Great Gallopin’ Grapevines, Batman!
Dolmades two ways: an impromptu riff with collard greens and leftover bulgar pilaf, and a more traditional version with fresh grape leaves and a vegetarian filling.
Category Archives: Veggies and Salads
Clucks and Tostones
A meal inspired by Puerto Rico: simply stewed chicken, yellow rice and beans, and the pièce de résistance, crisp salty tostones (fried plantains).
Three Uses for Yogurt
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Midsummer Feast
A simple roast of beef with sides of summery vegetables and pesto-infused mashers, remixed into roast beef sandwiches on soft, homemade potato rolls.
Tidbits
Some notes on miscellaneous recipes from recent weeks: cherry-frangipane tart, arugula and garlic scape pestos, whole wheat hearth bread, tuna melts, and a twist on spaghetti and meatballs.
Breakfast (Radishes) for Dinner
Using all parts of the radish: Raw for snacking, greens for soup, and even shredded into focaccia bread. Also a white bean-Caesar flatbread with prosciutto and arugula.
Leaving the House of Orange
A democratic, if not Protestant, quinoa pilaf incorporates purple carrots, turnip, leftover chicken, and fresh arugula, with a garnish of crispy kale chips.
Second Fiddle
A tasty, quick chicken fricassee takes a back seat to a raw kale salad with white bean Caesar dressing and croutons made from fried bread dough.
Finocchio Alfredo
Homemade fettuccine alfredo with a sneaky twist: strands of fennel woven into the noodles for a dish that even the fennel-averse could appreciate.
Fennel Patties
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
Better Than a Restaurant?
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Mess o’ Greens Revisited
A nutty quinoa-rosemary tart crust encloses a colorful, piquant filling of turnip greens. I paired this elegant vegetarian pastry with tangy-sweet barbecue pork, made with homemade sauce and redeemed from a disappointing grilled recipe.
Clandestine
A quick summer pasta dish that can be served hot, cold or room temperature, tossed with peas, zucchini shreds, and a homemade pesto of fennel fronds and mint. A great way to use up those…
Mess o’ Greens
Don't toss those greens! An introduction to the care and feeding of turnip greens, as well as a basic recipe for braising them with onion and bacon grease.
Fried Onion Heaven
Fried onions are yummy, no matter how you make them! Included are simple recipes for french-fried or haystack onions---perfect for all garnishing all sorts of foods---and crisp buttermilk-dredged onion rings with a dipper of homemade…
Five-Spice Roasted Chicken and Fixings
A variation on your basic roast chicken, with an Asian slant: Five-spice roasted chicken and gravy is served with a fragrant mash of white and sweet potatoes and a green salad drizzled with scallion vinaigrette.
Halibut Hi-jinx
My attempts to butcher a large piece of halibut, plus two sauces to serve over it: scallion-butter and tomato-dill. A green salad with scallion vinaigrette complements either version.
Chicken Stir Fry, Three Ways
Three variations on your basic boneless chicken stir-fry: First a chicken satay stir-fry with peanut butter and orange juice; a simple stir-fry unusually incorporating Brussels sprouts; and a spin on teriyaki using 5-spice and pomegranate…
A Different Kind of Green Bean
An introduction to green (or fresh) garbanzo beans, and a recipe for prosciutto-wrapped chicken with sun-dried tomato sauce.
Seeing Red
A boneless chicken recipe pairing red wine with the traditional Chinese technique of red cooking, essentially a braise of soy, brown sugar, and 5-spice.