This recipe came from Sunset magazine.
Spicy Garlic Grilled Baby Bok Choy
Vegetables
Cabbage Apple Slaw
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.
Creamy Lettuce and Garlic Soup
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
Pork, Sweet Potato & Apple Sauté
From Fine Cooking magazine
Sweet and Spicy Quinoa Hash
From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
Stir-Fried Bok Choy and Arugula with Tofu
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Indonesian-Style Collard Greens Curry
Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to flatten and tie into a knot. Heat oil Read More…
Swiss Chard and Herb Tart
This ancient recipe came from Bon Appetit maybe a dozen years ago. Bake it as an entree or cut into smaller wedges as a pre-dinner bite for Thanksgiving.
Maple Mashed Sweet Potatoes
Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with foil, place the sweet potatoes on it, and bake until knife-tender, about 45 minutes to 1 hour. Place the baking sheet on a wire rack and set it aside until the sweet potatoes are cool enough to handle Read More…
Spiced Sweet Potato–Walnut Biscuits
From chef Brandon Frohne of Mason’s in Nashville by way of the James Beard Foundation.