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.
Stacked Tomato and Garden Pepper Bake
A simple gratin made by layering thinly sliced tomatoes, onions and bell peppers — easy to make ahead and bake right before serving. It’s perfect for Passover.
Spring Vegetable Escabche
Originally a method of preserving foods in vinegar, escabche is used often by Latin American and Caribbean cooks.