Category Archives: Vegetables

Pasta with Cranberry Beans and Tuscan Kale

The brief cold snap in South Florida this week happened to have coincided with the appearance of fresh cranberry beans in my local farmers’ market this past weekend.  A bean stew would be perfect for dinner in this weather.  I … Continue reading

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Swiss Chard Three Ways

Swiss chard is one of my favorite green vegetables because the entire plant is edible from top to bottom.  I don’t see it on restaurant menus as much as spinach or broccoli, so when I see it, I always order … Continue reading

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Mom’s Spinach with Bread Cubes

As I mentioned in yesterday’s post, this was the way my mother got us to eat our vegetables.  Who can resist salty, garlicky croutons hot out of the skillet–even if they’re buried in sauteed spinach. I will say that despite my … Continue reading

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Braised Lamb Shanks with Flageolets

This is the perfect dish to make on a Sunday afternoon when you have time to wait patiently, anticipate, and revel in the aromas that gradually fill your house over the course of the three hours it takes to cook. … Continue reading

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Turnip “Risotto”

This is my version of a dish that Mario developed many years ago, which makes ingenious use of turnips.   The turnips are diced into tiny cubes, then sauteed and stirred while broth is gradually added.  Turnips are a very sturdy … Continue reading

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Kabocha Squash, Calabrese Style

In Italy, they refer to all manner of winter squash and pumpkins generically as “zucca“. It’s difficult to pin down which variety they’re referring to when they name it in a recipe. Usually, I use butternut squash, but today, I … Continue reading

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Mom’s Cauliflower Fritters

Cauliflower is such a versatile vegetable, and this time of year, it’s local and plentiful. It’s great combined with pasta or in any other preparation where lots of cheese is involved. The batter for these fritters may be made ahead–even … Continue reading

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Caramelized Parsnips and Shallots

Parsnips will be in season from now into the winter.  Like carrots, they have a natural sweetness that lends itself to roasting. I’ve done a little experimenting with this recipe, and had to make it twice to get the texture … Continue reading

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Whole Wheat Kale Stuffing

I have several ingredients in the house which have inspired me to make a fall stuffing–bread, kale, sausage, sage, shallots, celery and broth.  The only thing that remains to be bought is the turkey. Therefore, I bought a boneless breast already … Continue reading

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Indian Summer Brunch

It’s such a joy having my neighbor Beppi’s produce all summer, and now, just when I thought I  wouldn’t see an eggplant until next summer, he knocks on my door with the last two remaining baby eggplants from his garden (along … Continue reading

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