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.
Higos y Datiles (Figs and Dates)
I had these wonderfully glorious creamy cheese filled sweet dried fruit with pistachios and a bit of citrus to break the sweetness as a dessert at El Farol, a Spanish tapas place in Santa Fe.
Garlic and Rosemary Butter Bean Dip
It’s garlicky, fresh, oh so bold and creamy. It’s a mouthful of flavor that will pair with any raw vegetable.
Rutabaga and Apple Hash
It’s a bit sweet and a bit sassy. It’s a mouth full of flavor and texture that lends to beaucoup amounts of pairings. Top it with an egg for breakfast, or as a side to braised beef, baked chicken, or 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.
Tumeric and Herb Millet with Roasted Vegetables and a Poached Egg
Millet is the perfect wingman to shallots and garlic which are at the forefront of flavor but is grounded by turmeric and rosemary. The roasted vegetables bring a bit of sweetness and spice (thanks to ginger and cayenne) and a runny egg creates a richness you don’t want to miss.
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.
Muddy Amaretto Orchard
This drink is complex yet light. Sweet but tart. It’s perfect to kick back and take in the last of the season’s warmth.
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.