Almond “Milk”
Amaranth Porridge with Maple and Freshly Grated Cinnamon
Arugula with Fuyu Persimmon Pomegranate and Salted Pecans
Aunt Sherry’s Decadent Dressing
Baby Bosc Pear and Almond Tart
Baharat – a Versatile Spice Blend
Barley Couscous with Morrocan-Spiced Cauliflower Chickpeas and Almonds
Basic Technique
Beef Bourguignon
Borlotti Bean and Farro Soup with Lacinato Kale
Braised Rabbit with Bacon and Whole-Grain Mustard
Caramelized Brussels Sprouts
Chicken Salad with Radicchio Pickled Raisins and Walnuts
Chicken Stock
Chilled Cucumber Soup
Coeur a la Creme
Creamy Cauliflower Soup with Creme Fraiche and Crispy Florets
Curb-the-Craving Salad with Smoked Dulse and Avocado
Dried Fava Bean Stew with Arugula and Meyer Lemon
Fall Vegetable Salad with Corona Beans and Garlic Oil
Farro Salad with Asparagus Pea Shoots and Pistachios
Fava Bean Tacos
Fregola Sarda with Caramelized Squash and Charmoula
Fresh Fig and Almond Torte
Frisee with Jujubes Walnuts and Blue Cheese
Gluten-Free
Green Pea Falafel with Spring Garlic and Persian Mint
Halibut Wrapped in Fig Leaf with Lemon Confit
Heirloom Tomato Salad with Watermelon Sorbet Pickled Rind and Micro-Basil
Heritage Pork Chop with Roasted Sweet Potatoes and Maple-Cider Gastrique
Kitchen Pharmacy
Kumquat + Almond Tea Cake
Maple Pecan and Oat Clusters Granola
Mole Puree
New Potato Salad with Watercress and Meyer Lemon Creme
Oatmeal-Peach Cookies
Pantry Staples
Pea Pod Ice Cream
Pea Shoot Pesto
Purslane and Peach Salad with Feta and Almonds
Quinoa Primer
Radishes with Pine Nut Puree and Nori-Salt
Random Rants
Red Quinoa with Butternut Squash and Pistachios
Rhubarb and Rose Geranium Crisp with Whipped Creme Fraiche
Risi e Bisi (risotto with peas)
Roasted Eggplant “Fries” with Sumac
Roasted Root Vegetable ‘Cassoulet’
Roasted Smashed Potatoes with Lemon and Piment d’Espelette
Root Vegetable ‘Fries’ with Orange Salt
Rye Berries with Cabbage Walnuts and Toasted Caraway
Salted Almonds
Sambaar-Spiced Chickpea ‘Popcorn’
Season: Fall
Season: Spring
Season: Summer
Season: Winter
Since Variety is a Spice…Old Favorites and New Finds
Soft Scrambled Eggs with Oregonian Black Truffle
Split Pea Soup
Strawberries
Summer Vegetable and Quinoa Salad with Mole Puree
Sweet and Sour Hakurei Turnips
Travel
Treviso with Roasted Crimson Grapes Blue Cheese and Hazelnuts
Turkish-Spiced Quinoa and Artichoke Pilaf
Ume-Shoyu-Kudzu “Cure-All” Remedy
Vegetable Stock
Vegetarian
Warm Candy Cap Mushroom and Spinach Salad
Zucchini and Olive Oil Muffins
Zucchini Soup with Herbed Goat Cheese and Black Pepper