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
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
If you’re a fan of TGI Friday’s honey mustard dressing and sauce, you’ll love this version. INGREDIENTS: 2 tablespoons mustard 4 tablespoons honey 1 tablespoon white wine vinegar 1/2 cup mayonnaise 1/2 cup sour cream METHOD: Place all ingredients in a blender jar. Process until all ingredients are incorporated. Pour into a storage jar and...Read More
Sweet tangy apples, crisp fennel, and crunchy Belgian endive make a light salad that perfectly complements rich fall foods. INGREDIENTS: Vinaigrette 2 tablespoons minced shallot 1 tablespoon white wine vinegar 1 teaspoon sugar or honey 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil Salad 1 large...Read More
These delectable blue cheese “cakes” puff up like light miniature soufflés while baking and settle back into the ramekin as they cool. Serve on a bed of lightly dressed baby greens with a generous dollop of the sweet, tangy onion pear relish for a light luncheon or as an appetizer. INGREDIENTS: 1 3/4 lb. cream...Read More
This is a substantial salad that is good when it is hot. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music...Read More
To me, “white balsamic vinegar” is a bit of a misnomer as one of the things that give balsamic vinegar its particular flavor is the succession of barrels it goes through over time. The white balsamic version is lighter and subtler than regular balsamic vinegar and makes a nice dressing or sauce when you want...Read More
Use this dressing with Savoy Cabbage and Apple Slaw. It’s also great with Apple Arugula Salad or a fennel apple salad. INGREDIENTS: 1/4 cup cider vinegar 1 teaspoon Dijon-style mustard 1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener 1/2 tablespoon minced shallot 1/4 teaspoon fresh minced thyme or a pinch of dried...Read More
Cabbage and apples are frequently seen in each other’s company in recipes for a reason — they taste really good together. The crunch and sweetness of the apple complement the same qualities of the cabbage, and the earthiness of the cabbage plays up the floral aromas of apples. This slaw is quick, simple, and tastes...Read More
