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Eating with the Seasons

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Carrot Soup with Orange and Ginger

Eating with the Seasons

 
3 tablespoons olive oil 2 leeks, including tender green parts, thinly sliced 6 carrots, 1 pound, peeled and thinly sliced 1 red potato, peeled and coarsely chopped 1 1/2 teaspoons peeled and minced...

Walnut Cookies

Eating with the Seasons

 
6 ounces walnuts, toasted (instructions below) 6 tablespoons granulated sugar 1 cup unsalted butter, softened 1/2 teaspoon vanilla 2 cups flour 1/2 teaspoon salt 1/3 cup confectioner's sugar To toast...

Fusilli with Green Cauliflower Sauce

Eating with the Seasons

 
(Fusilli con i Broccoli Arriminati ) The flavor of this sauce is a combination of sweet and sour in the tradition of many Sicilian dishes. Sicilian green cauliflower has a particular taste, and it can...

Mandarin Orange Pumpkin Bread

Eating with the Seasons

 
2/3 cup butter 2 2/3 cups sugar 4 whole eggs 16 oz. canned pumpkin, or equivalent fresh 2/3 cup freshly squeezed mandarin juice 1 mandarin 2 cups whole wheat flour 1 ½ cups all-purpose flour...

Roasted Potatoes Escoffier

Eating with the Seasons

 
2 pounds Red Norland, Red Pontiac, Yukon Gold or White Rose potatoes, peeled and diced into 1-inch cubes (6 cups) 6 tablespoons butter, cut into small pieces 2 teaspoons salt Preheat oven to 400 degrees....

Apple Crumb Pie

Eating with the Seasons

 
Filling One 9-inch pie shell 6 large apples, peeled, cored and sliced 3 tablespoons sugar 1 tablespoon ground cinnamon 2 teaspoons instant tapioca 2 tablespoons butter Crumb Topping 1 1/2 cups flour 1...

Pumpkin bars

Eating with the Seasons

 
2 cups all-purpose flour 1 cup sugar 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground cloves ½...

Afghan Eggplant with Yogurt Sauce

Eating with the Seasons

 
1 onion, sliced 1/4 cup olive oil 1 medium eggplant, about 1 ½ pounds, cut into 1/2-inch slices 1 cup non-fat plain yogurt 2 cloves garlic, minced 3 fresh mint leaves, chopped 1/2 teaspoon...

Autumn Cobbler

Eating with the Seasons

 
7 to 8 baking apples; peeled, cored and thinly sliced 3 tablespoons honey, 3 tablespoons brown sugar ¼ cup flour plus 1 cup flour 1 tablespoon sugar, 1 ¼ teaspoons baking powder ½...

Rhubarb Crunch

Eating with the Seasons

 
Last weekend, I plucked rhubarb out of my garden and made this dessert for an impromptu get-together with neighbors. 1 ½ cups rolled oats ¾ cup plus 2 tablespoons flour 1 ½ cups...

Zucchini Salad

Eating with the Seasons

 
Zucchini Salad with Feta and Dill is the most popular salad at Lincoln Produce Market and Café. It is at its best when made with fresh local zucchini and herbs. It makes a bright and fresh accompaniment...

Balsamic Glazed Beets

Eating with the Seasons

 
6 small or 4 large beets 1 tablespoon olive oil 2 teaspoons salt 1/4 cup balsamic vinegar 3 tablespoons firmly packed brown sugar   Preheat oven to 400 degrees. Peel the beets, coat with...

Zucchini Cookies

Eating with the Seasons

 
¾ cup softened butter ½ cup sugar ½ cup brown sugar 1 egg 1 ½ cups whole wheat flour 1 cup flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ¾ teaspoon...

Zucchini and Mint Salad

Eating with the Seasons

 
8 baby zucchini, about 3/4 pound total weight 2 tablespoons lemon juice 1 tablespoon finely minced fresh mint leaves salt to taste cayenne pepper to taste 1/4 cup olive oil Grate the zucchini and place...

Pears Poached in Fox Barrel Black Currant Hard Cider

Eating with the Seasons

 
This recipe is offered in anticipation of Sunday's "Cider 'n Sausage" Slow Food event at Fox Barrel Cider Company in Colfax. For more information, go to www.brownpapertickets....