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Pumpkin, Indian Style October, 2011

The flavors in this dish come from the pumpkin and the mixture of spices. Amchoor, is a brown powder made from dried green mango and is essential to the recipe. It gives a pleasantly sour taste to the dish balancing the sweetness of the pumpkin and I’m sure you’ll find yourself adding to other dishes.

Slow-Roasted Roma Tomatoes August, 2011

In summer when tomatoes are plentiful in my garden, I often roast one or two pans of ripe plum tomatoes and serve them for appetizers or as a side dish. For lunch, I love to tear off a piece of crusty bread and eat it with 5 or 6 tomato halves and a chunk of Parmigiano Reggiano or whatever great cheese I happen to have on hand.

It’s hard to believe that anything this easy to make can taste so good. But like all recipes, you’ll get the best results when you start with the best ingredients. Make this when you have ripe, flavor-rich tomatoes in your garden or at your local market.

Roasted Vegetable Ratatouille August, 2011

This recipe is rather flexible, if you have more tomatoes on hand, then by all means use them, the same goes for the other vegetables.

Olives add a lovely tangy richness to the stew, I recommend adding any extra salt after you have simmered everything together. My favorite way to serve it is with chickpea panise or wedges of crispy baked polenta and a bitter green salad.

Herbed Spelt Berry Salad with Peas and Feta June, 2011

I love to pair this salad with a creamy white bean dip, some roasted vegetables and a selection of simply dressed greens, for a delicious summer feast. It is also perfect for lunch on its own.

When making this salad toss all ingredients together right before serving, this way the colors will stay vibrant.

I often make it with frozen peas, since fresh are not always available.

Roasted Vegetable Platter June, 2011

Not only does this appetizer look beautiful, but it tastes great and doesn’t fill everyone up before dinner. You can vary the selection and quantities of vegetables depending on the season, availability and personal preference.

Socca May, 2011

This batter can be made hours in advance, which makes it fast to assemble when your guests arrive. Socca can be served as is with drinks before a meal, or turned into a more substantial dish by topping it with feta, marinated beets or a salad.

Rustic Pea Spread with Whole-wheat Bruschetta May, 2011

In the height of spring I make this spread with fresh peas, but it is just as delicious and super quick to prepare with frozen peas.
Try this spread on oatcakes, in sandwiches or even as a side dish. You’ll also love eating it on its own!

Favorite Roasted Potatoes with Rosemary and Garlic April, 2011

If time is at a premium, you can do the prep a few hours ahead and let the potatoes sit out at room temperature, lightly covered, until ready to put in the oven (about 45 to 50 minutes before dinner). For best results, use a fresh, rich-flavored olive oil. Serve hot out of the oven, when the potatoes are tender to the bite and the outside is crusty and golden.

Spiced Stewed Collards March, 2011

A very versatile vegetable, collards are traditionally matched with fatty piggy pieces but any fat will do, and I love them with duck. Today it’s fashionable to sauté vegetables keeping them crunchy, quasi-raw, and collards can be stir-fried, shredded into soups or even blanched and stuffed like cabbage or grape leaves. However, I love collards cooked slowly so their taste mellows and they become soft and melting.

Roasted Red Onions March, 2011

This is one of my all-time-favorite side dishes. Every time I serve it, guests ask for the recipe. Even friends who think they don’t like onions fall in love with this dish.

Serve with meat, fish or poultry. Or even with vegetarian meals. There’s very little you can’t serve this with. As well, you can serve it hot out of the oven or at room temperature. Or, if you’re lucky enough to have leftovers, put one or two wedges, right out of the fridge, on a piece of crusty bread and slather with Dijon mustard. You won’t believe how good it is.

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