Kale with Honeyed Pecans
This simple recipe originated with the folks at Whole Foods.
This simple recipe originated with the folks at Whole Foods.
I love this vegan stuffed eggplant. I grew up eating bulgur but my mom never thought about seasoning it this way. The bulgur is delicious by itself, or stuffed into one of those eggplants in your box.
My favorite way to eat beets is to roast them. Just roasted and sliced, I’m generally happy. But here’s a fancier version that doesn’t take too much more time. It’s adapted from a recipe in Cook’s Illustrated magazine. I’m including their method for cooking beets. You can follow that, or you can roast them in whatever way you prefer. Use the mint if you have some in your garden, or pick up a bunch at a local farmers market.
These days we are seeing lots of kale or spinach and strawberry salads on restaurant menus. A nice pairing of two seasonal ingredients. But why not extend that sort of thinking into early summer with fennel and blueberries? This is a basic idea you can modify by including whatever vegetables you like. And add some of that beautiful local celery. Just be sure to slice it thinly.
Sort of like a blueberry shortcake, but in this case, there are blueberries baked into the biscuits themselves. Yum. The original recipe from Better Homes and Gardens magazine called for heavy cream, but this works great with plain milk and that’s how I make these now.
Linda Gable created this recipe as a way to make a delicious treat a little more healthy. She roasts a variety of vegetables – beets, rutabagas, sweet potatoes and turnips for example – and then peels and purees them. She says she always begins with a red beet and then adds whatever she has on hand. “If you have more puree than you need, it can be frozen for future use. Have fun experimenting with different vegetables. This cake also freezes well so sometimes I bake a few at a time and keep them on hand.”
This easy spread, created by event planner and caterer Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market’s 2010 “Market Mash-Up” vendor recipe contest. Her mash-up involved using goat cheese, garlic, herbs, kale and radishes from different farmers at the market. The recipe works as a dip, a simple appetizer or first course served with sliced bread or as the base for a fabulous sandwich.
This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
Rinse the fennel and cut it into bite size pieces. You can use all of it up to and including the fronds, if you wish. Arrange the chopped fennel in a baking dish and then cover with cream. Sprinkle with Parmesan and salt and pepper. Cover the dish and bake 1 hour or until fennel…
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In a small bowl, stir together the mustard, honey, vinegar and oil. Add hot sauce and taste for seasoning. Set aside. Put the chopped cabbage in a large bowl and toss with the dressing. Refrigerate it at least an hour before serving.