Parmesan Veggie Toss
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
Author: Danielle Levitt
Skillet Roasted Parsnips and Carrots
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)
Orzo with Caramelized Fall Vegetables and Ginger
Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying. The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables. (Use your biggest stove burner, and your biggest sauté pan!) The recipe serves 4 as a main dish and 6 as a side dish. (more…)
Sleepy Lettuce Soup
Had enough salad for the season? You can add your lettuce to a soup. This recipe is from the book You Are What You Eat by Dr. Gillian McKeith. Serves 4 generously. (more…)
Pasta with Escarole, Beans, and Sausage
Escarole and beans with sausage is a typical dish in Italian cuisine. Here’s a recipe found on skinnytaste.com that is quick to make, and a real crowd-pleaser! You can substitute different kinds of greens for escarole, or other kinds of sausage, and it will be delicious. Serves 6.
Vegetable Stir Fry
If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute! (more…)
Daikon Fettuccine with Tomato Basil Sauce
Chef Masaharu Morimoto’s book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4. (more…)
Braised and Glazed Butternut Squash
This recipe is taken from Mark Bittman’s How to Cook Everything. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. You can use any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut. Serves 4. (more…)
Warm Tatsoi Salad
This recipe is a twist on warm spinach salad. It works especially well with tatsoi, or experiment with any of the other tender greens we receive! It is quick and easy, saving you a step by not cooking the greens. (more…)
Baked Spaghetti Squash with Garlic and Butter
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash. (more…)