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Asparagus

Grilled Asparagus
This is the very best way to enjoy asparagus. For those of us in the upper Midwest, grilled asparagus is a special treat because it is one of the first items available as we unpack our outdoor grills each spring. It requires thicker spears so they don’t burn and are less likely to fall through the grates. Many cookbooks will recommend peeling the stem end of the asparagus spear, but in most cases, I find this unnecessary. When prepared on the grill, the tougher skin chars very nicely and I find the crunch an exciting texture contrast to the tenderness of the tip.
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Beet

Beet Curry
This is a cook-friendly vegan curry with very few ingredients. Add or subtract chilies to bring the desired heat. Serve over basmati rice.
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Peppers

Bell Pepper and Eggplant Relish
 
Serve on an antipasto platter or on toasted slices of French bread for an elegant appetizer. This also makes an attractive gift jar.
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Bok Choy

Poached Bok Choy with Sesame
The Asian ingredients are readily available at a well-appointed supermarket.
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Radishes

Creamed Radishes
 
A rich, slightly tart side dish for roasted meats.
 
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