Crab and Sorrel Tartlets

These toothsome tartlets lend themselves to all sorts of occasions. Use sorrel if you can get it (ask a gardening friend), as the slight lemony flavor cuts beautifully through the richness of the butter crust and creamy filling — but spinach also works well. Serve a tartlet or two with a sharp green salad for a satisfying lunch, make a bigger whole tart for a family supper, or fashion smaller tartlets as tiny cocktail bites for a New Year drinks party....

Chickpea Fries

At first glance, this recipe may seem challenging. Don’t sweat it. As Scott would say, use excellent ingredients and charge forth – you won’t regret it....

Parsnip “Popcorn”

You know how parsnips taper dramatically from top to tail, becoming slender halfway down? This snack is a perfect use for the lower skinny ends. When thinly sliced and baked in a low oven, the parsnip rounds curl up into pieces the size of popped corn. Sprinkle generously with your favorite flavored salt or spice—I like garam masala—and find a movie! Buy your parsnips from a farmers market or another source of organic produce so that you can leave the skins on. After a gentle scrub, they clean up nicely and you’ll get the added bonus of extra flavor and nutrients. Makes about 2 cups, to serve 2 hungry moviegoers Start to finish: about 1 hour Recipe: 4 small parsnips (or the “tails” of 3...

Caponata Stuffed Baby Bell Peppers

Makes about 2 dozen | Start to finish: 1 hour, 15 min This makes a great small-plate appetizer or a first course. If you have larger peppers in your garden, this can be made into a main course, paired with a soup or salad. The caponata filling freezes well, so it’s worth the effort even if you are making only half the quantity of peppers. INGREDIENTS: Caponata filling: (makes 2 cups) 1 large red onion, small dice (2 cups) 1 small eggplant, small dice (2 cups) 1 large zucchini, small dice (2 cups) 1 large red bell pepper, small dice (1 1/2 cups) 1/4 cup rice bran oil or alternative high-heat cooking oil fine sea salt and fresh ground black pepper, to taste} 1/4 cup raisins, soaked in 1/4 cup dry...

Polenta Tart with Heirloom Tomatoes, Mozzarella, and Prosciutto

Serves 4 | Start to finish: about 50 minutes Here’s a quick and easy alternative tart crust that’s light, less complicated than pastry, and naturally gluten-free. The polenta crust holds its shape beautifully and is just as versatile on a dinner table or as a perfect option for casual entertaining. Leftovers make a great, fuss-free workday lunch. You can also parbake the crust ahead of time, store in the refrigerator overnight, and then assemble and bake the next day. This is a great tart to make year-round by altering the ingredients to take advantage of what is in season. Polenta Crust: 2 1/4 cups water 3/4 cup corn grits (polenta) 1/4 teaspoon fine sea salt Non-stick cooking spray (to grease tart pan) Balsamic Shallots: 2 teaspoons rice...

Fruit Salsa

Finely dice 2 ripe tomatoes, 2 mangoes, or 1/2 pineapple along with a small red onion. Add 1 cup cilantro leaves, coarsely chopped. Then, don your food-safe gloves and finely dice a small habanero, Scotch bonnet, or aji dulce, all of which have floral, citrusy notes that are delicious matches for fruit. Add the juice of a lime, a big pinch of sea salt, and some of the finely diced chile, adding more as desired. Scoop it up with chips, or spoon it over fish, grilled chicken, pork, or tacos. ...

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...

Korean Banchan

Serves 4 | start to finish: 25 minutes Korean side dishes, called banchan, bring endless variety to even the simplest meal. Served in small bowls, set in the center of the table, banchan are meant to be shared and replenished when empty. These two quick preparation techniques — blanching and quick pickling — yield four or more authentic banchan in less than half an hour. Served along with a bowl of good-quality kimchi, these small dishes complete a Korean feast. Kimchi, which can be made at home but takes time to ferment, is available at Asian markets and many grocery stores around town. Blanching: Bean Sprouts and Spinach (Sukju Namul and Sigeumchi Namul) 12 ounces mung bean sprouts 10 ounces baby spinach, nettles, or...

Lentils with Burrata and Basil Oil

Recipe by François de Mélogue Lentils: 1 tablespoon Extra Virgin olive oil 1 small sweet Onion, diced 1 rib celery, diced 1 small carrot, peeled & diced 2 cloves of garlic, mashed 1 sprig rosemary 1 sprig thyme Sea salt and black pepper 1 cup French green lentils 1 quart chicken stock Basil Oil: 1 cup basil leaves 1 clove garlic, peeled ¼ cup grated Parmesan ¼ cup Extra Virgin olive oil sea salt and black pepper 1 tub burrata Steps: Heat the olive oil in a heavy gauged 4 quart stainless steel pot. Add diced onion, celery and carrots and sauté till translucent, about five minutes. Add garlic, rosemary and thyme and continue cooking over high heat till your kitchen is perfumed with the scent of garlic. Add lentils and chicken stock, bring to a boil, lower to a simmer,...