Topic: seasonal eating

Brunch-Off: Almond Grits Cakes with Clementines & Honey And Clementine Scones

Welcome to Brunch-Off, our brand new column devoted to brunch recipes. This week we asked Elena of Biscuits and Such and Winnie of Healthy Green Kitchen to use clementines in a brunch recipe. These cute little citrus fruits are a common sight in kitchens around the country at this time of year. Most people eat them straight out of the rind, but we thought we’d challenge our bloggers to see how they’d prepare them for brunch. Here are the delicious results. More »

What The #$&! Do I Do With This? 3 Ways To Use Dandelion Greens

It’s farmer’s market season, which, for many of us, means a bounty of fresh, local produce is available just around the corner. But for me, it means that, as I stroll past the booths bursting with color, I’m once again confronted with the embarrassing realization that I don’t know what to do with half of the stuff that’s available. So this year, I’m going to finally figure out all of the intimidating roots, fruits, and greens that I’d previously avoided. This week, I’m learning how to use dandelion greens. More »

Spring Table: A Guide To What’s In Season Now

We’ll be sharing spring recipes—from new cookbooks, food bloggers and our own kitchens—here soon. But before we do, let’s take a look at what’s in season now around the country (so we can bring the freshest ingredients to our spring tables). Early spring sees asparagus, spinach, lettuce, and radishes in most parts of the United States. In warmer states, berries, snap peas, cherries and grapefruit are growing. More »

Winter Table: Oven-Roasted Beets With Winter Citrus Vinaigrette From Grow Cook Eat

This recipe for oven-roasted beets with a winter citrus vinaigrette comes from Grow Cook Eat, a new “garden-to-table handbook” from writer and urban gardener Willi Galloway, with photos from fashion and food photographer Jim Henkens. Subtitled “A Food Lover’s Guide to Vegetable Gardening,” the book also includes recipes and harvesting and storage tips. More »

Winter Table: Molasses, Miso And Maple Candied Sweet Potatoes From Bryant Terry

This recipe for molasses, miso and maple candied sweet potatoes comes from The Inspired Vegan, a new cookbook by California-based chef, food activist and author Bryant Terry. His previous cookbook, The Vegan Soul Kitchen (2009), blended recipes from his childhood in Memphis, Tenn. with African, Caribbean, African-American, Native American and European cooking staples—think recipes like “Caramelized Grapefruit, Avocado, and Watercress Salad” or “Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits.” The new cookbook, which was released in January, focuses more on home-cooking basics and simple, seasonal vegan recipes—like this one. More »

Meatless Monday: 10 Vegetarian Fall Salads

Fall is a popular time to tuck into hearty soups and stick-to-your-bones stews, but it’s also one of the best times of year for salads, if you ask me. There are just as many fresh fruits and vegetables available as during spring and summer, and their flavors are particularly satisfying: pomegranate, pear, squash, apple, walnut, hazelnut, beets and fennel, to name a few. Their deep, jewel-like colors also happen to make a gorgeous presentation, making them all the more satisfying to eat with a pile of greens–even without meat. More »

Meatless Monday: 10 Vegetarian Fall Soup Recipes

Whether you’re fending off a cold or just want something warm and comforting, Fall is the time for soups. So for this week’s Meatless Monday, we gathered 10 of the most interesting vegetarian fall soup recipes we could find. We don’t have anything against chicken noodle or potato leek; we just think there are a lot of ways to make soup interesting (and nutritious) that go far beyond the kind you can buy in a can. More »

Autumn Eats: Vegan Seitan Piccata From Candle 79

Piccata is one of those comfort foods you might think you have to give up when you go vegan, but no! There is hope! Candle 79, one of New York City’s top vegan restaurants, serves a totally vegan version of this traditional dish, and 10 Speed Press is letting us share the recipe from Joy Pierson‘s Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant, published by 10 Speed Press and available November 1. More »

Autumn Eats: Vegan Butternut Squash-Chestnut Soup with Caramelized Pears From Candle 79

Earlier this week, we gave you recipes for butternut squash that don’t involve soup. But we still think butternut squash soup is a great Autumn food. Which is why we got you this amazing vegan recipe from Joy Pierson‘s Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant, published by 10 Speed Press More »

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Autumn Eats: Easy, Creamy Tomato Basil Soup

As the weather gets chillier, I can’t stop thinking about soup (is that weird?). Soup is just about the only thing I want to eat right now—and by soup, I mean homemade soup, because I’d like to avoid the sodium, BPA and blandness of Campbell’s and its ilk, thank you very much. I’d also like to avoid spending copious time in the kitchen, though. The following recipe for creamy tomato basil soup, adapted from a recipe by nutritionist Lauren Talbot, uses vegetable broth and and your favorite brand of tomato pasta sauce as its base, cutting down on both time and the total number of ingredients you need to add. More »

Autumn Eats: Harissa Ravioli With Broccoli And Pepitas from Super Natural Every Day

Autumn heralds the season of pumpkin-filled pastas and meaty sauces. We’re excited for those, too, but we’re even more thrilled to share this harissa ravioli recipe from Heidi Swanson‘s Super Natural Every Day with unusual flavors that still uses some of our favorite fall produce. Full of pepitas (pumpkin seeds) and broccoli and laced with Middle-Eastern spices, this is a pasta dish we don’t think you’ll forget. More »

Autumn Eats: Orzo Salad With Broccoli Pesto From Super Natural Every Day

Broccoli is a fall and winter staple that, frankly, can get pretty boring. But made into a pesto and paired with whole wheat orzo, lemon, avocado, and crème fraîche, it’s anything but. Keep this recipe, from one of my favorite cookbooks (honestly—I use it all the time), Heidi Swanson’s Super Natural Every Day, on hand for fall and beyond. I promise it will beat any deli pasta salad in taste and nutrition by a long shot. More »

Summer Seasonables: Vegetarian Corn Pie Recipe

Fall boots and sweaters are almost back in, but corn is not yet out: We’ve still got a few more days of summer before farmer’s markets slowly drain their stock of summer produce. So while there’s still time, try out this vegetarian corn pie recipe from our social media editor, Roxana Rusowsky More »

Meatless Monday: 8 Vegetarian Recipes For Tomato Season

We have nothing against the canned variety, but there’s nothing quite like fresh tomatoes at the end of summer, when they’re at their peak. Farmer’s markets are teeming with all varieties: Heirloom, cherry, roma and beyond. But finding ways to use them beyond pasta sauce and sandwiches can be a chore, so we did the work for you. Oh, and none of them involve meat, so you can safely try any of these vegetarian or vegan recipes in honor of Meatless Monday, too. More »

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