Vegetarian

Vegetarian

A global favorite yet barely known in this country, kohlrabi is a rather sweet vegetable with a mild, broccoli-like flavor. When it's quickly cooked and then pureed, it can become a creamy (if cream-free) canvas for delicate, sweet enoki mushrooms and crunchy, salty peanuts.

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it’s like, “Not another bloody zucchini!” That said, this is one of the joys of eating seasonally -- anticipation and excitement at the start of the season, despair and overload at the end.

Grate 2 sweet potatoes (I don't bother peeling).

Soba noodles, hearty and flavorful Japanese noodles made from either buckwheat only or buckwheat and wheat flour, pair perfectly with peppery watercress and a spicy dressing.

This shows just how perfumed basil is.

Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese. 

If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.

So light, creamy and fresh, the ravioli have the subtlest of sauces.

Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall. 

This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.

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