I like celeriac for its deep earthy flavor and pleasantly toothsome character. Apples seem made to go with it – the crunch and bright flavors are the perfect complement. This is a salad that is easy to expand upon. You can add ingredients to the salad itself, such as adding green, raisins, or nuts. Or,...Read More

The term “gratin” refers to the cooking vessel and the way it is used, not just the dish itself. Anything can be cooked “au gratin” and there are many variations of gratins – just potatoes, or potatoes mixed with other root vegetables, such as parsnip, turnip, or onion. Mushrooms, kale, artichoke hearts, and olives can...Read More

This dish is easy to throw together and has a big impact in the flavor department. Given that vegetable sizes are not exact, the measurements for the oil, butter, and salt are more of a guideline and should be adjusted as needed. Be sure not to have too much liquid in the pan bottom or...Read More

This dish is an amalgamation of what many consider to be rustic flavors that combine to make a very elegant dish that has big, deep flavors. This dish was inspired by porcini I found growing outside my cabin door one Thanksgiving at Lake Tahoe. This dish is flexible in that you can substitute or omit...Read More

For this dish, you want to look for uniform-sized sunchokes. If you can find the ones that don’t have knobs, so much the better. I like to use the ones that are around an inch in diameter and 1 1/2 to 2 1/2 inches long. A note about the peeling sunchokes – don’t bother. They...Read More

  This is probably the first soup I ever made. I remember thinking that I should make it because ‘vichyssoise’ was a funny name for a soup, and it was only much later that I learned that is the name for the cold version that has a dollop of cream added. This is one of...Read More

Here’s a riff on a classic French bistro recipe. Leeks are sometimes referred to as “poor man’s asparagus,” and this is a dish that can be as easily done with asparagus. Most recipes call for cooking the leeks in water, but I prefer to steam them. I feel it gives me better control of the...Read More

This is a riff on a dish I found in Vegetables A to Z by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as...Read More

You’ve gotta figure if the word “California” is in a recipe title it will include avocado. Being that this is a “California” club, it has some twists, including skipping the middle slice of bread. INGREDIENTS: 4 slices of whole grain bread, toasted 6 slices roast turkey (about 6 ounces) 8 slices crisp cooked bacon, thinner...Read More

Inspired by rotkohl from Germany, this recipe works as a side dish or a one-pot meal by adding potatoes and sausage. INGREDIENTS: 2 medium leeks, split and cut into 1/4-inch slices 1 large carrot, peeled and cut into 3/8-inch thick rounds 1/2 head red cabbage, sliced or cut into 2-inch squares 1 cup wine such...Read More