From the category archives:

On the Side

Kidney Beans and Pears

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This recipe comes from Mark Bittman’s How to Cook Everything Vegetarian. I made it over the weekend when some friends came over to dinner. I think they and Mike thought I was a little crazy when I told them I was feeding them kidney beans with pears. But they’re good friends, so they tried it [...]

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Roasted Root Vegetables with Horseradish Sauce

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The grocery store had purple potatoes the other day. As you know by now, if there is a food that’s not the “normal” color, I have no choice but to purchase it. This led to a fun incident tonight in which, while Mike is chopping vegetables, I hear a sudden intake of breathe.  I assume [...]

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Autumn Salad with Pears, Squash & Kale

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You know it’s fall when the roasted squash recipes appear. I made this a couple weeks ago to bring to a friend’s “Autumn Fest.” Basically, I started with my recipe for roasted squash and pears and added some other ingredients to make a more substantial dish.

2 small delicata squash, cubed
4 anjou pears, cubed
3 small red [...]

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Two Bean Salad?

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I made this last week when we had some friends over for dinner. I liked it enough that I decided to make it again.

3/4 pound green beans
3 1/2 cups cooked cannellini beans
1/2 cup chopped fresh parsley
zest and juice of 1 lemon
freshly cracked pepper
sea salt

Blanch and shock the green beans. (For reference: Bring a small pot [...]

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Kale Apple Shitake Risotto

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The food blogosphere has been full of spring risotto recipes for weeks now: risotto with ramps, risotto with peas, risotto with asparagus. And they all sound delicious. However, as I pointed out in my previous soup post, it’s hasn’t been that warm around here. I haven’t seen any peas or ramps at the store. Our [...]

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Red Cabbage Stir-Fry

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Tonight we had some cabbage that needed to be used ASAP. On one hand, it’s never fun to have that pressure to use up food–perhaps I shouldn’t say never, some people probably love it. On the other hand it was nice because I could use that as an excuse to get Mike to eat a [...]

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Honeydew Bocconcini Salad

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Ask most people for a good summer salad using fresh mozzarella and they’ll probably tell you Insalata Caprese: tomatoes, fresh basil, mozzarella, olive oil. That’s fine and all, unless you are like me and you don’t like raw tomatoes. I offer melon, mint, mozzarella as an alternative.
We received a honeydew in our produce box this [...]

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Mango Avocado Black Bean Salsa

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Here’s the first recipe to result from our produce box. Included were a mango and cherry tomatoes, making salsa seem the obvious choice. After a quick trip to the store for a few extra ingredients (it’s actually nice outside now!) we were in business.

1 mango, chopped
2 avocados, chopped
1 1/2 cups cherry tomatoes, quartered
half a small [...]

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Braised Green Beans with Miso Glaze

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This is part of an experiment to get Mike to like green beans. He did eat them, although I don’t think I have him converted.

1 pound green beans, trimmed and washed
1 medium onion, sliced into half moons
1 tablespoon extra virgin olive oil
1/2 cup water
1 heaping tablespoon miso paste
freshly cracked pepper

Heat the oil over medium-high heat [...]

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Beet Salad

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This recipe takes a little forethought since the beets are roasted. But once that’s done, it’s a snap to put together.

2 small beets
balsamic vinegar
walnut oil
zest of one small orange
1/4 cup almonds, roughly chopped
freshly cracked pepper
sea salt

Preheat oven to 400 degrees. Scrub the beets well to remove dirt; there is no need to dry them. Wrap [...]

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Roasted Squash and Pears

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I’m on a roasting kick. (That doesn’t mean the soup kick is over. It just means I roast the veggies before they make it into the soup. ;) Squash and pear sounded like a fun combo, so we gave it a try.

1 butternut squash, cubed
4 Bosc pears, cored and cubed
1 red onion, cut into eighths
2 [...]

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