Category Archives: main course

fennel frond salsa verde

  FENNEL FROND SALSA VERDE     This salsa verde recipe is not precise and is all the better for it.  It is a sauce that knows no bounds.  Once you make a batch of salsa verde, you will surely dream of all the things you can spoon it under, over, and beside.  Lately, I’ve […]

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roasted cauliflower scraps

  I wasn’t going to share these photos.  I didn’t think anyone would care to follow in my steps of begging for and sorting through vegetable scraps, squatting, in public, at their local market.  Enter Tamar Adler.  Writer (I would add poet), chef, and champion of simple, honest food, she recently wrote a post for […]

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tofu with green garlic + white shoyu

    I am not a huge fan of cooking with soy products.  They tend to taste of cardboard or bean concentrate, two things low on my list of favorite flavors.  But Hodo Soy’s firm tofu is an exceptional product and an exception to my rule.   Fast, filling, and full of strong, yet clean […]

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spelt + radicchio risotto

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roasted squash, baby mustard, panteleo, warm hazelnut vinaigrette

    ROASTED SQUASH, BABY MUSTARD, PANTELEO, WARM HAZELNUT VINAIGRETTE   This recipe is dedicated to Debbie, who taught me that my practice of yoga and cooking both stem from a desire to “place things in a special way.”  xo.     rugosa or butternut squash 3 large handfuls baby purple mustard greens or other […]

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BEET GREENS SANDWICH

I’m always scheming to find new ways to use beet greens.  Most recently I’ve tried whole wheat gemelli with beet greens, walnuts and pecorino; basmati pilaf with beet greens, cilantro and pistachio oil; braised beet greens with farro and a fried duck egg – all delicious formulas.   Problem is, I don’t like to sit […]

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ESCAROLE + BREAD SALAD

Currently, my favorite salad.   ESCAROLE + BREAD SALAD   Escarole is an large-leafed endive that is only mildly (pleasingly) bitter.  Look for it in the fall, before the first frost, when kale is not yet sweet enough for the pot.     6 1-inch thick sourdough bread slices, cut into 1-inch cubes (I leave […]

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