A collection of much-loved winter salads. The ones I reach for when the weather cools and the produce turns bright and colorful. Fresh and vibrant salads that are a welcome contrast to the season’s heavier meals.
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If you’ve been to my house at any point in recent months, you’ve likely had these dates – broiled with saffron, almond extract, ghee (or olive oil), and a bit of salt. They’re unctuous, sweet goodness. Include these as a part of every cheese board you make!
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The sort of hearty apple salad I love. It has heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is creamy and spiked with rosemary, garlic and champagne vinegar.
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A chunky, satisfying, winter-time riff on potato chowder – winking at the Japanese pantry with a finishing swirl of miso, and a touch of sake in the base.
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Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.
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Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers.
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A wonderful farro salad with buttermilk dressing inspired by a version I had at Clyde Common in Portland, Oregon years ago. Imagine nutty farro grains plus shaved radishes, zucchini, and fennel tossed with creamy, herbed, buttermilk dressing. The perfect lunch.
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A beautiful cauliflower salad from the Bar Tartine cookbook – a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing.
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This is a noodle salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch.
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Braised artichokes baked for an hour, covered in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Make them on a Sunday night and use throughout the week to make your sandwiches and pastas fantastic.
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A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down. A touch of hoisin sauce gives you just enough sweetness to balance it all out.
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An assertively spiced departure from a favorite Suzanne Goin potato gratin recipe. This is a rustic, deeply flavorful late-summer gratin made with sliced tomatoes, potatoes, caramelized onions, curry powder, and a kick of red chile flakes.
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For anyone wanting to work more sprouts into their meals, this is one of the best salads I’ve made in a long time. It includes mung bean sprouts, avocado, arugula, yogurt, and toasted almonds. So many good ingredients and incredibly tasty!
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Cauliflower dialed all the way up on the spice front like this tastes great. Inspired by a recipe in Reza Mahammad’s cookbook, caramelized onions, cumin, ginger, garlic, sesame seeds and chiles are all in play. They create fragrant magic, turning this cauliflower recipe into an all-star – just read the comments!
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A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin’s cookbook, I am Almost Always Hungry.
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Crepes don’t have to be difficult! Once you master this basic crepe recipe you can make perfect sweet or savory crepes on a whim.
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This one-pot, garganelli pasta is an easy weeknight win. It’s pasta and lentils simmered in crushed tomatoes and finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
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This recipe can deliver rustic rye flour crepes for days. Fill them with sweet or savory fillings for any meal of the day.
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Popovers are the most delightful thing my oven produces – sky-high and billowy. Here’s my go-to recipe, a few tips, and the overall technique I use.
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The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
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These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.
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Snappy, substantial, homemade oatmeal crackers – made with rolled oats and rye flour.
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Skipping the turkey? No problem! These vegetarian Thanksgiving recipes are all vibrant, seasonal, crowd pleasers.
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The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
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This sake mushroom recipe was inspired by a stack of papers in my kitchen. There was a note that simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.
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