Green beans are usually such dullards on the plate. Not so with this sparkling dish.
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Category: Vegetables
Cabbage and Grape Sauté
A secret in Italian cookery: common produce simply married and quickly served…
Garden Tempeh Stew
Garden in your kitchen with this subtle deeply satisfying stew
Sour Fried Corn and Leeks
A Trio of Flavors In A Simple Skillet Dish
Squash Blossom Sauté
There is gold in them thar gardens!
Braised Cabbage & Grapes
A Braise of Cabbage Topped with Grilled Veggies or Sausage This dish is redolent of the fall harvest: cabbage, grapes, and onions. There is primal comfort and balance in tastes, textures and color. — Recipe adapted, original by Mario Batali RECIPE Serves 4-6 olive oil, 4 TBS, extra virgin is best choice red onion, 2 cups (1 med.), finely sliced into crescent…
Fermented Vegetable Tonics
Drink your fermented veggies with a simple fermenting technique
Creamy Cucumber Salad
Cool as a cucumber bathed in sour cream
Incan Carrot Salad
Combine honey, limes, chili and carrots and watch your meal light up
Japanese Fermented Onions
One of my all-time favorite ferments. It complements sooo many dishes with a haunting flavor
Eggplant Grillers
Eggplant Falls for Morocco and Japan on the Grill
Japanese Onions
I want to show you how to make a pickle that uses secondary fermentation to make a probiotic rich condiment. It’s a very easy recipe. It actually has hardly anything to remember, except the rich, umami flavor. What actually will be happening with secondary fermentation is a very slow, not very obvious type of ferment. What is nice…
