Cardamom Carrot Marmalade

Handmade gifts are better, but handmade food gifts are the best. Inspired by carrot jam from Afghanistan, this marmalade puts carrots and cardamom to good use and easy enough to make in an afternoon. Because candied grated carrots play the role of citrus peel in this naturally neon orange marmalade, the result is sweet rather than bitter. INGREDIENTS: 2 cups water 1 Tbsp green cardamom pods 1 Meyer lemon, zest and juice 1  orange, zest and juice 2  cups grated carrots (about 6 medium or 3 large carrots) 2 cups organic cane sugar 1 tsp cardamom seeds, ground STEPS: 1. In a saucepan, combine the water, cardamom pods, and lemon and orange juices and zests. Bring to a boil. Simmer for 15 minutes. Remove from heat. Take out and discard...

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...

Nasturtium Capers

These faux capers make use of the surplus of pods that nasturtium flowers produce late in the season. They are fat, salty, and delicious....