Roasted Sweet Potatoes with Miso Tehini Glaze

Photo: Liz Rueven

Photo: Liz Rueven

Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.

While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too. Continue reading

Spaghetti Squash with Quinoa Meatballs

photo: Whitney Fisch

photo: Whitney Fisch

Yearning for something pasta-like with a savory kick just about now? Of course, you are! We’re mid-way through Passover! 

And while vegan may not be your thang, these “meatballs” may just change your mind. Continue reading

Easy Entertaining with Kale Phyllo Pie

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New Year’s eve is often a potluck affair with our gang. What are you whipping up for the celebration?

I turned to my good friend, Melissa Roberts, for suggestions. I wanted a savory and impressive dish to share with friends at brunch or supper alongside an elegant flute of bubbly. She suggested this delectable Kale Phyllo Pie;  I’m right on it.   Continue reading

Peak of Summer with Stuffed Zucchini Blossoms

zucchini flowers (1)

Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.

If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading

Chillin’ with Chinese Sesame Noodles

chinese noodle salad

Photo and recipe contributed by Marcia Selden Catering, CT.

Here’s a delicious, vegetarian and vegan, room temperature pasta dish that requires little cooking and is light, easy, and delicious. For a  gluten- free version, check out this Shirataki pasta and seek out soy-free soy sauce at your local Whole Foods. Continue reading

Arik Bensimon’s Do-Ahead Savory Summer Salad

Roasted Carrots, beets, fermented black beans

There’s always a lot of buzz around Le FarmBill Taibe‘s farm to table restaurant in Westport, CT. Taibe is admirably and firmly committed to sourcing from many of my favorite farms within a short distance from his charming and very popular restaurant.

Truth is though, I’ve struggled to find enough vegetarian friendly fare to keep me going back as a regular. So imagine my surprise when Executive Chef, Arik Bensimon Continue reading

Grilled Summer Salad with Local Corn

grilled corn

 

I cheated just a little. I confess. YUP. This locavore bought corn that was grown and trucked up from the south so I could prepare and share this recipe with you. But only because I want you to be READY to fire up your grills when local corn hits your very own farmers’ market.

Continue reading