Braised Beet Greens 1 pound beet greens 1 small onion, chopped fine 1 tablespoon olive oil 1/4 cup water or chicken stock Salt and pepper Your favorite vinegar 1. In a skillet, heat the oil and cook the onion until translucent. 2. Cut or tear the beet greens and add them to the skillet. Toss
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Grilled Pumpkin with Arugula in Cumin and Honey Vinaigrette This recipe comes from Chef Richard Schmitt at The Inn at Thorn Hill. INGREDIENTS 1 small pumpkin, peeled, seeded and cut into wedges 1 tablespoon toasted and ground cumin 1/4 cup honey 1/4 cup rice wine vinegar 3/4 cups olive oil Salt and pepper to taste
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See the article Eggplant: Beautiful, Versatile and Healthful in the Fall 2011 issue for more information and great recipes using this seasonal favorite. Indian Spiced Eggplant Relish This spiced relish can be served chunky or if you prefer, you can puree it in a food processor into a dip like consistency.  It is a great
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When we think of picnics, barbeques, and summer, often the main course takes center stage. Classic sides are a seasonal treat, but traditional side dishes like cole slaw, pasta, and potato salads, are usually not only high in fat and calories, but mayonnaise based salads don’t tolerate heat well—a problem if they will be sitting
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Snow may still lie across much of northern New England, but already the buds of the maple trees are red against the blue sky, a sure sign of spring. Another sign is the gathering of maple sap, which will become “March Gold,” that lovely amber sweetness we pour over waffles, pancakes, French toast, and more.
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Raw Kale? You bet! Trust me on this one and give it a try. It’s full of fun textures and flavors and is broken down so well by the acid that it tastes cooked. One bowl of this and. . .

All things decadent seem to have some sort of relationship with butter. So often, it is the beginning of a great meal, the start of a fragrant sauté, the key to a gorgeous pastry, or the essence of an infused flavor. In spite of all our New Year’s resolutions, we just couldn’t think of a
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New ideas for an old seasonal favorite Bite into a nutty cookie or brownie and chances are you’ll bite into a tender fragment of walnut. Order a composed salad in a fine restaurant, and it may well be dressed with light, fragrant walnut oil. For centuries, walnuts have symbolized health, wealth and good fortune. Legend
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Old Fashioned Oyster Stuffing We think of oyster stuffing as a Thanksgiving dish traditionally served with turkey. But in the Boston Cooking School Cookbook by Fannie Farmer, there are two recipes for fish with oyster stuffing. Oysters were so popular in the 1800’s they made their way into all kinds of dishes and menus. This
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