Although the title says “creamy”, there are really only a few ounces of cream for flavor and a little texture. The liquid is mostly stock, and the real creaminess comes from the vegetables themselves, especially the roasted leek. INGREDIENTS: 1 head cauliflower, trimmed and cut into 1-inch florets 2 medium leeks trimmed, white and palest...Read More

The apple in this dish brings out the sweetness of the cauliflower, and the potato adds body and echoes the nutty flavors of cauliflower. Apple Balsamic vinegar can be found in gourmet shops and better grocery stores. It is a syrupy vinegar made as Balsamic vinegar is made, but uses apple juice as a starting...Read More

Kind of like mac ‘n’ cheese, but with cauliflower instead of noodles. This would be a good dish to make after entertaining and finding you have a bunch of small bits of cheese. Cheddar and Gruyere are used here for depth of flavor, but other Swiss and Cheddar types would work as well. INGREDIENTS: 1...Read More

INGREDIENTS: 2 ounces pancetta, cut into 1- inch pieces or 1/4-inch dice if you can get sliced to order 1 head cauliflower, separated into florets, florets sliced in half 1/4 cup + 1/3 cup fresh orange juice 1 red onion, chopped 2 cloves garlic, peeled and thinly sliced lengthwise across the width 1/4 cup pine...Read More

This is a basic recipe for gravlax or cured salmon. Easy to do, less expensive, and tastes better than store-bought. Once you have this recipe down, you can start playing with other flavorings, like adding dill or mint. The fattier the salmon, the better for gravlax.Read More

As egg whites contain no cholesterol, and the “yolk” consists of tofu and mayo made from oil and avocado, this is a cholesterol-free dish that is full of flavor. INGREDIENTS: 12 hardboiled eggs, halved and yolks removed 1/2 cup avocado “mayonnaise” (see recipe) 1/2 cup firm tofu 1/2 teaspoon Piment de la Vera*, or regular...Read More

Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same grain, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where...Read More

This is a flavorful soup that is especially food for cold nights. If you want to lighten it, use a light vegetable stock. To enrich it, use dark chicken stock. To take it over the top, add a little cream. You will need a little extra salt to enhance the flavors if you use cream....Read More

If it sits still long enough, I’m bound to use this quick pickling technique on almost anything it seems. It works beautifully with fennel, giving a sweet and sour taste that is reminiscent of mild sauerkraut. Simple, quick, and versatile. Use it to top a salad, or put it in sandwiches. It’s great on grilled...Read More

Any beets will do, but the golden beets are lighter tasting than red and look lovely with the kale. Much of the success of this dish relies on really tender kale. Scotch kale was used, but Russian would work as well. INGREDIENTS: Salad 1 bunch of golden beets, tops removed with 1 inch of stem...Read More