Gluten-free

Jicama-Melon Fruit Salad

Jicama and honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.

Chunky Guacamole

Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.

Megan's Basil Pesto

This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.

Zuni Cafe Zucchini Pickles

Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.

Radish Top Soup

“Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”

Radish Curry

A radish curry? What a delightful combination!

Citrus radish confit

"This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese."

Prosciutto Arugula Salad Rolls

These delightful rolls are simply slices of prosciutto wrapped around a bit of lightly dressed arugula salad - an easy and tempting appetizer.

Arugula and Pear Salad

The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.

Sweet and Sour Ramps

“This is a really easy way to enjoy ramps (also known as wild leeks) in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”

Salad Of Sorrel, Endive And Mushrooms With Walnut Dressing

“This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com

Sorrel Soup

Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!

Caramelized Grilled Pineapple

Spring is in the air and I for one am ready to head outside and fire up the grill! Be sure to hold onto this gem for more grilling throughout the summer.

Sausage and Cabbage Stew

This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.

Avocado Hummus

Great with chopped veggies, pita chips, or on sandwiches. Yummy!

Avocado Ice Cream

“Most people have had avocado in a salty and/or spicy format, or at least as an accompaniment to something that is not primarily sweet. If you like avocado, however, you will really enjoy this ice cream. Its natural oil gives the ice cream a very smooth and silk mouth feel, and the lime juice heightens its flavor. Although it may taste too sweet before freezing in the ice cream maker, it will be just right when it’s done.” –Fany Gerson, author of My Sweet Mexico

Kumquat Salsa

Charming kumquats make for excellent salsa! Spoon over the usual quesadilla, munch with chips, or serve over a protein of your choice. Play with the ingredients- add whatever attracts your notice!

Moroccan Chicken with Kumquats and Prunes

This dish combines the unique flavor of kumquats with the sweetness of prunes. Served over rice or couscous, this fragrant dish makes a delightful dinner. The chicken and sauce can be made up to one day ahead of time. When ready to serve, re-warm over medium heat, covered.

Kumquat and Red Cabbage Slaw

Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!

Rainbow Beets with Orange Vinaigrette

We are lucky here in Wisconsin to have 4 distinct seasons. Unfortunately, by this time of year there aren’t a lot of local produce choices available to us. Thank goodness for our root vegetables, which stay with us to the welcome arrival of spring. Combine local rainbow beets with very in season (if only in FL and CA) citrus for a fresh winter dish that is sure to please!

Citrus Dressing

Tis the season for citrus! Try this knockout dressing on salads, or as a marinade for tofu or chicken.

Mustard greens salad

Mustard greens are frequently underutilized, since there just aren’t that many recipes out there that highlight their flavor. Try out this symphony of spices, designed to bring out the best in your mustard greens!

Turnip and Pear Sauté

“The sweetness of the pears plays of the slight bitterness of the turnip. Lemon juice and walnuts work together to add the finishing touches that make this dish great."

Pan Seared Wild Salmon with Mustard-Caper Butter and Wilted Spinach

“Watch the oven carefully and set a timer. It may get a little smoky with the high heat, plus you do not want to overcook the salmon. It happens faster than you think. I usually like to take it out a minute before recipes indicate since I like it more rare than not. Finishing off the salmon in the oven makes for a restaurant quality cooked piece of fish. Just remember – do not move the fillets – you will be very tempted, but don’t do it. Leaving them alone allows for the nice crust to form in order for you to flip them over.” – Giao

Collard Greens Salad with Black Eyed Peas and Peanut Dressing

Serving collard greens with black-eyed peas in considered to be a lucky dish in the new year. The greens symbolize wealth, the black-eyed peas health. Enjoy this salad as 2010 winds down- it’s delicious spicy flavors will ring you into the new year.

Spinach with Pine Nuts

This fast and interesting preparation of spinach is found all over the Mediterranean and shows the influence of Saracen (Persian) cooking. The spinach may be steamed ahead of time, but the sautéing must be done at the last minute. Chard and escarole are also excellent prepared in this way.

Warm Winter Vegetable Salad

This healthy and flavorful salad is just the lunch or dinnertime trick. Make extra large portions and serve as a platter salad with a side of sliced baguettes and hummus.

Another great thing about this recipe is that you can really use any combo of winter veggies you’d like. Not a fan of beets? Why not throw in a turnip? Can’t stand carrots? Throw in some red potatoes. It’s really up to you.

Slow Cooker Sweet Potatoes

Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!

Fantastic Tangy and Sweet Green Dressing

Another FANTASTIC and easy to make recipe from the ladies who brought us the Garden of Vegan cookbook. Top your dragon bowl, a salad, or anything, really, with this knock out dressing!

Dragon Bowl

A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!

Peasant Kasha, Potatoes and Mushrooms

Take the leftover kasha and potatoes from this dish and turn them into a salad for lunch the next day! Add fresh chopped veggies, and some of your favorite dressing.

Green Eggs (No Ham)

A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”