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Recipes for special diets

  • Roasted Endive with Satsuma Glaze

    The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.

  • Indian Spicy Salad with Pomegranate Seeds

    This inventive salad is a nutritional powerhouse and sure to zest up those blah winter days!

  • Eggplant Saute with Shallots, Basil, and Oregano

    A wonderful dish that is excellent over rice, couscous, or quinoa.

  • Onion Pandade

    "Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook. It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers. This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid. I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. This makes a wonderful vegetarian main course with a green salad on the side... it would also be a warming accompaniment to a roast chicken or even some roast beef."

  • Sweet Potato, Leek, and Ricotta Soufflé

    A delightful side created by the talented Jennie from "In Jennie's Kitchen."

  • Sautéed Sugar Snap Peas with Carrots and Honey Glaze

    The fresh, summery flavor of snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.

  • Simple Sautéed Kale

    A perfect, easy side dish.

  • Persimmon Cranberry Sauce

    This sauce, without the persimmons, can be made up to four days ahead and chilled, with cover. Fold in the persimmons before serving, and voila, an instant and delicious side.