Garlicky Kale Mashed-Potatoes

This recipe flavors both the potatoes and the kale with garlic.  If you don’t tell people the green specks in the mashed spuds are kale, they may just think they are chives. Place 2 lbs. potatoes in a pot with … Continue reading

Vegetable Manchow Soup

Soup Weather is back! This is a deliciously simple Indonesian/Chinese vegetarian soup.Peel and mince 6 cloves of garlic (or 3 cloves of garlic and 1 leek). Finely minced fresh ginger to make 2 T. Separate the leaves of 1 head of baby … Continue reading

Arugula Salad with Fall Confetti

Trim the tops off 1 head of fennel.  Using a paring knife, trim the root at the bottom of the bulb.  Cut the bulb in half from top to bottom and place it cut-side down on a cutting board.  Using … Continue reading

Leek-Mushroom Risotto

Mushrooms provide the extra liquid to keep the leeks soft while caramelizing them. Heat 8 or more cups of water or broth in a pot and keep it simmering.  You will also need a second, heavy-bottomed pot. Slice portabello or … Continue reading

Red Kuri Soup with Spinach and White Beans

If using a large Red Kuri, you will have leftover squash that you can use to make a pie or other dish.  Alternately, you can save one half of the squash uncooked for use later, but make sure to store … Continue reading

Thai Curry with Homemade Green Curry Paste

Sure, Green Curry paste is easy to buy in the store, but this one has more “local” ingredients and can be made vegan.  It also happens to be a perfect use for the two bunches of fresh herbs in your … Continue reading

Arugula Salad with Persimmons and Sauteed Peppers

Peppery arugula combines nicely with sweet fruits and vegetables, but remember to balance it all with a strong salty or tangy flavor or the sugars will make the greens taste even more bitter.   Remove the cores of 2-3 sweet … Continue reading

Sri Lankan Style Green Bean Curry with Potatoes

Green Beans are used in cuisines around the world.  They are an accidental vegetable, traditionally resulting when people harvested immature bean pods from their dry bean fields.  Almost every type of bean grown in the world can be harvested this … Continue reading


A traditional Greek recipe for green beans and other items in the box today adapted by subscriber Athena R.  Trim 1/2 lb. green beans and cut in half. Finely slice onions to make 1 1/2 C.  Mince 2 cloves of … Continue reading

Fall Fajitas

This is a filling and delicious vegan dish. Slice 2 Delicata Squash lengthwise.  Remove the seeds and pulp, then slice the squash into half rounds about half an inch thick. In a large bowl, whisk together 2 T. olive oil, … Continue reading

Potato-Tomato-Pepper Grajine

It’s not really a gratin. And it’s not a Moroccan Tajine but it is spiced like one. Potatoes, tomatoes and peppers are all related and their textures and flavors blend together beautifully here. Mince 6 cloves of garlic and toss … Continue reading

Carrot-Zucchini Summer Slaw

Lots of crisp summer veggies in this crunchy salad, which can also be a sandwich filling or topping. Remove the core and seeds from 2-3 sweet peppers. Trim the ends off 2 zucchini and 4 carrots. Dice 1 tomato and … Continue reading

Couscous with Corn,Sweet Pepper and Basil

Basil is usually added raw to salads but in this one it is cooked with the peppers as it would be in a Thai dish. Remove the core and seeds from 2-3 sweet peppers, then chop.  You want around 2 … Continue reading

Indian-Spiced Corn Soup with Yogurt

This recipe is straight out of the New York Times, which has a special feature this week featuring sweet corn recipes. Heat 4 T. butter in a heavy pot.  Dice 1 onion and add the pot, cooking over low heat … Continue reading

Peach Creme Brulee with Figs

 Grilled Peaches and Figs brushed with honey and served with fresh cream are a really easy and delicious summer treat.  But if you are looking for a little more challenging and unique dessert try this.  The figs are cooked into the … Continue reading

Basil Chimichurri Salad

 Chimichurri sauce is often made with parsley and/or cilantro, but it can also be made with basil.  This is a salad of raw and cooked veggies that uses it as dressing. Remove the leaves from 1 bunch of Basil, then … Continue reading


 The traditional Italian fresh tomato salad made with toasted day-old bread.  Salting the tomatoes brings out their juices and the bread soaks it up without getting soggy. Cut 2 large or 3 smaller tomatoes into large dice.  Place in a bowl … Continue reading

Apricot-Basil Stir-fry

  Make your own spice pasteat home using summer fruit.  Add tofu or other protein supplement for a more filling meal. Remove the pits from 3 apricots and chop.  Remove the leaves from 1 bunch of basil, wash and dry. Place … Continue reading

Summer Fruit- Ricotta Tart

 This is a tart that you bake ahead of time and then serve topped with fresh fruit. In a medium-sized Pyrex or other ovenproof bowl, combine 3 oz. butter, 1 T. vegetable oil, 3 T. water, 1 T. sugar, and … Continue reading

Summer Salad with Tomato “Chutney

Summer Salad with Tomato “Chutney”  I fully understand that most of you are just going to eat your first tomatoes, corn and green beans in a simple manner to enjoy them.  But for those who feel like trying something new, … Continue reading

New Potatoes with Garlic Rosemary Pesto

  In this recipe the tender potatoes are boiled and combined with crispy raw summer squash and a makeshift pesto. Bring water to a boil.  Add salt and 1 lb. new potatoes.  Boil for 10-15 minutes.  When the spuds are … Continue reading

Yakisoba with Spring Veggies

A Japanese-Style stir-fried noodle dish.  This dish is fantastic even without the classic Tonkatsu sauce, but if you’re looking for authentic Yakisoba flavor you might want to buy it.  Either way you will need worchestershire sauce, which I believe is … Continue reading

Marinated Raw Kale & Summer Squash

 You can eat this as a salad by itself, toss with lettuce to make a bigger salad, or use it as a sandwich topping. Remove the stems from 1 bunch of kale.  Rinse the leaves, then spin them dry and … Continue reading

Sweet Potato-Summer Squash Torte

 This recipe is adapted from Smitten Kitchen. Wash 2 lbs. of sweet potatoes and cut into thin rounds, 1/8″ thick. Thinly slice 2-3 summer squash the same way.  You want about half as much squash as sweet potato. Slice 2-3 … Continue reading

Vietnamese-Style Lettuce Rolls

Vietnamese-Style Lettuce Rolls  You can make this with raw beets but I prefer to roast them first. Scrub 2-3 beets and cut into half-inch thick slices.  Arrange them on a single layer on a cookie sheet, then drizzle with sesame … Continue reading

Do-it-Yourself Salad Dressings

I have never understood store-bought salad dressing.  Making salad dressing is one of the easiest things you can do in the kitchen, plus you will almost certainly use better ingredients than even the “natural” and organic dressing brands.  Who has … Continue reading

Potato and Pea Korma

 Peas and potatoes are often found together in Indian food, from pakoras to curries.  This is a delicious vegan curry with a few unusual ingredients.  There are a dozen different spices in this particular curry, leaving one or two out … Continue reading

Chimichurri Sauce

Part pesto, part salsa, part salad dressing.  Chimichurri is a mainstay of Argentinian and Chilean cuisine, served with meat, vegetables and things like empanadas.  It can be made with either cilantro or parsley or both, but this version uses the … Continue reading

Pea and Leek Empanadas

This recipe is not quick to prepare, but it is very easy and the empanadas can be eaten the next day or refrigerated after assembling and baked “to order”.  You can also add cheese or any other ingredient you like … Continue reading

Crispy Polenta Patties Two Ways

Recipe:  Crispy Polenta Patties Two Ways Two ways to turn a pile of vegetables into a solid meal.  The polenta can be made in advance and used later:  this recipe should make enough for two meals.   Bring 5 C. … Continue reading

South Asian Salad Rolls

This is fun recipe for a party or family dinner.  People can make their own rolls, adding whichever ingredients they like.   Crumble 12 oz. of firm tofu and marinate with 1 t. sesame oil and 1 T. soy sauce. … Continue reading

Sweet Potato-Kale-Quinoa Fritters

I took this recipe straight from ““.  You can also make these into larger patties and serve them as “burgers”.  They could also be made in a vegan version using an egg substitute.e Cook 1 C. of quinoa according to … Continue reading

Asparagus and Green Garlic with Eggs and Polenta

I know it sounds like a shopping list rather than a recipe, but here it is, a simple but elegant way to work asparagus into your next breakfast or brunch.  It makes a healthy filling dinner too. Cook 1/2 C. … Continue reading

Ghanian Spinach Stew

Another cooked greens recipe this week comes straight out of the New York Times.  This is a very unique dish from African that turns leafy greens into a filling stew.  You can use a combination of spinach, kale and/or collards. … Continue reading

Tuscan Greens ‘n Beans

Recipe:  Tuscan Sauteed Greens with Cannellini Beans This is a quick and simple way to turn greens into a filling yet healthy meal. You can cook your own beans or buy canned. Soak 1 C. cannellini or other white bean … Continue reading

Carrot & Spring Onion Bhajis

These little fried Indian dumplings are made with chickpea (gram) flour instead of wheat — gluten free and a good source of protein. Grate 3 large or 4 smaller carrots and sprinkle generously with salt.  Place in a colander and … Continue reading

Terra Firma Sushi Rolls

Vegetarian Sushi almost always uses the same vegetables:  cucumbers, avocado and sometimes carrots.  Why not lightly cooked beets?  They are pretty and tasty, and the combination with ginger and horseradish harkens back to Eastern European cooking where they have played … Continue reading

Roasted Romanesco with Curry Sauce

Roasted Romanesco with Curry Sauce Broccoli can be hard to cook in a curry without ending up over- or undercooked.  This recipe cooks the vegetable separately, then combines with a curry sauce. Separate 1 lb. of Romanesco broccoli or regular … Continue reading

Butternut Enchiladas

This recipe skips the rolling and just layers butternut slices and corn tortillas.  The kale is optional.  The best way to peel a butternut squash is with a right-angle vegetable peeler.  You can adjust the ratio of hot to milder … Continue reading

Savoy Cabbage-Lentil Salad with Walnuts

This is a hearty winter salad that you can make a meal out of if you like. The soft lentils contrast nicely with the crunchy vegetables. Rinse 1/2 C. of french lentils then cook in salted water until they are … Continue reading

Bok Choy Kale Soup with Udon Noodles

It may not feel like January while the sun is shining, but when dinnertime rolls around it’s still soup weather.  You can add tofu or other protein sources to this recipe to make it even heartier. Clean and finely mince … Continue reading

Dino Kale Toast with Poached Eggs

Lacinato or “Dinosaur” Kale is the chewiest of all the kales we grow, and lends itself to cooking under intense heat to soften it up.  I personally do not like kale salads made with this variety as it doesn’t seem … Continue reading

Recipe:  Potato-Leek Gratin

  Baking leeks under other vegetables this way tranforms them into a molten mass of goodness.  Serve this dish at a holiday party and watch people devour it.  Or just have it for dinner yourself with a big salad. Cut … Continue reading

Spicy Roasted Carrots and Gold Beets

Carrots and beets are difficult to cook in a frying pan.  In the oven, they are super easy.  This recipe is like a dry curry, but roasted instead of sauteed.  There are two serving alternatives outlined below. Scrub 6 carrots … Continue reading

Korean-style Spinach with Asian Pears and Roasted Broccoli.

Right now I am pretty much addicted to broccoli roasted with chili paste.  The hardest part about this recipe is not eating all the broccoli before you combine it with the other ingredients. Cut the florets off 1 lb. of … Continue reading

Afghan-Style Butternut with Yogurt Sauce

This filling, healthy vegetarian main course is always made with eggplant, but butternut fills in easily. Cut the long part of 1 butternut squash off and peel it with a vegetable peeler.  Cut into half inch thick rounds.  If the … Continue reading

Cabbage and Carrot Salad with Peanut Dressing

Soak one 4 ounce package of bean thread noodles in hot water to cover for 10 minutes or until soft.  Drain and rinse, then cut into smaller pieces. Cut the leaves off 1 leek, then slice it in half and … Continue reading

Acorn Squash Souffle Cups

Not nearly as complicated as a real souffle, this savory recipe comes together in minutes and then goes into the oven. Preheat the oven to 375. Cut 1 acorn squash in half and rub the insides with olive oil and … Continue reading

Fall Vegetable Nobu

This recipe combines raw and sauteed vegetables and ties them together with a delicious sauce.  You can eat it as a salad or serve over rice or soba noodles. In a bowl, mix together 1/2 C. soy sauce, the juice … Continue reading

Brocamole: Raw Broccoli-Basil Spread

We say goodbye to Basil this week.  It’s not often that we have basil in the same box as Broccoli.  While you could call this “Broccoli Pesto”, it is more like “broc-amole”, a healthy and delicious spread or dip for … Continue reading


Thanksgiving is in your DNA

Thanksgiving celebrations are not a great place to discuss politics.  You are probably not going to convince your uncle/aunt/sibling/parent, during a single meal, that their deeply held convictions are actually completely wrong — and vice versa.  I sincerely hope that … Continue reading

The Allure of Citrus

Citrus fruit has been one of the symbols of California agriculture for over a hundred years.  While they are tropical plants, citrus trees thrive in warm temperatures and tolerate arid environments as long as they are irrigated.  Some of the … Continue reading

Behind the Blue Apron

Fifteen years or so ago, I did a newsletter about a service called Webvan, an internet start-up that was offering free home delivery of groceries ordered online and packed in a fully automated warehouse.  This was back in the Dot … Continue reading