Tagged: thyme

Easy Fingerling Potatoes

Easy Fingerling Potatoes

Fingerling potatoes are quick and easy to prepare on the stove-top.  Because of their size, they cook quickly, and don’t need to be peeled.  Try any of these variations! (more…)

Cabbage and Onion Torta

Cabbage and Onion Torta

This recipe from the New York Times is a delicious way to use up a LOT of cabbage.  This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable.  It’s at its most appealing served warm, with the cheese still a little gooey.  But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you.  The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix.  And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)

Braised Squash

Braised Mélange of Winter Squash

We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time.  Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too.  This recipe from thekitchn.com shows how to do it.  The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)

Red Wine Chicken Stew with Root Vegetables

Red Wine Chicken Stew with Root Vegetables

From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!

P.S. The wines evaporate so no worries serving to the entire family.
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Herbed Summer Squash and Potato Torte

Herbed Summer Squash and Potato Torte

This recipe was originally from Bon Appetit magazine, and found on epicurious.com.  It is easy to assemble by layering the ingredients (although the directions sound complicated!).  The recipe makes two pans so eat one tonight and freeze the other for another day.  A mandolin makes short work of the preparations. (more…)