I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.
An anise and ginger-spiked French lentil soup, from a charming little cookbook I stumbled on titled SoupLove. The broth is thickened by lots of roasted winter squash, and it's great with lots of garlicky croutons.
A riff on a recipe from Anna Getty's Easy Green Organic - green beans, creme fraiche, garlic, golden raisins, almonds, a range of spices. They caught my attention when Anna said...the ingredient list is long, but these are the best green beans you'll ever make.
Inspired by a recipe in The Complete Tassajara Cookbook, a warm winter salad made from sauteed shredded red cabbage. Feta, balsamic vinegar, and golden raisins make it sweet and salty, rich with color, texture and flavor.
A shredded brussels sprout salad recipe, slaw-like in spirit, accompanied by lots of toasted hazelnuts, and shard after shard of aged cheese. The sprouts are tossed with a few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice.