Rustic Turnip and Thyme Stew
Local turnips are usually available throughout the winter. They are cheap, hearty and substantial. This stew will warm you up on a chill winter day.
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Seared Brussels Sprouts

The rich caramel brown on the sprouts is magical.  This dish always graces my holiday table. You can prepare this recipe using any skillet but the best results can be achieved with an old-fashioned cast-iron skillet.
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Simple Cucumber Radish Slaw
A very simple slaw to use as a counterpoint to spicy grilled meat or as a light side salad.
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Super Sunday Celeriac

Celeriac Chips
Fried root vegetables are a wondrous snack. These beauties eat like potato chips but actually taste like something other than salt. Dip them in any fresh pesto or chutney.
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Swiss Chard With Hot and Sour Broth

Late fall and early winter are the very best season for swiss chard and great chard should be avaialable locally right now!
Hot and sour soup is a favorite of mine. The broth is a nice partner to the strong flavor of the chard. This eats as a side vegetable or main course and not a soup. The broth should be simply a garnishing sauce in a deep bowl of Swiss chard. This dish is delightfully low in fat and calories.
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