My green bean spread has been known as mock chopped liver for a generation. You can serve this hors d’oeuvre before a festive meal as an alternative to pâté for vegetarians or non-liver eaters, but I object to it’s nickname—it’s not mock anything! It’s a variable and novel way to enjoy fall green beans, especially […]
White cod and yellow potatoes are a classic Mediterranean pairing. While a meal centered on this mild, flakey fish can seem gourmet, urban farmers with a busy schedules don’t need to spend a lot of time on it. I cooked up this delicious skillet dish, boasting a kaleidoscope of colors, all in one pan, and […]
One of my favorite fall flavors is apples, and these apple-packed pinwheels showcase the best of what the season has to offer in an easy yet impressive breakfast treat. The recipe is easily adaptable given the ingredients you have on hand: You can replace the chopped apples with one cup of applesauce or pumpkin […]
Granola is a cozy breakfast classic that can be eaten a number of ways: With warm milk or cold yogurt. Mixed dried apricots or fresh apple chunks. Chock full of roasted almonds and sunflower seeds or nut-less. Granola is so quick and easy to make that it’s fun to create a custom seasonal blend or […]
Beets are generous vegetables—they gift us twice. The sweet healthy greens become part of the mixed sauté I cook up with chard, Asian greens and softer kales. When I dig up the roots, I keep the greens handy for a variety of recipes and salads. I roast the beautiful beet roots almost routinely. If the […]
A traditional community meal served in Amish and Mennonite communities, this one-plate recipe can be adjusted to incorporate your favorite fall crops.