This Persian rice dish is unique because of the crunchy crust of potatoes that forms on the bottom of the pan.
Spicy Poppy Seed Potatoes with Green Chiles
Serve these spicy potatoes over sauteed kale or spinach. They also make a wonderful filling for wraps or quesadillas.
Balsamic Black Pepper Strawberries
A perfect non-fat topping for vanilla or chocolate ice cream or for a bed of field greens with toasted walnuts to almonds.
Green Beans with Roasted Garlic
Green beans are tossed with fresh roasted garlic, for lots of added flavor.
Teriyaki Sweet Potatoes
A new take of a Thanksgiving classic, these sweet potatoes are flavored with maple syrup and soy sauce.
Quick Cranberry Pineapple Relish
This raw cranberry relish has a refreshing taste. To save same, substitute 4 cups canned unsweetened pineapple for the fresh.
Champagne and Cranberry Poached Pears
Adding fresh cranberries to the cooking liquid gives them a warm, ruby red color, and using champagne for some of the water adds a celebratory twist.
Curry Coconut Vegetables
Do a “refrigerator sweep” and create the lovely combination of root vegetables in a aromatic curry sauce.
Hot and Spicy Sesame Sunchokes
Sunchokes are a tuber that can be used much as potatoes are used. Here they’re sautéed with sesame oil and other Asian flavors.
Chilled Sunchoke and Cucumber Salad
Also known as Jerusalem artichokes, sunchokes are tubers that are native to America – not Israel. Here’s a simple recipe to help you get to know them better.
Braised Spinach with Garlic and Tomato
Loaded with iron, vitamins and folate, spinach is indeed a power food.
Spinach and Potato Cakes
During Passover, matzo meal must be used to bind the pancakes, however this dish is appealing all year and you can use breadcrumbs at other times.