Photo:Tod Dimmick I’ve been playing with variations on this Wolfgang Puck recipe for years. It’s a terrific destination root vegetables, and a perfect addition to the Thanksgiving table. Prep Time: 30 minCook Time: 1 hourServes: 10 to 12 INGREDIENTS2-3 large beets4-5 carrots, peeled and cut into 1” chunks3 small turnips, Continue Reading
Photo and Recipe by Tod Dimmick Simple to make, and boy are these tasty. This shot is from the Christmas Market in Wiesbaden, Germany (2012), where “Kartoffelpuffer mit Apfelmus” (with applesauce) is very popular. For atmosphere, the photo at the bottom is of the market itself. Prep time: 10 minutesCook Continue Reading
Apple season enables a million delicious recipes, starting with these. Eat them warm, with butter. Prep time: 15 minutesCook time: 20 minutes12Yield: muffins INGREDIENTS2 eggs, whisked1 cup applesauce 1/2 cup milk1/2 cup yogurt¼ cup olive oil2 cups whole wheat flour1 1/2 cups wheat bran1/2 cup sugar or equivalent* (*Stevia works Continue Reading
This crunchy, refreshing salad couldn’t be simpler to prepare, and is perfect for a hot weather meal. Talk about incentive to cook extra chicken the night before. Prep time: 15 minutesServes: 4 INGREDIENTS1 1/2 cups cooked chicken meat, 1/2 inch dice1 – 1 1/2 cups chopped carrot, 1/2 inch dice Continue Reading
This first cousin of minestra serves up creamy rich fava beans and flavorful scallions nestled in hearty kale. Yum. Prep time: 10 minutesCook time: 15 minutesServes: 4 as a side dish INGREDIENTS Olive oil 1 bunch kale, stems separated and cut into 1/4″ sections, leaves coarsely chopped 1 bunch scallions, Continue Reading
No recipe, this is just for visual appeal.
Versatile Zucchini can be prepared in many different ways. One of the simplest, and the most tasty, is to grill slices like this. Yum. Prep time: 5 minutesCook time: 8 minutesServes: 4 (or 2 if you really like your squash) INGREDIENTS2 small zucchini, washed, ends cut off, and sliced Continue Reading
This springtime dish is perfect for tender spring beets and turnips that don’t need peeling. Cook the bulbs first, then the greens. Prep time: 10 MinutesCook time: 15-20 minutesServes: 4 INGREDIENTS4 tablespoons olive oil1 bunch young small beets, with greens1 bunch young small spring turnips, with greens1/4 cup diced onion2 Continue Reading
This one is just plain fun. Radishes (and arugula) add a pungent crunch to the more conventional layers of turkey, bacon, and provolone. No recipe necessary, I think?
Sometimes what you need is a simple, crunchy, chewy salad with enough pungent flavor to add meaning to the day. Prep time: 10 minutes Serves 4 INGREDIENTS1 bunch arugula, coarsely chopped1 bunch parsley, coarsely chopped1 bunch scallions, white and light green parts thinly sliced 3 tablespoons sliced toasted almondsone apple, Continue Reading
Crisp, flavorful arugula dances on the palate with creamy, nutty whole wheat pasta and sweet, tender crisp peppers. Prep time: 15 minutesCook time: 15 minutesServes: 6+ INGREDIENTS1/2 pound ground sausage meat (optional)1 large sweet pepper, cut into 1/2″ chunks (about 1 cup)1 pound whole wheat pasta, your favorite shape2 eggs1/3 Continue Reading
The roasting process mellows sharp radishes, and makes them sweeter, while still preserving some of that great crunch. Prep time: 5 minutesCook time: 30 minutesServes: 4 as a side dish INGREDIENTS2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2″ piecesOlive oil1 clove garlic, crushed2 Tablespoons Continue Reading
Rhubarb sauce lends these muffins a moist, springy texture and tangy flavor. Prep time: 20 minutesCook time: 20 minutesYield: 12 muffins INGREDIENTS3 cups whole wheat flour1 cup wheat branStevia or equivalent, and honey*2 teaspoons baking soda2 teaspoons baking powder2 eggs1 cup rhubarb sauce1 cup milk1/4 cup orange juice 1/4 cup Continue Reading
The fresh sweet taste of summer vegetables shine through the creamy tagliatelle. It’s even better with fresh pasta. Prep time: 10 minutesCook time: 10 minutesServes: 4-6 INGREDIENTS1 pound fresh tagliatelle pastaOlive oil2 zucchini squash, 1/2 inch dice1 large sweet red pepper, 1/2 inch dice1 medium onion, 1/4 inch dice (about Continue Reading