Category Archives: Recipes

I thought so too, once upon a time. But the only Brussels sprouts I had ever eaten came from the store — presumably from California, where it never gets cold enough for Brussels sprouts to sweeten. Plus, the standard cooking … Continue reading →

Coliflor Español adapted from From Asparagus to Zucchini Cook 2 cups cauliflower florets (or thereabouts) in as little water as possible until crisp-tender. Drain. Heat oil in medium skillet, add minced onion, and sauté until translucent. Stir in minced garlic … Continue reading →

Eggplant and Tomato Pizza adapted from Chez Panisse Vegetables Grill ¼-inch slices of eggplant, or oven-roast them, brushed with oil and seasoned with salt and pepper. Roll out or shape a disk of fresh pizza dough (available for sale at … Continue reading →

Baba Ghanoush Roasted Eggplant Dip adapted from The Joy of Cooking This is one of my favorite ways to eat eggplant. I love to make a big quantity to freeze in smaller batches for eating all winter. I never measure … Continue reading →

This is a Casey original, and it has become one of our favorite dishes of the summer. Ideally, it’s made ahead of time so that everything can chill and the flavors can meld. It’s a perfect light main dish for … Continue reading →

Also known as “broadbeans,” Fava beans are the original European bean (the beans we are most familiar with are native to North America). They’re uncommon in the American diet today, which is unfortunate since they’re delicious! But, I’ll be honest: … Continue reading →

Adapted from The Wellness Encyclopedia of Food and Nutrition by Shelden Margen, M.D. Try some of the following ideas for preparing fennel. Pair the cooked fennel with any of your favorite Italian or European inspired meat/fish dishes, pastas or salads. … Continue reading →

Recipe adapted from Simply in Season Chop ½ onion and one bunch chard. Using butter or olive oil, sauté chopped chard stems and onions until beginning to be tender. Add chopped chard leaves and continue sautéing until tender. Combine chard … Continue reading →

‘Tis the season for salads! We’ve given you the base (greens), now it’s your turn to make the salads interesting and fun with different dressings and toppings. You can add all sorts of tasty things to the top of a … Continue reading →

This is an easy soup to make and one of our new favorites. Simply start by sautéing a chopped onion in some butter or oil in a pot. Add good quality stock to the pot along with chopped broccoli. Bring … Continue reading →