Fresh Figs With Goat Cheese And Peppered Honey

Celery Root and Potato Mash with Horseradish

celeriac-table2

INGREDIENTS
2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch
cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt and and freshly ground black pepper, for seasoning
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil (we recommend Taber Ranch or Capay Oaks)

PREPARATION

Bok Choy with Peanuts and Cilantro

bok-choy-bowl-

INGREDIENTS
4 tablespoons roasted peanuts
1/8 teaspoon red pepper flakes
1 pinch salt
4 cups bok choy
2 tablespoons peanut or canola oil, divided
1 cup onion, finely chopped
4 teaspoons ginger, minced
2 tablespoons soy sauce
1 teaspoon cornstarch, plus 3 tablespoons of water, mixed
1 cup cilantro, chopped

PREPARATION

Pan-Fried Jerusalem Artichokes in Sage Butter

jerusalem-artichokes-collander

INGREDIENTS
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch-thick rounds
3 tablespoons fresh sage leaves, coarsely torn and divided
2 teaspoons fresh lemon juice
2 tablespoons fresh Italian parsley, chopped

PREPARATION

Carrot Fritters

carrot-fritters1

INGREDIENTS
2 cups carrots, grated
1/2 cup red onion, minced
4 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup fresh herbs (cilantro, parsley, dill, or basil), minced
3 tablespoons vegetable oil, plus more for frying
1 egg, lightly beaten
Salt and pepper to taste

PREPARATION

Potato-Kale Cakes with Rouille

red-potatoes-bowl 

INGREDIENTS
1 pound red potatoes, scrubbed, cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 cup onion, chopped
1 garlic clove, minced
1 bunch kale, de-ribbed, de-stemmed, and coarsely chopped
1 tablespoon fresh cilantro, minced

Roasted Broccolini with Lemon-Thyme Gremolata

Root Veggie Mash

turnip-greens

This is a twist on the classic comfort food of Thanksgiving. Parsnips can be added to this dish, as well, sweetening it and lightening the color. For a creamier consistency, add 1/2 cup of milk while mashing. Makes 4 servings.

INGREDIENTS
1 lb carrots, sliced
1 lb turnips, peeled and diced
1/4 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley and/or green onion (optional)

PREPARATION

Simple Roasted Cauliflower

Bok Choy Stir Fry

stir-fry-bok-choy

INGREDIENTS
1 pound baby bok choy
1 1/3 tablespoons canola, vegetable, or peanut oil
1–2 garlic cloves, peeled and finely minced
1 teaspoon fresh ginger, grated or minced
3 tablespoons broth or water (or 2 tablespoons broth or water, plus 1 tablespoon wine)
Salt to taste
1 teaspoon tamari (soy sauce)
1/2 teaspoon sesame oil

PREPARATION

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