Makes about 2 1/2 cups
Dress Up Your Roasted Veggies for Thanksgiving
One of the best and easiest Thanksgiving side dishes is a platter of simple roasted vegetables. We’ve talked about the basics of roasting veggies, but let’s talk about how to dress them up for the holidays. For a typical weeknight dinner, you most likely roast your vegetables in olive oil […]
Dry Taco Seasoning
Makes 1/4 cup Keep this taco seasoning on hand for whenever you want to spice up some ground meat or sautéed vegetables for a wrap. It is lower in sodium than most packaged taco seasonings. Epazote is an herb used in Mexican cooking. It is similar to oregano, so you […]
Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs
Makes 6 servings
Fire-Roasted Carrot Hummus
Makes six 2-ounce portions
From the Garden: Basil Vinaigrette
I absolutely cannot keep a plant alive. Not even the easy ones, like aloe, even though I really try. The only plant that survives my path of destruction is basil, which is really a yearly tale of resilience. Now it’s mid-August, and for those of us who don’t know how […]
Garden Gremolata
MAKES ABOUT 1 CUP Market Basket Options Fresh herbs: parsley, thyme, tarragon, sage, mint Nuts: almonds, walnuts, pistachios, hazelnuts Flavorings: anchovies, chili flakes or minced fresh chiles, smoked paprika, horseradish, or other fresh radish
Garlic Cheese Grits
Makes 8 servings These grits get a great garlic flavor from just a little bit of garlic and they are jam-packed with cheese and butter, just the way they should be. The Tabasco and the cayenne give them a little kick. You may opt to leave out the eggs and […]
Garlic Confit Chablis Vinaigrette
Makes 2 cups Note: This recipe was originally printed in Modern Buffet Presentation (2015, Wiley) by authors Carol Murphy Clyne and Vincent Clyne.
Gatehouse Grape Leaf Salad
Makes 4 to 6 servings
Ginger, Orange, and Sesame Dressing
Makes 1 cup The ginger in this recipe gives the dressing a bit of a kick, which is offset by the sweetness of the orange juice and the bitterness of the orange zest.
Green Lentils with Chard and Lemon
Makes 6 to 8 servings Chef’s Note: To cut leaves into chiffonade, strip the leaves off their stems. Stack the leaves, roll up, and cut crosswise into thin ribbons.