Main Course Recipes
Some San Francisco photos along with a recipe for asparagus & quinoa, tossed in a bit of Tabasco butter, with toasted pine nuts and a touch of crème fraîche.
A spring pasta salad made with a vibrant red-wine and saffron vinaigrette, asparagus, and toasted whole wheat orecchiette pasta from Puglia.
Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.
I made a big pot of farro & bean stew for my mom and dad the other night - simple, hearty, and straightforward. The stew has farro, beans, lots of vegetables, and a generous dusting of cheese to top each bowl.
I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.
A palak daal recipe from Kasa's Anamika Khanna - a hearty pot of spinach, lentils, and spices. Kasa is a favorite Indian restaurant of mine here in San Francisco.
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.
Ribollita, a thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
A big pot of red posole made on a stormy day. A brick-red brothy sauce surrounds the posole, and individual bowls are topped with thin wisps of pan-fried tortillas, a pinch of toasted Mexican oregano, and a bit of crumbled feta.
Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossed with farro pasta and Pecorino cheese.