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Maple Roasted Squash and Figs
Celebrating the naturally sweet notes of fall ingredients, balanced with tangy cheese and peppery microgreens, this recipe makes a meal seem decadent. Best of all, this decadence comes together on a sheet pan, which makes for easy cleanup. Certainly, if you’re already thinking ahead to Thanksgiving, consider serving this as the sweeter offering on the table. When fresh figs are unavailable, dried can be used by simply rehydrating then roasting them for a shorter period. With just a few ingredients, the timing of each is important for the final result. Always use your best judgment as to when the squash has reached your preferred level of doneness. Slices can be…
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Japanese Eggplant with Lemon Herb Tahini Dressing
For my recent hummus recipe, you may have purchased a jar of tahini, so this week I’m sharing another way to make use of the ground sesame paste. Combined with lemon juice and plenty of fresh herbs, tahini transforms into a dressing that pairs well with delicate and mildly sweet Japanese eggplant, which only becomes more flavorful after a brief roasting time. With no bitterness and a smaller size than standard eggplant, they can take the slightly bitter natural notes in tahini without turning the whole dish so. Citrus and herbs brighten up the dressing and make this an exceptional dish for lunch or dinner. When the Japanese variety is…
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Hummus
Lately I’ve been craving versatile dishes including this hummus that serves as an appetizer, side dish, or flavorful addition to your main meal. Lemony and bright, which is the way I love it, the recipe can be adapted if you prefer less citrus. Hummus also has the benefit of giving you plenty of plant-based protein from chickpeas and tahini, making it a great dish to add into your weekly rotation. Serve it with pita chips and vegetables or round out a nice board with grape leaves, olives, roasted peppers, and the like. The possibilities are rather endless, and I also suggest using it as a delicious sandwich spread. For the…
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Arugula Salad with Strawberries, Heirloom Tomatoes and Pine Nuts
Edible flowers make this salad as beautiful as it is delicious, though they are a finishing touch that can be skipped when not available. Fortunately, we are so early in the growing season that you can plant seeds now and pick flowers from the garden rather soon. In the meantime, farmers markets and shops often sell edible pansies, violas, and other varieties, and these tips will help make sure you’re enjoying them safely. With or without colorful petals, the recipe below yields a light and fresh salad tossed with a tasty vinaigrette that’s perfect for enjoying under sunny skies. The peppery flavor of arugula pairs well with sweet strawberries and…
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Carrot and Cabbage Slaw
Light and bright with just enough sweetness, this carrot and cabbage slaw is practically designed for outdoor dining. As an accompaniment to the main dish, it makes a plate more beautiful and lends some tang. Include it in a picnic spread, and it livens up the rest of the offerings. For subtle variations in raw carrot flavor and the most gorgeous assemblage of vegetables, opt for a bunch of rainbow carrots or make your own mix with varieties such as atomic red (my favorite), solar yellow, and cosmic purple. In place of the raisins which often appear in a carrot slaw, this recipe includes chopped pitted dates for a more…
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