli, tomatoes and lettuce.   . Let the tofu sit for a few minutes to let the liquids soak in, then sprinkle with the spices.   .. . I like my tofu crispy or chewy,

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