A wintry pressed salad recipe made with red cabbage, carrots, and fresh ginger, and finished with slivers of kumquat and fresh squeezed blood orange juice. [Read more…]
A vibrant wild rice salad with sautéed rainbow chard and shallots, dried cherries, pepitas, and blood orange rounds, drizzled with a pink-hued blood orange vinaigrette.
A lively cranberry apple chutney that’s equally perfect atop grilled cheese and Thanksgiving turkey.
I like settling into a new season. Windows open, eating an apple – that kind of thing. We’re in week 20 of our amazing CSA and summer vegetables are quickly winding down. I’ll miss the dizzying bounty for sure, but I’m also looking forward to craftier cooking and making delicious meals out of all the ingredients I forgot existed while I was dazzled by all those technicolor tomatoes. [Read more…]