Rosemary Potatoes (Roasted or Grilled)

Roasted potatoes cut into small chunks on a cast iron skillet

When I discover that I have both fresh rosemary and potatoes on hand, I know I’ll be cooking them together—my only question is whether I want to grill or roast them. The answer always is, you can’t go wrong either way. Both techniques are simple. One consideration is, if you roast them in the oven, […]

Ratatouille

Ratatouille in a black pot

Ratatouille is a French stew that makes the most of everything you might have in abundance at the end of summer: eggplant, tomatoes, zucchini and fresh herbs. Serve it over rice or pair with crusty bread. Not only is summer stew colorful, it’s delicious! Big Picture Let the vegetables you have on hand inform the […]

Grilled Sweet Corn

Four ears of grilled sweet corn on a white plate on a blue tablecloth

Fresh sweet corn on the cob will be great no matter how you cook it, especially if you cook it the same day you get it. Here’s my favorite method: Shuck the husks completely, brush the corn with olive and grill on a high flame for ten minutes, turning frequently. Serve right away, with butter […]

Basic Balsamic Vinaigrette Recipe

Jelly jar on a kitchen counter filled with a balsamic Vinaigrette

Vinaigrettes are often the last thing you whip up before sitting down to dinner, so I think it’s helpful to have a really simple one committed to memory. Depending on your preferences and what kind of salad you’re serving, there are endless ways to tinker with vinaigrettes, but this is my go-to version.  I’ve found […]

Grilled Sweet Potatoes

Slices of grilled sweet potatoes piled on a plate next a bowl of white dipping sauce

Hands down, sweet potatoes are my favorite thing to grill. They’re easy and colorful and substantial enough to build a meal around. You can pair them with something green and, depending on how hungry everyone is, a grilled protein. I like to serve them with a simple vegan mayo and dijon mustard dipping sauce. Ingredients  […]

Grilled Fennel

Grilled fennel bulb sliced in half on a white plate

Grilled fennel is so simple and it tastes amazing. Serve it as an appetizer or side dish — or just devour it straight off the grill.    I recommend using a grill basket coated with a bit of oil. Smaller bulbs of fennel will fall apart and that’s OK. Having the fennel stay together in […]

Garlic Scape & Kale Pesto

Overhead shot of a food processor with partially blended sauce and leafy greens.

Garlic scapes are the stocks that grow from bulbs of hardnecked garlic plants. They could easily be overlooked, but I love that some resourceful cook figured out that they make delicious pesto.    This recipe is cheese-free and, though I’m not a vegan, I like to make it this way because I can serve it […]

Easy Peanut Noodles

Bowl of rotini peanut noodles topped with chopped peanuts and parsley

My daughters grew up on this simple peanut noodle pasta and now it’s the first dish we think of when we’re planning a picnic. Just whip it up in the amount of time it takes to cook the pasta, throw it in an ice chest and go. It’s great warm or cold, has a very […]

Beet & Citrus Salad

Bowl of chopped beets in a shiny dressing in a turquoise bowl

This is a very simple beet salad with a great combination of complex flavors. You can enjoy it at room temperature or refrigerate and serve it cold. In my experience, this salad is very popular, so it tends to go fast.   Big Picture You’ll steam the beets using a steam basket or in the […]

Roasted Chickpeas (a.k.a. garbanzo beans)

Roasted chickpeas spread across a what surface

Roasted chickpeas become chewy and a little crispy, and you can season them however you like, with your favorite herbs and spices. Try them in salads, pita sandwiches, pack them in lunches or serve them as appetizers.   Big Picture You’ll drain and dry the chickpeas really well, lay them out on a parchment-lined baking […]