Page
Show per page
  1. Puréed Rutabaga Clouds

    Puréed Rutabaga Clouds

      Thanksgiving feels empty and sad without our Puréed Rutabaga Clouds. It's a family tradition that goes way back. The ingredients are not measured exactly, but by taste and consistency.
    Read more
  2. Zucchini Boats

    Zucchini Boats

      Read more
    • Zucchini Basil Gratin

      Zucchini Basil Gratin

        Located 17 miles outside of Seattle, the Herbfarm has become a celebrated destination for seasonal Northwest cuisine. For Chef Traunfeld, a James Beard Award winner, inspiration comes from the restaurant’s own farm and on-site gardens. Angelica flavors the just-picked rhubarb in springtime, and needles of native Douglas Fir might infuse a sorbet. This delicious eggless gratin pairs basil and zucchini. Over 200 of his prized recipes are included in The Herbfarm Cookbook (Morrow Books, HarperCollins Publishers) available through your local bookstore or www.amazon.com.

      Read more
    • Vegetable "Spaghetti"

      Vegetable "Spaghetti"

        Here's a new twist on mixed vegetables. It works with any vegetables that can be cut into long strips, but I like to use ones of contrasting colors. This winter version works well as a side dish served with meat, and is a good starch substitute. (A summer version might combine yellow summer squash, red peppers, green peppers and onions.)

      Read more
    • Vegetable Tower

      Vegetable Tower

        Nestled in the foothills of the Absaroka Mountains in Montana’s Paradise Valley, Chico Hot Springs Resort is a rustic oasis where we floated in steaming hot springs, and feasted in their quaint 100-year old dining room. The service was impeccable and the food divine. Most of the produce was harvested from their own organic garden and geothermal greenhouses. We so enjoyed their signature Fennel Breadsticks, Vegetable Tower and irresistible Orange Flambe. If you can’t visit soon, you must get “A Montana Table: Recipes from Chico Hot Springs Resort” by Seabring Davis (ThreeForks, an imprint of the Globe Pequot Press).

      Read more
    • Tuscan Spinach with Raisins

      Tuscan Spinach with Raisins

        Read more
      • Tomatoes Provençale

        Tomatoes Provençale

          Read more
        • Sweet and Sour Leeks

          Sweet and Sour Leeks

            Cucina Fresca is a wonderful cookbook that emphasizes the importance of using abundant, fresh vegetables to create beautiful foods simply for family and friends. One of our favorite leek recipes, it is wonderful hot or cold as an accompaniment to grilled fish or meats. (Available through your local book store or www.amazon.com)

          Read more
        • Sugar Snap Pasta Primavera

          Sugar Snap Pasta Primavera

            Read more
          • Spinach with Raisins

            Spinach with Raisins

              Read more
            Page
            Show per page
            Back to Top