Roasted Asparagus, Prosciutto and Potatoes

This recipe might seem a bit fiddly at first glance, but it really isn't that difficult, and there is so much flavor delivered that it's worth the effort. Asparagus becomes a completely different vegetable once it's roasted, with a more mellow flavor and tender texture. It becomes the perfect companion to the roasted potatoes, crispy, … Continue reading Roasted Asparagus, Prosciutto and Potatoes

Rhubarb Balsamic Reduction

This reduction is the result of some experimenting with rhubarb without using a lot of sugar. The rhubarb cooks down quickly if it's diced finely, helping thicken the reduction and adding a rich, smooth texture. It's slightly sweet, mostly tangy and peppery, and is wonderful as a sauce for pork or duck, or as the … Continue reading Rhubarb Balsamic Reduction

Curried Chickpea Vegetable Soup

1/2 cup plain Greek yogurt 1 teaspoon za'atar 3 tablespoons olive oil 1 cup diced yellow onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced Swiss chard stems 1 tablespoon minced garlic 1/2 teaspoon minced ginger 1 tablespoon tomato paste 1 teaspoon curry powder 3 cups coarsely chopped Swiss chard leaves 1 … Continue reading Curried Chickpea Vegetable Soup

Ethiopian-Seasoned Chickpea Vegetable Soup

Here's another recipe using one of Mola's seasoning blends. While I chose the Ethiopian-Inspired Blend, it would work well with almost any of Mola's blends. If you like things really spicy, garnish with one of Mola's Chili Relishes. (This is an excellent time for you to jump over to Mola's website and see what they … Continue reading Ethiopian-Seasoned Chickpea Vegetable Soup

Pantry/Freezer Vegetarian Pasta Sauce

1 tablespoon olive oil 1 cup frozen chopped onions 1 1/2 tablespoons dried basil 1 tablespoon jarred minced garlic 2 teaspoons dried oregano 1 teaspoon paprika 1/4 teaspoon dried red pepper flakes 1 x 28-ounce can crushed tomatoes 1 x 14-ounce can diced tomatoes, drained 8 ounces frozen pepper strips, or chopped peppers 1 x … Continue reading Pantry/Freezer Vegetarian Pasta Sauce

Vietnamese-Inspired Shrimp and Cabbage Salad

Recently I was invited by LaFortune Jeannette Djabea, the founder and owner of MOLA Foods, to develop some recipes for a cookbook inspired by her unique and flavorful bottled spice blends. The spice blends, cookbook, and other products are available at the MOLA website. This salad is just what I'm looking for in these post-holiday … Continue reading Vietnamese-Inspired Shrimp and Cabbage Salad

Baker’s Solstice Countdown: December 21: Mom’s Gingerbread

This is a perfect bake for Winter Solstice Night. This gingerbread is dark as the longest night and full of warming spices to make you think of the heat of the returning sun. It has a surprisingly light, delicate texture, even after it has completely cooled. It is very hard to only eat one piece. … Continue reading Baker’s Solstice Countdown: December 21: Mom’s Gingerbread

Baker’s Solstice Countdown: December 20: Liisa’s Salmon Christmas Pie

The whole family loves this pie, which was a relief the first time I made it, because I didn't tell them what the filling was until after they had eaten it. I love this pie for its appearance, its flavor, and how easy it is to make. The potato pastry is forgiving of the most … Continue reading Baker’s Solstice Countdown: December 20: Liisa’s Salmon Christmas Pie

Baker’s Solstice Countdown: December 19: Finnish Christmas Stars

These are a project, but they are worth every minute spent on them. The pastry is easy to mix and handle, forgiving of some abuse, and yet bakes up light, layered, and delicately crisp. The prune filling is fruity and pleasantly sweet, far more than the sum of its parts. I'm not sure whose idea … Continue reading Baker’s Solstice Countdown: December 19: Finnish Christmas Stars