Archive for the ‘Sides’ Category

The end of the summer produce season is here, and that means that we sometimes get a lot of whatever is left in the fields in our CSA box. These items are not always the easiest to cook with and thus inspire new pickling projects, sauces and other creative uses. Here I took red jalapeños — […]


This recipe was developed straight out of our Community Supported Agriculture box this week. For those of you who aren’t aware of the CSA model, we purchase a share of a local farmer’s crops at the beginning of the season. In return, each week we receive a box of fresh, local, seasonal, organic produce. Our […]


I have recently encountered several savory dishes featuring watermelon, which inspired this dish. The salad balances textures (the soft chewiness of israeli couscous, the crunchy bite of watermelon and the creamy feel of cheese) and flavors (the toastyness of the couscous, the sweetness of watermelon and the saltiness of the cheese), plus the fresh and spicy flavor of […]


I love steamed or sautéed spinach. I could eat pounds of it every day! This recipe is fairly simple, but the crispy shallots add a punch of savoriness and texture. I have been experimenting with my approach to shallots for awhile. In the past, I would burn them or I couldn’t get them to crisp up. […]


This is a dish that we eat almost once a week. It is quick, simple and delicious. Plus, it is nutritious and versatile. I love chard in all its preparations, but I could eat it prepared this way almost every day. The garlic and red pepper add spiciness. The preserved lemon adds saltiness and acid. […]


Lately I have found myself with a lot of cauliflower on my hands. Makes sense given the season, but one can only eat so much steamed cauliflower before it gets old. I have also roasted it (which I love) but I wanted to try something new. Awhile back I heard a radio piece on how […]


Annelise, my partner, has been making this sweet potato casserole at Thanksgiving for years. It is adapted from a recipe that her mom used to make. Over the years we have worked on tweaking it to make the flavors a little bolder. The key step is roasting (not boiling) the potatoes. The process of roasting deepens […]