Shrimp Aguachile

A light and refreshing summer appetizer inspired by the flavors of Mexico. Lime, jalapeño, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips....

Winter Crab Salad with Orange Miso Dressing

Eating salad in January can seem a bit of a chore, but this zesty winter salad is packed with more than enough flavor to enliven even those tastebuds dulled by a surfeit of cookies and eggnog....

Katherine’s Noodles with Lots of Herbs and Toasted Peanuts

"I was inspired by the herbs in my garden and my love of crunchy things. The earthy noodles play very nicely with the bright herbs and the rich, toasted nuts. It’s also delicious with an egg on top! I made this dish with regular spaghetti and it did not hold a candle to the flavor and texture provided by the Umi Organics noodles."...

Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans

Serves 6 | active time 20 minutes A perfect balance between bitter and sweet, endives and apples are a classic combination. Paired with a creamy, tangy buttermilk dressing and maple-glazed pecans, this simple, texture-filled salad is a delicious beginning to the holiday meal. Salad 5 endives, ends trimmed, leaves separated 2 apples (Honeycrisp, Gala, or Braeburn), thinly sliced 1/8 cup finely sliced red onion 1/2 cup maple-glazed pecans (see below) or toasted pecans 1/4 cup crumbled, cooked bacon (optional) Maple-Glazed Pecans Toss raw pecans with pure maple syrup, lightly coating. Salt and pepper. Spread out on a lightly greased cookie sheet and place in a 400°F oven for 20–25 minutes, mixing once halfway through. Pecans will begin to smell toasty and darken just slightly. Remove, let cool 10 minutes, loosen the...

Charentais Melon and Cucumber Salad

Katy’s salad balances the melon’s musky sweetness with pickled red onions, mellowed with cucumbers and celery heart. Chopped, roasted almonds play against the melon’s soft texture. Togarashi shichimi — a Japanese mixture of seven spices — adds a touch of heat, which is in turn softened with cool, herbal shiso....

Spanish Tortilla with Mustard Greens

Unlike the tortillas used in Mexican cooking, a Spanish tortilla more closely resembles a frittata. Traditionally, sliced potatoes and onions are poached in a generous amount of olive oil and then meet up with beaten eggs to form a thick, sliceable omelet. This version uses diced potatoes and significantly less oil without sacrificing flavor. INGREDIENTS: 3 Tbsp olive oil 1 small yellow onion, sliced 1 large baking potato, peeled and diced into 1/2-inch pieces 1 1/4 tsp kosher salt (divided) 1 small bunch mustard greens, large stems removed, leaves coarsely chopped (4 to 6 cups) 8 eggs 1/4 tsp freshly ground black pepper STEPS: 1. Heat the oil in a 10- to 12-inch ovenproof nonstick frying pan over medium heat. Add the onion, potato, and 3/4-teaspoon of the salt and cook, stirring frequently, for 10 to 15...

Chard with Hazelnut Sauce

This is Tamura’s Oregon version of a classic Japanese dish of sesame spinach, known as goma-ae. She substitutes chard for the spinach, but you can use any hearty winter green. Roasting the hazelnuts just before using them will add a lot more flavor to the dish. INGREDIENTS: 1 bunch chard 1/2 cup roasted hazelnuts 3 Tbsp miso, heaping 2 Tbsp + 2 tsp mirin 1 Tbsp + 1 tsp sake 1  tsp water 2  Tbsp brown sugar, packed and rounded STEPS: 1. Boil a large pot of water. Prepare a bowl of ice water. Add one- third of the chard leaves to the boiling water, cook until tender (3 to 4 minutes), and then plunge them into the ice water. Repeat with remaining chard. Let cool in the ice bath for...

French Lentil Salad

INGREDIENTS: 2 cups green lentils 1 bay leaf 2 sprigs fresh thyme 1 onion, finely diced 1 carrot, finely diced 1 celery stick or fennel bulb, finely diced 1/2 cup olive oil 1 Tbsp red wine vinegar 1 tsp Dijon mustard 1 shallot, finely minced Sea salt and freshly ground black pepper STEPS: Cover lentils with 6 cups water. Add a bay leaf and fresh thyme and simmer until tender, about 45 minutes. Meanwhile, sauté onion, carrot, and celery stick in 1/4 cup olive oil. Make a vinaigrette by whisking together 1/4 cup olive, red wine vinegar, Dijon mustard, and minced shallot. Toss the warm lentils with the vinaigrette, add the sautéed veggies, and toss well to combine. Season well with sea salt and pepper. Serve the salad warm or at room temperature, with everything from leftover roast chicken to a crusty baguette. Makes 8 servings Save...