Strawberry, Ricotta, and Sunflower Seed Salad with Lemon Tarragon Vinaigrette
It’s sweet, fresh, and grounded. It brings us the best of warm spring days.
Beef and Beet Stew
It’s deep and decadent like the best of beef stews but also has a subtle sweetness and lightness, thanks to the beets. The combination creates the perfect bridge food between wanting the depth and comfort of winter food, but the air is a bit too warm.
Stuffed Poblanos with Red Chile, Chorizo, and Black Beans
It’s a punch in the mouth full of chile flavor that will leave you satisfied for a long time and will have you looking forward to leftovers. The poblanos reheat in the oven so nicely you won’t even know they were leftovers.
Creole-Spiced Poached Fish
With warming spices of allspice, coriander, and cloves, it creates a comforting dish full of flavor that is perfect for an early spring cold snap. The flavors are reminiscent of grits and grillades.
Ginger Spaghetti Squash with Orange Zest and Browned Butter
This spaghetti squash is bright, light, and bold with ginger, orange zest, and browned butter. It plays well with a simply seasoned broiled fish.
Arugula, Beet, and Orange Salad with Orange Blossom Vinaigrette
It’s sweet, tart, spicy, and flowery. It’s spring’s dainty nudging that says, “I’m not too far away”.
Smothered Cabbage
Smothered cabbage more than makes up for its looks with its bold flavor. It warms the soul with its smoky, sweet, and buttery notes.
Smothered Potatoes with Smoked Sausage
The simplest of foods can bring the most abundant amount of flavor. It’s a bit smokey, a bit spicey, and a whole bit comforting.
Roasted Red Pepper Soup with Star Anise
This soup is about the unexpected. It’s light and bright and pairs perfectly with the heaviest of winter meals. Star anise and ginger keeps the soup bright and cilantro keeps it fresh during winter’s produce lull.
Farre or Dressing
Dressing was always one of my favorites during the holidays. It's rich, comforting, and flavorful. Pair it with roux peas and it’s a match made in heaven.
Petite Pois also known as Roux Peas
Sweet peas slowly simmered in a roux brings a depth to the bright peas. Let that rich gravy seep into rice and that’s all that you’ll want to eat.
Chickpeas and Spinach with Sweet Potato and Yogurt Sauce
The chickpea stew creates the perfect base to compliment the sweetness and richness of buttered sweet potatoes. The tanginess of yogurt keeps things exciting and fresh.
Apple, Spinach, and Pecan Salad with Apple Butter Browned Butter Vinaigrette
Apple, Spinach, and Pecan Salad with Apple Butter Browned Butter Vinaigrette is fresh with fall’s bounty and grounded by the decadence of apple butter and browned butter.
Roasted Cauliflower with Tahini Roux and Pomegranate Sauce
Pair roasted cauliflower with a sauce that boasts rich notes of toasted sesame and tart pomegranate that gives your cauliflower the unexpected twist. Top it with pomegranate seeds to bring out the frutiness of the sauce and give yourself a bit of texture.
Nutmeg Meatballs with Tahini Roux and Pomegranate Sauce
These meatballs are fun and exciting and will keep you talking for days. Nutmeg brings out the sweetness in beef, tahini makes it warm and inviting, and cilantro keeps it fresh.
Cabbage, Apples, and Pomegranate with Blue Cheese Honey Vinaigrette
Fall on a plate is delicious. It’s bright and light and funky and deep. It’s fall’s way of saying, “Nuhuhn summer, no need to battle me, I got the goods”.
Eggplant with Buttermilk Sauce
The deepness of roasted eggplant meets the cool, tanginess of yogurt and sharpness of pomegranates. Every bite brings together, warm and cold and creamy and crunchy. It’s a fail-proof beauty, even if you are among the most artistically challenged.
Pickled Collard Stems
They’re crunchy, acidic, and spicey, and I love them. Eat them as is, on the side of a rich meal, or in a sandwich. You really can’t go wrong.
Roasted Okra
Roasted okra is delicious. It’s a little crispy, chewy, and sweet with plenty of depth of flavor. The best part is they are plenty light enough to gorge on.
Some of them will crisp up like a chip, some with have a little crisp and be tender, others will be a little chewy and more okra. None will be slimy, and the combination of textures and flavors will be leaving you for more and more.
Battle of Brown Rice
A friend recently gave me the tip to put a dish towel under the lid of the pot while the rice cooks. I gave it a shot and it worked.